LATEST
A JOLLY GOOD TIME WITH NEMOX
Chef Jolly prides himself on introducing sustainable practice and equipment in his kitchens, at Chourangi and all other restaurants for which he consults on a global level, as Culinary Director and CEO of Jolly Good Hospitality Ltd. Watch Chef Jolly discussing the latest Gelato machine from Nemox, the 5L Auto i-green.
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MEET HOTMIX PRO EASY GIAZ
Mitchell & Cooper Ltd, the exclusive importer / distributors of Hotmix Pro professional foodservice products spent the day with Munayam Khan at his restuarant, Raja Monkey where Munayam talks thorough how easy the Easy Giaz is to operate and how it is an essential piece of equipment for creating complex dishes quickly and consistently like his creation, Bombay Mess.Read More
THE BLENDER OF CHOICE
The blender of choice for all things Asian! We met with Award-winning Celebrity Chef Dipna Anand at her London restaurant, Brilliant Restaurant, where she explains why a strong and reliable stick blender is an essential tool in her kitchen.Read More
WHEN LIFE GIVES YOU LEMONS
Luxury hotel The Newt in Somerset has just received a glut of delicious ‘Eureka lemons’ from its sister hotel, Babylonstoren’s harvest in the South African winelands. They use an Excalibur Dehydrator to offer customers a creative experience, packed full of flavour and aroma.Read More
KITCHENWARE
MORE THAN JUST DESSERTS
The Easy Giaz is an advanced professional grade production machine for the modern kitchen. Easy Giaz allows for simplified processing, high quality output and reduced labour cost. While the shining point of the Easy Giaz lies with its ability to produce the very best frozen desserts, operators can also whip and finely chop fresh and previously frozen foods, locking inside the most valued nutrients.
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LIFTING THE LID ON HYGIENE
It’s a scene every head chef can identify with. The Environmental Health Officer is coming for an inspection and the whole team has been polishing the kitchen and cleaning under the ovens and behind the fridge. However, on arrival the EHO goes straight to the can opener.
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WELFARE OF SHELLFISH IS COMING
A time is coming when the humane dispatch of live shellfish, among other things, is going to be part of a legal requirement - the animal health act. If you serve shellfish and you buy it in live then you need to start to consider how you are going to do that.
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TOP DEVON CHEFS USE CRUSTASTUN & HOTMIX AT DART FRESH
It was great to support this fresh fish focus day in showing chefs how to improve crustacean welfare in their kitchens with Crustastun and how they can then use the Hotmix Pro to create a fantastic crab risotto.
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M&C SPONSOR YOUNG PASTRY CHEF
We are delighted to announce that we are joining forces with Valrhona chocolate to sponsor a brand-new pastry event for aspiring student chefs. 'The Young Pastry Chef of the Year Competition'.
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HOT TIPS FOR RISOTTO MILANESE
Mitchell & Cooper’s recipe development team recently approached Hayden Groves, former National Chef of The Year to ask if he would cook his fabulous Risotto Milanese in the Hotmix PRO.
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CHOCOLATE MASTERCLASS RECIPE
Our Valrhona Matfer Bourgeat Chocolate Entremet Challenge recipe created by Jamie Houghton and Glen Sharman Pastry Chefs at Oxfordshire’s Le Manoir aux Quat’Saisons.
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RUPERT TAYLOR - CRAB CRUMPET
Check out Rupert’s stunning dish of Cornish crab, crumpet, Thai puree, apple and yuzu here in this fantastic recipe film.
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CARL CLEGHORN - POACHED LOBSTER
This recipe was a mouth-watering Butter Poached Lobster with Carrot & Orange by Carl Cleghorn, new Executive Chef at Thornbury Castle near Bristol.
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NEMOX TAKES STEPS TOWARDS ZERO IMPACT
Nemox the market leading Gelato batch freezer manufacturer aims to become the first Gelato machine manufacturer in the world to comply with EU green gas law.
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HOW A THERMAL BLENDER CAN BENEFIT YOUR BAKING.
While baking has exploded in popularity in recent years thanks to the Great British Bake Off, it's a hobby that's been woven into the fabric of British culture for centuries.
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PAN-FRIED LOBSTER, SPINACH & POTATO RECIPE
Recipe created by Michael a Roux-trained chef who became Premier Sous-chef at The Ritz and also won a Michelin star in France at L’hostellerie la Briquetterie, uses the Crustastun to prepare this recipe.
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BONZER CAN OPENER - MADE IN THE UK
For over the last 80 years Bonzer benchtop or counter mounted Can Openers have been made in the UK, and that is still the case today. Look inside the factory and see the different stages of production.Read More
THE ULTIMATE PANCAKE DAY
It's possible to eat pancakes every meal of the day. What better time to do it than Shrove Tuesday. Breakfast, lunch and dinner pancake ideas including vegetarian, vegan and gluten free ideas.Read More
KITCHENAID STAND MIXER COMPARISON
With so many KitchenAid Stand Mixers available, how do you choose the one that's right for your kitchen? Below is a summary of our best selling Professional mixers designed for commercial kitchens.Read More
CREATE MORE THAN JUST SOUPS WITH HOTMIXPRO GASTRO
Do you think that thermal mixers such as HotmixPRO are just for whipping up soups? Think again! With many exclusive features, HotmixPRO machines are one of today’s most technologically advanced solutions to make the lives of kitchen professionals much easier.Read More
Thermal Mixer Comparison
MIX, CHOP, GRIND, BLEND, COOK, FRY, ROAST, EMULSIFY, KNEAD, CRUSH.....
Commercial cooker blenders can take the place of a sous chef, take up less space and never answer back. Here is a look at three of the most popular units found in commercial kitchens.
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Mitchell & Cooper announce KitchenAid Pro distribution rights.
Adding to their already impressive portfolio of light catering equipment, Mitchell & Cooper has announced distribution rights for KitchenAid’s range of professional kitchen appliances, KitchenAid Pro.Read More
BONZER CAN OPENER DEFEATED 70 ANTARCTIC WINTERS
Everyone knows that the Bonzer brand name is synonymous with quality, efficiency and above all durability, but even we were a little surprised to hear that one of our signature Bonzer Can Opener products had spent the last 70 years stranded in the Antarctic!Read More
History of the Can Opener
Let’s rewind back in time to 1795 when French Military leader, Napoleon Bonaparte, offered a substantial prize for anyone who could invent a preservation method that would enable food to stay fresher for longer. In the early 1800s, an inventor stepped up to the challenge and invented the world’s first can.Read More
Mitchell & Cooper secure HotmixPRO distribution rights
Adding to their already impressive portfolio of light catering equipment brands, Mitchell & Cooper has announced UK distribution rights for the full range of HotmixPRO professional thermal mixers.HotmixPRO machines offer advanced solutions in helping make the lives of kitchen professionals easier.
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Crustacean Liberation
According to a recent article by The Times, the UK are to follow suit of Australia, Switzerland and Italy by protecting octopus, squid, lobster and crab from cruelty under new RSPCA regulations. RSPCA sources confirmed that it was working with the government to get seafood included the law.Read More
Stick Blender Buying Guide
Handheld stick blenders are great for quick, easy blending and chopping jobs - such as making soups, dips or puréeing food. Sometimes called immersion blenders, they are small and easy to store, unlike bulkier food processors and jug blenders.Read More
Tools for Portion Control in the Kitchen
Maintaining consistent food portions is extremely important whether it’s for menu consistency, reduced waste or increased profit. Fine dining, school cafeterias and quick serve restaurants will all benefit from improved portion control.Read More
IMPROVE CUSTOMER SATISFACTION WITH IMPROVED MENU CONSISTENCY!
From school cafeterias to fine dining restaurants, maintaining consistent food portions is extremely important both for a reduction in waste, increase in profit and most importantly consistency for the customer.Read More
Zeroll Ice Cream Scoop Guide
In the below guide you will find - A history of the Zeroll Company - Features and Benefits of the Iconic Zeroll Scoop - Portion Size and Scoops/Tub table - How Zeroll scoops can increase your dessert profit - Tips for the perfect scoop.
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Why create a crustacean stunner?
Crustastun believes crustaceans should be humanely stunned before cooking. Boiling any animal alive is clearly inhumane. Previously approved humane methods of killing crabs and lobsters have been shown to be wholly inadequate.Read More
CHOOSE THE RIGHT CAN OPENER
Designed with performance in mind the Bonzer can withstand the toughest of workloads in the harshest of environments. With several options to choose from depending on your daily requirements, find out which model is best suited to your needs.Read More
HOW TO MAINTAIN YOUR CAN OPENER
View our guide to maintaining your Bonzer Can Opener. How to guides and videos showing you how to change the vital parts of the product to maintain a high level of performance. If maintained regularly your Bonzer Can Opener will last for years.Read More
10 Alternative Ways To Use Your Dehydrator
Despite its name, a dehydrator is not simply restricted to the drying of food alone, and can be just as essential for recipes which require a constant low temperature.Read More
Commercial Ice Cream Maker Buying Guide
Commercial ice cream makers return their initial capital quicker than most other kitchen products. Choosing the correct style and size of the machine is important to maximise profit from gelato in your restaurant.Read More
ANATOMY OF A CRUSTACEAN
Although crabs and lobsters look different, they share a common physiology. All crustaceans have bilaterally symmetrical bodies covered with a thick exoskeleton. Like other arthropods, adult crustaceans have segmented bodies and jointed legs.Read More
BAR, WINE & BEVERAGE
Cocktails Made Easy Jigger
Making consistently delicious cocktails is as easy as accurately measuring ingredients according to tried and tested recipes. We set out to make the most accurate and easy to use cocktail measure, the Easy Jigger.
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BASIC COCKTAIL TOOLS
Here is a selction of the basic tools you need to create fantastic cocktails whether at home or at work in a bar.
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Explore The Cocktails of James Bond
With the latest film in the series, No Time To Die being released in April 2020, we thought it would be the perfect time to run through some of the finest cocktails that Bond has enjoyed over the years, and often popularised in the process.Read More
2019 Drinks Trends for the Ontrade
The new year is the time for talking about how the world is going to change, how the industry will adapt, but is it all just talk? Below is our picks of the 2019 drinks trends which we will see come to fruition over the next 12 months.Read More
BONZER BARWARE AT NRB 19.
Mitchell & Cooper will once again be taking Bonzer Barware to the Northern Restaurant and Bar show. The entire hospitality industry in the North comes together at NRB19 on 19 & 20 March at Manchester Central...Read More
WHAT TO WEAR AT WORK?
Deciding what to wear as a bartender on your first day or 10 years into your career can become tiresome, many will cover themselves in black, some will try to show their personality through questionable fashion choices but slowly regress to wearing the same 2 tired outfits every other day. Here are the three styles most often seen within the industry.Read More
BONZER AT IMBIBE LIVE 2018
Another great Exhbition for Bonzer Barware. Brand new Bonzer Aprons and Bonzer Barmans Roll on show with bartenders desperate to buy them! The Bonzer bar powered by Vestal Vodka with the guys from Ladies and Gents Bar served some excellent drinks while making the tools look great. Lots of winners doing the #bonzershuffle board challenge.Read More
THE BONZER BARMAN’S APRON - PR
Bonzer Barware are proud to introduce the Barman’s Apron, a dedicated apron for professional bartenders and the brand’s first clothing item to join their new “Barman’s” range. Crafted with the quality expected of the Bonzer brand, and designed with usability in mind, the Barman’s Apron is a must-have accessory for the discerning bartender.Read More
COOKWARE & BAKING
WINNER ANNOUNCED
Tuesday 15th June saw the final for The Chefs’ Forum, Young Pastry Chef of the Year, 2021 being staged at West London College in Hammersmith. Over the Spring bank-holiday weekend, our panel of expert judges virtually-marked the entries from twenty semi-finalists, competing from colleges across the UK.
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The Rise In Popularity of Dessert Houses
Dessert houses were relatively unknown on the UK high street up until around a decade ago. Since then, we have witnessed what can only be described as a dessert house boom, as the culture of consuming desserts at any time of the day continues to evolve.Read More
CHOOSE THE BEST FRYING PAN
There are many brands and types to choose from when researching which frying pan to buy. In this guide, we identify what you need to consider from materials, sizes, shapes and compatibility with various heat sources. The pans in this guide are all from one manufacturer, Bourgeat.Read More
Romantic Desserts
Preparing decadent desserts and exquisite cakes has never been simpler, thanks to a new range of innovative heart moulds by Italian silicone equipment specialist silikomart. The range is perfect in the run up to Valentine’s Day.Read More
Cup & Lid Dispensers
Disposable Cup Buying Guide
The guide below outlines the sizes, materials and types of disposable cups available for serving both hot and cold beverages at your cafe, restaurant, mobile drinks station or shop.Read More
Bonzer Dispenser FAQs
The below blog answers the most frequently asked questions about the Bonzer Dispenser range for cups and lids. Different Types of Dispenser, Gasket Guide for Cups and Lids, Fitting Guide, How many Cups Fit a Dispenser, Other Products to Consider.Read More
COMPANY
#Balance for Better
Mitchell & Cooper has always been a company that strives to innovate and push boundaries, and as industry leaders in the manufacture and distribution of light catering equipment, the value an effective and balanced team brings is...Read More
CRUSTASTUN AMBASSADOR
Blue Seafood Company Director David Markham announced as Crustastun ambassador. Having a device that can be promoted on a menu to demonstrate that live shellfish and crustacea have been humanely killed prior to cooking is proving to be a big draw for chefs.Read More
