Author: Guy Cooper

    Cocktails have become a staple drink for many of us on an evening out, with a significant rise in the number of cocktail drinkers in recent years (NielsenIQ). From a light and fruity spritz to a classic martini, having a few of these popular beverages on your menu is sure to elevate your drinks offerings. And with World Cocktail ...

Nemox on track for zero environmental impact by 2022Nemox the market leading Gelato batch freezer manufacturer aims to become one of the first Gelato machine manufacturer in the world to comply with the European regulation “F-GAS” 517/2014 and only use ecological refrigerant gases, with an impact on the environment practically ...

Top Devon Chefs Hooked on Fabulous Fresh Fish, HotmixPro and Crustastun at Dart Fresh Foodservice!  On Tuesday (27) April 2021, Dart Fresh Foodservice in Exeter played host to a series of socially distanced, Covid-safe, cookery demos to showcase their top quality, fresh, local fish and seafood as chefs prepare to reopen their restaurants. &...

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. Crustastun has the answer!  A case in point is crab and lobster. Plunging live ...

The Easy Jigger is a measure designed for use when making cocktails, primarily in the home but also by professional bartenders. It has a unique design and attributes not previously seen in such a measure. Making consistently delicious cocktails is as easy as accurately measuring ingredients according to tried and tested recipes. We set out to ...

 Luxury country house hotel, The Newt in Somerset, has jus t received a glut of delicious ‘Eureka lemons’ from its sister hotel, Babylonstoren’s harvest in the South African winelands. The hospitality team at The Newt have decided to call August ‘Lemon Month’ and their chefs, bakers and mixologists are now busy ...

The blender of choice for all things AsianYou know the score. You’ve got a big batch of curry base or a large spice mix that needs a heavy dose of blending. The only problem is the blender you are using overheats and you must stop and start and never really know when you are close to pushing your blender to the limit.  If that rings true ...

Meet Easy Giaz: A Chef’s new frozen best friend.  Mitchell & Cooper Ltd, the exclusive importer / distributors of Hotmix Pro professional foodservice products spent the day with Munayam Khan at his restaurant, Raja Monkey where Munayam talks thorough how easy the Easy Giaz is to operate and how it is an essential piece of equipment...

Chef Jolly Discusses Nemox's New i-green 5L Auto Gelato MachineWhen we were looking for the perfect chef to put the new Nemox i-green frozen dessert machine through its paces we went a bit left field and chose chef Jolly of Chourangi restaurant in London’s Marylebone. It was an inspired choice. Chef Jolly was brilliant.  What was ...

  THE HEAVY DUTY KITCHEN AID IS BACK WHERE IT BELONGS: ON DUTY! Exose runs the busy BVLD Manchester kitchen in Manchester’s uber-trendy Spinning fields. His brigade of 6 chefs enable him to cater for up to 200 covers on a busy night. He also uses the Kitchenaid Heavy Duty to make a whole range of desserts including his signature ...

  On Monday 20th June 70 chefs enjoyed a special lunch at The George & Dragon in Speldhurst, near Tunbridge Wells with students from North Kent College in the kitchen alongside four invited chefs who put together the menu. The special day was to celebrate 10 years of The Chefs’ Forum and follows similar lunches in Manchester, ...

Situated in the heart of West London, The River Café was opened in 1987 by Rose Gray and Ruth Rogers, and the Italian restaurant has since gained critical acclaim. Ruth Rogers earnt an MBE in 2010 and was recognised once again in 2020 with a CBE for services to Culinary Arts and Charity. She is also a long-time Member of the Order of the ...