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Baking, Equipment, Food & Beverage, Gifts, Marketing, Online, Products, Solutions

California Man Launches Kickstarter to Promote Kitchen Safety

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California Man Launches Kickstarter to Promote Kitchen Safety Invents Oven Mitt That Allows Dexterity and Promotes Safety

Santa Clarita, CA, September 17, 2014, Nearly 350,000 people annually are victims of scalding or burns from accidents that occur while cooking, either on the grill or in the kitchen. Most involve saucepans or tea kettles. Many could be eliminated by using a proper padding device on the hands when touching pans that have been heated. Many hot pads just aren’t made for high temperatures or kitchen dexterity when cooking. This can create more safety issues and actually create harm where they were supposed to bring assurance. One California man, Marcelo Garcia, has created a different kind of oven mitt built for safety and dexterity and has launched a Kickstarter campaign to bring this kitchen must have to the cooking masses that work well for anyone working in the kitchen, from beginner to Iron Chef.

Ulta-Mitt, as it is called, is a 3-Finger mitt constructed from neoprene that is waterproof and heat resistant making it great for indoor or outdoor use. The 3-Finger design allows for more dexterity than an ordinary oven mitt, offering both style and function with users able to have the ability to grab a lid from a hot pan, pick up a hot coffee cup from the microwave or work with small gadgets required while cooking in the kitchen. The neoprene material is also non-slip for a better grip.

This must have kitchen item also comes with a matching neoprene hot pad, which can double as a jar opener for those hard to open lids.

Perks for sponsors include sets of the gloves at manufacturer’s discounts and ahead of their proposed scheduled appearance in stores appearance and for some lucky investors, a complete Healthy eating wooden handle wok cooking set. For those that can’t give, the inventor hopes they will share this story to make the campaign viral through social media.

For more information, visit: https://www.kickstarter.com/projects/ulta-mitt/ulta-mitt-the-first-ever-flexdarity-mitt

Group 5 Marketing
501i S Reino Rd
Newbury Park, Ca 91320

Contact: Marcelo Garcia
Title: Managing Partner
Phone: (866)844-7619
email: marcelo@group5marketing.com

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Via EPR Network
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Catering, Drink Mix, Drinks, Equipment, Events, Food & Beverage, Marketing, Services

UK’s most comprehensive and innovative catering show returns for biggest event to date

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Manchester , UK, 2014-6-20 — /EPR Food & Beverage News/ — “The Show” organised by the country’s leading distributor of catering equipment, Lockhart Catering Equipment, is arriving in Manchester on Wednesday 25th June for its first event outside of London.

In its fifth successful year “The Show” can proudly call itself one of the UK’s most comprehensive and innovative catering shows, and has attracted industry experts including mixologist James Trevillion from Bonzer and TV chef and food consultant Andy Bates from Brazilian Street Feasts to its first northern event.

Having been well received with customers and suppliers alike, the event will offer up its winning recipe of demonstrations, the unique opportunity to see new product ranges before anyone else and the chance to network with over 30 leading suppliers.

The innovation zone is a must visit for any industry professional who likes to stay one step ahead of innovative tools where there will be the chance to see the latest equipment in action, and not to be missed tasting sessions. Delegates will also be offered a tour of the world famous football stadium.

“The Show” will return to Wembley later in the year, with dates to be announced in the coming months.

Attendance is by pre-registration only, so to reserve your place or if you have any queries, email the.shownorth@bunzl.co.uk, call 03701 678678 or register directly here.

Images:

Exhibitors and customers network at last year’s show.
Exhibitors and customers network at last year’s show.
Lockhart’s representative mixing things up at last year’s show at Wembley.
Lockhart’s representative mixing things up at last year’s show at Wembley.

For more information please contact Lisa Kelly (lisa.kelly@silverbean.com) or Layla Grant (layla.grant@silverbean.com) of Silverbean on 0191 406 1200

Notes to editor

Lockhart Catering is country’s leading distributor of catering equipment, supplying the largest range of light and heavy equipment available to the UK caterer. Lockhart is not affiliated to particular manufacturers, allowing them to offer a wide range of options and, more importantly, advise what’s right for specific client requirements.

Beverages, Catering, Equipment, Events, Food & Beverage, Marketing, Services

How Catering Equipment & Furniture Hire Beats Buying for Events

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If you are planning an event of any kind, from a birthday party or a wedding to a large, international corporate event you need the tools to do the job right. This means you need a suitable venue and so much more. You need food, furniture and catering equipment.

But the big question is do you hire equipment or buy it outright?
With an unlimited budget and lots of future events in the books, you might be tempted to buy. But there are a number of ways that catering equipment and furniture hire can prove a more worthwhile alternative.

We’ve listed 8 of the best:

Reasons for Hiring Catering Equipment & Furniture

1. Affordable
If you only require catering or kitchen equipment for a short period, hire specialists like Allens Hire in London can offer an attractive price which stacks up favourably against the purchase price of the same things.

2. Storage
Buy catering equipment or furniture and you’ll be burdened with looking after it when it isn’t in use. With hire furniture, tableware and more, you don’t have to worry about these items until they are required to ensure your event is a success.

3. Transport
At Allens Hire, a fleet of drivers are ready and waiting to deliver catering equipment, such as tableware, tables, chairs and kitchen equipment , to your door; no matter where in London or the South of England your event is to be held. This is one of the major benefits of hiring for an event. We bring the equipment to you.

4. Maintenance
You might wish to purchase your own outdoor BBQ, garden heaters or chest freezers but when disaster strikes you could be sorry you didn’t simply hire them out. We maintain our inventory of gas and electrical products so there is a good range to choose from. We never distribute an item without first performing a series of checks.

5. Safety
When gas appliances are involved, health and safety should be a high priority. At Allens Hire we are gas certified and PAT trained to ensure that our equipment is safe to use when it leaves the premises and each appliance carries Safety and Operating instructions to ensure that you have the best advice whilst appliances are in your care.

6. Cleanup
Once your event draws to a close, and the fun is over, the hard work truly begins. At least that’s the case if you’ve used your own tableware and it’s your job to clean up. When you hire catering equipment from Allens Hire, we offer to do the cleaning for you, so you can return the equipment dirty for us to do the job for you and alleviate you of this task at least!

7. Trends
Fashion is constantly changing. But that doesn’t simply mean that clothing changes. The popular ways to decorate an event change too. When you buy furniture, tablecloths and more, their so-called ‘trendiness’ may diminish over time. But a hire company like Allens remains at the forefront of the event planning industry, providing insight into trends of the moment and has a carefully chosen portfolio to theme your event in your chosen colours. Every time you host a party, sporting or corporate event you will have access an excellent range of equipment for the job; and the looking good to boot.

8. Tailored
No two events are ever truly the same and so the best catering equipment and furniture projects are truly bespoke. That’s what you get when you hire catering equipment for each individual event. You can request exactly the things you need to cater a birthday party of less than 50 people or a corporate event for hundreds. Allens Hire advisors can work closely with every client to ensure that they receive a tailored project that is perfect for their needs.

Call Allens Hire on 0208 574 9600 (London) or 023 8065 2316 (South Coast) to talk about your catering equipment hire, event hire and furniture hire needs. Whether you are arranging an event in a park, a palace or a party at home we can provide everything that you might need to ensure that the event is enjoyed by all.

Via EPR Network
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Catering, Cutlery, Equipment, Food & Beverage, Marketing, Products

Thames Valley Catering Equipment Wowed By Royal Genware Tableware

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Thames Valley Catering Equipment is very proud to be able to supply a full range of Royal Genware Tableware to the Catering Industry. For many years Thames Valley Catering Equipment has supplied virtually every piece of catering equipment that is of use to the Catering Industry and it is always looking to keep its full range of products as up to date as possible and therefore to reflect the needs of its customers. The catering business has always been extremely competitive and in the present time of financial cut backs and belt tightening this is even more important and it is necessary for the restaurants, cafes and catering establishments to have the best chance of competing successfully with its competitors. Food presentation has always been very important but these days even the small establishments are expected to achieve very high standards and to make this happen there not only needs to be excellent food quality but also it needs to be presented in the right way and on the right crockery.

Thames Valley Catering Equipment has recognised this need and is very pleased with the full range of Royal Genware Fine China Tableware which it is able to supply to the industry. This Royal Genware Fine China is their Classic design and is made to give the china a pure white appearance, which has been made with alumina in its mixture to give a low water absorption whilst giving the finished article a strength that can deal with the rigours of the catering industry. The hard work that crockery and china has to deal with in the catering trade is one of the reasons that Thames Valley Catering Equipment has chosen the Royal Genware range. There are some excellent plates to present the food on with the Classic design having a wide side rim whilst the Coupe design has a flat base with a curved edge. If none of these designs fit the bill there is the Genware square plate range. All of these designs work well in a restaurant or eating establishment and can be sourced in a range of sizes.

Thames Valley Catering Equipment is particularly pleased to promote the Royal Genware range of presentation plates and dishes, which certainly give the user a great advantage over many of their competitors. The range covers quite a number of different options with an oblong single, double or triple spaced dish, which allows a range of different presentation methods to be achieved. The whole business of getting the best out of the fine china has been examined and the results, which have been achieved are excellent. The Royal Genware Fine China Tableware also produces a range of dishes for sandwich and small meal presentation which is ideal for the lunchtime or teatime trade as well as the establishment that provides drinks and snacks in the evening.

“Thames Valley Catering Equipment is pleased to announce that the price range of this Genware range is excellent and will provide a great advantage to the establishment without breaking the bank.”

Via EPR Network
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Events, Food, Food & Beverage, Marketing

Legendary Spanish restaurant elBulli goes on display at London’s Somerset House

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For many of us ‘elBulli: Ferran Adrià and The Art of Food’, a new exhibition opening at the Embankment Galleries of London’s Somerset House on Friday 5th July 2013, will be as close to eating at the famous Spanish restaurant, its 50-course tasting menus, and its distinctive brand of molecular gastronomy as we will get – especially since it closed its doors in 2011.

The retrospective at the Embankment Galleries, Somerset House, gives visitors a behind-the-scenes look at the creation of Adrià‘s unique cuisine. Chefs who worked at the restaurant under Adrià‘s leadership included Heston Blumenthal whose restaurant at London restaurant, Dinner by Heston Blumenthal, at the Mandarin Oriental in Knightsbridge ranks among the most prestigious London restaurants.

The multimedia exhibition at Somerset House offers an insight into the research behind each dish, revealed through handwritten notes and sketches. Also on display are plasticine models which were made for all the dishes – and the elBulli team invented 1,846 of them – used as a means of quality control for colour, portion size and position on the plate.

The London show is a taster of what is next for elBulli – Adrià intends to reopen in 2015 with a foundation to safeguard the legacy of the restaurant and to create Bullipedia, a central resource documenting culinary history and providing research material for chefs around the world.

In addition to the exhibition, which continues until 29th September 2013, there’s the chance to meet the man himself at ‘An Audience with Ferran Adrià‘ on the opening night, Friday 5th July 2013, when he will discuss the afterlife of the restaurant, and his ongoing projects. Tickets, at £25, include a complimentary drink, and free entry to the exhibition (which has a standard entry fee of £10) until 9.30pm.

From 10th July onwards visitors can see two Embankment Galleries shows when they book a joint ticket for £12.50 (£10.50 concessions), £6.25 on Mondays (excluding Bank Holidays) which includes entry into ‘elBulli: Ferran Adrià‘ and ‘The Art of Food and Miles Aldridge: I Only Want You To Love Me’, a major retrospective on the London-born photographer who has works in the permanent collection of the National Portrait Gallery and the Victoria & Albert Museum.

For more information on all exhibitions and restaurants, new openings and the latest events in London go to LondonTown.com where a wide choice of London hotels to suit all budgets, information on restaurants, bars and cafes as well as all the major attractions is provided.

Via EPR Network
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Catering, Cutlery, Equipment, Food & Beverage, Marketing, Products

Thames Valley Catering Barbecue Up A Storm

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Thames Valley Catering has developed a business that supplies catering equipment to the complete commercial market. They supply equipment of the highest quality at very competitive prices for a very competitive market. All the equipment can be purchased on the Internet for delivery in a few days. Expert advice is available if required and Thames Valley Catering is only too pleased to ensure that the customer is completely satisfied.

Now that summer is around the corner and the weather is showing signs of emerging from the Siberian winter that the whole company has endured people wish to get outside and enjoy the weather and the outdoors. Barbecues are all the rage at home but the professional barbecues are less common. There has been many a comic who has made fun of the best way to burn good food is on a barbecue but Thames Valley Catering is pleased to promote one of the kings of the barbecue business namely the Cinders Slimfold Hotelier Barbecue as a piece of equipment that totally disproves this myth. This is a luxurious piece of equipment built by a British company based in North Yorkshire who has developed excellent equipment for the commercial trade. The Company has now developed into the USA and has an excellent business in Florida, a good USA home to the barbecue.

The Cinders Slimfold Hotelier Barbecue is a piece of catering cooking equipment designed to be erected outside in minutes and to fold away to a flat square when finished. This is ideal for the hotel or restaurant that holds or wants to hold an outside barbecue as a regular feature. The set-up is in minutes and powered by bottled propane gas it heats up in less than five minutes ready for cooking to start. Thames Valley Catering is impressed with the Cinders Slimfold Hotelier Barbecue quality of manufacture being made with stainless steel shelving and mahogany ends with flush fitting controls, this gives a superb look to the barbecue and the quality and speed of the cooking is second to none. The working top has two off 800mm x 457mm heating zones so that one can be used for one product and the other for another product. Therefore fish can be cooked on one half and meat on the other half of the grill. The Cinders Slimfold Hotelier Barbecue has a fitted stainless shelf that fits on 2 runners so that it can move over the full length of the grill, this is ideal for cooking vegetables on if required and also is used to clean the grill at the end of the evening. To clean the grill put the shelf over the top of the half to be clean turn the gas up to full and after a short time all the waste has been burnt off the grill by reflected heat from the shelf and the unit can be wiped clean.

Thames Valley Catering are pleased to note that the Cinders Slimfold Hotelier Barbecueoffers the outside caterer an excellent piece of equipment, with a 2 year warranty that is as versatile as any barbecue with a quality and production rate second to none.

Via EPR Network
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Catering, Drinks, Food, Food & Beverage, Marketing, Services

MITIE’s Catering Business Rebrands to Gather & Gather

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MITIE, the FTSE 250 strategic outsourcing company, has announced the launch of a new brand for its catering business: Gather & Gather.

Based around a culture of bringing food and people together, the new identity will feature as the new trading name and customer facing identity for MITIE’s catering business.

Gather & Gather focuses on bringing together the best ideas, ingredients, recipes and inspiration from the food industry so that customers can gather together to enjoy them in the workplace.

Two years ago MITIE recruited a new management team to lead its catering business under an entrepreneurial investment model. Since then, the business has more than trebled its turnover through new contract wins and the acquisition of award winning hospitality company Creativevents, making it the fastest growing caterer in the UK and Ireland.

The rebrand to Gather & Gather marks an important step in the evolution of MITIE’s catering business. Developing this ethos has been an integral culture shift for the team behind the business, and now forms a keystone for the brand.

The rebrand combines a new approach to marketing with a learning and development programme for all staff, to understand the values that underpin the name change.

Allister Richards, managing director of Gather & Gather, who has led from the front over the past two years, said:

‘Gather & Gather is a reflection of our business maturing from focusing on what we do, to how we do it. Bringing the ideas and creativity of a dynamic team together, and translating that into delivering great service.

“We’re readdressing the balance between client, customer and caterer, and putting the customer at the heart of what we do, offering something truly different to the marketplace.”

Gather & Gather will roll out throughout the spring from 1 May 2013. Full details of the brand experience will be shared at the launch event on Tuesday 23 April, at The Brewery in central London.

Via EPR Network
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Catering, Cutlery, Equipment, Food & Beverage, Marketing

Thames Valley Catering And The Blue Seal Bratt Pan

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Thames Valley Catering supply a full range of products for the catering industry from pots and pans to self-determination cooking units and everything in between. One piece of equipment designed solely for the industrial size kitchens is the Bratt Pan. This piece of equipment was named after the German word for frying but strangely it does a lot more than frying and is not called a Bratt Pan in Germany but a kippentopt, which translates, as a tilting pan. In fact it is a large pan often square which will do a multitude of different cooking functions on a large scale.

Thames Valley Catering is pleased to promote the Blue Seal Bratt Pan range of commercial cooking equipment, which is designed for the large industrial scale kitchens who cook individual food items in bulk. The Blue Seal Bratt Pan can typically cook large quantities of one particular product in a large pan of typical volume of 80 litres capacity. The Bratt Pan can tilt in order to carry out certain operations and this can be a manual or an automatic function dependent on the customer’s preference. The typical Blue Seal Bratt Pan is fuel by gas and has a number of individual controls. It is ideal for cooking a range of products such as casseroles, soups but can basically carry out most cooking functions being able boil, poach, roast, steam, grill, shallow fry and deep fry. Thames Valley Catering are particularly pleased with the variation in functions as this is ideal for a large kitchen that produces a bulk meal for daily distribution but which wants to vary the meal from day to day. This is ideal in operation like hospitals, large industrial canteens, school dinner production and large office functions. The large restaurants often have them to produce large quantities of soups and casseroles or deal with weddings and banquets where single item menus are standard practice

The Blue Seal Bratt Pan is very versatile and Thames Valley Catering is impressed with the way that it can be used to prepare a meal. Meat can be browned in a Bratt pan with the lid open then water can be added and the soup or casserole started, different vegetables or spices can be added throughout the cycle as required and this is where the tilting mechanism works. Additions are made after the pan is tilted so that there is no chance of the operator being burnt by the steam. The tilting system is also used to pour the cooked food into containers ready for further distribution or storage.

The Blue Seal Bratt Pan is designed to be linked up to mains water to remove the requirement to pour this in later but addition is made by turning a tap outside as and when required. The construction of the Blue Seal Bratt Pans is from galvanised steel, which gives a sturdy construction. The lid of the Bratt Pan is double skinned and the temperature control is accurate from 50 to 320 degrees C. This system is ideal for the large industrial kitchen and it is well worthwhile examining the options that Thames Valley Catering can supply to the catering business.

Via EPR Network
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Food, Food & Beverage, Marketing, Seafood, Services

Moksa Restaurant brings first Asian brunch buffet to Cambridge

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Brunch meets chopsticks each and every Sunday at Moksa Restaurant. For only $20 dollars between 10am and 3pm, patrons can choose from a buffet of Asian influenced breakfast and lunch items. Moksa puts a twist on your classic brunch with choices such as the Masala Scramble, a chili infused scrambled egg, and the Japanese curried hash brown.

The creative take on brunch tradition does not end with the food. Boston’s Best Mixologist, Noon Inthasuwan-Summers, has crafted a selection of $4.50 brunch cocktails in recognition of Moksa’s location at 450 Mass Ave. The Mi-Moksa replaces the Mimosa’s orange juice and champagne with bubbly sake and grapefruit juice, while the Sake Mary is exactly what its name suggests, a Bloody Mary with Sake.

To Celebrate the Chinese New Year on February 10th, Moksa will be adding a few more treats to its Asian brunch. You can expect to see dragon dancers as you dine and the first 20 people to make reservations on www.moksarestaurant.com will receive a red envelope upon arrival to try out their New Year’s luck. Only a select few of the red envelopes will be winners, so get out your good luck charms.

Via EPR Network
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Cutlery, Equipment, Food & Beverage, Gifts, Marketing

Studio William Launches Innovative Leaf Cutlery Design

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 It’s perhaps not your first thought for innovation however Studio William, a leading British cutlery design Company, has sought to revolutionise and stylise the way the British general public eat dessert, with the launch of a brand new cutlery design: the leaf.

The leaf design was inspired by the ancient Asian custom of utilising leaves as eating utensils, and it’s eye-catching design is bound to prove an ice breaker among the more design conscious looking to make an impression over a Christmas meal, or professional or social gathering.

Design to be a truly versatile piece of cutlery, with the new leaf design diners can prong, spoon or slice all types of dessert, and truly enjoy a more luxurious dining experience. Whether it’s utilised for you average Christmas pudding or your favourite ice cream dessert, the leaf is bound to prove to be a real conversation starter at a dinner party.

The leaf gift package is boxed in a set of four, and is manufactured with the same degree of intricacy and professionalism as all of the cutlery designs sold by Studio William, the UK’s leading manufacturer of designer cutlery.

Studio William CEO, William Welch, had this to say about the launch of the new design: “Studio William Chief Executive, William Welch, said: “With Leaf we are moving away from the traditional knife, fork and spoon to a much simpler, yet sophisticated way of indulging in desserts. It can’t help but become a conversation point and it gives diners the chance to have some fun with their pudding – a perfect way to round off a Christmas meal.”

The leaf design was the winning cutlery set design in the Studio William Cutlery Design Competition, and the Company has work closely with the winning designer, Anabela Chan, to further refine the design and ready it for production.

If attention to detail and the ultimate in luxurious dining is your quest, then the new range of leaf cutlery sets from Studio William will be at the top of your Christmas shopping list.

Via EPR Network
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Catering, Cutlery, Equipment, Food, Food & Beverage, Marketing, Packaging, Solutions

Thames Valley Catering Are Looking After The Dishes

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Thames Valley Catering Equipment is able to supply a vast range of catering equipment to all parts of the trade from the restaurant to the large hospital and company kitchen but they also try to seriously look after the smaller user as well. With this in mind Thames Valley Catering is pleased to promote the smaller range of Sammic commercial dishwashers aimed at the smaller cafes and restaurants and other smaller catering establishments. The smaller units sometimes feel a little left out as the large companies seem to have all the best equipment but Thames Valley Catering is able to offer some excellent Sammic dishwashers to satisfy even the smallest requirement.

The company realises that any dishwasher is fairly costly and for the smaller unit that can be very important but the Sammic range is very good in quality and excellent in price. The Sammic SL-23 front loading dishwasher is a very good example of the type of equipment available having a 400 mm x 400 mm square basket, which will turn round a complete load in 180 seconds. This speed of operation will bring savings on crockery purchased and will give an excellent finished product. There are other savings to be made in water usage as the Sammic front loading dishwasher uses an optimal water flow system to reduce usage to a minimum. Sammic have fitted a detergent dosing system for speed of usage and there is an automatic rinse aid built into the dishwasher to ensure a high class finish.

Thames Valley Catering Equipment has a great deal of faith in these units, as they will bring serious savings to the business. The first saving is obviously in operator costs, as the speed of this unit will reduce the dishwashing time to around 20% of the hand washing systems. Secondly there are savings in crockery stocks and also in water and detergent usages. The dishwasher from Sammic will fit in well in a small kitchen as it requires little working space that is often at a premium in the smaller establishments and yet it has a high workload potential for such an establishment.

The Sammic SL-23 front loading machines are also ideal for larger concerns that need an extra machine either as a spare for the disaster day that the larger machines are broken or out of action for major cleaning of the present unit or as a separate unit for certain goods for example glasses or other special delicate products. The units are flexible and the space requirements are small and are ideal as a “Get of jail” card.

Thames Valley Catering Equipment would be delighted to answer any queries or give advice on the best and most appropriate Sammic dishwashers, there are years of experience available in the company and any question posed will almost certainly have been posed before. Sammic dishwashers have been around for some time and the quality and technology is excellent for the conditions they have to work in and the work they have to do and Thames Valley Catering Equipment is pleased to recommend their usage.

Via EPR Network
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Alcoholic Beverages, Beverage, Beverages, Bottling, Drinks, Food & Beverage, Marketing, Wines

Redefining The Modern Wine Experience

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Josh McFadden, the 31 yr. old Creative Director and Founder of Proof Wine Collective (a creative company dedicated to developing small-production, critically-acclaimed wineries) has big plans for a space of his own. The self-taught entrepreneur has spent over ten years mastering the ins and outs of the wine industry: working harvest, sommelier at restaurants, wine buyer, wine shop clerk, cellar rat, cook, server, and wine label designer… He’s been there!

After 4 years of building Proof from the ground up, Josh is ready to catapult himself into the next big project. Turncoat Wine Co. will be a wine bar located in the center of the rapidly growing wine region that is the Central Coast of California. Not only will it be a wine bar, the 4000 sq. ft. space will also offer a full service restaurant, wine shop, lesson room for tastings, and also act as an event location. Turncoat will create a much larger wine presence in the small downtown of San Luis Obispo, and put the area on the map as a top destination for lovers of wine, art and food. It is set to open its doors in early 2013.

The space will be a “living gallery”, as Josh describes it. “Imagine the most interesting party you’ve ever been to: you are meeting fascinating people, including awesome winemakers, offering you wines you’ve never seen, you are being offered food from the season you’ve never tasted, and you have at your disposal over 500 wines from wineries located everywhere in the world. The place will be a display of sensations, and the play between all of them: an interpretation-gasm.”

Needless to say, Josh is intent that Turncoat will be a work of art in itself. His repertoire includes labels on display at the SF MOMA, Trader Joes, as well as for many of the top wine producers of Paso Robles and Santa Barbara like Herman Story, Sans Liege, Field Recordings, Alta Maria, and Force of Nature.

“The winemakers I’ve worked with, just like myself, don’t come from money or privilege.” Josh brings up. “We’ve had to make our own way and we couldn’t have made it this far without the support from our friends.”

In preparation for Turncoat, Proof Wine Collective has put together a compelling campaign to raise money and awareness on the crowd-funding site Kickstarter.com. They’re trying to raise $25,000 by Dec. 3rd in order to help fund some of the initial start up costs of the wine bar. Rewards for support vary from graphic t-shirts, fine art prints, and custom art pieces inspired by yourself. “One print we made is called Wine Pangea which is my attempt to simplify and beautify the world of wine; and the other is called Presidential Drugs of Choice it’s a print detailing every drug/vice done by each President,” explained Josh.  Both the prints reflect Proof’s unique creative style which reappropriates vintage engravings with colors, elegant typography, and new information.

Proof Wine Collective was founded in 2008 in order to create a world where curious and creative spirits may fall in love with wine. Visit their website atwww.proofwinecollective.com.

Via EPR Network
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Cutlery, Events, Food & Beverage, Marketing

Studio William To Be Featured in The London Design Festival 2012

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The 2012 London Design Festival is likely to attract a lot of interest this year, and particular due to the release of some new dessert cutlery designed and manufactured by British cutlery company, Studio William.

Studio William’s cutlery has been purchased, showcased and utilised in a number of prominent exhibits and the Company can even boast that even the residents of No. 10 Downing Street use the cutlery designed in their Gloucestershire base.

The designs which will be showcased on the day have been create as part of Studio William’s cutlery sets design competition, where students have been given the opportunity to create cutlery designs which ultimately could be into production of showcased – the competition was an initiative launched by Studio William to inspire more talented designers into the process of cutlery design.

The winning designer of the competition was one Anabela Chan – Anabela’s design called leaf has now been incorporated into the Studio William range; it will also be sold utilising Studio William’s relationships with various prominent retailers including John Lewis, where the cutlery will go on sale form September, 2012.

All of the 54 competition entries will be showcased by Studio William at the design festival as a marker of contemporary British-led design. Rachel Church, curator in the sculpture, metalwork, ceramics and glass department at the V&A had this to say about the competition and Studio William’s designs: “The Studio William patterns represent excellent examples of contemporary British cutlery design. We are delighted to have acquired seven examples of the company’s design patterns for the national collection of metalwork at the V&A.”

On top of the showcasing of competition entries, Studio William will also celebrate the permanent inclusion of seven of its designs in the V&As permanent showcase.

Via EPR Network
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Catering, Equipment, Food & Beverage, Marketing

Thames Valley Catering New Range Of Lincat Combi Steamers And Self Cooking Centres

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The description almost sounds like the ultimate in high tech gadgets but probably the most impressive piece of equipment that has come onto the market in recent times is the Lincat Combi Steamer and Self-Cooking Centre, which has made life in the high volume, short time delivery catering market so much easier. Thames Valley Catering is proud to supply these units alongside their Lincat Ovens and the introduction of high tech electronic controls has then enabled these units to be controlled to a very close margin and the flexibility and versatility of the units has helped the units become the ultimate in multi-tasking catering equipment.

The ranges of units supplied by Thames Valley Catering are varied but the major units combine steam heating with dry heat or they can do one or the other. The units control humidity to less than 1 % and have the added advantage that once the type of heating is chosen they are able to predetermine the heating cycle without the help of the operator. This Lincat self cooking center system is ideal in a busy kitchen and the advantages of getting a superb cooking cycle without the fear of damage or loss without careful watching is always a big plus in the purchase of such items. The units supplied by Thames Valley Catering can deal with very high volumes of hot food and this is ideal for the large banquets or dinners, which require instant serving for several hundred people with hot food in great condition. The advantage of these Lincat catering units are that food can be plated up kept in a chilled rack and heated to table serving levels when required using the Lincat Combi Steamer and Self-Cooking Centre.

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Catering, Food & Beverage, Marketing, Solutions

Lockhart Catering Equipment brings latest innovations to Wembley

Lockhart Catering Equipment has announced that a showcase of the latest innovations in catering equipment from over 30 of the world’s leading manufacturers will once again be returning to Wembley Stadium, for one day only on Wednesday 5th September from 10.00am – 4pm. Promising to be bigger and better than ever, ‘The Show’, now in its 4th year, will feature live cooking demonstrations, food samples and top tips from Michelin star chef, Mark Sargeant.

Visitors can also expect to see the latest innovations and gadgets from leading manufacturers such as Rational, Frima International, Winterhalter, Steelite International, Churchill China, Dudson, Gram, Falcon Foodservice, Lincat, Elia International, T&G Woodware and many more.

The experience will kick off with hands on product demonstrations and visitors can also view the latest ‘must-have’ equipment for the catering industry, whilst getting up front and personal with new launches.

A highlight of the day will be the opportunity to take a behind-the-scenes tour of the London 2012 Olympic Venue, including the kitchens, which cater for up to 90,000 people in a 20 minute half-time interval, plus the changing rooms, press box, Royal box and pitch side.

Chris Wakeman, Managing Director, Lockhart Catering Equipment commented: “We’re thrilled to be returning to Wembley for the fourth consecutive year to showcase the latest innovations in catering equipment. We’d like to extend a very warm welcome to Mark Sargeant who’ll be cooking up some fantastic dishes and taking part in a Q&A session. Visitors will also have the opportunity to see product ranges before buying, as well as taking advantage of amazing price offers exclusively available on the day.”

To register a place, interested parties can visit www.lockhartcatering.co.uk, click on the link ‘join us at the show’ and then the image of Wembley. Alternatively, emailthe.show@bunzl.co.uk. Places are restricted for both the event and the tour of the stadium, so people are encouraged to book early to avoid disappointment.

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Events, Food, Food & Beverage, Marketing, National Cuisine

Malmaison Launches New Summer Menu

Malmaison, the luxury boutique hotel brand in the UK, has announced the launch of a new Summer Menu at its brassieres.

The menus have been created by Head Chef John Woodward and his team, who have added some seasonal delights and exciting new dishes, including a seared yellow fin tuna salad nicoise, Greek salad with grilled halloumi and watermelon and, in the mains, guests can enjoy Cajun swordfish, delectable grilled polenta and more.

In addition to the new dishes, the Malmaison hotel restaurants still include Malmaison’s heartily portioned favourite Mal dishes, including the Mal’s prawn cocktail, ‘from the shore’ smoked salmon blini, crème fraiche and caviar, the legendary Mal Burger and the delicious Cornish Crab fritters with avocado, as well as six different choices from the grill. In keeping with the overall quality of the menu, all of the beef on offer is naturally reared, grass-fed and dry aged on the bone for a minimum of twenty eight days.

The new dessert menu includes a fresh summer berry pavlova, raspberry ‘Charlotte Royale’, an array of delicious ice cream sundaes and an artisan cheese slate with crackers and chutney. An iced fresh fruit plate is also available for those looking for something a bit lighter.

Guests at the brasseries can choose from a range of liqueurs and rich ports to enjoy with their desserts. Also paired well with dessert is the Irish coffee, the French coffee and the Espresso Martini.

The new Summer Cocktail Menu offers fresh and summery treats, including a ‘Brazilian Apple Blossom’ , ‘Coconut & Passion fruit Batidas’, ‘The Bees
Knees’ and the ‘Rising Sun’, made with Plata Tequila, Midori Lime, Tabasco and Sauvignon Blanc.

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Malmaison Launches A New Menu At Its Brasseries

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Malmaison, a luxury boutique hotel brand in the UK, has announced the launch of a new menu at its brasseries, as well as updated bar and room service menus.

The menu includes an array of starters that feature seasonal offerings, such as the Scotch quail egg and bacon salad with a piccalilli vinaigrette and the ‘From the shore’ smoked salmon blini, creme fraiche and caviar.

In addition to the new starters, the Malmaison hotel restaurants offer an array of heartily portioned mains, including six different choices from the grill. In keeping with the overall quality of the menu, all of the beef on offer is naturally reared, grass-fed and dry-aged on the bone for a minimum of twenty eight days.

Vegetarians and seafood fans aren’t without options either. The new menu also includes a risotto primavera with young fresh vegetables and a hefty sprinkling of parmesan cheese. Seafood options include the yellow fin tuna steak and the salmon fish cake with spinach and parsley sauce.

Emma Benney, Group Marketing Director, said: “We are delighted with the new menu. It’s a return to the Malmaison classics, with a few new ones which are already becoming hot favourites. There’s a great selection, something for everyone. I personally recommend the Chicken Skewers and of course The Mal burger.”

The updated bar menu features a new wine list, headed-up by world renowned sommelier Johnny Walker. Every Malmaison bar also regularly hosts ‘Vino Voyages’ for wine enthusiasts and occasional wine drinkers alike. These events are presented by guest wine producers and include a large sit-down feast matched with various wines.

Another component of the new bar menu is the cocktail list, which features exotic mixed drinks like the Blackforest Martini as well as classics like the Tom Collins.

Also on offer for Spring 2012 is a new dessert menu, which includes a baked New York cheesecake with blueberries, an array of ice cream sundaes, a Valrhona chocolate tart and a classic vanilla crème brulee. The dessert menu also features an artisan cheese slate with crackers and chutney and an iced fresh fruit plate for those looking for something a bit lighter.

Guests at the brasseries can choose from a range of liqueurs and rich ports to enjoy with their desserts. Also paired well with dessert is the Irish coffee, the French coffee and the Espresso Martini.

The room service menu has also been upgraded to reflect the fresh ingredients of the season. It includes a range of starters, salads and mains, many of which are exclusive only to room service. The menu also offers a selection of sandwiches, the ideal option for guests wanting a light lunch. Catering to guests’ late-night cravings, the room service menu also features some ‘Midnight Munchies’, such as the British classic, beans on toast.

Via EPR Network
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Rise And Shine With The Co-Operative Food And Win £100 To Spend On Your Breakfast Favourites

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When you want to put a spring in your step at the start of the day, the best way is to tuck into a hearty and nutritious breakfast that will set you up for the rigours of the day ahead.

And right now, you can take a giant step in the right direction, by entering The Co-operative Food’s weekly draw, for a chance to win £100 in vouchers to spend on your favourite treats for the most important meal of the day.

What’s more, because this is a weekly draw, you can enter each week and give yourself more than one chance of winning one of our mouthwatering top prizes.

The Co-operative Food is giving away seven £100 vouchers each week for the duration of the competition, and if you enter the competition on one week, you’ll even receive an email reminding you of the closing date for being included in the following week’s draw.

Alex Webb, Brand Manager Digital, from The Co-operative Food, said: “With families everywhere finding it tough just now to keep their fridges and kitchen cupboards stocked, we wanted to lighten the load on some of our loyal customers by giving them£100 to spend on ensuring that everyone can start the day on the right note, with a healthy and filling breakfast.

“If they wish, the lucky winners will be able to fill their fridge with a host of quality British products which are sourced especially for The Co-operative.

“So not only will they be helping themselves to a tasty prize, they’ll be able to mark the coming Diamond Jubilee in an appropriately British way – with a great traditional breakfast, all on us!”

Each entrant can also choose to receive a special breakfast bonus in the shape of vouchers entitling them to 50p off a one-litre carton of Tropicana orange juice, and a 200-gram jar of Nescafe Original instant coffee.

Entries for the last draw close on Tuesday May 22, and no purchase is necessary to take part. Entry is free and simple – just complete the online form at http://www.goodwithfood.co.uk/breakfastclub, where you will also find the full terms and conditions.

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New Spring Dining Deals from DiscountVouchers.co.uk Help UK Consumers Save

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New bargain deals to eat out this spring have been sourced by voucher codes site DiscountVouchers.co.uk to help UK consumers save. The website, which offers consumers deals for more than 800 stores and retailers, has this week published new deals for eating out more affordably at La Tasca, Pizza Express and Toby Carvery.

One of the UK’s favourite Italian diners is Pizza Express and that chain is on show in the new DiscountVouchers.co.uk deals. Pizza Express is popular with both families and couples and thanks to the latest DiscountVouchers.co.uk Pizza Express voucher choices Brits can get themselves 3 courses for £12.95 and 25% Off Your Food Bill.

All the most popular restaurants and retailers regularly feature on the DiscountVouchers.co.uk site, and a top Spanish restaurant is on show at present in the shape of La Tasca. By logging onto the DiscountVouchers.co.uk site right now consumers can help themselves to new La Tasca vouchers which can be exchanged for Buy 1 Get 1 FREE on Tapas to share.

Top quality family roasts are available in the new deals in the shape of offers redeemable at popular UK chain Toby Carvery. This spring sees the DiscountVouchers.co.uk website offering diners new Toby Carvery vouchers which they can use to get 2 Daytime Carveries for £10 and Free Dairy Ice Cream with any Carvery Meal.

Doug Scott, managing director of DiscountVouchers.co.uk, commented, “The spring time is always a popular time to dine out and through these new deals we have made available consumers can enjoy top restaurants on a budget. Toby Carvery, Pizza Express and La Tasca are great places to dine out this April and May.”

DiscountVouchers.co.uk offers consumers money saving deals at major high street brands and specialist retailers, including stores like Tesco, Marks & Spencer, Sainsbury’s, Travelodge, First Choice, lastminute.com and Boden.

For more information visit www.discountvouchers.co.uk.

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Dairy Products, Drink Mix, Drinks, Events, Food, Food & Beverage, Frozen Food, Health Food, Ice Cream, Marketing, Milk, Soft Drinks, Sweets

Golden Spoon Unveils New Website to Revitalize Brand

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Golden Spoon, the popular Southern California frozen yogurt company, unveiled their hip new website highlighting the chain’s Southern California roots, it’s famous creamy taste, and even the frozen yogurt’s health benefits. “ We’ve only just begun to renew our brand and bring it back to life; the website is a reflection of what is to come,” said Golden Spoon’s CEO Roger Clawson.

Golden Spoon is Southern California’s original frozen yogurt. The look of the new website is simple and fresh, just like their ingredients, with classic Southern California beach images highlighting Golden Spoon’s heritage. It started in 1981 as a remodel of a health food store in Tustin, California, and has grown into a worldwide brand with an extremely loyal following. You can read all about the journey in the “About Us” section on the site.

The website spotlights the healthy attributes of Golden Spoon’s product made with real fruit and real milk , including full nutritional information for both low-fat and non-fat flavors. Another handy feature allows you to compare the nutritional value of Golden Spoon frozen yogurt to other foods such as ice cream, granola bars and smoothies.

The website is also a great place to find out about new flavors and new additions, like thenew eco-friendly yogurt cups, which biodegrade in only 21 days. Along with the new design and eco-friendly cups, Golden Spoon is also introducing a revolutionary new pricing method, one without scales. Most competing frozen yogurt stores provide one over-sized cup for customers to fill with yogurt and toppings, and the cup is priced based on the total weight. You never know what your dessert will cost you until it is too late, and it’s very easy to go over-budget.

Golden Spoon is changing all that with an innovative, industry-first pricing structure they have trademarked as “Weightless Pricing.” Customers pay a single, fixed price for one of three cup sizes, then fill it with as much yogurt and as many toppings as they wish. Three stores, including Irvine, La Costa and Carlsbad, will launch the new store concept on May 12, 2012 with free yogurt all day.

And, if all the flavors and toppings are not enough variety, customers can also choose their service level. Tell a Golden Spoon “concierge” employee what you have in mind, and then relax as they swirl your yogurt and bring it to your table. Or, you can opt for a “hands-on” experience and create your own masterpiece.

“My father, Jeff Barnes, is the founder of Golden Spoon.  Since I can remember, the stores have always looked the same,” said Reed Barnes, Golden Spoon’s Director of Training.  “As an

owner of two stores, including the original Golden Spoon location in Lake Forest, I love the new direction, the new look and the new store concept.  It couldn’t be a better time to be a part of Golden Spoon Franchising.”

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