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Acai

Food On-The-Go Trend 2017 – Colourful smoothie bowls

In a new series of blogs for 2017 we’re bringing food operators the latest trends for the on-the-go food market.  From Acai bowls and Poke, to Bao burgers and rolled ice-cream – we’ll be taking a close look at the must-have dishes essential for any 2017 take-out menu; and we’ll be exploring why these dishes have risen to popularity so quickly.

Brimming with colourful ingredients, bowls full of deliciously creamy thick smoothie, pilled with an assortment of fruits, nuts and seeds have taken breakfast to a whole new level.

The popularity of the smoothie bowl trend was first born when health food bloggers on Instagram flooded their feeds with bowl after bowl of vibrant, photogenic smoothies.

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Our People: Tina Pankova – ‘Namaste’ to Nepal

A series of blogs recognising and celebrating people in our business who actively support local and international community and charity projects.

On the 9 March, 26 volunteers from the hospitality industry began a once in a lifetime challenge and community trek to Nepal. An annual event, run by The Springboard Charity, and now in its 6th year – the participants experienced an off the beaten track adventure which included five days trekking in the spectacular Mahalangur mountains and three days working with a local community school, to help rectify some of the damage caused by the destructive earthquake the region experienced in 2015.

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Poutine

Food On-The-Go Trend 2017 – Infinitely adaptable Poutine

In a new series of blogs for 2017 we’re bringing food operators the latest trends for the on-the-go food market.  From Acai bowls and Poke, to Bao burgers and rolled ice-cream – we’ll be taking a close look at the must-have dishes essential for any 2017 take-out menu; and we’ll be exploring why these dishes have risen to popularity so quickly.

A 1950s working-class dish, originally served in Canadian province Quebec, the classic Canadian staple known as Poutine has been steadily growing in popularity. The dish in its purest form features a foundation of crispy French fries smothered in thick brown gravy and firm, springy cheese curds.

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Huhtamaki Impresso

Get set to Impresso customers

There’s absolutely no doubt that the rise of the coffee bar culture has changed customers’ expectations when it comes to the style of cup they want their hot beverage to be served in.

Those looking for a contemporary, sleek style solution with superb insulation to cater for the latest coffee culture trend need look no further than the Black Impresso Double Wall cups from Huhtamaki; Ideal for serving frothy cappuccinos, tempting lattes and luxurious hot chocolates.

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Cleanline+kit

Complete Kitchen Cleaning is as easy as 1, 2, 3

It’s a fact that commercial kitchens can get very dirty. Surfaces need to be regularly cleaned and sanitised, equipment needs to be washed so it’s free from contamination and floors need to be clean and dry to prevent slippages. With a multitude of activities taking place in a kitchen at once, it’s easy to see why cleaning can be missed if there’s no proper cleaning system in place.

Now that spring has sprung, ‘spring cleaning’ might be on your mind, and although a deep clean is essential in catering establishments, why not also use spring as a time to review and refresh your cleaning system?

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Green juice bottles

Delicious, raw and bottled up

The juice and smoothie bars industry has grown rapidly over the past five years – its revenue is estimated at over £85 million, according to IBISWorld’s Juice & Smoothie Bars’ market research report 2016. Revenue growth has been driven by increases in health awareness and consumer demand for healthy, convenient, on-the-go beverages.

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First aid kits - Reliance

Safety in your kitchen

An essential piece of kitchen equipment, but hopefully one that isn’t required too often – first aid kits provide catering staff with the means to treat minor injuries in the workplace.

Chefs and servers have a challenging job that often requires juggling multiple tasks at once and can involve potentially hazardous conditions. Boiling hot liquids, sharp knives, grease and fire – kitchen employees need to be aware of everything going on around them and know what to do if an incident occurs.

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Thermapen

Keeping food safe and cooked to perfection

When cooking dishes for your customers there are two main priorities – the first is that the food is safe for consumption and the second is that the food is cooked to specification.

Food safety is essential in all foodservice environments; measures must be in place to prevent cross-contamination, monitor the freshness of food and ensure that it is cooked to a safe temperature.

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Ramen noodles

Food On-The-Go Trend 2017 – Slurp up a bowl of Global Ramen

In a new series of blogs for 2017 we’re bringing food operators the latest trends for the on-the-go food market.  From Acai bowls and Poke, to Bao burgers and rolled ice-cream – we’ll be taking a close look at the must-have dishes essential for any 2017 take-out menu; and we’ll be exploring why these dishes have risen to popularity so quickly.

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keystones jam jar

Jar cuisine on-the-go

Humble jam jars – with their delightfully old-school-chic, bohemian appeal, are increasingly being used in hotels, restaurants and bars to serve food and drink. From breakfast oats to layered salads, cocktails and milkshakes – jar cuisine is massively on-trend.

In the past, the image of preserving food in jars had a utilitarian, make-do-and-mend vibe, food eaten from jars is comforting because it evokes a feeling of the home-made – of traditional comfort food. The new approach with jars is to hone in on this eco-chic feel – whilst offering fantastic flavours and great style.

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