9th December 2014
As we near the end of the year, we take a look back over some of the key moments from 2014.
From unique recipe ideas to keeping up with the latest legislation and product releases, we look at our 10 most popular blog posts from 2014.
1. Hotelympia Preview
FEM showcase the latest Alto-Shaam product innovations and cooking demonstrations from FEM's Executive Chef at Hotelympia.
2. Is Your Catering Operation Allergy Smart?
The San Jamar Allergen Saf-T-Zone System is a simple but effective approach to safe food preparation. The Food Standards Agency (FSA) in conjunction with DEFRA is introducing new EU allergen labelling regulations, which came into force on 13th December 2014
3. Happy New Products
2014 sees the introduction of new foodservice equipment innovations including the Hamilton Beach Eclipse Blender and Sirman Smart 250 Slicer.
4. Free School Meals: Food Transport Special
With the introduction of increased free school meals, more pressure is on schools to prepare, transport and serve hot meals. The Cambro range of school meals delivery boxes and ancillary systems provides with a wide choice of insulated transport boxes complemented by a range of polycarbonate and polypropylene gastronorm pans and lids to hold and serve food.
5. Chef Dushan’s Recipe: Smoked Pulled Pork
Chef Dushan shares his recipe and tips for mastering the perfect Smoked Pulled Pork without the fuss and fire of BBQ smoke.
6. Full Range of Manitowoc Ice Makers Now in Stock
With the launch of the new Manitowoc UG40, the whole range of Sotto self-contained, undercounter icemakers are now in stock. Making up to 45kg of ice per day, and with an integral ice bin storage capacity of 25kg, the UG40’s compact footprint and quiet operation make it ideal for pubs, bars and restaurants with limited space who need a reliable supply of gourmet quality cubes.
7. Safe, Strong Storage Solutions
Cambro Basics Series Shelving is released as a clever yet affordable solution for commercial kitchens requiring storage systems that not only maximise space, but are hardwearing, hygienic and versatile; offering savings without sacrificing on functionality.
8. Chef Dushan’s Recipe: Oxtail Curry
With a unique texture and flavour that customers will love, this oxtail curry recipe is one of a kind. Fire up your Alto-Shaam and give it a go, with Chef Dushan’s recipe and helpful advice.
9. Sirman’s Sous Vide Resolution
Enter the sous vide revolution with the right equipment - Sirman's Easyvac Vacuum Packer & Sous Vide Water Baths
10. Hotelympia Highlights
Hotelympia played host to Alto-Shaam’s latest range of equipment at the Excel arena in London. We exhibited alongside them, showing off the brand’s range of innovative products. We displayed Alto-Shaam’s range of innovative products plus live cooking demos.