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Get ready for the Sochi 2014 Winter Olympic Games: learn from the owner of London’s Railway Tavern Pub and B&B - P&G Professional

23-Jan-2014 - Having supported the hospitality industry in the UK for over 30 years, P&G Professional want to share the success stories of those independent operators who are setting the bar high in terms of delivering the ultimate guest experience.Watch this video...
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Meadowland is hard to split unless you take it to the extreme. - Unilever Foodsolutions

06-Apr-2013 - We put Meadowland to the test in the kitchen: - Extreme Heat = No Problem- Acid = EasyGet your FREE sample and see how Meadowland performs in the kitchen to help you unleash your creativity here http://www.unileverfoodsolutions.co.uk/promotions/meadowland-2013 ...
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Phil Howard's Grand Cru recipes -

27-Mar-2013 - Nespresso Gastronomic Ambassador Phil Howard demonstrating his recipe: Brillat Savarin cheesecake with a coffee crust and apricot glaze.Serving premium quality coffee in your restaurant undoubtedly adds value to your bottom line; but how can coffee be used creatively as a...
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Tips on getting the most out of Schwartz - McCormick

16-Oct-2012 - Tips on getting the most out of Schwartz herbs, spices and seasonings, from quality checks to profit potential, as well as recipe inspiration from top Schwartz Executive Chef, Steve Love. Research with Craft Guild of Chefs members found that 9/10 leading...
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Interview on EPOS with Buzzworks Holdings - Maitre’D EPOS

30-Sep-2012 -  A testimonial provided by Kenny Blair, Director at Buzzworks Holdings, reveals why they chose Maitre’D EPOS as their technology provider for their 7 restaurants and bars in Scotland, including the Longhouse, Scotts, Elliots, Lido, Treehouse and Dome.
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French glacé cherries, not just for decoration! - Sopexa UK

28-May-2012 - French glacé cherries are often just used for decoration in the UK. But it would be a mistake to think of them as nothing more than a topping on a Bakewell tart. In fact, this 100% natural product is incredibly...
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Are your chips better than new McCain Gastro Chips? - McCain

01-Mar-2012 - McCain Foods challenges chefs and operators to take the ‘Hand Cut Chip challenge’ to see how their chips compare to new McCain Gastro Chips.
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Interview with Langan’s Chef Founder Richard Shepherd - PSL

15-Nov-2011 - We hear from Richard Shepherd, Chef Founder of Langan’s Brasserie, about how PSL has helped his group of restaurants with their purchasing and back of house systems.
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Philadelphia – the ingredient for success! - Kraft Foods

04-Nov-2011 - From canapés to petits fours, Philadelphia is an ingredient that works for every course. Professional chef, Sophie Wright, shows us just how versatile the UK’s number one soft white cheese* can be and introduces the 2012 Philadelphia Young Chef of...
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Interview with Carluccio’s Simon Kossoff - PSL

01-Nov-2011 - THE ITALIAN JOBCarluccio’s Simon Kossoff speaks about his experience of outsourcing his purchasing to PSL and how this has benefited his business - including achieving over £800,000 worth of savings a year!
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Insight into Knorr’s partnership with Blue Dragon and Patak's. - Unilever Foodsolutions

19-Sep-2011 - Video summary: Made from authentic ingredients, our great tasting Oriental pastes allow you to create fantastic dishes in your kitchen. Find out more about the fantastic partnership between Knorr and Blue Dragon and Patak's here.
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Take the Marco Steak Challenge - Unilever Foodsolutions

01-Jul-2011 - “A steak is the benchmark of any restaurant” Marco Pierre White All you need for the perfect steak.Take the Marco Steak Challenge with KNORR Beef Paste Bouillon. For full details and more information about how Marco likes his steaks, visit Marco’s...
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The Deepio Grease Busters Tackle the UK's Greasiest Hot Spots - P&G Professional

27-Jun-2011 - Grease, without a doubt, is one of the main problem areas in busy professional kitchens. Last month, P&G Professional brand Deepio, a powerful kitchen degreaser, completed a nationwide tour to unleash the power of Deepio to independent businesses.
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What can you expect to see at The Restaurant Show 2011? - The Restaurant Show 2011

14-Jun-2011 - The Restaurant Show 2011 hosted at Earls Court 2 from 10-12 October, will once again showcase the best talent, products, new ideas and share invaluable business advice. Get a taster as to what to expect this year by taking a...
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Try the Marco Steak Taste Challenge with KNORR Beef Paste Bouillon - Unilever Foodsolutions

04-Apr-2011 - “Many people have said to me that when they’ve tasted a steak seasoned with KNORR Paste Bouillon, that it’s the best steak they’ve ever had in their lives. Everyone has their own opinion, all I’m saying is 9 out of...