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...
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
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...
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...
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.
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...
McCain Foods challenges chefs and operators to take the ‘Hand Cut Chip challenge’ to see how their chips compare to new McCain Gastro Chips.
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.
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...
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!
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.
“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...
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.
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...
“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...