Oven

The hearth of least resistance

28-Aug-2019 By Restaurant magazine

What to consider when choosing a pizza oven, including extraction, capacity and fuel types.

Playing with fire: avoiding the hazards of solid-fuel cooking

20-Nov-2018 By Alex Rushmer

Wood and charcoal burning stoves and ovens are the current kit du jour in kitchens, but a decision to install one shouldn’t be taken lightly

Mary-Ellen McTague to launch crowdfunding drive for Manchester restaurant

23-Nov-2017 By Sophie Witts

Mary-Ellen McTague is preparing to launch a crowdfunding campaign to open a restaurant and bakery in Chorlton, Manchester.

Dish Deconstructed: Salt baked chicken from Mews of Mayfair

10-Oct-2014 By Carina Perkins

Michael Lecouteur, executive chef of Mews of Mayfair, recently told BigHospitality the secrets behind the restaurant’s Salt Baked Chicken.

Kitchen Equipment: When it's time to refurbish

20-Feb-2012 By Emma Eversham

Replacing a kitchen is not something you consider every day. When margins are being squeezed in every area of the business it can be hard to see how spending a five or six-figure-sum on new kit will have an immediate effect on your profit margins.

Vanilla Cheesecake and Cerdenza Salmon join 3663 range

27-Aug-2010 By Becky Paskin

Foodservice provider 3663 has announced the addition of a new variety of frozen and ambient products to its portfolio, including a Vanilla Cheesecake and Cerdenza Salmon