Exotic food used to mean a Chinese or Indian takeaway, but no more. Restaurant, pub and even grab-and-go customers have never been more adventurous. For proof, one only needs to look at the UK’s fastest growing cuisine styles.
Ice cream equipment manufacturer Carpigiani has launched the HE Maestro Batch Freezer, which can create frozen gelato or warm dessert bases and toppings in one appliance.
Heinz Foodservice has introduced two new flavours to its sachet range this spring with the addition of Firecracker Sauce and Classic Burger Sauce – both of which launched under the back-of-house Heinz Kitchen range last year.
Essential Cuisine is to introduce three new products to its Signature range of stocks and sauce bases, which will launch at The Restaurant Show on 10 October.
Armand Sablon of Galvin at Windows won the Roux Scholarship 2007, with his interpretations of the classic dishes of Escoffier Tournedos Rachel and Roux Bordelaise Sauce and Macaroni Soufflé. The 26-yearold beat off competition from five other ..
