Nathan Outlaw’s ultimate fish filleting knife
Cornwall-based seafood supremo Natan has partnered with knife company TOG to create ‘the perfect fish filleting knife’. The17.5cm Sakana Flexible Filleting Knife (pictured above) costs £275 and is designed to be long enough to reach into larger fish but not too long as to be unwieldy for smaller fish. It also has enough flex to run flat against the skin, but is rigid enough to give chef’s control, transmit force and allow for sharpening. “Honestly, I’ve never handled a filleting knife as perfect as this,” Outlaw says. “Together we set out to design the ultimate filleting knife, and with my 30 years of fish filleting experience and TOG’s design, passion and ambition, I personally think we have cracked it.”
Shield Safety tackles sexual harassment with eLearning course
Shield Safety has introduced a sexual harassment compliance offering to help businesses comply with the updated Worker Protection Act. Which came into force earlier this year. An amendment of the 2010 Equality Act 2010, the legislation introduced new protections against sexual harassment. Shield Safety says its professional training pack equips managers and colleagues with the knowledge to understand and implement the new requirements through undertaking a sexual harassment CPL eLearning course, which comes with ten licenses. The package also includes a system for firms to evaluate their policies and track compliance effectively.
EU launches More Than Only Food and Drink campaign
The EU has launched a campaign to champion the ‘outstanding’ qualities of European food and beverage products to UK food industry professionals. The More Than Only Food and Drink campaign has been devised to further strengthen awareness and appreciation among UK food businesses of the key characteristics that make EU food and beverage products stand out from other markets. The awareness drive focuses on six product categories including processed meat; dairy and cheese; fresh and frozen fruits and vegetables; bakery products; and confectionery; and wine, spirits and beers. A team of specialist UK advisors, who are experts in each category, have been recruited to support the campaign messaging. “This campaign aims to highlight the remarkable quality and diversity of food and drink made in the 27 Member States of the EU,” says cheese writer and educator and category advisor to the More Than Only Food and Drink campaign Patrick McGuigan.
Case study: The Jack Russell Inn chooses Synergy eGrill
When The Jack Russell Inn in Faccombe came to deciding which pieces of equipment to include in its all-electric kitchen, one piece of equipment was non-negotiable. The pub with rooms uses a Synergy eGrill on which to cook its steaks and skewers and recently tested out the Synergy Griddle Plate accessory, which has led it to offer a smashed burger menu for the first time. “For me, having a Synergy eGrill was a must, having worked on this amazing bit of kit in two of my previous pubs,” says head chef Andy Watts. “Before the Synergy E-Grill and Griddle Plate were installed, we would have to cook much of our menu in pans which can be time-intensive and impractical. Now we can cook a wide variety of items in one-go, without any inconsistencies. In fact, even when we are searing lots of steaks on the grill, or 12 hours deep into a mammoth service, the temperature doesn’t drop off.” All Synergy Grills come with SMART control technology which can be put into a rapid heat-up stage for 30 minutes to allow the grill to reach the cooking temperature faster, after which point it will automatically adjust to whatever the desired set temperature is. For electric and CharGo units, the digital display shows the desired setting and also the temperature the grill has currently reached and also allow chefs to control the unit in one degree Celsius increments, giving them full control over the cooking experience. Thermal shock resistant bars also allow chefs to cook a higher volume of food with the temperature remaining consistent.
Deliverect acquires kiosk provider
Deliverect has acquired ordering and payment kiosk company Tabesto. Tabesto will be a product of Deliverect and operate in France and Switzerland. Deliverect Kiosk will also be available in the UK, Benelux, and Spain, with plans to expand further into Europe and other regions in the following months and globally over the course of the next year. As part of the acquisition, Deliverect will gain 60 new employees, with Guillaume Hourmant––Tabesto CEO and co-founder––acting as head of Deliverect Kiosk, where he will be responsible for ongoing product strategy. Deliverect says the implementation of Tabesto order terminals dramatically streamline the order-taking process, reducing lines and transforming the in-store service experience.
New kitchen display system from Lightspeed
POS company Lightspeed Commerce has launched a ‘next-generation’ Kitchen Display System. Lightspeed says its latest product blends the strengths of customer service with technology helping restaurants ‘stay on top of orders, streamline workflows, and cut down on both paper and food waste’. Key features of Lightspeed’s Kitchen Display System include: continuous operation (offline mode); real-time updates; seamless integration; and cross-platform support. “With more people dining out and restaurant operations becoming increasingly complex, technology is critical to maintaining efficiency while delivering exceptional customer experiences,” said Liam Crooks, managing director of EMEA at Lightspeed. “Our next-generation KDS was designed to meet the fast-paced demands of high-volume kitchens. Lightspeed’s KDS empowers restaurateurs to focus on what matters most—delivering great food and service to their customers.”
Woods Foodservice bolsters its supplier line-up
Produce expert Woods Foodservice has announced a string of new supplier partnerships which it says are part of its ongoing commitment to sustainability and culinary excellence. The line-up includes Roddas Cornish Clotted Cream; Severn & Wye smoked salmon; Farmhouse Cuisine by Marco Pierre White; and Wild Farmed flour. “At Woods, we understand that the festive season is about indulgence and quality, but it’s also an opportunity to make meaningful choices,” says Woods Foodservice managing director. “By partnering with suppliers who share our values, we can support foodservice operators to deliver exceptional dining experiences while embracing sustainability, over the Christmas season and beyond.”
