in-depth News - Foodservice Equipment Journal

Steve Pooley, chef director of special estate and projects

INDUSTRY INTERVIEW: Chef Steve Pooley on kitchen leadership and the road to recovery

In Depth by Andrew Seymour on 11th September 2020

Steve Pooley spent 15 years as Jamie Oliver’s right-hand man in the kitchen, serving as head of food development and special projects and then chef director of special estate and projects before leaving the TV

INDUSTRY INTERVIEW: How Jimco is helping kitchens and restaurants operate cleanly

In Depth by Andrew Seymour on 4th September 2020

Danish brand JIMCO A/S is responsible for some of the world’s most unique air and waste-water purification and sterilisation solutions,

SPECIAL REPORT: Is it time to realign the cookline?

In Depth by Andrew Seymour on 18th August 2020

Most operators regard prime cooking equipment as the heartbeat of their kitchen operation, but will the relationship between chefs and

THE GREAT OUTDOORS: Making an al fresco kitchen operation work for you

In Depth by Andrew Seymour on 23rd July 2020

If the coronavirus situation hadn’t rocked the foundations of the foodservice industry, this would normally be the time of year

3 KILLER QUESTIONS: Ice machines and the tricky challenge of hygiene

In Depth by Andrew Seymour on 9th July 2020

As restaurants begin to reopen, hygiene will inevitably be at the forefront of everybody’s thinking and many operators will use

Chris Webb, catering operations manager & Andy Briggs, menu development manager

THE BIG INTERVIEW: Chris Webb and Andy Briggs detail how Punch Pubs is creating knock-out kitchens

In Depth by Andrew Seymour on 12th June 2020

Catering chiefs outline the transformative impact of pub group's impressive Academy Kitchen and reveal which items of equipment they think could add value to its estate

THE MANOR REBORN: Kitchen revamp is a game-changer for Northover Manor

In Depth by Andrew Seymour on 18th May 2020

Mark Haddigan & Mel Haddigan, owners, Northover Manor

The kitchen is often the heartbeat of a hotel operation. But it was only when the owners of Northover Manor

FIVE MINUTES WITH: Electrolux technical chief André Riphagen on hospital kitchen challenges

In Depth by Andrew Seymour on 6th May 2020

Caterers working in hospital and care home environments are under enormous pressure at the moment. So what happens if something

GREAT DANE: How Gram Commercial built a global refrigeration business from the land of Lego

In Depth Refrigeration by Andrew Seymour on 24th April 2020

Danish refrigeration maker Gram Commercial — now owned by Japanese firm Hoshizaki, of course — has a rich history that

KITCHEN TALK: Where does hot holding equipment fit into a modern catering estate?

In Depth by Andrew Seymour on 22nd April 2020

Where does hot holding equipment fit into a modern kitchen estate and what value can it add to a busy

1 2 3

Page 1 of 3