what’s cooking
A pizza the action
PROMPTED by the popularity of its PO49X, PO69X and PO89X pizza
ovens, Lincat has launched a new premium range of pizza ovens. Offering a top temperature of 480ºC, each of the new ovens is equipped with a viewing window, internal il- lumination and an external temperature gauge, which allow easy monitoring of the cooking process.
Built to highest specification, they
are ideal for Italian restaurants and piz- zerias as well as a wide range of other catering establishments. There are six new premium pizza ov- ens to choose from, ranging in capacity from the PO425, which can cook four 10” pizzas at a time, to the twin-deck PO630-2, which can accommodate twelve 12” pizzas. Firebrick bases ensure the crisp, even cooking of pizza bases.
“Pizza is an established favourite in almost every catering outlet and our pizza ovens produce delicious, authen- tic pizzas whether deep pan, thin crust, fresh dough, part baked or frozen,” said Nick McDonald, marketing direc- tor of Lincat Ltd.
01522 875 500
www.lincat.co.uk
Grind and bear it
A LEADING bev- erage equipment innovator and manufacturer, Marco Bever- age Systems, has become the exclusive dis- tributor in the UK and Ireland for Baratza iconic US-built coffee grinders.
Baratza is as passionate about
innovation and cup quality as Marco and manufactures a range of grinders for the domestic/professional market- place, with coffee quality and user ex- perience as fundamental cornerstones. Baratza was started in 1999 by Kyle Anderson, inventor of the first commer- cial super-automatic latte/espresso ma- chine, together with business partner Kyra Kennedy.
The pair spotted a niche in the coffee grinder market for a range of products to satisfy the enthusiastic amateur and the artisan gourmet professional. Hence, the current range blurs the line between ‘home’ and ‘commercial’ cof- fee grinders.
01933 666 488
sales@marco-bev.co.uk
No smoke without fire
THE new PolyScience Smoking Gun is now available in the UK from Cream Supplies. The portable Smoking Gun is a cool smoker which means that it imparts smokiness to food without cooking it or affecting its texture. The low temperature throws open the spectrum of foods that can be smoked, meaning that hitherto unsmokeable foods such as salad leaves, butter, oil, chocolate, olives and even alcohol can be given an exciting flavour twist. It is used in the US by chefs including Grant Achatz, executive chef of world
renowned Alinea in Chicago, as a simple, effective and portable method of making smoke to trap under glasses or domes, subsequently released at tableside. Experimental chefs can swap the more traditional smoking mediums of hickory, applewood, mesquite and cherry woodchip, for tea, spices, dried flowers, herbs and tobacco (though adding a little sawdust is advisable). Because cool smoking adds flavour to the exposed surfaces of food, it is usual to use cooked or prepared foods. However, if the smoke is added during blending or mixing, the flavour will penetrate right through, meaning that sauces, soups, marinades, dressings and even cocktails can be smoked. List price is £51.00 (ex VAT)
0845 226 3024
www.creamsupplies.co.uk
Turn up the heat
PANTHEON has launched a new, compact pie warmer to enable operations with lim- ited counter space to display hot products to maximum effect.
The new PW2 Compact Pie Warmer is just 482mm x 365mm x 355mm. With a sturdy, stainless steel construction and toughened glass display, it promises durability and reliability.
It has two shelves to maximise the display area and has an interior light to attract customers and highlight the contents. It features a simple-to-use manual temperature gauge with visible tempera-
ture display and a pull out crumb tray. Pantheon’s all encompassing 12-month parts and labour warranty applies. The Compact Pie Warmer has a list price of just £317.
0800 046 1570
www.pantheonce.co.uk
Pie me to the moon
THEY’RE small and tasty and oh so cute! Edward Moon Proper Pies has launched a range of mini gourmet pies which make the perfect addition to any snacking or bar menu. Each pie is generously filled with premium
ingredients but the gravy is kept to a minimum so the pie can be hand held and eaten on the run.
Choose from: Steak and Spitfire with hand cut chunks of tender British beef in a rich Spitfire Ale gravy; a popular Buttered Chicken Balti pie filled with chicken strips in a spicy Balti sauce; or a meat free Roasted Vegetable option, which has a mix of seasonal vegeta-
bles, including carrot, fennel, courgettes, aubergine and red onion. All pies have a rich, shortcrust pastry base with a puff pastry lid, whilst the Roasted Vegetable pie as an added injection of flavour with a red pesto pastry base. The pies are made using traditional artisan skills and hand finished so that they look and taste like a genuine hand made product.
The pie fillings are cooked in the popular slow cooking method, sous vide, which locks in all the flavours and succulence of the meat. The liquor created during the cooking of the meat is used to make the rich, flavoursome gravy which is also used in the pie. “These pies are perfect for pub menus when someone wants a tasty bite to eat with a pint but doesn’t want a full meal, or for late night munchies at the end of the evening,” said Martyn Thomas, managing director of Edward Moon Proper Pies.
01527 596 606
www.oliverjamesfoods.com
GLENNANS the vegetable crisp company is making retail history by launching the first ever hand cooked vegetable crisp multipack in the UK. With an already growing presence on the retail scene, Glennans has decided to go with the concept of six 27g bags of vegetable crisps in a multipack package. Sarah Glennan-Moore, business development director, explains: “I am very excited about the first hand cooked vegetable crisp multipack hit- ting the market.
“The varieties of vegetables used in the multipack have been a hit so far with all the Glennans family – the chief tasters!
“Glennans continues its proud tradition of innovation in the premium snack market.” The multipack offers a high-fibre and gluten-free alternative to crisps and the snack size portion is great for lunch boxes as well.
It is ideal for those who want a lighter snack and the multipack also has a wider range of flavours and vegetables. The multipack contains three packets of mixed vegetable crisps, two packets of parsnip crisps seasoned with sea salt and cracked black pepper, and a packet of beet- root crisps (RSP £2.99).
01889 567 33 To advertise in this section call Sean Robertson on 0141 567 6024 42 - SLTN - November 11, 2010
Variety is the spice of life
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