Brakspear Chief Executive Tom Davies went back to his bartending roots recently, putting in a shift at the Little Angel in Henley-on- Thames to raise money for Sue Ryder, the charity which Brakspear supported for 15 months until earlier this year.

Davies donated £1 for every pint he poured during his two-hour stint at the Remenham pub, raising a total of £150. The ‘pound a pint’ was in addition to an impressive £2,200 already raised by Davies, who had put himself up for auction at the Brakspear annual awards night last year. The winning bid from the Little Angel’s licensee Doug Green secured him the chief exec’s services for the night.

Other members of the Brakspear head office team were also auctioned at the same event and enthusiastic bidding from the tenants in the room keen to put their ‘bosses’ to work for them raised a total of £7,000. Since then, Brakspear’s area managers, finance controllers, marketing team and others have done their bit behind the bar at pubs across the estate.

Davies said, “I’ve worked in a number

Above: Tom Davies (second left) with members of the bar team at the Little Angel. Image courtesy of Henley Herald.

of bars, as a student and then as part of my training within the pub industry, but I’ll admit my pint-pulling skills felt a bit rusty to begin with! The arrival of summer in Henley on the day of my shift meant the pub was busy, and there were a few

colleagues and friends who’d come in to see me work hard – so I was pretty much chained to the beer pumps for my shift.

“It was a great evening and reminded me how hard our pub teams work to give their customers a great experience. And it’s of course wonderful to have raised a bit more money for Sue Ryder, taking our total collected for the charity to more than £51,000.”


On stand B1 at Caffe Culture Frima will be explaining just how quick and easy it is to cook a variety of dishes with the latest hi-tech multifunctional cooking technology. Frima’s VarioCooking Center can boil, fry, deep fry and confit, replacing griddles, kettles, bratt pans, large pots and fryers. Alongside all its cooking processes it can also slow cook overnight and fast cook under pressure. It takes the concept of multifunctionality to a new level, says the company – as visitors to the Show will be able to find out for themselves.

Frima’s latest VarioCooking Center is the 112L, a twin-pan unit, each with a

10 MAY 2017

capacity of 25 litres. Like the recently launched 112T, the 112L is a counter top model that can easily be installed on the work bench, on a stand or elsewhere. The 112L’s two pans offer maximum flexibility. The 50 litre capacity provides sufficient frying surface and boiling capacity even at peak times. The height of the pan base is ergonomically designed to make it easy for chefs to work with, which is an important benefit compared to tilting pans or other multifunctional appliances.

The 112L bridges the gap between the original, smaller 112 units and the larger 211 and 311 VarioCooking Centers.

Visitors to the stand can learn from Frima

experts all the finer details of cooking with the VarioCooking Center and the vast array of dishes it can cook, including how to get the best results and energy savings.

Frima UK is part of Rational UK. For information and brochures, or to come to a free Frima Cooking Live demonstration, call: +44 (0)1582 480388, email: or visit:

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