The 2018 CESA Light Equipment & Tableware Forum attracted over 80 distributor staff to hear the latest developments from 20 light equipment suppliers.
The 2018 CESA Light Equipment & Tableware Forum attracted over 80 distributor staff to hear the latest developments from 20 light equipment suppliers.
Denby’s Jason Maughan and Jonathan Thornhill detailed the British crockery manufacturer’s big push into the UK hospitality market, including its presentation boxes.
Signature FSE MD, Paula Sherlock, demonstrated new ranges of Pinti Inox Excelsior and Style cutlery, both featuring black PVD coating teamed with stainless steel for a modern look.
Clifton Food Range reported that its sous vide equipment is moving into the bar sector for infusing and vacuum packing garnishes.
I Grunwerg detailed that hammered and plastic handled cutlery are finding favour.
Eddingtons’ new catalogue contains recent launches such as wine coolers and a combined six shot glass holder and bottle cooler.
Rexmartins’ MD, Martin Porter, demonstrated his firm’s RMB tabletop induction hobs, including infrared temperature sensors.
The DRH Collection showcased its innovative and eye-catching glassware, including the Peacock, Mirage and Neon collections.
Contacto revealed its hammered cookware in casserole and saucepan sizes, as well as new baking mould shapes including diamonds and hearts.
Testo highlighted how its temperature probes and data logger systems can reduce operators’ admin and reporting workloads.
Dalebrook’s centrepiece was its new melamine brightly-coloured Casablanca tableware series.
Nevilles’ Genware brand launches 100 products every 3 months.
FEM debuted the Hamilton Beach Quantum blender, featuring a 7 year motor warranty.
PFR unveiled the latest addition to its portfolio, Mealplak, which produces customisable boards and tableware from translucent Nacryl.
T&G Woodware demonstrated new products including its salt and pepper mill funnel, which facilitates mill filling.
Elia emphasised that its new Fine Crystal glasses are handmade by skilled craftspeople and can create a point of difference at a fine dining restaurant.
Mitchell & Cooper’s new Crustastun was on show, which humanely kills crustaceans before cooking, said to deliver a better-tasting end product.
Row & Sons emphasised its customisation capabilities for boards and tableware, with no minimum order number.
Dualit’s new Coffee Pro machine uses coffee capsules and heats via a thermoblock so it does not need to be plumbed in, making it portable.
ICTC has added the Wood & Soul range of teak boards to its existing Olive Wood offering.
Metcalfe’s latest additions include the entry level Medium Line slicer, as well as Halde veg prep machines and Ceado blenders.
