Hotel Owner Magazine March 2012
Hotel Owner Magazine; a useful source of information for those working in the hotel sector. Showcases include front of house and checking in.
Food and drink Angels Desserts explains: “Your customers are your most important commodity. You want them to have a wonderful experience to keep them returning, and to recommend you to their family, friends and colleagues; after all, word of mouth is far more powerful than any advert.” The company provides a range of desserts which it says have that ‘wow’ factor and not only “look fantastic but taste heavenly too.” All of the products are freshly-made to order using only authentic ingredients and branded names, giving “a full clean flavour that dances around on the taste buds.” Purchasing from Angels Desserts not only guarantees a fresh dessert, but also ensures customers are buying from an establishment that holds a 5* Food Hygiene Rating and is part of the Tastes of Lincolnshire scheme. Information: 01522 500 294, email@example.com or www.angelsdesserts.co.uk Fresh thinking Serving up the latest ideas from the food and drinks sector Gourmet Classic, the specialist supplier of cooking wines and alcohol for the foodservice sector, is urging chefs to get creative in the kitchen with its fruit-based Liqueur Glaze which, the company says, will “quickly become the secret ingredient in many a signature dish.” Inspiring chefs to create innovative new recipe ideas with classic flavour combinations, the range includes Crème de Cassis, Apple, Cherry Brandy, Orange, Crème de Framboise, Crème de Menthe and Amaretto. Each of the seven glazes have been developed using natural fruit extracts and contain authentic premium liqueur for maximum flavour with a minimum alcohol level of five per cent. John Retallick, governor and vice president at the Craft Guild of Chefs and chef ambassador for Gourmet Classic, says: “If you think about the classic flavour combinations such as duck and orange and lamb and mint, you can see how our sweet glazes can bring a new taste dimension to even the most basic recipes. Creative chefs are in for a real treat as they experiment and develop some exciting new menu ideas.” Information: 01202 863 040 or www.gourmetclassic.com One of the founders of the New Covent Garden Soups, Lawrence Mallinson has been making a range of non-alcoholic juices and cordials at Whites Fruit Farm in Ashbocking, just north of Ipswich, for over 20 years. James White presses and bottles premium and organic apple, pear and vegetable juices. This includes Beet It, its organic beetroot juice, which is at the centre of worldwide research investigating its benefits for blood pressure reduction and boosting sports stamina. First trialled by the England rugby team, Beet It has already been adopted by most UK Olympic teams and elite football, cycling and rugby teams. The company explains: “Beetroot juice is destined to become the breakfast juice of the future – particularly for the high blood pressure generation.” James White also makes Big Tom – a spicy tomato juice (with a Royal Warrant) – Thorncroft cordials and other special soft drinks. Most are available in 75 centilitre and 25 centilitre bottles and all can be stored for months before opening. The company delivers throughout the country with a small minimum delivery charge and provides an efficient and flexible service. Information: 01473 890 111 or www.jameswhite.co.uk 24 www.hotelowner.co.uk