Control Induction are specialist manufacturers of induction cooking suites.
Offering a range of cost-effective units to suit a variety of different commercial catering needs, the team at Control Induction can offer bespoke buying advice to ensure caterers and operators are choosing the right cooking suites for the right application.
- 30 years of expertise in cutting edge, energy-saving induction equipment
- Improved energy usage boasting impressive energy cost savings
- Precision heating technology for consistent cooking
- Innovative space utilisation for maximum staff efficiency
- Options for under suite built-in appliances, including ovens and refrigeration
- Reduced ventilation requirements
- Improved working environment and safety
- Easy to clean units
- Tailored manufacturing in Kent
Don’t take our word for it, this is what some of our industry’s top chefs have to say about our kit and service:
@chefnick:Love my plancha from @GeoffSnelgrove http://t.co/j7S0bHjOzW
@LumiereChelt @Controlinduction The plancha is the star not me, great piece of kit, wouldn’t be without it!!!
@ChefDanCox: @GeoffSnelgrove @garethchefjones @adschef Nice! It’s an amazing piece of kit
@darrengdwn: @lovesgreatfood @GeoffSnelgrove it has been a game changer, quicker, cleaner, cooler, more versatile. And it all works!
@paulwalshchef: My lovely new stove top @2850restaurant, cheers @Controlinduction
@elliotcafe: Couldn’t have done it without you!
For more information or to speak to the team, call 01622 872821 or visit our website: www.controlinduction.co.uk
Chefs watched sous-vide demo and butchery master class at City College Plymouth
This event saw Chris Tanner (Tanners restaurant) paired with Steve Turton (Andrew James Butchery), a top local butcher educate chefs in maximising profitability and minimising waste and food miles using alternative cuts of local Ruby beef.
Steve Turton used a Henkelman vacuum -packing machine and a Clifton Food Range water bath to produce a stunning range of dishes using lamb, beef and pork belly.
The texture of ‘cheaper cuts’ can be easily tenderised and texture changed completely using the ‘sous-vide’ cooking technique. It involves vacuum-packing meat and cooking it in a water bath for up to 72 hours!
Helen Marshall, Head of Curriculum Catering and Hospitality at City College Plymouth said:
“It was great for our staff and students to be involved in such a worthwhile event. I was very pleased with the turn-out – The Chefs’ Forum event was a great opportunity for us to showcase the excellent calibre of young chefs and hospitality professionals-to-be at our College.
Top chefs who attended the event included the Michelin-starred chef Simon Hulstone (The Elephant) and UK Masterchef Peter Gorton (Gorton’s of Tavistock), both of whom make up The Chefs’ Forum Local Committee in Devon along with Abby Allen and Helen Marshall of City College Plymouth.
Catherine Farinha, Founder of The Chefs’ Forum stated:
“It is of the utmost importance that students are introduced to this equipment and corresponding cooking techniques whilst training to ensure learning at College truly represents the professional kitchen and vice versa – An inspiring day was had by all”.
Chefs and suppliers then enjoyed some excellent canapés, champagne made and served very professionally by students at the college in their beautifully refurbished restaurant PL1.
The Chefs’ Forum continues to go from strength to strength with more chefs realising the importance of inspiring the next generation and engaging with this extremely positive organisation.
Westcountry Cookbook to launch this Summer
Talented photographer David Griffen has worked tirelessly over the last year to produce a stunning cook book that celebrates not only the South West’s top Chefs, but also the incredible produce we have right here on our doorstep.
Whether because the region’s food scene has, on occasion, been dismissed as provincial, pasties or simply Padstow, or because of its geographical isolation, there’s a special camaraderie amongst the community of cooks in the South West. This book is testament to this collective spirit.
The New West Country Cook Book is a showcase: not of the top names in the business, although it has them; not of expensive or extraordinary ingredients – as the South West can grow, rear or catch them all; but, more, a celebration of the simple beauty and fantastic taste of the best ingredients artfully combined.
With over 250 pages of beautiful photography by David Griffen, this book will make a great present for any Chef or foodie.
- 320 Pages
- £20 RRP
- Independently Published
- ISBN 978-0-9576238-0-4
Click here to pre-order your copy now for only £20.00 (+ £3.95 p&p to UK) Worldwide shipping available.
You will receive your book when we begin shipping in the Summer of 2013!
For more information about David’s beautiful photography click here.
A Taste of Success for Family Producers
Pipers Farm a family business run by Peter, Henri and Will Greig has picked up the 2012 ‘Local Food Champion’ award for the UK & Ireland at the Countryside Alliance awards, better known as the Rural Oscars.
In December, the company was named in the Rural Oscars shortlist after winning the title of ‘Local Food’ award for the South West region and this week the Countryside Alliance has confirmed that this multi award winning farm has taken the top spot out of over 5,000 entries.
The Devon based family farm that grows, butchers and retails it’s own meat, has picked up a slew of awards over the years, including BBC Food and Farming producer of the year, The Times Top 10 Butcher, Rick Steins Food Hero and 8 Great Taste awards since 2010 now has one of the most prestigious awards to add to their growing list, a Rural Oscar. The national judging panel included TV cook Clarissa Dickson Wright, the Daily Telegraph’s assistant editor Philip Johnston and writer and Countryside Alliance executive chairman, Sir Barney White Spunner.
Peter Greig of Pipers Farm said “We are absolutely delighted to bring this prestigious award home to Devon. It’s fantastic to be recognised by the countryside alliance who we feel really champion our local community.”
The team at Pipers Farm were particularly impressed with the judges comments “The energy and passion of the Greig family leave you feeling very excited about the future of food and farming – anything is possible here. For 25 years Pipers Farm has been championing not only local food heritage, producing meat that is sensational to eat, but also supporting local family farms that have been the foundations of our rural communities and landscapes for generations. This has resulted in 25 small, family run farms, rearing animals in the same way that their parents and grand-parents would have before them, ensuring that there is a 100% guarantee for Pipers Farm produce.”
The judges went onto say “The passion of this family is inspiring. It is an inclusive and supportive business that reaches out to and supports myriad local suppliers. Not only is the commitment to animal welfare, great taste and the local community paramount, there is also an encouraging glimpse into the future, with young Will bursting with ideas for the business. Pipers is an exceptional blend of heritage, tradition and dynamic enterprise.”
A Chef For All Seasons
Taking the worry out of temporary chef recruitment!
Why are we different?
There is no doubting that the hospitality sector is a people industry. Front or back of house, it doesn’t really matter, people skills count and Ray Brizell of ‘Chef for all Seasons’ has it in spades. The cheery Liverpudlian is as approachable as they come and with his ‘open all hours’ mentality towards his clients, it shows that nothing is too much trouble. Getting a temporary chef at the last minute, thus relieving the pressure, is one such example, as Mr Lundy of Home Farm Hotel, Devon, can testify:
“After e-mailing (Chef for all Seasons) at midnight, I was astonished to receive an immediate reply, followed by a phone call. An excellent relief chef was found without delay. He continues to work for us on an occasional basis to this day and has become an extremely valuable addition to our team at times of high volume and holiday cover. If only all agencies were like this”
Created in 2008, Ray Brizell set up ‘Chef for all Seasons’ because he could see a gap in the market; after spending a large part of his working life in professional kitchens, Ray could visualise the possibilities, and along with his connections in the West country ‘Chef for all Seasons’ started to attract attention. Now five years on, ‘Chef for all Seasons’ has a national presence, supplying local chefs to nearby businesses; reinforcing the right candidate for the job, with local knowledge. The demand for Ray’s services was such that more staff were required. Steve Richards joined Ray at ‘Chef for all Seasons’ in July 2010, with over thirteen years experience in recruitment.
One of the main things that separates Ray & ‘Chef for all Seasons’ from other temporary chef recruitment agencies, is the way he communicates with chefs. There are no fancy apps etc, but just a simple no nonsense approach. After registration, the chefs may call in but more often than not it’s just a group text when a vacancy is available. Thus ensuring a speedy placement for his clients, who were the first to receive the ‘Chef for all Seasons’ innovative pricing. Ray believes prior to his simple pricing structure, hotels & restaurants were being exploited & chefs not being paid what they should have been. Although some agencies persist with charging clients an hourly rate for their chefs, & paying the chef sometimes only 60% of that fee, Ray does things differently. By charging a flat fee & letting the chef bill directly, Ray’s fee could work out at as little as a pound an hour on top of the chef’s hourly rate; incredible value for money.
Having utilised Facebook for a number of years, ‘Chef for all Seasons’ has recently moved into new territory with a Twitter account (@chef74). Again, Ray’s down to earth personality makes him instantly likeable and interesting chefs, tweeting about: chefs; food; media and his beloved Liverpool football club. Hence the reason award winning chefs such as Adam Grey (Skylon), Matthew Tomkinson (The Montagu Arms) & Eric Snaith (Titchwell Manor) follow him. It is the mantra of doing a simple thing well, coupled with hard work that keeps Ray at the forefront of temporary chef placement.
The Executive chef at Bowood Hotel, Chris Lee, left the following review on the ‘Chef for all Seasons’ Facebook page:
“I have used ‘Chef for all Seasons’ for the last six months and have had exceptional service from Ray. From commis chefs to 2 rosette, the standard has always been good. Ray has a good knowledge of the chefs he uses which helps you get the right chef for the job. I have used other agencies but they do not compare to the service you get from ‘Chef for all Seasons’.”
Again reinforcing the top rate service that Ray & ‘Chef for all Seasons’ provides.
So ultimately you could pick a temporary chef recruitment agency which is interested in the short term game, or you could speak to Ray & ‘Chef for all Seasons’, who is interested in building positive and long lasting relationships. You are guaranteed to get somebody who will listen to you, and make meeting your needs their paramount aim, which will allow ‘Chef for all Seasons’ to partner the right chef with the right job. A winning combination.