ceda Partner Welbilt Case Study-The Mere Golf Resort & Spa

ceda Partner Welbilt Case Study-The Mere Golf Resort & Spa

Executive Head Chef, Mark Fletcher oversees three dining spaces at the stunning Mere Golf Resort & Spa in Knutsford, including the two-rosette restaurant, Browns. With a passion for creating delicious and beautifully presented food, Chef Mark also presides over the banqueting function that caters for up to 750 guests.

Running the food offering for such a large and diverse resort is a substantial undertaking and having the right catering equipment makes a significant difference to all aspects of kitchen operations. For Chef Mark, the banqueting process in particular is a specific skillset that requires precise planning, as he explains:

“Our main kitchen services the banqueting, it’s compact, so every centimetre of space has to work hard. Every piece of equipment that I put into that space really has to deliver. Serving the club lounge, spa, room service, Browns restaurant and banqueting for up to 750 guests requires a high level of planning, and the impact on the kitchen if we get it wrong can be considerable. Staffing, and even the volume of pans and trays going over potwash can bring a kitchen to gridlock if it isn’t planned correctly with the right pieces of kit.”

To ensure he has the best set up, Chef Mark often visits other kitchens to observe their operations, and on one such trip, to Grosvenor House, he saw Welbilt’s Convotherm oven in action and was immediately impressed.

“Watching how the brigade operated and what the Convotherm could do was seriously exciting. The quality of product coming out of the ovens was amazing and the volume they could turn around was phenomenal. This was one amazing bit of kit.”

After seeing the Convotherm in action, Chef Mark contacted Paul Patel, Development Chef at Welbilt to arrange a personal demo.

As Paul explains:

“Having known Chef Mark for many years, initially through ‘Skills for Chefs’, we were delighted to get him over to our kitchens to show him exactly what Convotherm could do.” We demonstrated a range of dishes and particularly focused on regen as Chef was keen to utilize the Convotherm for banqueting. The Convotherm 4 Easy Touch 20:20 is an impressive machine and with our consultation and training, as well as our 10 steps to banqueting process, we can help operators to deliver large volumes of plated dishes at a level of quality and consistency that is unparalleled in the industry. As a trained chef, I have a particular interest in banqueting and we often say, cooking is an art, pastry is a science and banqueting is both!”

The consultation process with Welbilt is totally individual to the needs of the chef and their kitchen. Chefs spend a day in Welbilt’s demo kitchen, using the equipment, learning how it works and how it can reduce costs and time whilst still delivering a consistently high standard of food. This really is time well spent and is a crucial part of the Welbilt support model.

The Convotherm 4 Easy Touch is specifically designed for banqueting and can deliver up to 500 meals in just 30 minutes. Product can then be held for up to 20 minutes for speedy service. Since Chef Mark installed two Convotherm ovens at The Mere Golf Resort & Spa, it has revolutionized his banqueting operation by allowing the kitchen to prepare and chill the food the day before. Taking the plates out of the fridge around 45 minutes before service and using the Convotherm to regen, increases speed, yet retains the quality and consistency of the menu, as Chef explains:

“The Convotherm 4 Easy Touch works differently to other brands I’ve used and really does take the hard work out for you. We are always finding new things to use it for. You get great colouration on food and the oven even works out its own humidity, it’s just a very clever, clever bit of engineering! And we have to talk about the door – the disappearing door is just brilliant. It saves space as it slides back along the side of the oven, which helps improve safety in the kitchen as we haven’t got oven doors swinging open and closed. Plus, because of the way it unlocks, it draws the heat out of the back of the oven so it forces you to wait a few seconds before being able to open the door, which means you don’t get that rush of steam in your face. And, it helps to keep the roof canopy cleaner as well. I really am so impressed with the Convotherm 4 Easy Touch, it’s a top-notch piece of equipment, a very worthwhile investment, and the team at Welbilt has been incredibly helpful and supportive, both before and after we bought the Convotherm ovens.”

“I really am so impressed with the Convotherm 4 Easy Touch, it’s a top-notch piece of equipment, a very worthwhile investment.” concludes Mark.

Further information about Convotherm : Convotherm – Advancing Your Ambitions

ceda Members are encouraged to contact their Account Manager for additional information or assistance.


Ceda Partner Brita Professional's New Podcast Series Reveals The Key Ingredients For Business Longevity, From Experts In The Industry

Ceda Partner Brita Professional's New Podcast Series Reveals The Key Ingredients For Business Longevity, From Experts In The Industry

Although the hospitality sector has now reopened, it still faces challenges ahead and operators are looking for support to rebuild their businesses in the long run.

This is evident as new research from BRITA Professional reveals businesses want financial support from the Government (49%), help from suppliers to achieve greater efficiency and cope with rising demand (32%) and support regaining customer confidence (34%).

Looking to the future, hospitality businesses also acknowledge that top quality equipment and customer service will be key to ensuring success:

  • 51% say investing in equipment maintenance schedules is most important to help future proof their business.
  • Half of business will be adopting innovative customer service technology and almost a third (31%) will invest in Internet of Things enabled kitchen equipment.
  • 42% say they will ensure they are able to pivot and respond to change in the future.
  • 43% say they will be focusing on hygiene and cleaning.

Alongside this, the key ingredients hospitality businesses believe are needed for future-proofing their business are a loyal customer base (61%), strong teamwork (47%) and the ability to adapt (34%)

These themes and much more are discussed in BRITA Professional’s new podcast series ‘Return, Renew Reinvent’, along with insightful information from industry professionals, sharing how their businesses have responded to the pressures on the hospitality industry to secure ongoing success.

Hear from masters of the industry, including boutique-pub chain YummyPubs, leading training provider HIT Training, coffee roastery Wogan Coffee and catering parts supplier, First Choice on how they have adapted their strategies to invest in their future.

Steve Buckmaster, Director of Sales at BRITA UK said:

“At BRITA we want to support hospitality and catering businesses to invest in their future now the industry has reopened While the pandemic has been an extremely challenging time for the industry, hospitality and catering professionals have demonstrated incredible resilience. Our podcast series brings together voices from across the industry to offer practical advice, first-hand experience and key lessons they have learned while striving to achieve long-term business success.”


Turbofan Hot Holding Cabinets from Blue Seal

“TURBOFAN Hot Holding Cabinets:

Compliment your concept with one of our fantastic Hot Hold food cabinets.

Maximise your kitchen & service performance with less food waste.

BLUE SEAL: POWER/PERFORMANCE/ RELIABILITY” .


Adande introduces new Saladette unit for 2021

Adande introduces new Saladette unit for 2021

The new saladette delivers increased storage capacity, greater efficiency, better hygiene and has zero CO2 emissions.

Adande is pleased to announce today the expansion of its range for 2021 with a new model Saladette. The saladette is a double drawer Adande unit with integrated saladette server.

The saladette unit has been remodelled for 2021 following feedback from Adande customers across the hospitality sector. The new saladette design has been reconfigured to  hold more produce, increase operating efficiency, and improve hygiene.

The base is a side-engine two-drawer Adande fridge, with the top drawer integrated to the saladette, enabling the operator to hold make-up produce in readiness. The saladette can  be switched off when not in use, and the refrigerated drawer will still operate as normal. The bottom drawer is a standard Adande fridge/freezer drawer, giving further capability for busy venues.

Spanning the full width of the refrigerated drawers, the new saladette server has 20% more holding capacity than earlier Adande models. As a result, it can accommodate an additional 1/3 gastronorm pan.

With a new look for 2021, the server shape has also been updated, with a front-facing slope that is angled towards the operator to give easier and quicker access to produce. This key feature will be invaluable for outlets where time is of the essence such as takeaways, and dark kitchens, as well as busy hotels and restaurants. Attention has also  been paid to the aesthetics of the unit, with its appearance enhanced to improve prep area presentation when kitchens are in customer view.

In  keeping with Adande’s green credentials, the new saladette model uses a natural refrigerant, with zero CO2 emissions. It is also very efficient and uses less energy than other saladettes on the market.

With a focus on kitchen hygiene, the new server front is made of a single piece of high-grade stainless steel built into the plating up area, removing any potential for dirt-traps and allowing easy cleaning.

With a focus on kitchen hygiene, the new server front is made of a single piece of high-grade stainless steel built into the plating up area, removing any potential for dirt-traps and allowing easy cleaning.

As Global Sales Director, Karl Hodgson comments:

“We are happy to launch today the new saladette model. Not only does it look fantastic and will be a great addition to any kitchen where food prep is on view, it performs excellently, the server holding more produce, delivering efficiency in the speed of serve, all whilst using less energy and without contributing to CO2 levels. It’s hygienic and can be controlled independently to the drawers below, meaning when it is empty you can simply switch it off, again saving energy usage. We would like to thank our customers whom we consulted with on the new design for their time and input. “

The 2021 new saladette model is available to order now.  ceda Members are encouraged to contact their Adande Account Manager for further information and assistance.


The Adande Sarma open-display refrigerated cabinet achieves C grade energy classification

The Adande Sarma open-display refrigerated cabinet achieves C grade energy classification

Adande Refrigeration Ltd, the company known for its award-winning ‘hold-the- cold’ refrigerated drawers, announced on 22nd June 2021 its new 4ft integral, open-display retail cabinet, the Adande Sarma, has achieved a C rated energy label, as per the new 2021 Ecodesign and Energy Labelling Legislation.

The legislation was itself introduced to steer purchasers towards more energy efficient products. The regulation has been defined so that no products should be rated in bands A-C, (based on benchmark data taken in 2014) in order to leave room for improved product development by manufacturers. The Adande Sarma cabinet scores significantly better than other open cabinets of a similar size, currently on the market today.

The Sarma open-display cabinet which allows shoppers to get close to products unhindered and without the impediment of a glass door, has achieved this new energy classification thanks to the ground-breaking Aircell technology it is powered by. This new revolutionary airflow management system retains the cold air within the cabinet ensuring a constant temperature and humidity. It provides better energy performance than cabinets fitted with shelf edge air guides and uses energy similar to that of cabinets with glass doors, but with the benefit of easier accessibility and greater opportunities for food sales. The stable temperature through the cabinet will extend food freshness and reduce waste, even in the harshest environments.

Global Sales Director, Karl Hodgson comments:

“The Sarma cabinet is a real winner for retailers who are energy conscious, are looking to avoid ‘cold-aisle syndrome’ for shoppers.In addition, with an open cabinet you not only remove the viral touchpoints of glass doors but also the cleaning and maintenance costs associated with them too. Little wonder that brands such as Yo Sushi! use them, especially when they can save up to £550 per year in energy use per 4ft cabinet, compared to standard E rated models, and £850 compared to F rated units. The reduction in energy, that an Adande Sarma cabinet gives, meaningfully supports an organisation’s sustainability agenda and helps reduce their carbon footprint.’

Managing Director of Applied Design & Engineering, Ian Wood adds:

“We are really pleased that the integral open display cabinet has achieved a good first energy grading, thanks to the Aircell technology within it. Aircell has proved itself as an innovative solution that can be deployed for air management at sustainable, low energy usage. Aircell has won multiple industry awards and has demonstrated it is a valuable asset that can significantly enhance the performance of open display cabinets. We are excited for the future with more exciting products to come.”


New Social Enterprise “Together We Will” Kicks Off With An Impassioned Webinar by Clarke and Carrie Carlisle.

New Social Enterprise “Together We Will” Kicks Off With An Impassioned Webinar by Clarke and Carrie Carlisle.

New social enterprise “Together We Will” kicks off with an impassioned webinar with Clarke and Carrie Carlisle.

“Together We Will” is a social enterprise that has been set-up by ceda and Cedabond to facilitate a wide range of Corporate Social Responsibility initiatives for the industry, initially focusing on Health and Wellbeing.

“Together We Will” is open to everyone in the industry and will look to engage and impact as widely as possible.

It’s hosting its first webinar on Thursday 24th June, at 11am and we are pleased to announce that we will be joined by Clarke and Carrie Carlisle.

Clarke is a former Premier League footballer, television presenter and author.

Carrie is a is a newspaper columnist, author and TV presenter.

Clarke and Carrie will speak candidly about their journey, share their experiences of mental illness and highlight their drive to remove the stigma that surrounds adverse Mental Health issues, especially within the workplace.

The Carlisles have won many accolades for their work, including the MIND Speaking Out Award in 2018, whilst their Mental Health podcast has had over 100 million downloads.

Mark Kendall, Commercial Director for Cedabond says:

“We have to support the industry’s Health & Wellbeing. And we have to start now. We’re really happy to be joined by Carrie and Clarke to help launch this industry initiative.”

The webinar is open to anyone to attend and you can secure your place by emailing fiona@ceda.co.uk


Adande Refrigeration to extend price freeze until 1st September 2021.

Adande Refrigeration to extend price freeze until 1st September 2021.

Adande Refrigeration announces today it will extend its 2020 price freeze by a further 3 months, before increasing prices by 5% effective from 1st September 2021. The price increase will not be reviewed again until January 2023.

Although many equipment manufacturers have increased their prices Adande Refrigeration has worked extremely hard along with its supply chain to be able to deliver a degree of certainty and stability by holding its prices, despite absorbing significant cost increases in raw materials as a result of global shortages caused by COVID-19.

Global Sales Director, Karl Hodgson explains,

“Despite the well-documented difficulties for the UK hospitality sector, I am happy to confirm some good news today. We are holding our prices once more, extending last year’s price freeze until 1st September. We want to ensure operators can buy quality refrigeration, affordably, especially through the summer months when things may still be difficult and UK government support is scheduled to reduce.

We understand how important it is for the hospitality and foodservice sector to recover and get back to solid trading levels and we are willing to do what we can to support this effort. Although we must increase our prices from September by 5%, it is our intention to hold this increase until January 2023 at the earliest. In the meantime, we will continue to offer as much support as possible, giving 5-year UK warranty* on all our units, and offering a finance solution under our EasyBuy scheme.”

ceda Members are encouraged to contact their Adande Refrigeration Account Manager for further assistance.


Electrolux Professional launches new food preparation range

Electrolux Professional launches new food preparation range

Electrolux Professional has launched its TrinityPro range of tabletop food preparation appliances.

Composed of a vegetable slicer, cutter mixer, and an all-in-one combined cutter-slicer, the TrinityPro offering has been designed to provide optimum results across a range of applications. Capable of slicing, grating, dicing, shredding, chopping, mixing, and emulsifying, it delivers all of this within a small customisable footprint that can be tailored to suit the unique requirements of any kitchen.

Usability is at the heart of the TrinityPro appliances, with 100% dishwasher safe components and an intuitive control panel for operation. It has also been awarded ErgoCert 4-star certification for ergonomic design and ease of use, meaning less fatigue even when slicing hard vegetables thanks to a patented vertical lever pusher.

Bradley Creese, Training and Development Chef at Electrolux Professional comments:

“We know that in any catering operation, whether it’s a school, the care sector, or a busy restaurant, space is something that is always at a premium. Kitchens are tight and it is vital that chefs have equipment that allows them to work efficiently. This underpins the design of the TrinityPro line, which provides caterers with a range of application. The fact that it is so compact, straightforward to use, and easy to clean makes it ideal for busy operations that require high-quality food preparation in a short period of time.”

Acting as a one-stop-shop for tabletop food preparation, the TrinityPro range contains a number of features that are specifically designed to make an operator’s life easier. For example, the variously sized transparent mixing bowls provide visibility to the user, and the plastic it is made from doesn’t get too hot – unlike with metallic bowls – ultimately making it easier to handle. The patented lever pusher, meanwhile, offers consistent unform cutting results, because it always presses down vertically even when the hopper is filled.

TrinityPro is backed up by Electrolux Professional’s comprehensive customer care offering, Essentia. It ensures that customers have access to all of the servicing and maintenance they may require, to keep their equipment running and minimise any potential downtime.

Bradley concludes:

“The launch of our TrinityPro range is an example of a foodservice product that fulfils a number of different roles at once. Crucially, it does them all to a high standard and in a way that eases cooking processes, rather than complicating them. Everyone will find something to suit their needs on TrinityPro – whether that’s the fact that it dices as well as cuts, or because it is easy to clean and store after use. It is an ideal addition to any busy catering operation, and highlights the importance of customer-centric design.”

For more information, please visit: https://www.electroluxprofessional.com/gb/cut-mix-slice-3/trinitypro/


Electrolux Professional launches new versatile cooking solution

Electrolux Professional launches new versatile cooking solution

To provide caterers with greater flexibility in their output as COVID restrictions continue to ease, Electrolux Professional has launched a new hyper-versatile mobile cooking solution – the LiberoPro line.

Building on the popularity of its predecessor, the LiberoPro has been designed to improve cooking efficiency and usability for operators. Crucially, it is a plug and play appliance which ensures it can be used across a range of locations. From operations that offer street food or buffets, through to QSR applications, events and prestige hotels, it offers unparalleled freedom in cooking.

This is thanks to its modular design, which means it can be customised to suit any requirements, with users able to choose from a range of add-ons and appliances such as griddles, shelves and refrigerated drawers. One of the options is the new LiberoPro induction hob range, which can be included as part of a ‘drop in configuration’ to offer speed and flexibility thanks to the unique heating system and smart electronic controls.

The cooking station itself, the LiberoPro Point, runs from an electric supply, and is available in two sizes – 1653mm x 788mm x 1284mm, or the slightly smaller 1231mm x 788mm x 1284mm.

Stuart Flint, Training and Demonstration Manager at Electrolux Professional, comments:

“The past 18 months have highlighted the resilience and ingenuity of the hospitality industry. One of the defining features has been the ability of businesses to adapt, to survive, and ultimately to thrive in delivering new types of service.

“Our LiberoPro line has been designed to facilitate this flexible approach. It is perfectly suited to outdoor cooking, which allows venues to grow their service during the warmer months. It is equally adept in a more traditional application, and benefits from a low-noise air filtration system that efficiently absorbs grease particles and odours for use in indoor settings. Crucially, it can be easily moved between environments depending on demand, time of year, or the weather, without the need for permanent installation.”

One of the defining features of the new line is the LiberoPro induction griddle, which offers up to 20% savings on energy bills thanks to its superior efficiency. An aluminium layer in the cooking plate delivers uniform cooking across the whole surface, from centre through to the corners, filling caterers with the confidence to serve restaurant-quality food whatever the application.

The LiberoPro range is backed up by Essentia, Electrolux Professional’s comprehensive service and maintenance offering. This ensures that the equipment keeps performing as it should do, and provides peace of mind for those looking to make the most out of the hospitality boom in the coming months.

Stuart concludes:

“As a manufacturer of cooking equipment, it’s vital that we provide caterers with everything they need to meet customer expectations. We’re dedicated to providing a freedom within cooking, and that’s something that the LiberoPro line achieves thanks to its outstanding versatility. In an ever-changing catering landscape, the ability to adapt will go a long way to determining ongoing success.”

For more information, please visit: https://www.electroluxprofessional.com/gb/liberopro-new-freedom-in-cooking/


ceda Approved Partner WaterCare launches new Trade Portal

ceda Approved Partner WaterCare launches new Trade Portal

Gone are the days of memorising part codes and manually sending orders to WaterCare.

WaterCare’s brand new eCommerce website has been designed to make your ordering experience easier and quicker than ever before. Browse and purchase all your water treatment requirements in one place with majority of products available for next day delivery*.

*On orders placed before 12pm. Subject to availability.

All product pages on the WaterCare Trade site include detailed descriptions and spec sheets so you can be sure you’re ordering the correct products for your appliances. Your account manager will also be able to advise should you have any queries.

To register your WaterCare Trade account, please visit:

https://trade.watercare.co.uk/account/register