Humitech News

Food Wastage in the Kitchen

Amazing food facts

Are UK restaurants throwing out food because their storage conditions are not good enough or are they just buying too much food? According to last year's publication of Food Matters, -  UK consumers are throwing away a total of £10bn worth of food each year so what are restaurants throwing away? Statistics reveal that in the UK, -  20 million tons of food each year is being thrown away, restaurants are throwing 3 million tons of this away.  Can this be right? Surely restaurants are throwing away more than that

British Embassy Adds Green to Red, White & Blue!

The Kitchen in the British Embassy in Paris now has greener, more energy saving fridges thanks to our biosmart filters. We are very proud that Chef James Viaene choose our biosmart filters to safeguard his food, and cut the running costs of his fridges.  

Good Enough For the President of France!

Chef Bernard Vaussion is a vetern member of the most elite Chef's club in the world-"The Club de Chefs des Chefs (Club of Leaders' Chefs) this club includes the heads of kitchens from the White House and Buckingham Palace to the United Nations and the Élysée Palace ............

The House of Lords Goes Green!

We are truly delighted to welcome Chef Mark Thatcher and The House of Lord to our ever growing prestigious client list. Nobody can accuse The House of Lords over inaction on the environment as their Kitchen fridges are now amongst the most energy efficient its possible to have. The house of lords are now saving considerable amounts of energy in both the running costs of their fridges and in the cutting down of food wastage through Spoilage.......

Aubrey Allen Butchers Choose Humitech!

Award winning wholesale and retail butchers Aubrey Allen have been serving the Warwickshire public the finest meat since 1933.They carefully select and inspect all of their suppliers and can trace our meat from farm gate to the dinner plate .They are renowned for their meats, including granite grassland reared Cornish lamb, corn-fed Loire Valley hens, and free-range pork produced by Pig Farmer of the Year Jimmy Butler.

Elwy Valley Welsh Lamb Recomnends Humitech Filters In it's fridges And Delivery Vans

Elwy Valley Welsh Lamb is the  Supplier of choice to top London restaurants and celebrity chefs such as Jamie Oliver, Rick Stien and many more. Supplying mouth watering lamb from family run hill farms in the heart of North Wales, bred to give a most wonderful eating experience. Reared at altitudes of up to 1000ft, in the shadows of the Snowdonia mountain range they are nurtured by clean westerly winds, rain and sun. 

Humitech Filters Help DairyLand Cuisine wins First Retail Catering ISO Award in Ireland

Dairyland Cuisine is an Irish wholesale distribution company for milk, dairy products and fresh juices. They provide extensive national coverage with main depots in Dublin, Carlow and Waterford. They provide a comprehensive range of Irish dairy products, offering quality and delivery excellence together with the highest food safety and quality controls. 

Respect for a uniform?

Chefs, for the most part, wear their uniforms almost every day of their working lives, replete with toque, checked pants and double-breasted jacket.

Though these uniforms are ubiquitous in the foodservice industry worldwide, they are often taken for granted and worn without much thought.

Hygiene in the kitchen!!

Hygiene in the Kitchen, is it really enforced? Could it be improved if every Chef wore gloves? Hand washing is great until the chef dries his or her hands in their blood stained apron.

What about the times when a chef need to scratch or open a fridge door? Who touched that door before them, how often is the chef's hands loaded with bacteria?

Best restaurant in the world?

Ferran Adria has been called the world's greatest chef. He is certainly one of the most creative. Gourmet magazine referred to Adria as "the Salvador Dali of the kitchen".

His restaurant, El Bulli, was recently named best restaurant in the world by the prestigious Restaurant magazine. Without a doubt, Ferran Adria will hold a prominent place in culinary history.

Chefs Pay, is it fair across the board?

Basically a commis chef is an underpaid young person who just prepares the salad, boils eggs and adds mayo, grates the cheese, butters bread/rolls and peels veg etc etc - you get the picture. ie: A scivey that works hards for a living and doesn't earn much money but makes the owner rich!!

Men Verses Women Chefs!

Why is it men are so reluctant to help out in the kitchen at home but are so happy to become chef's in a working kitchen. In nearly every restaurant and hotel kitchen men far outnumber women when it comes to cooking.

Why is it that the vast majority of executive chefs and head chefs around the world are men?