Blog

Thinking about a commercial chargrill for your Irish pub, burger bar or steakhouse? Here is what one does for your kitchen, the gas, lava rock and charcoal options, and what to check before you buy.

What is a commercial hot cupboard, how hot does hot-held food need to stay under Irish food safety rules, and does your kitchen actually need one? Real specs and cost ranges ex VAT, from stock we hold in Ireland.

Dry aged beef is growing fast in Irish kitchens. Here's why butchers, steakhouses and delis are investing in a dedicated dry age fridge instead of ageing meat in a normal chiller, plus what one costs ex VAT.

What a bain marie actually does, the difference between wet heat and dry heat, and why buffets, canteens and carveries across Ireland can't run hot food service without one, with real specs and prices ex VAT.