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Hungry for higher production❓ ️ RATIONAL Technical Service🛠️ keeps your kitchen firing on all cylinders. Expert care for: ✅ Maximum productivity: Fewer breakdowns = more meals served. ⏰ ✅ Peak performance: Cooking systems at their best = happy customers. ⭐ ✅ Lower costs: Optimised equipment = less energy wasted. ✅ Trust RATIONAL. Fuel your kitchen's success. Invest in RATIONAL Technical Service🔧- it's the smart way to save big in the kitchen 👉 https://bit.ly/48DAx6k #RATIONALServicePartners

RATIONAL UK

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The Montenotte’s Panorama Restaurant releases daily zero-waste specials

Freddie Wilson

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Mike Naidoo from Catch at the Old Fish Market creates a warm salad of Portland crab recipe
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Mike Naidoo from Catch at the Old Fish Market creates a warm salad of Portland crab recipe

The Staff Canteen

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Sharjah competition holds Middle Eastern promise for talented Welsh chefs

Culinary Association of Wales Culinary Association of Wales

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Chef Owner Rishim Sachdeva creates vegan mushroom recipe
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Chef Owner Rishim Sachdeva creates vegan mushroom recipe

The Staff Canteen

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Ooh, La, La: French Strawberries 🍓 Anais StrawberrySometimes referred to as the sweetest strawberry, this is Anaïs and it is very special. Delicately hand-picked with the stalk intact, they taste amazing and sweet almost unlike any other variety. The only downside is that with all that sugar they are a little fragile.  Mara des BoisIn some ways this is the last of the (early) strawberry varieties. The fruit is a hybrid cross between a round strawberry and an Alpine. The result is a medium sized berry that has wild strawberry notes in the flavour and a slightly different texture. Great eating variety.  Limited availability in Rungis

Smith &Brock

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Amazing photos of cod cheeks with nori tartare from Chris Fynes @wethefoodsnobs.🔥🙏

Jordan Taylor

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Creme brulee and strawberry and lemon salsa strawberry gel berry caviar chocolate shards salty coral tuille and strawberry and lemon dressing

mike tudor

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What's next

Perry Singleton

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Stuart Ralston, Chef and Owner of LYLA, on building a restaurant from the ground up
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Stuart Ralston, Chef and Owner of LYLA, on building a restaurant from the ground up

The Staff Canteen

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Pistachio Icecream

Stephen Mackay

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Beef FILLET and Fois Gras

Stephen Mackay

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