Case Study | Tom's Kitchen
Tom Aikens chooses Williams equipment for his first UK Tom’s Kitchen outside of London
Wednesday 07 June 2017
Latest News
Thursday 01 June 2017
Williams’ new BDM in the Middle East
AFE brands look to grow business in ‘increasingly important and competitive market’
Tuesday 30 May 2017
Take Advantage of The Rise in Coffee Shops
Britain has always been a nation of drinkers, but what we drink has been changing recently. Once tea was our national brew of choice, and pubs our primary social hub - now, we’ve fallen in love with coffee
Monday 22 May 2017
Case Study | The Professional Nursery Kitchen
Pre-school childcare is booming as working parents look for safe and stimulating havens for their youngsters. Despite the boom, no foodservice company has set up a CPU dedicated to the specific needs of nursery foodservice – until now.
Wednesday 03 May 2017
Grab and Go at the Forecourt
Modern garage forecourt shops have come a long way since the days peckish travellers would count themselves lucky to drive away with a bag of crisps and a warm can of pop
Thursday 23 March 2017
Case Study: The Commission at Heathrow
Heathrow’s new casual dining restaurant needs fast, compact, energy-efficient refrigeration
Thursday 23 March 2017
Have a Good Friday with Williams – Fish storage made easy.
Fish and Chips on Good Friday is a traditional part of the Easter routine for many and it's the perfect time to make sure your refrigeration is up to the job
Monday 20 March 2017
Hot cross buns - one a penny, two a penny
Hot cross buns are a mainstay of Easter tradition, but not always in the form you’d expect.
Friday 24 February 2017
The risks of cooling without a Blast Chiller
The only safe way to comply with the food safety regulations governing the chilling and freezing of cooked food is to use a blast chiller or blast freezer. Why can’t you use a standard fridge for this?
Monday 20 February 2017
Let’s hear it for the mums - top tips for Mother’s Day
Being one of the top earmarked days for foodservice professionals, we decided to offer our own top tips on surviving this busy time, and making sure your catering business makes the most of this celebratory time.