Sub-Zero & Wolf is holding a series of events, which it says will give architects and designers the opportunity to learn about its New Generation range of appliances.
The first phase for the brand's New Generation range of appliances was launched in Milan in April 2014 and will continue until mid-2016, making it the largest product roll-out in the company's 70-year history.
The events are open to all architects and designers and are designed to offer advice on how to easily specify and procure Sub-Zero & Wolf appliances as well as have greater knowledge of the products when speaking to clients.
“I’m delighted to offer Sub-Zero & Wolf’s ‘Brunch & Learn’ days, which offer the busy architect and interior designer an ideal opportunity to experience firsthand what really makes these appliances great and why they should be specifying them into their projects,” said managing director Craig Davies. “These brunch dates offer the perfect moment to see and feel the build quality, performance, design and ease of installation, in a fun way, over a relatively short space of time.”
Stand-out features of the New Generation range that look set to appeal to architects and designers include Sub-Zero's integrated refrigeration in new widths from 610-914mm with features such as nano-spill technology shelving and air purification system based on technology developed for NASA; and Wolf's new M Series oven with 125-litre capacity, patented dual verticross convection system and Wolf’s exclusive gourmet automatic cooking mode.
The brunches are taking place on Thursday 7th May, Wednesday 20th May and Tuesday 2nd June from 10.30am-12pm.
Kährs has launched its new interactive site featuring a virtual showroom, which is designed to allow Kährs' products to be showcased within decorated room sets to aid in specification.
The website is designed to provide inspiration to retailers, designers, specifiers and homeowners. Its combined floorfinder and virtual showroom allows a user to choose and install a floor within a virtual room set to compare designs at ease.
A new pattern-laying tool can also be used within the virtual showroom, allowing a user to ‘lay’ floors from Kährs' new Bloc pattern range and then calculate the required floor quantity.
Alongside its interactive showroom, the site also provides typical product-based content including different wood species, environmental information and construction benefits.
The InterContinental Hotel Group – IHG – has selected shower enclosures created and supplied by Fetim Group brand Aqualux for the Holiday Inn Express brand.
IHG currently operates around 674,000 guest rooms across its nine hotel brands, and claims to serve more than 150 million guests per year.
The contract was awarded to Aqualux following a successful six-month collaboration with IHG architects and the Fetim product design team. Collectively, the brands created a new concept for Holiday Inn Express bathrooms, namely an 8mm reinforced glass shower door and custom glass blade panel.
“This is not the first time that Fetim have created a bespoke product for IHG, having supplied the original shower screen for them,” said Fleur Fowler, pictured, national specification manager for Fetim UK. “On this occasion, IHG had originally wanted a small shower screen divider but there were issues with attaching the screen to a side wall.
“Following a constructive meeting in Athens, at the IHG Conference, our design team were able to overcome the technical issues and they were delighted with the solution,” she added.
The Institute of Kitchen, Bedroom & Bathroom Installers – iKBBI – is collaborating with Which? Trusted Traders, as part of its plans to increase consumer confidence within the KBB industry.
The iKBBI says the partnership will involve supporting reputable KBB installation businesses and offering them access to specialist advice and legislative guidance.
iKBBI founder Damian Walters, pictured right, said: “Our relationship with Which? Trusted Traders will help us to spread the word to consumers that our organisation represents the very best of the KBB installation industry.”
Penny Rumford, UK product specialist manager for the Electrolux brands, has celebrated 30 years of service with AEG, Electrolux and Zanussi.
Having begun her career as the AEG home economist in 1985, Rumford now manages promotion of the three Electrolux brands through product training and demonstrations.
“Penny’s dedication, expert knowledge, experience and passion for our brands is infectious,” said Electrolux UK and IE national training manager Raymond Laidlaw. “Her dedication and commitment is flawless; she is a special asset to the company.”
In a Q&A on the Electrolux site, Rumford revealed that the biggest change in training she has seen in her 30-year career is that so much now is electronically driven. “From a business perspective, the challenge is much greater today as the consumer has access to much more information, therefore the retailer is challenged and wants more information and, in turn, as a trainer I need more in-depth information,” she said.
Michelin-star chef John Campbell has chosen Dekton by Cosentino work surfaces for his cookery school and restaurant, The Woodspeen, near Newbury.
A dozen slabs of Dekton by Cosentino in Danae are installed in the cookery school, while a five-metre long pass features in the restaurant.
Campbell said: "The worktop needed to tick all the boxes a commercial kitchen has; strength, durability and longevity, but it also has to be tactile as this is what you see and touch the most so it has to be right. The thin dimensions and finish of the Dekton surface has all of these qualities, as well as being heat and impact resistant, so it was the perfect fit for the cookery school.”
Ah! Lemon juice. I would put on my iced tea, pressing on my salad and sprinkle fried fish to help reduce fat. Lemon juice has many uses besides being a tasty food and drink additive that can not know. Here are 10 fantastic uses for lemon juice, probably he never thought!
1. Give your hair a beautiful shine
You probably know that spritzing the hair lemon juice, and then go out in the sunlight will give natural-looking reflections. But did you rinse your hair with lemon juice will know too bright? You've probably never thought of that! The acidic juice will remove the residue built from shampoo and hair care products. To give your hair a healthy shine, mix a quarter cup of lemon juice in a glass of water.
2. removing copper spots and brass
Mix one cup of table salt and juice just enough to make a quarter lemon pulp. Then apply a layer of the same throughout tarnished copper or brass pots, pans and other items you may have. Let the necklace / lemon juice salt provides for five to ten minutes. Then wash clothes in warm water and rinse well. Use a soft, clean cloth to dry polish. If any stain remains, repeat the process.
3. Use lemon juice to get you going
Every time someone in your home is constipated, it can reach a laxative store bought. But did you know that lemon juice is a natural laxative that has no side effects? You've probably never thought of that! Just pour two tablespoons of fresh lemon juice in a glass of eight ounces of warm water. Drinking in the morning when you wake up. Citrus juice will help regulate your digestive system.
In one of his previous books, fitness guru Richard Simmons recommend doing this as a way to lose weight!
Mix a difficult solution of lemon juice and tap water, and stove, countertops and appliances will shine like new. it's fantastic! Pour ¼ cup lemon juice in a spray bottle and fill it with tap water. Stir a few times to mix the solution and use it to remove stubborn fat.
5. Disinfect the kitchen cutting board
You a little diced onion and some birds for dinner tonight at the cutting board. Once you have done, you washed with hot water and soap, but his own cup truth table? If you spray lightly with pure lemon juice, then rinse thoroughly. Leave the cutting board dry completely before storing, bacterial and onion odors- should disappear.
6. Remove pine tar sticky hands
A friend of mine was made decorative wreaths using fresh pine branches. The work was fun, but complained that the disaster was pine tar on his hands. I suggested he rubs his hands with a mixture of lemon juice and table salt. Voila! Pine tar came right!
This fantastic lemon juice use to soothe a dry cough and soothe throat raw. Simply mix two tablespoons of lemon juice and half a teaspoon of honey together. Swallow the tasty mix and you should feel better soon. Repeat the process if necessary, in thirty minutes
More than a quarter of young adults – 24% – are looking to YouTube videos for DIY inspiration and guidance, according to the research by Towergate Insurance, and people are 25% more likely to consult a video tutorial than a qualified friend or family member.
But the research has revealed that young adults are paying the price for relying on YouTube for DIY advice. Of the under 24s who have turned to YouTube for guidance, one in five have admitted having to call in an expert to fix a disaster – at a cost of £5,000, double the national average in the UK.
London topped the list of the most costly DIY disasters, at an average of £6,079 to fix, followed by the West Midlands at £5,592 and East Anglia at £3,312. Scotland came in lowest at £230.
Drew Wotherspoon, at Towergate Insurance, said: “With the emergence of YouTube as a key educational resource, it’s understandable that people are naturally turning to video tutorials for guidance on DIY work. However, as our research shows, undertaking ambitious projects with little to no formal training can have serious repercussions financially.”
Kitchen retailers are among 5,025 small business owners in the UK who have backed the Conservatives in an open letter sent to The Daily Telegraph.
The letter states that David Cameron is 'genuinely committed to making sure Britain is open for business'. It goes on to say that the Tories have 'managed to get the economy moving again by tackling the deficit, helping to keep interest rates low and inflation down' and that small businesses have been 'helped by their steps to lower taxes, reduce red tape, simplify employment law and get the banks lending'.
Orchestrated by The Apprentice star and the Conservatives' small business ambassador Karren Brady, the letter warns that a 'change now would be far too risky and would undo all the good work of the last five years'.
The Guardian reports that the letter includes the signatories of 32 business leaders who have donated more than £9m to the Conservatives.
John Lewis has said it is focusing on its business-to-business – B2B – operations after rebranding it to John Lewis for Business.
The division offers a selection of items, including kitchen and bathroom furniture and appliances, to trade customers at a discounted price. It can also provide electrical appliances and technology in bulk, as well as business gifts and gift cards to thank staff and clients.
John Lewis for Business head Katie Papakonstantinou said: “We’re seeing clients using John Lewis for Business to give offices, commercial spaces and residential properties a design-led look and feel."
“As a department store we offer everything from sofas to wall art, so the comprehensive offering from John Lewis for Business is fast becoming a strong presence in the interiors trade market," added Papakonstantinou.
Elliotts has invested in its fleet of commercial vehicles, following the opening of its new branch in Christchurch, Dorset.
The company has bought two new Iveco Stralis lorries with HIAB cranes, which can carry up to 13.5 tonnes, bringing the number of vehicles in its commercial fleet to nearly 50.
As part of Elliotts’ commitment to minimising its carbon footprint, the vehicles feature selective catalytic reduction technology, which is said to reduce the levels of nitrogen oxide released.
MD Tom Elliott said: “We have seen an upturn in business over the last year and that has most recently been evidenced by our opening of a new branch in Christchurch. The addition of these new vehicles means we will be able to provide the same quick deliveries despite the inevitable increase in customers and demand.”
Pictured: Paul Cleary, sales director at Elliotts.
Entrepreneur Jo Malone has been announced as the keynote speaker at this year's May Design Series, which takes place at ExCeL, London, on 17-19 May.
The businesswoman, who founded high-end fragrance and cosmetics range Jo Malone, will take centre stage at the complimentary conference on Tuesday 19th May at 12.30pm.
She joins a host of speakers at the three-day seminar event, including Dulux creative director Marianne Shillingford and British Institute of Interior Design president Daniel Hopwood.
Malone also launched Jo Loves, in 2013, of which she is the creative director. She has also presented BBC One’s High Street Dreams, a programme that helps entrepreneurial individuals develop their own products for the mass market. In addition, from this month, Malone will be the Evening Standard’s new business agony aunt.
Alno UK has launched its first UK brochure, which it says aims to give customers an insight into the Alno brand and its design possibilities.
The hardback book features photos of real customer kitchens, success stories, as well as a materials section, and a comprehensive guide to interiors options, storage solutions and finishing touches.
It also includes a statement from MD Jonathon Wagstaff, who describes the materials used to create the company's kitchens as “exceptionally high quality”.
To order a copy of the brochure visit www.alnokitchens.co.uk or call 0113 3315 100.
In-toto Kitchens brought together its 50 franchisees in Spain to celebrate its 35th anniversary at its national meeting, hosted by Cosentino in Spain.
The trip in March included a tour of Cosentino headquarters in Almeria and an evening of fine dining and Flamenco lessons. In-toto also held its annual awards ceremony to recognise its best-performing franchisees.
In-toto Tunbridge Wells, In-toto Bristol and In-toto Amersham had the highest retail sales of 2014, with In-toto Tunbridge Wells and In-toto Bristol joining the ‘Millionaires Club’ for total retail sales achieved.
In-toto Cheam scooped the Customer Service Excellence Award, while In-toto Wokingham won the Local Marketing Campaign Award. The Local PR Support Award went to In-toto Ribble Valley.
The company was also celebrating achieving an all-time record for orders in February. It said it was 'poised for even greater success' in 2015 with the launch of 'innovative new design ideas for its celebration year'.
For the third Ultimate Instant Restaurant, teams return to Sydney, where Will and Steve offer their upmarket version of English Pub Food.
They begin the day by pulling into Manly on the ferry, possibly to rejuvenate Steve’s hair with the testosterone and masculinity that only a suburb named Man-ly can provide.
Their shop goes relatively smoothly, apart from the sourcing of pigeon for their entrée. It appears that every pigeon in Sydney has flown the coop. After much on the road research and ringing around, they manage to locate some pigeons at Prospect, and the prospects for their entrée greatly improve.
They return to the house to dress their Ultimate Instant Restaurant and enter the kitchen to cook, having lost only ten minutes of their prep time. The three hours is not without event, and the pressure seems to be getting mostly to Will, who manages to drop onion into the ice cream. On arrival, the guests note that Steve’s hair is coping ok, but Will’s is so saturated in sweat it will need to be surgically removed to separate it from his head.
For entrée one, the boys are preparing Pigeon Salad with Caramelized Pear and Asparagus. They did not give entrée much game plan in prep, and Steve begins filleting the pigeon after taking orders.
It is clear from their choices that Drasko and Bianca are ordering strategically. The Mt Isa girls, bless them, are just ordering according to what they like. Drasko gives his usual expert opinion on the menu, prompting Manu to say that Drasko will be a great chef one day because his ego is big, and all chefs have a big ego. Seems that many people may be qualified to be a chef.
Pete ordered the pigeon, and on serving he says the presentation is beautiful, the most beautiful dish he has ever seen on My Kitchen Rules, EVER. The flavours are gorgeous, every mouthful is spot on, and the only way he can suggest to improve it, is to get the skin on the pigeon a little crispier next time, but that this is not even a fault. Debra and Eva agree that there is nothing to fault on the dish, Drasko and Bianca however look to find fault. Their vocal criticism is met by eye-rolls around the table.
Second entrée offering is Moreton Bay Bugs with Celeriac Remoulade and Seafood Bisque. Of course Manu has gone straight for the bisque, so the pressure is on for Will to deliver. He removes the bugs a little too early from the water, and they do not brown up as well as he would like. On tasting, Manu exclaims that he loves the dish. Modest Will is in disbelief. Manu did not think all the flavours and elements would work together, but is pleasantly surprised to learn that they do. His only criticism is that the bug needed more caramelisation. Will and Steve are grateful for their entrée feedback, but also concerned because there are now major expectations for main.
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For main one they are preparing Lamb Backstrack with Pumpkin Hummus and Charred Brussel Sprouts. On tasting, Manu says that they have done a bloody good job. If they keep cooking like this, they are not going anywhere from the competition. There is no need for sauce, because of the quality of the puree. Hold the phone. Manu not asking ‘where is the sauce?’. It must be a truly spectacular dish. Camilla can not find fault with the dish either, but more importantly Bianca, who is hoping to nit pick, cannot find fault either, claiming it is a perfect restaurant quality dish.
Their second main is an offering of Pork Belly with Apple Fennel and Colcannon. Shaz does not understand why they have to be fancy and call their cabbage and potato colcannon. The boys check on the pork, and it is cooked well, but Steve puts it under the grill because he wants the crackling even ‘cracklier’. On serving it looks like a cracker of a dish. On tasting, Pete says what is in the bowl is exactly what he dreams of – no bells or whistles, just simple flavours with beautiful technique. He says that is the secret of the competition, and they have nailed it. Steve almost smiles. When Pete calls it perfection, you can hear the ‘crackling’ of Drasko and Bianca’s hearts. The guests agree that the dish is faultless.
Unfortunately, there are now super high expectations for dessert. For dessert one the boys are preparing Almond Honeycomb Chocolate Bar. Shaz says she’s hoping it is violet crumble with almonds. Bless. On tasting, Pete asks the boys if they play cricket, because they have just scored a hat trick. He can see that it is probably not how they intended it turn out, but it is rich and bitter, the texture is phenomenal, and it is good honest quality cooking.
Manu, unfortunately, finds his dessert of Apple Tart with Rum and Raisin Ice Cream and Butterscotch Sauce, underwhelming. Compared to their entrée and main, the standard and technique has gone down. The short pastry is too short, and crumbling on the plate before it crumbles in the mouth. The ice cream is missing a hit of rum, the apple is undercooked and, oh dear, he also was served the tart base. He advises if they have any hope of winning the competition, they will have to work harder on their desserts. The guests agree, with everyone disappointed with the tart.
Time for the scores. Guest score 28/40, with Drasko and Bianca credibly not marking strategically, but giving credit where it was due. For entrée the boys score a 9 from both Pete and Manu, for main a 10 from both Pete and Manu, for dessert a 9 from Pete, and a disappointing 4 from Manu.
Total score 79/100, which puts them very much at the top of the leader board. With two teams left to cook, they are assured a place in the final four. Drasko and Bianca say that their only hope is in Mt Isa, where teams will see how Shaz and Jac’s Ultimate Instant Restaurant stacks up.
