Monday 27 June 2016

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R H Hall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone, Beds, LU7 9GY 
T: 01296 663400 F: 01296 663401 E: sales@rhhall.com W: www.rhhall.com

Friday 17 June 2016

BBQ Battle 2016 Results!


BRITISH BBQ BATTLE 2016 Champion is crowned!

Martin Wheeler of University of Reading is the 2016 British BBQ Battle Champion!

15th June 2016 marked the 5th Annual British BBQ Battle, held at the historic and prestigious Blenheim Palace. After a cloudy start, the sun shone through as the finalists battled it out, with some truly outstanding dishes prepared by all competitors. Thundery showers rolled in for the close of the event as the winners were announced.


On winning the title, Martin said, “I really enjoyed competing in such a well-organised cooking event. The Crown Verity BBQs that we used are a fantastic bit of kit and I can’t wait to receive my winning prize – a top of the range Crown Verity – to try out some new dishes. It was a brilliant day and to win was just amazing.”

Before Round 1 got underway, spectators and competitors were treated to an inspirational BBQ Masterclass from Ben Bartlett – AKA ‘BBQ Ben’, Britain’s Best BBQ’er and Author of the Haynes BBQ Manual. Among his many hints and tips for a successful BBQ, he shared some creative recipe ideas including Watermelon Pizza and Donuts – really pushing the boundaries of traditional BBQ cooking.

Ben then switched back into his role of Head Judge, as chefs competing in the Pub, Bar & Restaurant and Leisure & Contract Caterer Categories took to their cooking stations – comprising a Crown Verity BBQ and Simply Stainless prep bench. The standard of the dishes was truly phenomenal, all incorporating one of the vast range of sauces available from co-sponsor Lion Sauces. The high standard was a trend that continued throughout the day as the Hotel & University Categories battled it out after a BBQ lunch.

A tough decision was ahead for the event judges – this year comprising of Ben Bartlett, BBQ Champion & President of the British BBQ Association; Bill Verity, President of Crown Verity – joining us from Canada; Jim Eaves, Chairman of the British Culinary Foundation and Gareth Finney of the Albion Taverna, who held the proud title of 2015 BBQ Battle Champion.

Each judge marked the chefs individually on their dishes’ taste, texture and appearance and
marks were also awarded for use of the Crown Verity BBQ and hygiene practices.
2016 also marked the introduction of ‘The Peoples Vote’ which allowed spectators to select their
favourite contestant – based on whatever criteria they chose. Compere for the day, Claire Stuart,
did a fantastic job of keeping everyone involved and informed throughout the competition.
As the event drew to a close, the judges reached their final decisions and the winners were
announced:

2016 Category Winners
Pub, Bars & Restaurants
Winner: Dave Alebon, Stonegate
Runner up: Phillip Hunt, Marston’s Inns & Taverns


Leisure & Contract Caterers

Winner: Logan Lloyd, Baxterstorey
Runner-up: Simon Rapkin, Food Events Ltd


University Category

Winner: Martin Wheeler, University of Reading
Runner-up: Ash Spencer, Westminster Kingsway College


Hotel Category

Winner: Gerald Quadros, The Lensbury
Runner-up: Matthew Hill, Down Hall Country House Hotel


People's Vote Winner

Simon Rapkin, Food Events Ltd


2016 BBQ Battle Champion

Martin Wheeler, University of Reading




In summing up the competition, Ben Bartlett said “I was very impressed with the individuality of all contestants dishes and the presentation had a real summer flair! The British BBQ Battle is now the premier BBQ contest in the UK and all the judges were unanimous selecting the winner who showed consistency throughout and superb use of the Crown Verity”.

Ray Hall, Managing Director of main sponsor R H Hall, concluded, “The 5th annual BBQ Battle shows that this event keeps going from strength to strength, with extraordinary dishes yet again produced by all competitors. Thank you to all of our co-sponsors, judges and event organisers H2O Publishing, with a special thanks to Bill Verity for travelling from Canada to join us again for this event. Blenheim Palace provided a beautiful backdrop for the day and a great BBQ lunch was provided by Searcy’s”.

The 2016 BBQ Battle Contestants & Judges – joined by Directors of R H Hall, Ray Hall and Kris Brearley

All 8 finalists were rewarded with a Sharp R21AT Commercial Microwave, a Simply Stainless Professional Chef’s table, Smeg Mixer, full set of Lion Sauces and exclusive British BBQ Battle chef’s whites. The overall champion, also came away with a top of the range Crown Verity MCB-36 BBQ, worth over £3,000 and £100 of One4All vouchers.
The prizes, worth in excess of £15,000, were kindly provided by leading foodservice equipment supplier RH Hall, and their co-sponsors Crown Verity, Sharp, Smeg and Simply Stainless and AAK Foodservice, supplier of Lion Sauces.

For more information visit:
www.britishbbqbattle.co.uk or www.rhhall.com / www.crownverity.com /
www.lionsauces.co.uk

Issued: 16th June 2016
For further press information contact:
Emma Smith, 01296 663400, emma.smith@rhhall.com

Notes for editors

This was the 5th annual British BBQ Battle. Main competition sponsors since the first BBQ Battle have been RH Hall, Crown Verity, Sharp and Simply Stainless. Lion Sauces have sponsored the event since 2014 and 2015 welcomed new sponsor Smeg Foodservice, who returned for the 2016 event.

The chefs cooked their dishes on Crown Verity MCB-30 BBQ’s supplied by UK exclusive
distributor for the brand RH Hall. All dishes cooked included at least one Lion sauce from the choice of BBQ, hot sauces, salsas and chutneys, mustards, mayonnaise and dressings. All finalists were shortlisted based upon the creativity of a previously submitted 3 course menu to be cooked on a BBQ.

Finalist & Menu Details

Pub, Bar & Restaurant Category

Phillip Hunt, Chef Development Trainer – Marston’s Inns & Taverns

Hawaiian Chicken Lollipop, Fresh Pineapple Salsa, Caramelised BBQ Apple Glaze
Moroccan Tea Lamb, Sweet Potato Cinnamon Mash, Horseradish & Pedigree Sauce
Grilled Apple & Peach Crumble, Homemade Peach Cider, Warm Spiced Devonshire Cream

Dave Alebon, Kitchen Manager - Stonegate

King Prawns with Lime & Ginger
Fillet of Beef, Herb Pancake, Port, Cranberry & Orange Jus
Warm Peach Madeira Cake, Custard laced with Archers

Leisure & Contract Caterers Category

Logan Lloyd, Relief Chef Manager - Baxterstorey

Maple Bourbon Scallops, Gressingham Duck Breast, Mango & Orange Sorbet
BBQ Wagyu Rump, Crushed Sweet Potato Mash, Purple Chantenay Carrots, Blueberry & Tarragon Sauce
Malva Pudding, Amarula Ice Cream, Kentish Apple Crisps

Simon Rapkin, Event Organiser – Food Events Ltd

Horseradish & Apple Stuffed Salmon Skewer, Mango & Chilli Glazed Prawn, Cucumber & Rocket Aioli
Sticky Rump of Hedges Farm Lamb, Pan-Fried Sweet Potatoes, Puy Lentils and Crispy Red Onions
Flambéed Strawberries, Char Grilled Brioche, Crème Fraiche & Dried Raspberries

Hotel Category

Gerald Quadros, Executive Head Chef - The Lensbury

Poached & Grilled Cornish Lobster, Burnt Cucumber, Watermelon and Smokey Cocktail Sauce
Peri Peri ‘Beer Can’ Chicken, Burnt Gem, Leek & Skin Slaw and Devil Sauce
Banoffee Mess with Kent Strawberries, Caramelised Banana and Maple & Bourbon BBQ Sauce

Matthew Hill, Executive Head Chef – Downhall Country House Hotel

Thai Sweet Chilli Chicken Wings with Blue Cheese Dip
Braised BBQ Brisket, Thousand Island Dressing, Swiss Cheese & Sour Croute Bun
Salt Baked Pineapple, Malibu & Smoked Chilli Oil, Mascarpone, Basil & Coconut Ice Cream

University Category

Ash Spencer, Course Coordinator – Westminster Kingsway College
Sea Bass en Papillote, Langoustine Tails, Seared Scallops, Asparagus, Roe Mayonnaise & Spiced Broth
Loin of Venison, Apple BBQ Sauce, Wild Mushroom Sausage, Butternut Squash Puree
Dark Chocolate & Pistachio Sorrento Slice, Smashed Berry Sauce, Clotted Cream Vanilla Ice Cream

Martin Wheeler, Chef – University of Reading

Hot Smoked Eel, BBQ Apple Sauce, Celeriac Waldorf
Hoggat Lamb Cannon, Beetroot Khubz, Burnished Kale & Peppers, Sweet Chilli Sauce & Baba Ganoush
Coconut Sponge, Mango Chutney, Caramelized Mango & Pina Colada Sabyon

Martin’s 3 winning dishes – Smoked Eel, Lamb Cannon and Coconut Sponge


















R H Hall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone, Beds, LU7 9GY 
T: 01296 663400 F: 01296 663401 E: sales@rhhall.com W: www.rhhall.com

Thursday 9 June 2016

New General Manager R H Hall Fabrications - June/July 2016


PRESS RELEASE: R H HALL FABRICATIONS
APPOINTS NEW GENERAL MANAGER


Please attribute any quotes to Ray Hall, Managing Director, R H Hall
(unless specifically quoted by Kevin Shepherd)

R H Hall are pleased to announce the appointment of new General Manager Kevin Shepherd, at their 15,000 sq. ft. Fabrications Division – based in Berkhamsted, Hertfordshire.

The relationship between Kevin and R H Hall began during Kevin’s previous employment with Grant Thornton LLP, first as part of the Manufacturing Advisory Service (MAS) and then with the Growth365 business advisory and growth team. During this time Kevin worked closely with Ray Hall and Kris Brearley as directors of the business, building an understanding of 
R H Hall’s market and customers – as well as helping to develop longer term strategy both at a manufacturing and business level.

Kevin brings with him a wealth of experience in manufacturing and engineering, starting his career with a Mechanical Engineering apprenticeship, before going on to achieve a Master’s Degree. Trained in Lean Manufacturing during the 90’s, Kevin was a Lead Project Manager during the implementation of Kaizen. During his previous role with the MAS, Kevin worked as a Manufacturing Advisor, helping SME manufacturers with manufacturing strategy, process improvement, innovation, training and Lean implementation.

Of his new role with R H Hall, Kevin says: “Having worked in manufacturing and engineering the whole of my career, I am very passionate about UK manufacturing. I am excited about my new role as General Manager with R H Hall Fabrications and am keen to work with the great team, who are all flexible, skilled and very capable. I will now work with this team to improve lead times and efficiency through work place organisation, with a full review of systems and potential investment opportunities – both in people and machinery – to take the factory to a world class level. My aim is always to work with employees, customers and other major stakeholders to ensure the absolute best customer service.”

R H Hall Fabrications operate from a 15,000 sq. ft. factory with capabilities to laser cut, punch, fold and weld – from intricate small components to large sheet metal. Able to offer a full supply chain service, branching out of just fabrication if required. To enhance this further, discussions are currently taking place with customers to deliver full supply chain management of moulded and machined parts, creating a ‘one stop shop’. In some areas we are also seeing an increase in ‘off the shelf’ items, for which we work with our key partner Simply Stainless. This range of Modular Fabrication can be supplied for ‘next working day’ delivery throughout the UK and is a fantastic solution where speed is of the essence. The wide range of accessories that can be added at any time allow us to provide the benefits of a bespoke solution, at the speed of standard stock items. Of course, our Fabrications team are also on hand to incorporate any adjustments that the standard range cannot accomplish, to provide something incredibly versatile with minimum lead time. The two systems working perfectly in harmony provide the ideal solution for kitchen refits, where using off the shelf and bespoke reduce fit out costs and lead times, plus the easy access of flat pack ready to assemble on site benefits. There is also the added bonus of a lifetime warranty on the Simply Stainless range. We are always on the lookout for new innovations and finding ways that we can help our customers take their ideas to a reality! Our team work right from design to final roll out and constantly push the boundaries of what is possible with metal, creating new and exciting designs for our customers, based on years of knowledge within the Fabrication industry. Adding to our ethos ‘If you can sketch it…we can make it!’


R H Hall Fabrications, Unit 3, 1 Northbridge Road, Berkhamsted, Hertfordshire, HP4 1EF
T: 01442 877888 F: 01442 877862 E: fabs@rhhall.com W: www.rhhallfabrications.com

Tuesday 7 June 2016

Commercial Kitchen Show 2016

Commercial Kitchen Show: NEC Birmingham


We are all set up ready for the next two days at the Commercial Kitchen Show 2016 at the NEC Birmingham. 

We are showcasing the exclusive New Covent Garden Soup Server - A world first from the UK’s No. 1 Chilled Soup Brand. The New Covent Garden Soup Server offers fresh tasting soup anywhere, anytime! Fully automatic and easy to use, earn profit from day one with this complete, innovative, soup serving solution! 

The Soup Server will also be taking part in the Innovation Challenge – visit us to see the machine in action, before casting your vote on Tuesday 7th June. We are counting on visitor votes to get us in
to the Top 10 – to be in with a chance of an official award from the judging panel!

We also have the brand new SMEG ALFA140UK – with a 4x 1/1 GN capacity, all on a 13 amp plug! Smeg are already the choice of a number of leading UK Operators and our Food Solutions team will be demonstrating the fantastic cooking results available.


Make sure you come and visit us on stand J34 to see the latest products and innovations from our Exclusive Key Brands!



R H Hall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone, Beds, LU7 9GY 
T: 01296 663400 F: 01296 663401 E: sales@rhhall.com W: www.rhhall.com

Monday 6 June 2016

Oven Features : B&I Magazine - June 2016

OVENS FEATURE: June 2016

Please attribute any quotes on this information to Ray Hall, Managing Director, R H Hall

What types of oven are available?
There are many choices available within the commercial oven market, whether gas, electric, dual fuel or increasingly induction, the options are wide and varied and come down to personal preference as well as the menu offered, plus other considerations such as space and budget restrictions. Whatever the preference though, I would recommend that it has to be a versatile and flexible workhorse able to make light work of the most demanding and varied dishes and be able to respond to the on-going changing demands that come with any busy, professional hotel kitchen. Microwave ovens are definitely an essential part of every commercial kitchen – essential for speed of service yet still allowing a chef to prepare and offer a wide choice of menu. Microwaves are also very energy efficient. If simple reheat and defrosting of foods is required then a microwave will suffice, but if a chef wants to reheat and cook food products then a combination microwave convection oven is well advised. The latest and most flexible combination microwave oven from Maestrowave is the Combi Chef 7. It is able to operate in a combination of modes and can bake, roast, grill, steam, defrost, regenerate, microwave, boil or simply keep food warm all in one flexible, efficient unit. Packed full of new features and the latest version of Menu Creator (Menu Creator 2.0™) the oven will produce the best results ever in super quick time, allowing for 99 menu’s to be pre-programmed using any method of oven, microwave, grill or combination. There is a video showing all the features and benefits of this ‘Intelligent Chef’ online – www.rhhall.com For more traditional oven cooking, the Smeg ALFA Range of bake-off ovens provides an equally flexible solution. Ideal for breakfast service, savouries, breads and morning goods including the most delicate of products, like croissants, can be cooked to perfection. Plus use of these ovens can expand way beyond that – in fact, there is relatively little that can’t be cooked!

What should caterers consider before buying new equipment?
Caterers should consider their equipment needs in line with current and future menu requirements, numbers and times/peaks in service – for example, it maybe that two smaller, versatile ovens that can adapt to changing service needs are better than investing in one large unit or that for example, one larger bake-off oven could cover a breakfast offering by itself and then bake-off products, such as baguettes, ready to be filled for the lunch service. Space and installation aspects are also key considerations. Consider the footprint of some ovens in comparison to their potential output and whether products can be stacked, one on top of the other. Chefs can easily switch between one or two ovens depending on demand, which will give them great flexibility and potentially added profits when operating to full capacity, off-setting initial outlays. Alternatively a secondary smaller back-up oven such as the Smeg ALFA43UK could be installed to help cater for peaks – or a microwave added for speed. There is a huge range of options to suit and fulfil all needs and cost effectively. An oven to look out for: The Smeg ALFA144XE1 has a proven track record of success and is already being used by some of the UK’s leading operators. Recently selected as the winner of the Ranges & Ovens category at the 2015 Product Excellence Awards, this is one of the most technically advanced ovens on the market today, offering an innovative and versatile cooking solution.

Are there any environmental considerations?

Energy efficiency is extremely important. As the leading independent catering equipment distributor in the UK we work on behalf of a number of the leading brands in the industry and the majority if not all of these companies now manufacture products that have sustainable and environmentally friendly technology in their designs. Equipment is evolving all the time and there are plenty of very good pieces of kit on the market which can help an operation build their green credentials and become more energy efficient. Many ovens will need hard wiring to a certain kW rating, but unique to Smeg is a switchable power supply that can be run from different kW ratings depending on the power on site – anything from 3kW plug-in to 8.3kW 3 phase hardwired - making them ideal for any site with no limitations.

What features are most useful?

Equipment is becoming more intelligent, with programmable models aiding efficiency and ensuring consistent results, leading to less wastage. In addition, features such as rapid preheat functions save on power and aid recovery after loading/unloading; self- iagnostic facilities are built-in to some equipment which can detect any operational problems, again helping to keep them running at optimum performance and efficiency and auto power cut out is a great feature which saves energy when the equipment is not in use. Manufacturers are always looking for new ways to improve cooking performance – features such as twin reversing fans on many of the Smeg ALFA models ensure even cooking temperatures and impressive results, time and time again. Whilst preset controls are not a new technology, things are continually being improved to provide ease of use and menu programmes offer a solution where consistency is key. Space and installation aspects are also key considerations. It may seem fundamental, but consider the footprint of some ovens in comparison to their potential output. The Smeg ALFA ovens can be stacked one on top of the other – so you can save on space yet double the output.

New for 2016, the ALFA140UK features a 4x 1/1 GN cooking capacity, all from a 13amp plug – combining a large cooking capacity with easy plug & go operation and low energy
consumption.

What one tip would you offer on getting the best from your oven?

To help make the right choice, chefs must be clear on the intended use of their oven. Look at the volume of throughput, the types of dishes/menu available, variations in service time, staffing skills and find out about the latest features and operational functions before they invest.

Website for further information:

For more information, please visit www.rhhall.com

R H Hall are the Sole UK Distributor for the Smeg range of Foodservice Ovens.


R H Hall, Hallco House, Beacon Court, Pitstone Green Business Park, Pitstone, Beds, LU7 9GY 
T: 01296 663400 F: 01296 663401 E: sales@rhhall.com W: www.rhhall.com

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