Monthly Archives: February 2017

Blast chilling should now be used in all commercial restaurants, cafes and bistros; basically anywhere that prepares and serves food to the public. When blast chilling first came about it was not compulsory by law to integrate this practice into daily routines however as the concern for safe guarding the public against potentially harmful bacteria was addressed, the law stated that blast chilling was in fact obligatory to any food preparation businesses which plan to later regenerate pre-prepared foods. But what is blast chilling and how has it come about?

The festive period seems like a distant memory unfortunately the after effects of overindulgence are still very much in the present and making themselves known. Most people are trying to add a little health to their diets to shed some excess pounds but the typical ‘rabbit food’ salads are just so boring!

Injecting some flavour, colour and texture to your standard lettuce, tomato and cucumber concoction could be the perfect solution to rejuvenating those wilted healthy eating plans, getting you back on track and loving your salads again.

Here are our top tips.