Cookware & Bakeware

This is a straightforward silicone mould designed for making square ice cubes in small batches. Each mould produces six cubes at a time and is made from flexible silicone, which makes releasing the finished cubes clean and simple without cracking or wrestling with rigid trays.

In a commercial context, silicone moulds like this are commonly used behind bars and in prep areas where a small, consistent supply of shaped ice is needed — for cocktail service, plated desserts, or infused ice presentations. The flexibility of the material means cubes release cleanly with minimal handling, which helps keep the prep process hygienic and efficient.

• Flexible silicone body makes cube release straightforward and clean
• Produces uniform square cubes suitable for drinks service or garnish use
• Lightweight and easy to store when not in use
• Suitable for freezer use and simple to clean by hand or in a dishwasher

This mould is best suited to low-volume applications — a bar producing a small quantity of specialist ice, a kitchen creating decorative elements, or a catering operation that needs a practical backup option. It is not intended to replace a commercial ice machine where consistent high-volume output is required. For operations needing larger quantities or different cube formats, larger multi-mould sets or higher-capacity alternatives would be worth considering.

If you are unsure whether this mould suits your intended use or want to discuss ice solutions for a specific service setup, the team is happy to help you work through the options.

The Vogue square cast iron ribbed skillet is a straightforward, heavy-duty grill pan suited to professional kitchens where consistent searing results are required. The square format makes good use of hob space and accommodates a wider range of items than a round pan of equivalent size — useful when cooking proteins or vegetables that benefit from defined grill marks.

Cast iron retains and distributes heat evenly once brought up to temperature, which helps maintain consistent cooking conditions across the surface during service. The deep ribbed ridges do more than produce grill marks — they lift food clear of the cooking surface, allowing rendered fats and oils to drain away rather than pooling beneath the food. This is particularly relevant in settings where the same pan is cycled through multiple covers without opportunity for a full clean between uses.

From a practical standpoint, this pan works across most heat sources including induction, making it a flexible addition to a mixed or recently upgraded hob setup. Key operational points to bear in mind:

• Deep ridges channel fats away from food during cooking
• Square format maximises usable cooking surface on a standard hob ring
• Compatible with induction, gas, and electric hobs
• Cast iron construction handles sustained high-heat cooking without warping
• Solid weight aids stability during use

Cast iron does require appropriate care — it should be dried promptly after washing and lightly oiled if stored for any length of time. It is not suited to prolonged soaking or dishwasher use. At just over 2kg, it is a manageable weight for most kitchen staff but worth noting for operations where ergonomics are a consideration.

This pan is well suited to smaller operations, café kitchens, or as a supplementary pan in larger brigades. For sites needing a larger cooking surface or higher-volume throughput, heavier or larger format options are worth considering.

If you are unsure whether this size suits your service style or hob setup, our team is happy to talk it through with you.

This is a straightforward insulated delivery bag designed to keep pizzas and similar hot food at a suitable serving temperature during transit. The outer shell is grey polyester with reflective straps, and the inner lining is a thick insulated polyester construction intended to retain heat during short to medium delivery runs. It is equally capable of carrying cold food where that is required.

In practice, bags like this are used daily in takeaway and delivery operations where maintaining food temperature between kitchen and customer is a basic service requirement. The same bag is commonly used across large-scale premises — hospitals, schools, care homes, and contract catering sites — where hot food needs to travel between production kitchens and service points across a building or site. At just over 1kg, it is light enough for regular handling without adding unnecessary strain for delivery riders or catering staff.

• Thick insulated lining helps retain heat during delivery runs
• Suitable for both hot and cold food transport
• Reflective straps support visibility and safety during external deliveries
• Polyester construction is straightforward to wipe clean between uses
• Practical for large-premises food transport as well as customer-facing delivery

There are no installation requirements for this type of product, though it is worth considering the volume of bags your operation needs at peak times — one bag per delivery run is standard practice, so operations running multiple concurrent deliveries will need several in rotation. For higher-volume delivery operations or where larger format items need carrying, a bigger or more heavy-duty bag may be more appropriate.

This bag suits takeaway restaurants, pizzerias, and catering operations that need a reliable, practical solution for short-run food delivery or on-site food transport. If you are unsure whether this size and specification is right for your operation, the team are happy to help you work it out.

The De Buyer Inocuivre 20cm sauté pan is a copper cookware piece from De Buyer's professional Inocuivre range. Built primarily from copper with a tin-lined interior and fitted with a solid brass handle, it is a traditional French-style pan designed for precise, controlled cooking on professional ranges. At 1.8 litres capacity, it sits in a practical mid-size position — large enough for single portions or small batch saucing, compact enough for close work on a busy pass.

Copper conducts heat faster and more evenly than most cookware materials, which gives chefs direct, responsive control over temperature. This makes it particularly well suited to tasks where precision matters — reducing sauces, cooking eggs, glazing vegetables, or finishing proteins. Unlike heavier stainless steel pans, the heat response is almost immediate, which reduces the risk of overcooking during a busy service when attention is split across multiple sections.

• Copper construction delivers rapid, even heat distribution across the base and walls
• Responsive temperature control supports precise sauce work and delicate cookery
• Brass handle stays relatively cool on the stovetop and provides a secure grip
• Tin-lined interior is non-reactive and suitable for acidic ingredients
• Compatible with gas, electric, and ceramic hobs — not suitable for induction

It is worth noting that tin-lined copper pans require a degree of care that stainless-lined alternatives do not. Tin is a softer material and can be damaged by metal utensils, very high dry heat, or abrasive cleaning. For kitchens running at sustained high volume with less controlled handling, this is a consideration worth weighing. The pan carries a 940g weight, which is manageable for most chefs but heavier than similarly sized aluminium or tri-ply options. Induction hobs are not compatible.

This pan is best suited to brigade kitchens where copper cookware is already part of the operation, or to smaller establishments — private dining rooms, chef's table settings, or specialist restaurants — where quality of finish and precision of cooking are priorities. It also works well for oven-to-table presentation where the appearance of the cookware matters. For high-volume operations requiring a pan that can withstand sustained heavy use without specialist care, a stainless-lined or heavier-gauge alternative would be a more practical fit.

If you are building out a copper cookware set or unsure whether this size suits your menu requirements, the team is happy to help you think it through before you order.

These Churchill round eared pie dishes are a practical, hardwearing choice for kitchens serving individual portions of pies, gratins, baked pastas, and similar oven-finished dishes. Made from porcelain in a plain black finish, the raised ears make them straightforward to handle safely when hot, which matters during a busy service when speed and safety both count.

Porcelain at this weight and construction holds heat well once out of the oven, which helps keep dishes at the right temperature between kitchen pass and table. That thermal retention is a genuine operational advantage for dishes that need to arrive at the table genuinely hot rather than merely warm.

The chip-resistant construction is well suited to the daily realities of a commercial kitchen — stacking, dishwasher cycles, and regular handling. Churchill cookware is commonly used across pub kitchens, hotel restaurants, and contract catering operations precisely because it performs consistently under that kind of volume without rapid deterioration.

• Chip-resistant porcelain suitable for high-frequency dishwasher use
• Eared design for safe handling direct from the oven
• Good heat retention keeps portions hot to the table
• Suitable for oven cooking and finishing as well as serving
• Consistent black finish works across a range of cover styles

These dishes are sold in packs of six, which suits most kitchens building up stock in multiples. For higher-volume operations running large numbers of individual portions simultaneously, it is worth considering how many packs will be needed to support service without a shortfall mid-shift.

If you are specifying cookware across a full menu or want to discuss quantities for a particular service style, the team is happy to help you work through what you need.

This Vogue stainless steel saucepan is a standard small-format pan suited to everyday sauce work, reheating, and prep tasks in a professional kitchen. Constructed from 18/10 stainless steel, it offers a practical combination of durability and ease of cleaning that holds up well under daily commercial use.

In a working kitchen environment, a pan this size earns its place at the stove or on a bain marie for holding sauces, reducing stocks, or keeping small quantities at temperature during service. It is not a high-volume production pan, but for à la carte kitchens, small cafés, or as a back-up pan on a busy line, it handles routine tasks reliably without demanding much attention.

• 18/10 stainless steel construction resists corrosion and handles repeated high-heat use
• Welded stay-cool handle reduces risk during busy service periods
• Smooth interior surface makes cleaning straightforward between uses
• Compatible with most commercial hob types including induction where a suitable base is present
• Lids are available separately if covered cooking or holding is required

It is worth noting that this is a smaller-capacity pan. For operations that regularly work with larger batch quantities, a bigger pan from the same range would be a more practical fit. For very high-frequency or heavy-production environments, a heavier-gauge option may offer longer-term durability.

If you are equipping a new kitchen or topping up an existing batterie de cuisine and want to make sure you are selecting the right sizes and quantities for your service volume, the team is happy to help.

This is a 12-inch square cake board from PME, covered in silver foil and constructed to a 12mm thickness. It is a straightforward, functional board designed to support finished, decorated cakes during presentation and service — preventing the base from flexing or distorting under the weight of the cake above.

In a professional bakery or patisserie setting, board rigidity matters more than it might seem. A board that gives way during transport or plating can damage hours of decoration work. At 12mm thick, this board holds its shape reliably and will not bend or buckle when lifted by the edges, which is the situation where cheaper, thinner boards most commonly fail.

• Solid 12mm construction resists flexing under a fully decorated cake
• Foil surface provides a clean, professional presentation finish
• Square format suits celebration cakes, traybakes, and layered sponges
• Foil surface can be covered with fondant or ribbon for a more discreet finish
• Suitable for use under buttercream, ganache, or fondant-covered cakes

The foil finish is standard silver, which works well for most presentation purposes. Where a more neutral or decorated base is preferred, the board can be wrapped with sugarpaste or ribbon before the cake is placed, which is common practice in professional finishing work.

This board is best suited to bakeries, hotel kitchens, and catering operations producing individual celebration cakes or portioned traybakes at the 12-inch scale. For smaller finished cakes, smaller square boards are available in the same range; for larger tiers or display pieces, larger formats may be more appropriate.

If you are unsure which board size or thickness suits your particular application, our team is happy to help you work through the options.

This is a 140mm stainless steel lid from Matfer Bourgeat, designed to fit their Excellence and Tradition Plus saucepan ranges. It is a straightforward, well-made piece of cookware ancillary — nothing more, nothing less — intended to keep heat and moisture where they belong during cooking and holding.

In a busy kitchen, having the correct lid for each pan matters more than it might seem. A poor-fitting lid causes uneven simmering, unnecessary steam loss, and slower recovery times when returning stock or sauces to temperature. Matfer Bourgeat's manufacturing tolerances are well regarded in professional kitchens, and lids like this one are designed to sit consistently without rattling or lifting under normal service conditions.

Stainless steel construction makes this lid practical for the demands of daily professional use — it handles repeated thermal cycling, dishwasher cleaning, and the general rigours of a commercial pot wash without degrading. The 150g weight keeps it manageable for frequent lifting throughout service.

This lid is suited to operations already working with Matfer Bourgeat's Excellence or Tradition Plus saucepan ranges at the 140mm diameter. If you are building out or replacing kit across multiple pan sizes, it is worth confirming which sizes your current pans require before ordering — Matfer Bourgeat produce lids across a range of diameters, and cross-compatibility outside the stated ranges is not guaranteed.

If you are unsure which lid sizes your existing Matfer pans require, or you are looking to standardise your saucepan set, feel free to get in touch and we can help you work through what you need.

The Pavoflex 24-cup silicone mould is a practical baking tool for commercial pastry production. Made from food-grade silicone, it produces 24 individual portions in a single bake — suited to muffins, financiers, and similar small pastries. The flexible construction means finished products can be pushed cleanly from each cup without greasing or lining, which is a genuine time-saver during busy pastry prep.

In a working pastry kitchen, the main advantage over traditional metal trays is the ease of demoulding. Silicone flexes rather than rigidly holding the product, so even delicate items release without tearing or sticking. The material also withstands repeated oven cycles without warping — something multi-cup metal trays can suffer from over time, particularly when going between hot ovens and cold prep surfaces.

• Food-grade silicone construction — safe for direct contact with food and oven use
• 24-cup layout maximises batch output per bake cycle
• Flexible sidewalls allow clean, easy demoulding without greasing
• Lightweight and easy to stack or store between service periods
• Straightforward to wash by hand or in a commercial dishwasher

There are no special installation requirements — the mould sits directly on a standard baking tray or oven rack for support when loaded. It is worth noting that silicone moulds do benefit from being placed on a rigid tray before filling, as the flexible base can flex when carrying a full load of batter. This is standard practice and adds no real complexity to the workflow.

This mould is well suited to patisseries, hotel pastry sections, restaurant kitchens with a dessert programme, and catering operations producing consistent individual portions. For higher-volume sites running continuous batching, a larger or multi-tray setup may be worth considering. If you are unsure whether this format fits your current production volumes or oven configuration, the team is happy to help you work through the options.

These oval pie bowls from Olympia are made from stoneware and designed to go from oven to table without the need to transfer food to a separate serving dish. The earthen finish gives them a traditional, rustic appearance that sits comfortably in pub dining rooms, bistros, and casual restaurant settings.

In a busy service environment, the ability to cook and serve in the same vessel saves time and reduces washing up. The stoneware construction retains heat well, which helps keep individual portions at temperature during service — a practical advantage when covers are turning quickly or tables are seated at different times. The oval format is well suited to individual pie portions, but works equally well for baked pasta dishes, gratins, and roasted vegetables.

Key practical points for front-of-house and kitchen teams:

• Stoneware construction offers good resistance to everyday chipping in a catering environment
• Oven-safe, allowing food to be finished or held in the dish itself
• Oval format suits individual pie portions and a range of baked dishes
• Earthy glaze finish works well with informal and gastropub dining aesthetics
• Supplied in a pack of six, simplifying stock management for standard cover counts

As with all tableware used in commercial settings, longevity depends on handling practice and dishwasher loading — stoneware is durable but not indestructible, and operators running high covers should consider holding adequate spares stock. These bowls are a practical fit for sites serving individual hot dishes regularly, from pub kitchens to small bistros.

If you're unsure whether these suit your service style or you need advice on quantities for your cover count, we're happy to help you work it out before you order.

The Pujadas 400 x 300mm roast pan is a straightforward, professionally made aluminium baking and roasting pan sized to sit comfortably within a standard commercial oven. Aluminium construction keeps the pan lightweight relative to its footprint, which matters when staff are moving hot loads in and out of a busy oven throughout a service period.

Aluminium conducts heat efficiently and evenly across the base, which helps produce consistent results when roasting joints, root vegetables, or tray-baked dishes at volume. The material responds quickly to changes in oven temperature, which can be useful when juggling multiple dishes at different stages of cooking.

• Lightweight aluminium makes handling easier during busy service periods
• Even heat distribution supports consistent cooking results across the pan
• A practical size for single-batch roasting or oven baking in commercial kitchens
• Straightforward rectangular form works well in standard oven configurations
• Suitable for a wide range of oven-cooked dishes — meats, vegetables, baked goods

At 400 x 300mm, this pan is a sensible everyday workhorse for smaller operations or as part of a rotation of pans in a larger kitchen. It is not a heavy-gauge professional roasting tray, so operators running very high volumes or cooking at sustained high temperatures may find a heavier-duty option better suited to their throughput and durability requirements.

If you are looking to standardise your cookware across a kitchen or want to talk through the right weight and size of pan for your menu, the team is happy to help.

The Matfer Bourgeat Elite Pro is a professional non-stick frying pan built for daily use in commercial kitchens. The 320mm diameter makes it a practical all-rounder for sautéing, pan-frying proteins, and finishing sauces during service, sitting comfortably between the smaller pans used for individual portions and the larger formats suited to batch cooking.

The pan is constructed from a combination of stainless steel and aluminium, giving it the heat conductivity needed for responsive cooking while keeping weight at a level that reduces fatigue over a long service. The extra-thick base — reinforced with a ceramic plasma sub-layer and titanium — gives the non-stick surface notably better durability than standard coated pans, which tend to degrade quickly under heavy rotation. In a busy kitchen environment where pans take punishment from high heat, metal utensils, and repeated washing, that resilience matters.

Practical advantages for kitchen operations include:

• Induction compatible — works across gas, electric, and induction hobs without additional kit
• Thick base reduces hotspots and supports even browning across the full cooking surface
• Titanium-reinforced coating offers greater resistance to scratching and surface wear
• Cast iron handle provides a secure, heat-resistant grip under service pressure
• Suitable for professional dishwasher use where the coating remains intact

At 1.81kg, the pan is substantial without being unwieldy, though chefs running high-volume services where pans are lifted and tossed repeatedly should factor that into their choice. For very high-throughput operations, a larger format or a heavier-duty model in the same range may be worth considering.

This pan is well suited to restaurants, hotel kitchens, and contract catering operations looking for cookware that holds up reliably over time rather than requiring frequent replacement. If you are specifying cookware across a brigade or want guidance on the right sizes for your service style, the team is happy to help you work through the options.

The Pujadas Century aluminium sauté pan is a straightforward, well-made piece of professional cookware designed for the daily demands of a working commercial kitchen. Formed from pure aluminium sheet, it is intended for sautéing, shallow frying, and fast reduction work at the hob — tasks that require a pan that heats quickly, responds to adjustments, and holds up to repeated use across service.

Aluminium conducts heat rapidly and evenly, which suits the pace of prep and à la carte service alike. The extra-thick base is a practical detail rather than a marketing one: it resists warping over time, keeps the pan sitting flat on the heat source, and helps maintain consistent contact whether you are working on gas burners or solid tops. A pan that rocks or distorts wastes energy and makes temperature control harder — this construction avoids that.

The handles are tubular stainless steel, designed to stay cooler than the pan body during use, and each is secured with four rivets rather than two. That level of attachment matters when pans are handled quickly, loaded with food, or moved between stations by multiple chefs across a shift.

• Thick aluminium body resists deformation under sustained daily use
• Flat, stable base maintains full contact with the heat source
• Four-rivet handle attachment for secure, confident handling under load
• Tubular stainless steel handles reduce heat transfer to the grip
• Pure aluminium construction — hygienic and straightforward to clean down

This pan is well suited to smaller brigades and single-hob stations where a reliable, mid-sized sauté pan sees regular rotation. For high-volume sections turning over large batch quantities, a heavier-duty or larger-diameter pan may be worth considering. If you are equipping multiple stations or want guidance on matching pan sizes to your menu and volume, the team is happy to help you think it through.

The Pujadas Black Pro 260mm fry pan is a cast aluminium non-stick pan designed for daily use across a broad range of kitchen operations. It handles frying, sautéing, and finishing work on both induction hobs and conventional gas or electric ranges, making it a practical choice where kitchens are running mixed cooking suites.

Cast aluminium construction gives the pan good, even heat distribution across the base and lower sides, which helps reduce the risk of hot spots when cooking proteins or delicate items under pressure during service. The non-stick surface supports clean food release without requiring excess oil, and makes turnaround between covers more manageable when the pan is being used repeatedly through a shift.

In practical terms, this pan suits:

• Frying eggs, fish, and delicate proteins where clean release matters
• Sautéing vegetables and garnishes at speed during service
• Finishing dishes where direct pan-to-pass presentation is used
• Kitchens operating induction cooking suites alongside gas

Cast aluminium pans of this type perform well in moderate to busy kitchen environments, though they are best suited to operations where cookware is handled with reasonable care. They are not the right choice for high-abuse environments where pans are regularly stacked unsupported or scraped with metal utensils, as this will shorten the lifespan of the non-stick coating.

This size works well in smaller brigade kitchens, cafés, hotel breakfast operations, and as a secondary pan in larger kitchens. If your operation requires heavier-gauge cookware for sustained high-volume service, a more robust option from the range may be worth considering.

If you are equipping a new kitchen or replacing a full set of pans, it is worth having a conversation about which sizes and materials best match your menu and cooking method before committing to a quantity.

This is a 356mm mild steel wok with a flat base, designed for professional kitchen use. Mild steel is the traditional material for woks in commercial settings — it conducts heat quickly, responds well to high-temperature cooking, and develops a natural seasoned surface with use that improves performance over time.

The flat base makes it practical on a wider range of cooking surfaces, including solid-top ranges and induction hobs, where a round-bottomed wok would be unstable without a support ring. It suits busy kitchens where speed and direct heat are priorities — stir-frying, tossing vegetables, searing proteins, or finishing dishes to order during a fast-paced service.

A few practical points worth knowing:

• Mild steel requires seasoning before first use and regular maintenance to prevent rust
• Not suitable for prolonged exposure to water or acidic ingredients without drying and re-oiling
• Lighter build makes it easier to handle than cast iron alternatives
• Flat base suits solid-top and induction cooking surfaces
• 356mm diameter suits single-portion to small batch cooking

This size is well suited to smaller operations or sections where wok cooking is one of several methods in use, rather than a high-volume dedicated wok station. For kitchens running a wok station at serious throughput, a larger or heavier-gauge option may be worth considering.

If you are unsure whether this size and material suits your setup, the team is happy to talk through the options with you.

The Pujadas 280mm aluminium sauté pan is a professional-grade cookware piece designed for daily use across commercial kitchen environments. It combines a multi-layer PFOA-free non-stick coating with a 4mm thick aluminium body, providing even heat distribution and a durable cooking surface suited to the demands of a working kitchen.

In practice, the 280mm diameter makes this a versatile size for single portions or small-batch cooking — well suited to sautéing proteins, reducing sauces, or finishing dishes at the pass. The aluminium construction heats quickly and responds well to temperature adjustments, which is useful during a busy service when timing matters. The non-stick coating is applied specifically for professional use, offering good resistance to the abrasion that comes with daily washing and regular utensil contact.

A few practical points worth noting:

• Compatible with gas, electric, and vitroceramic hobs — not suitable for induction without a separate diffuser plate
• The flat iron handle features an epoxy heat-resistant coating, reducing the need for a cloth during short lifts
• PFOA-free coating aligns with current food safety expectations in professional kitchens
• The 4mm body helps prevent hotspots on less consistent hob surfaces

This pan is a sensible choice for à la carte kitchens, café operations, and hospitality settings where a reliable, mid-sized sauté pan sees regular rotation. It is not intended as a high-volume production pan — for operations that need larger batch capacity or induction compatibility, other options in the range would be worth considering.

If you are unsure whether this size fits your hob setup or service style, the team is happy to talk it through.

The Pujadas 200mm aluminium sauté pan is a compact, single-portion cookware piece designed for professional kitchen use. It combines a heavy-gauge aluminium body with a multi-layer PFOA-free non-stick coating, making it a practical choice for stations where speed, consistency and easy cleaning matter.

In a busy kitchen environment, a pan at this size earns its place on the saute station for individual portions — eggs, small omelettes, seared proteins, reductions and pan sauces. The 4mm base thickness helps distribute heat evenly and reduces the risk of hot spots during service. The non-stick coating is rated for professional use, offering good resistance to abrasion over extended daily use, though as with all non-stick surfaces, performance over time depends on how the pan is handled and cleaned.

Practical benefits for kitchen operators include:

• Compatible with gas, electric and vitroceramic hob types
• PFOA-free non-stick coating for safer, cleaner cooking
• Flat iron handle with heat-resistant epoxy coating reduces handle heat transfer
• Lightweight aluminium construction makes it easy to manoeuvre during service
• Non-stick surface reduces reliance on fats and simplifies pan cleaning between covers

This pan requires no specialist setup — it works across standard hob types found in most commercial kitchens. It is not induction compatible, so kitchens running induction hobs should confirm suitability before ordering. As with all professional non-stick cookware, metal utensils should be avoided to preserve the coating.

At 200mm, this pan is well suited to small restaurants, café kitchens, hotel room service operations, or as a supplementary pan on a larger saute station. For operations needing higher-volume throughput or a larger cooking surface, a bigger diameter option within the Pujadas range may be more appropriate.

If you're equipping a new station or replacing existing cookware across a kitchen, the team is happy to help you think through what sizes and quantities make sense for your setup.

The Matfer Bourgeat Excellence saucepan is a professional-grade stainless steel pan from one of the most established names in commercial cookware. Straightforward in purpose, it is built to handle the daily demands of a working kitchen — stocks, sauces, reductions, and general stove-top cookery — without fuss or compromise on durability.

In practice, this is the kind of pan that earns its place on a busy sauce section. The stainless steel construction holds up well to continuous use across shifts, resists staining from acidic ingredients, and cleans down quickly at the end of service. Induction compatibility makes it a practical choice for kitchens running induction hobs, whether as primary cooking positions or as flexible supplementary stations.

From an operational standpoint, the Excellence range offers a reliable combination of build quality and everyday practicality:

• Induction compatible — works across gas, electric, and induction hobs without additional kit
• Stainless steel construction resists corrosion and is straightforward to clean and sanitise
• A manageable weight for frequent handling during a busy service
• Backed by a 10-year warranty, which reflects the quality Matfer Bourgeat build into this range

No specialist installation is required — this is a direct drop-in addition to an existing cookware inventory. The 5.4-litre capacity suits a wide range of sauce and stock work, though kitchens producing larger batch volumes may find it more useful as a secondary pan rather than a primary production vessel.

This saucepan is well suited to professional kitchens of most sizes — from smaller independent restaurants to larger brigade kitchens needing reliable, consistent workhorses on the stove. For sites with very high batch volumes, a larger-capacity pan from the same range may be worth considering.

If you are building out or refreshing a cookware inventory and want to talk through quantities or size configurations, the team is happy to help.

This is a large-format aluminium sauce pot from Pujadas, part of their Century Aluminium cookware range. At 350mm in diameter, it is intended for high-volume sauce, stock, and soup preparation in professional kitchen environments. It is supplied without a lid, making it practical for continuous stirring applications or situations where a universal lid is already in use.

Aluminium is a well-established material in commercial cookware because of its thermal conductivity. Heat travels quickly and evenly across the base and up the sides, which helps operators maintain consistent temperatures during busy service periods without the lag associated with heavier materials. The extra-thick base resists deformation over time, keeping the pot in full contact with the heat source and avoiding the uneven heating that a warped base can cause.

For kitchen teams working at pace, the construction details matter in day-to-day use:

• Tubular stainless steel handles remain cooler to the touch than the pot body during cooking
• Four-rivet handle attachment per side provides a secure, stable grip under load
• Thick aluminium walls offer good resistance to impact and daily wear
• Pure aluminium construction makes the pot straightforward to clean and maintain
• The open-top design suits continuous reduction and stock work without steam build-up

This pot is well suited to kitchens producing sauces, soups, or stocks in quantity — contract caterers, hotel banqueting operations, and busy pub or restaurant kitchens are typical environments. For operations working with smaller batch sizes, narrower options in the same range may be more practical. For very high-volume sites running multiple hob positions simultaneously, it is worth considering whether a heavier-duty or larger-capacity vessel would better fit the workflow.

If you are building out a cookware set or are unsure which sizes suit your service volumes, the team is happy to talk it through with you.

This is a replacement aluminium lid designed to fit Vogue's 254mm deep boiling pot. It performs the straightforward but important job of retaining heat during cooking, reducing boil times and keeping energy consumption down during busy service periods.

Aluminium is a common choice for pot lids in commercial kitchens because it heats quickly and remains relatively lightweight, which matters when kitchen staff are lifting and replacing lids repeatedly throughout a shift. The 280g weight means it sits securely without being unwieldy.

In practical terms, a well-fitting lid makes a measurable difference to stock and sauce work — maintaining a steady simmer without constant monitoring, and helping kitchens recover temperature more quickly after adding cold ingredients. It is a small item, but a missing or ill-fitting lid creates genuine workflow inefficiencies over the course of a service.

This lid is sized specifically for the Vogue 254mm deep boiling pot range. Fitting it to other pots without confirming the diameter match is not recommended, as an improper fit reduces effectiveness and can be a safety concern on a busy range. If you are unsure which lid corresponds to your existing pot, the team are happy to help confirm compatibility before you order.

This is a straightforward flexible silicone mould designed to produce 15 uniform square ice cubes in a single batch. Made from food-safe silicone, it flexes to release cubes cleanly without cracking or forcing, and it can be used in both freezer and — where needed — oven or dishwasher environments without warping or degrading.

In a busy bar or prep kitchen, moulds like this tend to be used in multiples rather than singly. The flexible construction means cubes drop out quickly at service, which reduces handling time when restocking ice supplies between covers. Silicone also picks up fewer odours than plastic alternatives over time, which matters when ice is going directly into drinks.

• Flexible walls release cubes cleanly without cracking or forcing
• Lightweight and stackable for efficient freezer storage
• Easy to clean by hand or in a dishwasher
• Produces consistent, uniform cubes suitable for drinks service
• Durable silicone construction resists warping over repeated use

It is worth being realistic about volume: a single mould produces 15 cubes per cycle, so for any operation with meaningful ice demand — a cocktail bar, a busy restaurant, or a high-turnover café — several moulds will be needed running in rotation, or a dedicated ice machine will be more practical. This type of mould is best suited to lower-volume situations, back-of-house prep, or as a supplement to existing ice supply.

If you are weighing up whether this fits your operation or considering how many to order, feel free to get in touch — we are happy to talk through what works in practice.

The Matfer Bourgeat Tradition Plus saucepan is a professional-grade stainless steel pan built for everyday commercial use. At 5.4 litres, it sits comfortably in the mid-range of the Tradition Plus line — large enough for batch sauces, soups, and stocks, while remaining practical to handle during a busy service.

Matfer Bourgeat have a long-standing reputation in professional kitchen equipment, and the Tradition Plus range reflects that. The pan is constructed from heavy-gauge stainless steel with a reinforced, non-drip pouring edge — a small detail that matters when sauces need to be transferred cleanly at speed. The handle is designed to stay cool during normal stovetop use, which reduces the risk of burns when staff are working quickly. The base is compatible with all cooking surfaces, including induction, making it a reliable choice whether you are fitting out a new kitchen or adding to an existing setup with mixed hob types.

In practical terms, this pan works well across a range of kitchen environments:

• Heavy-gauge construction holds up well under repeated daily use
• Non-drip edge supports cleaner plating and sauce transfer
• Induction-compatible base suits kitchens running mixed or induction-only ranges
• Stay-cool handle reduces burn risk during high-tempo service
• Straightforward to clean and maintain as part of a standard pot-wash routine

There are no unusual installation or infrastructure requirements — this is a standalone piece of cookware. It is worth noting that lids are sold separately, so if a lid is needed for your intended use, that will require a separate order. At 2.14kg, the pan has a solid feel without being unwieldy.

The 5.4-litre capacity suits small to medium service volumes — it is a practical workhorse pan for cafés, pub kitchens, hotel operations, and contract catering environments. For higher-volume operations producing larger batch quantities, a bigger capacity within the same range may be worth considering.

If you are unsure whether this size is the right fit for your service volumes or hob setup, the team is happy to help you work that out before you commit.

The Vogue 200mm tri-wall frying pan is a professional cookware piece built around a three-layer construction — copper, aluminium, and stainless steel bonded together. That combination is what distinguishes it from a standard single-material pan: the copper and aluminium layers distribute heat quickly and evenly across the base, while the stainless steel exterior provides durability and induction compatibility.

In practice, even heat distribution means less risk of hot spots causing food to catch or cook unevenly — a genuine operational advantage during busy service when a chef may be working multiple pans simultaneously. The 200mm diameter suits portions rather than batch cooking, making it a practical size for à la carte service, eggs, fish fillets, or individual meat portions cooked to order.

• Three-layer construction reduces hot spots and promotes consistent cooking results
• Induction compatible — works across gas, electric, and induction hobs
• Open-style handle design limits heat transfer to the hand during service
• Ergonomic handle gives confident control during extended cooking periods
• Suitable for meat, fish, eggs, and vegetables in professional settings

At 200mm this is a compact pan, and it is worth being clear about that. It is not intended for large batch work or high-volume production kitchens; it suits kitchens where individual portion cooking is the norm. Chefs in smaller brigades, catering for events, or working live demonstration cooking will find the size and the induction compatibility particularly useful.

If you are equipping a section and are unsure whether this size fits your service style, or whether a different diameter would better suit your menu, the team is happy to talk it through.

The Garcima 360mm carbon steel paella pan is a traditionally made Spanish paella pan sized to serve four to five portions. It is manufactured in Spain by Garcima, one of the most established names in paella cookware, and is built to the proportions and material standard that define authentic paella preparation.

Carbon steel is the correct material choice for paella. Unlike stainless steel or non-stick alternatives, carbon steel develops a natural seasoning layer with use, progressively improving flavour and building the socarrat — the lightly caramelised base that characterises a well-made paella. This is not a shortcut or a selling point; it is simply how the material behaves, and why professional paella cooks use it. The pan is robust enough to handle regular use in a catering environment and, at just under a kilogram, is manageable for a pan of this diameter.

From an operational standpoint, this size suits:

• Individual portion service at paella stations or live cooking events
• Small batch cooking for table service
• Catering operations producing paella at volume using multiple pans simultaneously

The pan is compatible with gas hobs, paella burners, and open flame heat sources. It is not suitable for induction hobs without an induction disc adaptor. Carbon steel requires seasoning before first use and basic maintenance — drying thoroughly after washing and applying a light coat of oil to prevent surface rust. This is standard practice with carbon steel cookware and not a limitation unique to this pan.

This 360mm pan is a practical choice for operators who serve paella regularly and want a reliable, authentic result. For higher-volume service or larger batch cooking, wider diameter options are worth considering. If you are equipping a paella station or sourcing multiple pans for an event catering operation, it is worth having a conversation about quantities and sizing before ordering.

The Matfer Bourgeat Exoglass cake mould is a professional baking mould made from Exoglass, a composite material developed specifically for commercial pastry and bakery use. It is designed to deliver consistent results across repeated baking cycles — producing even colour and clean release without the need for greasing on standard smooth surfaces.

In a busy pastry section or production kitchen, consistency and durability are what matter most. Exoglass moulds are well regarded for holding their shape over time — they will not warp under heat or distort with repeated use the way some alternatives can. The surface promotes reliable browning and even cooking, which reduces the variables that can affect presentation in high-volume output environments.

From a practical standpoint, the material offers a number of day-to-day advantages for kitchen teams:

• Non-stick release on smooth surfaces without greasing, saving preparation time
• Dishwasher safe, supporting efficient turnaround between bakes
• Resistant to staining and odour absorption
• Will not chip, crack, or shatter if knocked — unlike ceramic or glass alternatives
• Lightweight at 280g, easy to handle and stack during storage

No special installation is required. This mould is compatible with standard commercial convection ovens and deck ovens. It is worth confirming suitability with any specialist steam or combination oven before use, particularly where direct steam contact is involved. For operations requiring a larger output or different profile dimensions, alternatives within the Exoglass range are available.

This mould is best suited to professional pastry kitchens, hotel operations, and production bakeries where reliable, repeatable results are expected day to day. It is equally practical in smaller catering operations where quality of finish and ease of cleaning are priorities.

If you are building out a pastry section or standardising your bakeware across multiple kitchen sites, our team is happy to discuss what suits your output requirements.

The De Buyer Blue Steel Round Pan is a traditional carbon steel pan, handcrafted in France and finished with a blue-tempered surface that protects the steel prior to seasoning. At 28cm it sits comfortably in the mid-range of the De Buyer round pan family — large enough for a generous portion or a small batch, without becoming unwieldy on a busy range.

Carbon steel pans of this type have been a fixture in professional kitchens for generations. They heat quickly, respond immediately to temperature changes, and develop a natural non-stick patina with use. The 2mm gauge steel distributes heat evenly across the base, reducing the risk of hot spots that can lead to uneven cooking or scorched product. It performs well on gas, electric, and solid-top ranges, and is fully compatible with induction hobs.

In practical terms, this pan suits high-heat cooking — searing, browning, and pan-frying — where responsiveness matters more than retained heat. Operators also appreciate how straightforward carbon steel is to maintain: rinse, dry thoroughly, and apply a light coat of oil after use.

• Works across all heat sources, including induction
• Develops a natural seasoned surface that improves with use
• Fast heat response — well suited to à la carte and short-order cooking
• Hanging hole on the handle for practical storage in tight spaces
• Lightweight relative to cast iron, reducing fatigue during service

Carbon steel does require some commitment to seasoning and ongoing care. It is not dishwasher safe, and without proper maintenance it will rust. This is a consideration worth bearing in mind if your kitchen has variable staffing or inconsistent cleaning routines.

This pan is a solid choice for professional kitchens, outdoor cooking setups, and chefs who prefer traditional cookware over coated alternatives. If you are building out a cookware set or unsure which size or gauge best suits your service style, the team is happy to help you work through the options.

This is the 280mm square glass lid from Pujadas' Black Series cookware range. It is designed to sit on compatible square pans within the same series, providing a close-fitting cover during cooking and holding service.

In a working kitchen, a well-fitting lid makes a practical difference. Retaining heat and moisture during cooking reduces energy use and helps maintain consistency across covers, particularly during busy service periods when pans may sit on a lower heat between orders. The clear glass allows chefs to monitor the contents without lifting the lid, which supports faster, more controlled service.

• Fits compatible 280mm square pans in the Pujadas Black Series range
• Clear glass construction allows content visibility without removing the lid
• Helps retain heat and moisture during cooking and holding
• Designed for repeated use in commercial kitchen conditions
• Reduces unnecessary heat loss between service orders

As a replacement or additional lid, it is worth confirming compatibility with your existing Black Series pans before ordering. Sizing across cookware ranges can vary, and a correct fit is important both for performance and safety on the hob.

This lid is well suited to kitchens already using the Pujadas Black Series cookware. It is a straightforward smallware item, but if you are building out a full set or are unsure about compatibility with your current pans, the team is happy to help you confirm the right fit.

These Utopia vintage steel ramekins are small stainless steel dishes finished to give a worn, aged appearance. Each holds 70ml, making them a practical size for individual portions of dips, sauces, condiments, jam, or small desserts such as a chocolate pot or panna cotta. The rolled rim gives a neat edge and makes them easy to handle during plating.

In a busy service environment, stainless steel ramekins have practical advantages over ceramic alternatives. They are lighter, less prone to chipping, and more resistant to the rough handling that comes with high-volume covers. The vintage finish suits the kind of informal, industrial, or bistro-style presentation that has become common across casual dining and pub kitchen operations. A pack of 24 gives most operations a workable float across multiple tables without running short during a busy sitting.

• Lightweight stainless steel construction handles daily service without chipping
• Rolled rim makes for clean plating and easy front-of-house handling
• Vintage steel finish suits casual dining, bistro, and industrial-style concepts
• 70ml capacity works well for individual dips, condiments, and small desserts
• Pack of 24 provides a practical float for most table-service operations

These ramekins require no special storage or handling considerations. They stack reasonably well and are dishwasher safe, which keeps turnaround straightforward during service. The vintage finish is part of the design aesthetic rather than a coating, so there is nothing to flake or wear away in the wash.

These are best suited to casual dining restaurants, gastropubs, cafés, and street food concepts where the informal aesthetic fits the overall table presentation. They are less appropriate for formal dining settings where a porcelain ramekin would be the expected choice. For operations serving significantly higher covers or running multiple sittings back to back, it is worth considering a larger pack quantity to maintain an adequate float.

If you are unsure whether these fit your current table presentation or are building out a new smallwares specification, the team is happy to talk it through.

The Pavoni Pave by Vallee is a professional chocolate bar mould designed to produce three pave-style bars per load. Made from Tritan — a BPA-free, food-safe copolyester — the mould is well suited to confectionery work in patisseries, artisan chocolate kitchens, and hotel pastry sections where consistent presentation matters.

Tritan is a practical material choice for this type of work. It holds its shape under repeated tempering and demoulding cycles, releases cleanly without excessive flex, and resists the hairline crazing that can affect cheaper moulds over time. The pave or hexagonal tile format produces a defined, even surface finish that works well for enrobed bars, single-origin tablets, or filled ganache slabs.

From an operational standpoint, the mould offers a few clear advantages:

• Produces three bars per load, supporting efficient small-batch production
• BPA-free Tritan construction is food-safe and dishwasher compatible
• Rigid enough for clean demoulding without warping under production use
• Easy to clean between batches, reducing turnaround time
• Compatible with standard tempered couverture and compound chocolate

The mould is compact and straightforward to store, which makes it practical where bench and storage space is limited. It is not designed for high-volume automated lines — it suits hand-finishing environments where quality and presentation are the priority over throughput. If your operation requires significantly higher output per session, a multi-cavity or sheet mould format would be worth considering.

If you are unsure whether this format suits your production style or are building out a wider confectionery range, the team is happy to talk through what would work best for your setup.

The Wrapmaster 3000 is a countertop cling film dispenser designed for professional kitchen use. It holds a standard 300m roll and dispenses film cleanly through an enclosed cutting mechanism, eliminating the torn edges, tangles, and wasted film that are common with box-cut alternatives. This bundle includes three 300m rolls of cling film, making it a practical starting point for kitchens setting up or restocking.

In a working kitchen, speed and consistency matter during prep and service. The Wrapmaster's enclosed blade cuts film reliably without snagging, meaning staff can wrap covers, seal containers, and portion mise en place without interruption. Because the roll is housed inside the unit, the film stays clean and protected from contamination between uses — an important consideration in any food-safe environment.

Practical advantages for kitchen teams include:

• Enclosed cutting blade reduces the risk of cuts and film tearing
• Hygienic storage keeps the roll protected from surface contamination
• Consistent, tangle-free dispensing speeds up prep work
• Compatible with foil and baking parchment refills as well as cling film
• Straightforward roll-loading with no tools required

The dispenser requires no installation — it sits on a worktop and is ready to use immediately. It is suited to most prep environments from small independent kitchens through to larger operations. For very high-throughput sites running multiple prep stations, it is worth considering whether additional units across the kitchen would better serve the workflow than a single dispenser.

If you are equipping a new kitchen or are unsure which wrap and liner products best suit your operation, the team is happy to talk it through with you.