Cookware & Bakeware

The Schneider flour sieve is a practical polypropylene sieve with a 1mm mesh, designed for everyday sifting and dusting tasks in commercial bakery and pastry production. It is suited to sifting flour into batters and doughs, dusting finished bakes with icing sugar, and ensuring dry ingredients are free from lumps before mixing.

In a busy pastry section or bakery environment, a reliable sieve takes constant daily use — repeated scraping, washing, and handling through production runs. The polypropylene construction holds up well under this kind of regular use without warping or losing shape, and the 1mm mesh provides consistent coverage whether you are sifting larger volumes or finishing individual bakes to order.

Practically, the sieve offers a few straightforward advantages for kitchen operators:

• Fine 1mm mesh removes lumps reliably, improving texture in finished products
• Suitable for both flour sifting and light dusting of icing sugar or cocoa
• Dishwasher safe, reducing cleaning time during busy service turnarounds
• Lightweight polypropylene is easy to handle during repetitive tasks

There are no particular installation requirements for a sieve of this type. It is worth noting that polypropylene, while durable, is not suited to high-heat environments — keep it away from direct contact with hot surfaces or open flame. If your operation involves very high-volume sifting or requires a larger drum capacity, a heavier-duty or larger-format sieve may be more appropriate.

This sieve is well suited to small to mid-sized bakeries, pastry sections in hotel or restaurant kitchens, and catering operations where regular baking and finishing work is part of the daily routine. It is a practical everyday tool rather than a high-output production sieve.

If you are equipping a baking section and would like guidance on what else might be useful alongside it, the team are happy to help.

These oval eared dishes from Olympia's Whiteware range are a straightforward, practical choice for commercial food service. The traditional oval form with side ears is well suited to serving individual portions of gratin, pasta, or baked dishes directly from oven to table, and the clean white glaze keeps presentation consistent across a full table setting.

Olympia's Whiteware is fully vitrified porcelain, which means the body absorbs very little moisture and the glaze holds up well under repeated commercial use. The rolled, reinforced edges reduce the risk of chipping during handling, stacking, and dishwasher cycles — a practical consideration in any operation where crockery turns over quickly. These dishes are oven, microwave, dishwasher, and freezer safe, so they can move through a typical service workflow without restriction.

For high-volume operations running multiple sittings, a few practical points are worth considering. Porcelain of this type performs reliably in standard commercial dishwashers, but thermal shock from rapid temperature changes — for example, moving directly from a very hot oven into cold water — should be avoided to extend service life. The pack of six makes initial stocking straightforward, though most operations will want to order in multiples to build a working float that accounts for breakages over time.

These dishes are a sensible fit for hotels, canteens, pub kitchens, and casual dining restaurants looking for a durable, cost-effective whiteware option. If you're equipping a larger operation or want guidance on quantities and complementary pieces within the range, the team is happy to help you work through what you'll need.

These Churchill round pie dishes are a practical, reliable choice for kitchens and catering operations that serve individual pies, baked dishes, or hot desserts as a regular part of the menu. Made from vitrified porcelain and finished in black, they are built to hold up under the repetitive handling, high oven temperatures, and dishwasher cycles that are unavoidable in a busy commercial environment.

In service, porcelain retains heat well once dishes leave the oven, which helps food arrive at the table at the right temperature even during a busy service period. The chip-resistant construction is important in a commercial setting where dishes are stacked, moved quickly, and washed repeatedly — attrition on standard crockery can be significant over time, and Churchill's vitrified porcelain is a known performer in this regard.

From an operational standpoint, these dishes offer a few clear practical advantages:

• Consistent presentation across covers with a clean, uniform black finish
• Suitable for oven-to-table service, reducing the need for transfer dishes
• Dishwasher safe and straightforward to keep clean to a high standard
• Sold in a pack of 12, making stock management and replacement straightforward
• Robust enough for daily commercial use without rapid deterioration

At 135mm in diameter, these are sized for individual portions. They are well suited to pubs, restaurants, hotels, and contract catering operations where individual pie or baked dish service is part of a regular menu. If you are serving larger sharing portions or need a smaller ramekin-style dish, other sizes within the Churchill range may be more appropriate.

If you are building out a crockery specification or need to match these to an existing Churchill range, the team is happy to assist with quantities and suitability before you order.

The Matfer Bourgeat Tradition Plus casserole pan is a straightforward, well-built stainless steel pan designed for everyday use in commercial kitchens. At 8.6 litres, it sits comfortably in the mid-range for sauce work, braising, blanching, and general stock preparation, making it a practical choice for a wide variety of service types.

Matfer Bourgeat's Tradition Plus range is built with a reinforced non-drip edge and an ultra-thick bumper rim, which helps reduce spillage during pouring and extends the working life of the pan under the kind of repeated daily use common in professional kitchens. The stay-cool handle design keeps the grip manageable during service, and the construction is compatible with all cooking surfaces, including induction hobs.

From an operational standpoint, the pan offers a few practical advantages worth noting:

• Induction-compatible base — suitable for kitchens with mixed or induction-only hob setups
• Reinforced rim reduces drips and spillage when pouring at volume
• Stay-cool handle improves handling safety during busy service
• Robust stainless steel construction tolerates high-frequency use and commercial dishwashing
• Lid sold separately, allowing operators to specify lid type to suit their workflow

There are no unusual installation requirements — this is a standalone pan that works across standard commercial cooking suites. The 3.34kg weight is worth bearing in mind for kitchen teams who handle pans frequently at full capacity, though it is consistent with similar commercial-grade cookware at this size. Lids are available separately; it is worth confirming the correct lid reference when ordering.

This pan is well suited to kitchens running medium-volume service — restaurants, hotels, school catering, and similar operations. For higher-volume sites or where larger batch cooking is routine, a bigger capacity pan from the same range may be worth considering.

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

This Hygiplas silicone muffin pan is a straightforward, practical baking tool designed for commercial kitchens that need to manage allergen separation as part of their HACCP procedures. The pan holds six standard muffin portions and is made from food-grade flexible silicone throughout.

In a busy kitchen, colour-coded bakeware is a reliable way to reduce the risk of cross-contamination between allergen groups. The purple colourway follows common HACCP colour-coding conventions, making it easier to designate this pan for a specific dietary requirement — typically used for free-from baking — and to identify it quickly during service preparation. The flexibility of the silicone also makes it straightforward to release baked goods cleanly without the need for heavy greasing or paper liners, which saves a small but consistent amount of prep time across a production shift.

• Colour-coded purple for allergen-segregated baking under HACCP systems
• Flexible silicone allows clean product release without heavy greasing
• Stain-resistant surface that cleans easily by hand or in the dishwasher
• Heat resistant to high oven temperatures, suitable for standard commercial ovens
• Lightweight and easy to store flat when not in use

Being flexible, the pan is not self-supporting when fully loaded and will need to be placed on a solid baking sheet or perforated tray before going into the oven. It is best suited to smaller catering operations, café kitchens, and care home or school meal production where muffin output per session is modest. For higher-volume bakery production requiring multiple trays in continuous rotation, a more rigid or larger-format silicone baking system may be worth considering.

If you are building out a colour-coded bakeware set for allergen management and are unsure which pieces cover your menu requirements, the team is happy to talk through what is practical for your operation.

The Vogue 180mm non-stick saucepan is an anodised aluminium pan with a Teflon Platinum coating, designed for general sauce work in professional kitchens. At this size it sits in the smaller end of the sauce pan range — practical for side sauces, reductions, and single-portion preparations rather than bulk cooking.

Anodised aluminium gives the pan reasonable durability and better resistance to corrosion than standard aluminium, while keeping the overall weight low. The non-stick coating helps reduce sticking on delicate sauces and egg-based preparations, and supports quicker cleaning between services. The handle is designed to stay cooler than a solid metal equivalent, which matters during a busy service when pans are moving on and off the hob frequently. A hang hole in the handle allows the pan to be stored on a pot rail, which is useful where bench space is limited.

Key practical points worth noting:

• Compatible with gas, solid top, and induction hobs — useful where kitchens have mixed hob types
• Anodised surface is more hardwearing than standard aluminium but non-stick coatings still require appropriate utensils
• The 180mm diameter suits small-batch and à la carte work rather than high-volume prep
• Lightweight construction keeps the pan manageable during extended service periods
• Lid sold separately — worth factoring in if covering during service is a regular requirement

This pan is well suited to smaller professional kitchens, café operations, and grab-and-go or breakfast service environments where a reliable, lightweight sauce pan is needed across a range of hob types. For kitchens with heavier production demands or where pans are in near-constant use, a heavier-gauge option may prove more durable over time.

If you're building out a pan range or want to talk through the right mix of sizes and materials for your kitchen's workload, the team is happy to help.

The Matfer Bourgeat Elite Pro is a professional-grade non-stick frying pan designed for repeated daily use in commercial kitchens. The 280mm diameter makes it a practical all-round size for single portions, omelettes, pan sauces, and sautéed garnishes. It is fully induction compatible and works equally well on gas and solid-top ranges.

What sets this pan apart from standard catering non-stick is the construction of the cooking surface. A sub-layer of ceramic compound plasma is bonded to the aluminium base and reinforced with titanium, producing a surface that holds up considerably longer under the thermal cycling, metal utensil contact, and high-temperature cooking that are unavoidable in a working kitchen. The 6mm base provides good heat distribution and helps avoid localised hot spots — a common cause of coating failure in thinner pans.

For kitchen teams, the practical advantages include:

• Consistent non-stick release reduces the need for excess fat, supporting healthier menu output
• The traditional cast iron handle stays cool across most cooking methods and gives a secure grip during service
• Even base temperature supports reliable cooking results across multiple covers
• Easier cleaning compared to standard non-stick, extending usable life between replacements

At 1.25kg, this is not a lightweight pan, and that is intentional — the added mass contributes to thermal stability rather than rapid temperature swings. It suits professional hobs well but may feel heavy in kitchens where staff regularly work with several pans at once for extended periods.

This size is well suited to à la carte kitchens, hotel breakfast operations, and pub kitchens with consistent but moderate volume. For kitchens turning very high covers continuously, a larger or heavier-duty model may be worth considering.

If you are unsure whether this pan is the right fit for your operation or want to discuss the full Matfer Bourgeat range, the team is happy to help.

The Pujadas Cool Line 160mm saucepan is a stainless steel pan finished in a distinctive red colourway, designed to work equally well in the back-of-house kitchen and at the pass or table during front-of-house service. The 160mm diameter makes it well suited to smaller batch cookery — sauces, reductions, stocks, and single-portion or small-cover preparations where a full-size saucepan would be excessive.

In day-to-day kitchen use, a pan of this size earns its place in stations where precision and portion control matter. The stainless steel construction handles repeated heating cycles reliably, and the induction-ready sandwich base means it performs consistently across gas, electric, vitro, and induction hobs without needing separate pans for different ranges.

Practical advantages for kitchen teams include:

• Compatible with all common hob types, including induction
• Stainless steel construction resists warping and staining under regular use
• Colour-coded finish supports allergen management and station organisation
• Suitable for back-of-house cooking and front-of-house presentation service

It is worth noting that at 160mm this is a compact pan, most appropriate for kitchens producing smaller volumes or where a dedicated sauce or finishing pan is needed alongside larger cookware. For higher-throughput operations regularly cooking larger batch quantities, a bigger capacity pan from the same range would be a more practical choice.

This pan suits smaller restaurant kitchens, private dining, supper clubs, and any operation where colour-coded cookware supports allergen or station discipline without sacrificing build quality. If you are unsure whether this size fits your service requirements, we are happy to help you work through the options.

The Matfer Bourgeat Tradition Plus Flared Sauté Pan is a heavy-duty stainless steel pan from a long-established professional cookware range. The 200mm diameter with a 2.8 litre capacity puts it firmly in the mid-range for single-portion or small-batch work — practical for sauce reductions, sautéed garnishes, or finishing dishes during service.

Matfer Bourgeat's Tradition Plus range is built with professional kitchen environments in mind. The reinforced non-drip edge reduces spillage when pouring sauces or transferring liquids at pace, which matters when a brigade is working quickly under pressure. The stay-cool handle is designed to remain manageable during extended stove use, and the construction is substantial enough to withstand daily use across a busy service without warping or deteriorating.

From a practical standpoint, this pan works across all cooking surfaces including induction, which gives operators flexibility across different kitchen configurations. Key practical points to consider:

• Compatible with all hob types including induction
• Reinforced non-drip edge for cleaner, controlled pouring
• Stay-cool handle reduces handling risk during service
• Stainless steel construction is robust and straightforward to clean
• Lids are sold separately — worth factoring in if covering is needed

At 200mm this is a single-cook, task-specific pan rather than a high-volume batch cooking vessel. It suits stations where precise, small-quantity work is needed — sauce work, reductions, or à la minute finishing. For operations needing larger batch capacity, the Tradition Plus range includes larger diameter options.

If you are building out a new section of the range or unsure which sizes suit your menu best, we are happy to talk through what would work for your service style and volume.

This Pujadas baking sheet is a flat, single-piece stainless steel tray designed for everyday use in professional ovens. The 600x200mm format makes it a narrow, elongated tray — practical for baguettes, finger rolls, individual pastries, or any baked item that suits a single-row layout rather than a full sheet pan.

Stainless steel construction handles repeated oven cycling without warping under normal commercial use, and the smooth surface is straightforward to clean by hand or through a commercial dishwasher. It sits comfortably in standard commercial ovens and combi ovens that accept this footprint, and its low profile keeps it easy to stack and store when not in service.

• Handles regular oven cycling without distorting under normal use
• Smooth surface cleans quickly between service periods
• Compatible with standard commercial and combi ovens accepting this footprint
• Stackable profile makes storage efficient in busy prep areas
• Suited to baguettes, finger rolls, pastries, and similar baked goods

This tray is best suited to bakeries, café kitchens, hotel breakfast operations, and any site that bakes in moderate volume using individual or elongated items. It is a single tray rather than a set, so volume buyers may want to consider ordering in multiples to cover full service needs. For higher-throughput sites requiring full-size sheet pans or heavier-gauge trays, it is worth looking at larger or heavier-duty options within the bakeware range.

If you are unsure whether this format fits your oven configuration or production volume, the team is happy to help you work through the right choice.

The Pujadas Lyonnaise fry pan is a traditional steel pan in the classic French style — shallow sided, with a flat iron handle and a wide cooking surface relative to its compact footprint. The 200mm diameter makes it a smaller-format option, suited to individual portions and precise, high-heat cookery rather than bulk preparation.

Steel pans of this type are a long-standing choice in professional kitchens because they respond quickly to changes in heat, develop a natural seasoned surface over time, and handle the direct, intense temperatures that gas and induction burners produce during a busy service. They are commonly used for sealing proteins, browning vegetables, and finishing small dishes where control and contact heat matter more than volume.

As a practical working pan, there are a few characteristics worth understanding before use. Steel requires seasoning before first use and benefits from proper maintenance to prevent rust — it is not a low-maintenance option in the way stainless steel is. Operators who use and season steel pans consistently will find they perform well and improve with use; those expecting a neglect-tolerant surface may be better suited to a different material.

• Compatible with gas, induction, vitroceramic and electric hobs, as well as oven use
• Flat iron handle provides a secure grip without adding unnecessary weight
• Develops a natural non-stick patina with regular seasoning
• Responsive to heat changes, supporting precise cooking control

The 200mm size works well for single-portion cooking and is a practical addition to a batterie de cuisine where larger pans already cover volume work. If your operation demands higher-throughput frying or larger batch sizes, a wider diameter would be worth considering.

If you are unsure whether this size and material suits your kitchen's needs, the team is happy to help you work through the options.

This De Buyer pizza peel is a straightforward, well-made tool designed for loading and retrieving pizzas in commercial deck and stone-base ovens. The stainless steel blade is 310mm wide, and the total length of 1280mm gives operators meaningful distance from the oven mouth during busy service.

In a working kitchen, a peel that flexes, bends, or proves awkward to angle costs time and, at worst, causes dropped product mid-service. The stainless steel construction here keeps the blade rigid and flat, which matters when sliding a dressed pizza cleanly onto a hot stone. The extended handle length is practical for deeper or taller deck ovens where a shorter peel would bring hands uncomfortably close to the heat.

A few practical points worth noting:

• Stainless steel blade stays flat and is straightforward to wipe clean between uses
• Long handle reduces heat exposure for the operator during repeated loading
• 310mm blade width suits standard individual pizzas without being unwieldy in a tight pass
• At 1.18kg, the peel is light enough for continuous use without fatigue
• Stainless construction resists the flour and moisture of a busy pizza station

This peel is best suited to operators running pizza as part of a regular menu — restaurants, pizza-focused sites, or catering operations using commercial deck ovens. It is a single-size tool, so kitchens producing very large pizzas or working with unusually deep ovens may want to confirm the blade width and overall reach are appropriate before ordering.

If you are setting up a pizza station and want to talk through what tools work best alongside your oven setup, we are happy to help.

The Matfer Bourgeat Excellence range is a line of professional stainless steel cookware designed to deliver the build quality the brand is known for at a more accessible price point. This 2.2 litre saucepan is a practical, everyday piece suited to sauce work, reductions, blanching small quantities, and general stove-top tasks across a busy service.

In a working kitchen, pans at this capacity earn their place on the stove throughout the day. The stainless steel construction handles repeated heating and cooling without warping, and the induction-compatible base means it works across both gas and induction hobs — a useful quality where kitchens are moving away from gas or running mixed hob setups. At just under 900g, it sits in a comfortable weight range for repeated daily handling without being flimsy.

The practical advantages of a well-made saucepan at this size include:

• Compatible with induction, gas, and electric hob surfaces
• Stainless steel construction resists staining and is straightforward to clean
• Consistent heat distribution supports accurate sauce and reduction work
• Robust enough for continuous service use without deforming
• Backed by a 10-year warranty, reflecting the manufacturer's confidence in the build

There are no unusual installation requirements — this is a standard stove-top pan. It is worth considering whether a 2.2 litre capacity suits your typical batch sizes; for higher-volume sauce or soup work, a larger capacity pan from the same range may be more appropriate.

This pan is well suited to most professional kitchen environments — from small independent restaurants and café kitchens through to larger operations where a reliable, mid-size saucepan is needed across multiple stations. If you are equipping a kitchen from scratch or building out a cookware set and want to talk through what sizes and quantities make sense for your operation, the team is happy to help.

This is a straightforward cast iron roasting dish from Vogue, finished in black with a cream enamelled interior. At 3 litres capacity, it sits in a practical mid-size range — large enough for roasting joints, root vegetables, or oven-baked dishes for multiple covers, without being unwieldy to handle during a busy service.

Cast iron performs well in commercial kitchen environments because of the way it handles and retains heat. Once the dish is up to temperature, it holds that heat consistently across the base and sides, which helps with even cooking and means food stays warmer for longer when held or brought to the pass. It is compatible with all heat sources — gas, electric, ceramic top, and induction — which makes it a flexible addition to any kitchen regardless of the hob setup.

The enamelled interior is worth noting from an operational standpoint. A properly maintained enamel surface resists rust, makes cleaning more straightforward than bare cast iron, and reduces the need for seasoning. Key practical points for kitchen operators:

• Works across gas, electric, induction, and ceramic hob types
• Retains heat well, helping food stay at temperature before serving
• Enamelled interior is easier to clean and maintain than bare cast iron
• Oven-safe construction suitable for hob-to-oven use
• Weighs 3.7kg — heavier than aluminium or stainless equivalents at this size

The weight is worth bearing in mind. At 3.7kg empty, this dish is noticeably heavier than comparable stainless or aluminium cookware. For most kitchen environments this is not a problem, but it is something to consider if staff are handling multiple dishes in quick succession or if there are manual handling considerations in your operation.

This dish is well suited to smaller professional kitchens, gastropubs, boutique hotels, and catering operations where cast iron cookware fits the cooking style or front-of-house presentation. For higher-volume operations requiring larger batch sizes or faster turnaround, a larger capacity dish or a different material may be more appropriate.

If you are unsure whether this size fits your menu or service volume, our team is happy to talk it through with you.

The Masterclass 260mm square baking tray is a straightforward, everyday piece of bakeware built from steel with a double-layer non-stick coating. It is designed to handle the routine demands of commercial baking — cookies, biscuits, traybakes, and general roasting — where a reliable, easy-release surface matters more than complexity.

In a working kitchen, the value of a good non-stick tray is largely in the consistency it provides. Food releases cleanly without the need for excessive lining or greasing, which keeps prep time down and helps maintain portion presentation through a busy service. The steel construction gives the tray enough rigidity to resist warping under oven heat, which is a common failure point with lighter domestic-grade alternatives.

• Double-layer non-stick coating supports clean food release and easier cleaning
• Steel build resists warping under sustained oven use
• Suited to biscuits, cookies, traybakes, and light roasting
• Straightforward to clean by hand or in a commercial dishwasher
• Part of an established bakeware range with a consistent finish across pieces

At 260mm square, this tray is best suited to smaller-scale baking operations — a café, hotel breakfast kitchen, or a catering kitchen producing moderate pastry or biscuit volumes. It is not intended for high-throughput production environments where larger sheet pans or dedicated baking equipment would be more appropriate. For sites producing in significant volume, a heavier-duty or larger-format option is likely to be a better fit.

If you are unsure whether this size and construction suit your kitchen's output, the team is happy to talk it through before you order.

These Olympia ramekins are made from vitrified stoneware with a glazed finish designed to replicate the warm, earthy appearance of traditional terracotta. The result is a piece that sits naturally on a tapas board or mezze spread without looking out of place alongside more rustic serving ware, while still offering the practical durability expected of professional tableware.

In busy table service, ramekins take a fair amount of handling — stacked in the kitchen, passed through dishwashers, and placed in front of guests multiple times a day. Vitrified stoneware is well suited to that kind of continuous use. It resists chipping better than standard earthenware and holds up reliably under the thermal cycling that comes with regular commercial washing.

From a practical standpoint, these ramekins work across a range of service contexts:

• Tapas and mezze service, individual portion accompaniments
• Sauces, dips, dressings, and condiments on the pass
• Dessert portions and small amuse-bouche presentations
• Mise en place prep bowls during kitchen service

The 77mm diameter makes them a standard single-portion size, easy to stack and store in quantity. They are sold in packs of six, which suits operations that want to build cover sets without committing to large case quantities upfront.

These are best suited to restaurants, bistros, and casual dining venues where the rustic aesthetic fits the style of service. For higher-volume operations or venues running more formal tableware, alternative finishes and sizes are available across the range.

If you are putting together a tableware set or need to match an existing service style, we are happy to help you work through the options.

This Schneider aluminium baking tray is a straightforward, practical piece of bakeware sized to fit standard 600 x 400mm oven racks, baking trolleys, and combi oven configurations commonly found in commercial kitchens. It is a plain-base tray — not perforated — suited to a wide range of baked goods, pastries, and light roasting tasks where even heat distribution and easy handling are the priority.

Aluminium conducts heat well and responds quickly to oven temperature changes, which helps reduce baking inconsistencies during back-to-back production runs. The material is also lighter than stainless steel, which makes repeated loading and unloading from racks and trolleys less fatiguing during a long service shift. At 740g the tray is robust enough for daily kitchen use without being unwieldy.

• Fits standard 600 x 400mm baking trolleys and oven runners without modification
• Aluminium construction supports consistent heat transfer across the base
• Lipped edges help retain contents during transport between prep and service areas
• Straightforward to clean by hand or in a commercial dishwasher
• Lightweight enough to stack and store efficiently without taking up excessive shelf space

It is worth noting that aluminium trays can discolour with heavy use and repeated washing, particularly in high-alkaline dishwasher environments. This is a cosmetic change rather than a performance issue, but operators who require a consistently bright appearance may want to consider stainless steel alternatives. The tray is not suitable for use on direct flame or induction surfaces.

This tray is a reliable everyday option for bakeries, hotel kitchens, contract caterers, and any operation running volume baking on standard 600 x 400mm equipment. For sites with very high throughput or demanding production schedules, heavier-gauge options may offer a longer service life.

If you are equipping a new baking setup or standardising your tray inventory and would like guidance on quantities or compatibility with your existing kit, feel free to get in touch with the team.

The Pavoni Fragment by Vallee is a professional chocolate bar mould designed to produce three fragment-tile shaped bars in a single pour. Made from Tritan — a robust, BPA-free copolyester material — it is built to withstand the repeated thermal cycling and handling that comes with consistent confectionery production in a professional setting.

In practice, the mould is well suited to small patisserie operations, hotel kitchens, and specialist chocolatiers producing finished bars as part of a dessert offer or retail product range. The rigid Tritan construction holds its shape reliably across multiple batches, and the smooth internal surface aids clean chocolate release without the brittleness associated with some polycarbonate alternatives.

Key practical advantages for production use include:

• Clean release finish suitable for retail-quality presentation
• BPA-free Tritan construction — durable and food-safe
• Consistent indentation depth across all three cavities
• Easy to clean between batches, supporting efficient turnaround
• Rigid form retains shape under repeated use without warping

No specialist installation is required. The mould is used at bench level and is compatible with standard confectionery production workflows. It should be handled carefully when filled, as with any rigid bar mould, to avoid uneven set or spillage during transfer to a cooling surface or blast chiller. It is worth confirming compatibility with your specific tempering and cooling setup before committing to volume production.

This mould is most appropriate for operations producing chocolate bars in modest quantities — artisan chocolatiers, patisserie counters, and pastry sections where presentation quality matters. For sites requiring significantly higher throughput, larger or multi-cavity sheet moulds may be worth considering.

If you are building out a confectionery production range and want to discuss which moulds suit your output requirements, the team is happy to help.

The Vogue Platinum Plus sauté pan is a stainless steel pan with a Teflon non-stick coating, designed for everyday use across a range of commercial kitchen environments. The 200mm diameter makes it a compact, single-portion size, well suited to à la carte cooking where individual dishes are prepared to order rather than in large batch quantities.

In a busy service environment, a reliable non-stick surface reduces the amount of fat or oil needed during cooking and makes it easier to turn and finish delicate proteins, vegetables, and egg-based dishes without sticking or tearing. The deep, curved sides help contain ingredients during tossing and stirring, which is particularly useful when working quickly at the stove. The elongated handle keeps hands clear of the heat source and provides a secure grip when moving the pan between stations.

The stainless steel construction supports induction hob compatibility, and the material is straightforward to clean between covers. Key practical points include:

• Teflon non-stick coating reduces reliance on cooking fats and oils
• Deep-sided profile helps contain ingredients during active cooking
• Induction compatible for use across most hob types
• Stainless steel body is durable and easy to wipe down
• Compact 200mm size suits single-portion and à la carte preparation

At this size, the pan is most practical for smaller kitchens, cafés, and bistros where dishes are prepared individually. For kitchens producing larger portions or requiring more volume per cook, a bigger diameter within the same range may be worth considering.

If you are unsure whether this size fits your menu and service style, the team is happy to talk it through with you.

This Vogue silicone baking mat is a simple, practical tool for commercial pastry and bakery work. It sits directly on a standard 1/1 GN tray and provides a non-stick surface that removes the need for greasing trays or cutting parchment paper to size for each batch.

In a busy production kitchen, it earns its place quickly. Delicate items — tuiles, macarons, choux pastry, shortbreads — release cleanly without breakage, and the consistent surface contact supports even heat distribution across the base of the product. It handles repeated daily use without degrading, and the silicone construction means it can go through a commercial dishwasher without the surface breaking down.

• Eliminates the need for baking paper or tray greasing
• Supports clean release of delicate or intricate baked goods
• Dishwasher safe for fast turnaround between batches
• Reusable construction reduces consumable costs over time
• Fits standard 1/1 GN trays without trimming or adjustment

There are no installation requirements — this is a straightforward addition to any bakeware setup. It is worth checking that your existing GN trays are genuinely full 1/1 size before ordering, as some trays run slightly undersized and the mat should lie flat without buckling to perform correctly.

This mat is well suited to patisseries, hotel kitchens, restaurant pastry sections, and any operation producing baked goods at volume. For sites running very high batch volumes continuously across long shifts, it is worth considering whether a small stock of mats in rotation better suits the workflow than relying on a single piece.

If you are putting together a bakeware setup and want a steer on quantities or what else to consider alongside it, the team is happy to help.

The Vogue 280mm stainless steel frying pan is a straightforward, workhorse piece of cookware built for everyday professional use. Constructed from 18/10 stainless steel, it is compatible with induction hobs as well as gas and electric ranges, which makes it a practical choice for kitchens running mixed or updated hob configurations.

In a busy kitchen environment, a pan of this size handles a broad range of tasks — searing proteins, sautéing vegetables, finishing sauces — without being unwieldy on a tight cooker line. The welded handle construction avoids the loosening that can occur with riveted handles over time, and the stay-cool design reduces the risk of burns during service. At just under 1.7kg, it sits in a comfortable weight range for regular daily use without causing undue fatigue during a long shift.

• Compatible with induction, gas, and electric hobs — no need to segregate pans by hob type
• Welded handle reduces long-term maintenance issues common with riveted alternatives
• 18/10 stainless steel resists corrosion and tolerates commercial dishwasher cycles
• A practical size for à la carte covers without being oversized for single-portion cooking

There are no significant installation considerations for cookware of this type, though the pan's induction compatibility should be verified against your specific hob brand if you are running older induction units with narrow base-size tolerances. Stainless steel pans of this construction are not non-stick, so operators should factor that into their pan selection depending on menu requirements.

This pan is well suited to kitchens looking for reliable, no-nonsense cookware that can move between hob types and withstand regular commercial use. For operations needing a larger cooking surface or a non-stick finish, other options in the Vogue range may be worth considering alongside this model.

If you are building out a cookware specification or are unsure which pan sizes suit your menu and service style, we are happy to talk it through.

This is a replacement or additional lid designed to fit Vogue's 300mm stock pots. Made from aluminium, it provides a straightforward, practical cover for stock pots during simmering, resting, or storage — helping to retain heat and reduce evaporation during service.

In a working kitchen, a well-fitting lid makes a measurable difference to temperature retention and fuel efficiency. Keeping stocks, soups, and sauces covered between service stages reduces the energy needed to bring liquids back up to temperature and helps maintain consistency across a busy shift.

• Retains heat during simmering and resting stages
• Reduces evaporation, preserving stock volume and flavour concentration
• Lightweight aluminium construction suited to daily kitchen use
• Compatible with Vogue 300mm stock pot range

It is worth confirming compatibility with your existing stock pot before ordering, particularly if your current pots are from a different manufacturer or a different Vogue range. Lid fit varies between pot designs, and a poor-fitting lid will underperform in service.

This lid is best suited to smaller-volume operations or situations where a spare or replacement lid is needed for an existing Vogue 300mm pot. Kitchens running larger batch cooking will likely require pots and lids at a greater diameter.

If you are building out or replacing cookware and want to ensure everything works together correctly, the team is happy to help you match lids to pots across the range.

The School of Wok by Dexam 405mm carbon steel wok is a flat-based, pre-seasoned wok designed for Asian-style cooking across a range of hob types. The flat base makes it compatible with induction, gas, electric, and ceramic hobs, which extends its usefulness beyond traditional round-bottomed wok setups. At this diameter, it is sized for batches of roughly six to eight servings, making it well suited to small prep runs or live cooking demonstrations rather than continuous high-volume service.

Carbon steel is the traditional material for wok cookery for practical reasons: it heats quickly, responds well to changes in heat, and develops a natural non-stick surface over time. This model arrives pre-seasoned, so it is ready to use without the initial seasoning process that can be a barrier for less experienced kitchen staff. The bamboo handle and helper handle are a sensible choice for a light-use environment, staying cool during cooking without the need for additional insulation.

• Pre-seasoned surface means no initial preparation before first use
• Flat base provides stability on induction and other modern hob types
• Carbon steel construction offers responsive heat control during cooking
• Bamboo handles remain cool and comfortable during service
• Suitable for batch cooking of six to eight portions per cook

It is worth being realistic about where this wok fits. At under 2kg it is a light piece of kit, and the bamboo handles are best suited to lighter-duty use rather than the sustained punishment of a high-throughput professional kitchen. For operators running wok dishes through continuous service, a heavier-gauge carbon steel model with a welded steel handle is likely to be more appropriate.

This wok is well suited to cookery schools, demonstration kitchens, hospitality training environments, and smaller operations where wok dishes feature occasionally on the menu rather than as a core volume item. If you are unsure whether this size and specification matches your service requirements, our team is happy to talk it through with you.

The Churchill Igneous ramekin is part of the Art de Cuisine range, finished in a distinctive black with an exposed unglazed stoneware base and a glazed upper. The contrast between the raw base and the smooth upper surface gives these ramekins a considered, contemporary look that works well across a range of front-of-house settings, from casual dining through to more formal table service.

In practical terms, these are small, robust condiment and side-serve pieces suited to everyday hospitality use. Stoneware is a reliable material for this type of tableware — it handles the knocks of a busy pass and repeated warewasher cycles better than many alternatives, and the fired finish holds up well over time without significant fading or chipping under normal service conditions.

• Exposed stoneware base with contrasting glazed upper
• Suitable for sauces, dips, accompaniments, and mise en place
• Stoneware construction handles regular warewasher cycles reliably
• Contemporary black finish suits a range of dining styles
• Sold in packs of 6 for straightforward stock management

Being sold in packs of six makes it straightforward to build or replenish stock in sensible quantities, which is a practical consideration for sites where breakage replacement is a regular operational reality. These are compact pieces, so storage requirements are minimal.

These ramekins are best suited to restaurants, cafés, bistros, and hotels looking for a consistent, presentable small serve vessel with enough visual appeal to work on the table as well as the pass. If you serve at higher volume or need a larger capacity vessel, it is worth looking at alternative sizes within the range before ordering.

If you are unsure which size or finish best suits your cover count and menu style, we are happy to help you work through the options.

The Vogue Tri Wall Saute Pan is a professional-grade pan constructed from a three-layer composite: an aluminium thermocore bonded between an inner and outer layer of stainless steel. This construction is specifically designed to address one of the most common problems with single-wall stainless pans — uneven heat distribution and hotspots that can scorch sauces and fond during busy service.

In a working kitchen environment, the difference between a basic stainless pan and a tri-wall construction becomes most apparent during continuous use. The aluminium core conducts and spreads heat efficiently across the base and partway up the walls, which supports more consistent cooking temperatures and reduces the need for constant attention when reducing sauces or sautéing over moderate heat. It responds well across gas, electric, and induction ranges, making it a practical choice for kitchens with mixed or changing hob setups.

Key practical advantages include:

• Even heat distribution across base and lower walls, reducing scorching risk
• Induction compatible — suitable for use across all hob types
• Mirror-polished exterior is straightforward to wipe down and maintain
• Brushed interior finish helps with visual monitoring of fond and colour development
• Robust construction suited to daily professional use

At 280mm, this pan is a practical working size for a la carte cookery — well suited to single-portion sauce work, vegetable cookery, and medium-batch sautéing. It is not intended for high-volume batch production, where a larger, heavier-duty pan or a rondeau would be more appropriate. The 1.7kg weight is manageable for most brigade members through a full service.

This pan works well in restaurant, bistro, and hotel kitchens where consistent sauce and sauté work is a regular part of service. If you are equipping a brigade from scratch or replacing ageing cookware across multiple stations, it is worth discussing your full requirements with us — getting the right pan sizes and quantities matched to your menu makes a noticeable difference in day-to-day efficiency.

This stainless steel cooling rack from Vogue is sized to match a full 1/1 gastronorm footprint, making it a practical fit alongside standard GN trays, baking sheets, and oven pans already in use across most commercial kitchens. It serves a straightforward purpose — providing an elevated, ventilated surface that allows hot pans and baked goods to cool evenly without sitting on a solid worktop.

In a working kitchen, having reliable cooling rack capacity matters more than it might seem. Blocking a worktop with a hot tray slows prep flow, and setting pans directly on a flat surface traps heat underneath and can continue the cooking process unintentionally. A dedicated rack keeps things moving and supports consistent results during busy service periods.

The stainless steel construction is appropriate for a commercial environment — it tolerates the heat, moisture, and regular washing that come with daily kitchen use, and it will not warp or rust under normal conditions. The 330 x 530mm footprint also means it can double as an oven grid where a ventilated base is useful for hot air circulation during cooking.

• GN 1/1 sizing integrates neatly with existing tray and pan inventory
• Raised design allows even airflow beneath hot trays or goods
• Stainless steel construction handles regular commercial washing and heat exposure
• Useful both as a cooling rack and as an oven grid
• Lightweight enough to stack and store without taking up significant space

This rack suits most commercial kitchens as a general-purpose addition to the smallwares kit. For sites with particularly high throughput or where a heavier-gauge product might hold up better to continuous heavy use, it is worth discussing alternatives with us before ordering.

If you are unsure how many you need or how they fit into your existing setup, we are happy to help you work it out.

The Tramontina 1000x300mm metal pizza peel is a straightforward, well-made tool designed for loading and retrieving pizzas in commercial and semi-commercial settings. The metal blade is sized to handle a standard pizza comfortably, while the extended wooden handle keeps operators at a safe distance from deck ovens, wood-fired chambers, and barbecue grills during service.

In practice, the long handle makes a meaningful difference when working with deep or hot ovens where reach matters. The wooden handle is shaped for grip and provides a degree of natural insulation, which is useful during busy periods when the peel is being used repeatedly. A hanging hole in the handle keeps it accessible without taking up bench space between uses.

Key practical points worth noting:

• Metal blade sized for confident pizza loading and removal
• Extended handle length keeps hands clear of intense heat sources
• Wooden handle offers natural insulation and a secure grip during service
• Hanging hole allows wall or rack storage when not in use
• Lightweight enough for repeated use without fatigue over a shift

This peel is best suited to smaller pizza operations, pop-up setups, street food traders, and venues running a limited pizza menu alongside other dishes. For high-volume dedicated pizzerias turning out significant covers at pace, a heavier-duty perforated peel or a turning peel alongside a launcher may be worth considering as part of a fuller toolkit.

If you're unsure whether this peel suits your oven type or service volume, we're happy to talk it through.

The Wrapmaster 4500 is a countertop cling film dispenser designed for professional kitchen use. It accepts 450mm-wide refill rolls and features a built-in cutting blade that delivers a clean, controlled cut every time — without the tearing, tangling, or wasted film that comes with standard domestic-style rolls. This bundle includes three 300m cling film rolls, making it a practical starting point for kitchens setting up a new dispenser or restocking.

In a busy prep kitchen, speed and consistency during wrapping matter. The Wrapmaster's enclosed design keeps the film clean between uses and reduces contamination risk — a meaningful advantage in environments where food hygiene standards are under scrutiny. The safe cutting mechanism also reduces the minor injuries that can occur with exposed serrated blades on conventional dispensers, which is worth considering from a staff welfare perspective.

• Enclosed dispenser body keeps film hygienic between uses
• Safe integrated blade cuts cleanly without snagging or tearing
• Compatible with Wrapmaster cling film, foil, and baking parchment refills
• Compact footprint suits most prep surfaces and pass areas
• Bundle format reduces initial outlay when setting up a new station

The dispenser requires no installation — it sits on a flat surface and is ready to use straight away. It's worth noting that only genuine Wrapmaster refill rolls are compatible with this dispenser; standard catering rolls will not fit. Foil and baking parchment refills are also available separately if the kitchen needs to run multiple wrap types from the same dispenser model.

This dispenser is well suited to small and medium prep kitchens, grab-and-go operations, deli counters, and any environment where wrapped food presentation and hygiene consistency are priorities. For very high-volume sites wrapping large quantities throughout service, it's worth considering whether a heavier-duty or larger-format model would better match the throughput required.

If you're unsure which Wrapmaster model or refill type fits your operation, the team is happy to point you in the right direction before you order.

The Steelite Simplicity oblong roaster is a practical piece of oven-to-table cookware made from alumina vitrified ceramic. Each dish moves directly from preparation through cooking and on to the pass without any need to transfer food to separate serving dishes, which is a straightforward efficiency gain during a busy service.

In commercial kitchen use, the ceramic construction handles the thermal demands of high-temperature ovens without issue, and the material's thermal shock resistance means dishes can go straight from frozen storage into the oven — a useful characteristic when working with batch-prepared or blast-chilled food. The vitrified surface is non-porous, which supports easier cleaning and helps resist staining and odour absorption over repeated use cycles.

Practical advantages for operators include:

• Oven-to-table format reduces washing-up and plating time during service
• Thermal shock resistance supports straight-from-freezer-to-oven working practices
• Non-porous vitrified surface resists staining and simplifies cleaning
• Supplied as a pack of six, providing practical cover for service volume
• Lifetime edge chip warranty from Steelite offers a degree of long-term value assurance

These roasters are well suited to restaurants, hotel kitchens, and hospitality operations where a consistent, presentable oven-to-table format is part of the service style. The pack-of-six format suits operations with moderate to high turnovers of covers. For higher-volume sites running continuous service across multiple sections, a larger pack quantity or heavier-gauge alternative may be worth considering.

If you are unsure whether this size and format fits your menu or service style, the team is happy to talk it through with you.