Kitchen & Utensils

The Tellier triturator is a traditional professional kitchen tool used for pressing cooked foods — vegetables, pulses, fruits and other soft ingredients — through a fine sieve to produce smooth purées, coulis and sauces. It operates on a simple mechanical principle: a hand-cranked paddle rotates against the sieve plate, forcing the food through the mesh while retaining skins, seeds and fibrous matter above. No electrical connection is required, and there are no moving parts beyond the crank mechanism itself.

In a working kitchen, the triturator earns its place during prep-heavy service periods — sauce production, daily soup prep, or pastry and dessert work where smooth, consistent texture matters. The tinned steel construction is robust and handles high-temperature ingredients without issue, which matters when you are working with freshly cooked product straight from the stove. The tool is straightforward to disassemble and clean between uses.

• Supplied with a 3mm sieve as standard for general pureeing and sauce work
• Spare sieves in alternative mesh sizes are available separately, allowing finer or coarser results depending on the application
• No power source required — reliable in any kitchen environment
• Tinned steel construction withstands regular heavy use and high-temperature ingredients
• Simple mechanics mean minimal maintenance and a long working life

This is a manually operated tool, so output is limited by the operator's time and effort — it is best suited to kitchens where sauce and purée volumes are manageable by hand. High-volume operations producing large batches daily may find a powered mouli or food mill a more practical choice. For occasional or medium-frequency use, however, the triturator offers reliable results without the cost or complexity of powered equipment.

Well suited to independent restaurants, hotel kitchens, catering colleges and small-to-medium production kitchens where consistent hand-crafted sauces and purées are part of the daily routine.

If you are unsure which sieve size suits your menu, or whether a manual tool is the right fit for your volume, we are happy to talk it through.

This is a full set of six colour-coded chopping boards from Hygiplas, manufactured in low density polyethylene and sized at 600x450mm with a 20mm thickness. Each board in the set is assigned a distinct colour corresponding to a specific food category — raw meat, raw fish, cooked meat, salad and fruit, baked goods, and vegetables — covering the standard colour-coding system used across UK commercial kitchens.

Colour-coded preparation surfaces are a straightforward and well-established way to reduce the risk of cross-contamination during food prep. When each board has a dedicated use, staff can follow safe handling procedures without relying solely on memory or verbal instruction, which matters particularly during busy service periods or when training new kitchen staff. The 20mm thickness gives the boards enough rigidity for regular chopping and slicing work without excessive flex.

Low density polyethylene boards of this type are commonly found in catering operations because they are easy to sanitise, kind to knife edges compared to harder materials, and straightforward to replace when they show signs of wear. Key practical points worth noting:

• Full six-colour set covers all standard HACCP food categories
• Low density polyethylene is gentle on knife edges during regular use
• Smooth surface supports thorough cleaning and sanitising between uses
• 20mm thickness provides stable, rigid prep surface
• Suitable for use across all standard commercial prep areas

These boards are suited to most commercial kitchen environments — from small café prep areas to larger contract catering operations. They are a practical choice for any site that needs to meet food safety requirements with a complete, ready-to-use colour-coded set. Where an operation has very high throughput and boards are replaced frequently, it may be worth considering heavier-duty options for the most heavily used stations.

If you are setting up a new kitchen or reviewing your current food safety setup and want a steer on what works best for your service type, the team is happy to help.

The Mercer Culinary Hell's Handle spatula is a heavy-duty stainless steel turner designed specifically for commercial kitchen use. The stainless steel head is paired with a heat-resistant handle featuring a dual-textured surface, which provides a more secure grip during fast-paced service — useful when hands are wet or greasy, as they frequently are on a busy grill or flat-top station.

In a working kitchen environment, spatulas take considerable punishment. This one is built to hold up under repeated exposure to high-surface temperatures without the handle becoming uncomfortable or unsafe to hold. The dual-textured grip helps reduce hand fatigue during extended service periods, which matters when the same tool is in use for several hours at a stretch.

• Heat-resistant handle remains safe to hold during prolonged high-temperature use
• Dual-textured surface improves grip in wet or greasy conditions
• Stainless steel head resists corrosion and is straightforward to clean
• Heavy-duty construction suited to daily commercial use

There are no complex installation requirements here — this is a hand tool. It is worth noting that the head size is suited to general-purpose turning and plating tasks rather than very large cuts or bulk cooking operations, where a wider turner may be more practical.

This spatula is well suited to grill stations, flat-top cooking, and general prep work in cafes, restaurants, and catering operations. If your team goes through turners quickly due to very high volume or particularly demanding cooking surfaces, it is worth considering whether a heavier or wider option from the range would better match your throughput.

If you are kitting out a new station or replacing worn tools and want a steer on what works well together, we are happy to help — just get in touch with the team.

This is a straightforward graduated measuring jug made from stainless steel, with a capacity of 1.1 litres. It is the type of everyday prep tool found in professional kitchens across catering, hospitality, and food production environments — useful wherever consistent liquid measurement is needed during service or prep.

Stainless steel construction makes it a practical choice over plastic alternatives in commercial settings. It withstands repeated washing, handles hot liquids without distortion, and holds up well under the daily wear of a busy kitchen environment. The graduated markings allow for quick, accurate measurement without relying on separate equipment.

• Handles hot liquids without deforming or discolouring
• Graduated markings support accurate, consistent portioning
• Easy to clean and suitable for commercial dishwasher use
• Durable enough for daily use in high-turnover kitchen environments
• Lightweight at 250g, practical for continuous use during prep

There are no complex installation or utility requirements — this is a hand-use tool that requires no power, plumbing, or fixed installation. It is worth considering whether 1.1 litres suits your typical batch sizes; for kitchens working with larger volumes, a bigger capacity jug may save time during prep.

Well suited to catering kitchens, pub and restaurant back-of-house teams, and food prep operations where a reliable, hardwearing measuring jug is needed day to day. If you are equipping a full kitchen and want to discuss your smallwares requirements as a whole, the team is happy to help you work through what you need.

The Hygiplas wall thermometer is a straightforward ambient temperature gauge designed for fixed wall mounting in commercial kitchens, storage rooms, walk-in refrigeration areas, and food preparation spaces. It reads across a broad range, making it suitable for both cold and ambient environments where a visible, at-a-glance temperature reading is required for due diligence and food safety compliance.

In day-to-day kitchen operation, maintaining documented evidence of ambient and storage temperatures is a routine requirement under food safety management systems. A wall-mounted thermometer positioned at a consistent location allows kitchen teams to take and log readings quickly without relying on probe thermometers for every check. It is a low-maintenance, passive tool that contributes to a reliable monitoring routine.

• Provides a constant visual temperature reference without batteries or calibration
• Suitable for ambient kitchen areas, dry stores, and non-refrigerated cold rooms
• Lightweight and straightforward to mount at eye level for easy reading
• Supports temperature logging routines for food safety compliance
• Durable plastic construction suited to the moisture and heat of a working kitchen

Installation is simple — the unit mounts directly to a wall and requires no electrical connection or setup. Its compact footprint means it can be positioned without taking up worktop or equipment space. It is worth noting that this thermometer is intended for ambient monitoring rather than precise probe measurement, and should be used alongside digital probe thermometers where core food temperatures need to be recorded.

This thermometer is well suited to smaller operations, food prep areas, dry stores, and any site looking to maintain clear ambient temperature records as part of their food safety documentation. For refrigerated storage or freezer environments, check that the installation location falls within the operating range before fitting.

If you are unsure whether this suits your monitoring setup or want to discuss thermometer options for your site, the team is happy to help.

This is the genuine 3mm replacement sieve for the Tellier triturator, designed to be swapped in when the original sieve wears or when a different mesh size is needed for specific preparation tasks. The 3mm aperture is a commonly used size for producing smooth purées, coulis, and sauces where a finer texture is required without the output of a very fine mesh.

In a working kitchen, sieves on triturators take considerable punishment — repeated forcing of fibrous or dense ingredients gradually blunts and deforms the mesh. Having a spare to hand avoids unnecessary downtime mid-service, and rotating between sieves extends the working life of each. The 3mm size handles a broad range of soft cooked vegetables, fruits, and soups with consistent results.

• Maintains output quality by replacing worn or damaged mesh promptly
• 3mm aperture suited to smooth purées, coulis, and vegetable soups
• Quick to swap over, minimising preparation downtime
• Compatible with the Tellier triturator range
• Straightforward to clean between uses

It is worth confirming compatibility with your specific Tellier triturator model before ordering, as the range includes units with different fitting arrangements. If you are unsure which sieve size best suits your menu, or whether this part is the right match for your machine, the team is happy to advise.

The Beaumont Gorky Strainer is a fine mesh strainer designed specifically for double-straining cocktails. Developed in collaboration with flair bartending champion Gorkem Harp, it is intended to replace a standard fine mesh strainer in situations where you need to remove smaller ice fragments, fruit pips, herb particles, or other fine solids from a finished drink before it reaches the glass.

Where the Gorky differs from a conventional fine mesh strainer is in its construction. The deeper sides and more accurate round profile allow a greater volume of liquid to be held in the strainer at one time, which means less caution is required when pouring quickly under pressure. During a busy service, this translates to faster straining with less risk of spillage or overflow — a practical advantage when working at speed behind a bar.

Made from stainless steel, it is straightforward to rinse clean between uses and holds up well to the demands of a commercial bar environment. Key practical points include:

• Deeper sides hold more liquid, reducing the need to slow your pour
• Accurate round shape makes precise placement over glassware easier
• Fine mesh filters small ice fragments, pips, and herb matter effectively
• Stainless steel construction is durable and easy to keep clean
• Compact and lightweight for easy storage in a busy bar setup

This strainer is well suited to cocktail bars, hotel bars, and any venue where double-straining is a regular part of service. It is a single-purpose tool — if your operation rarely double-strains, a standard hawthorne and mesh combination may cover your needs adequately.

If you are equipping a new bar or reviewing your smallwares setup, our team is happy to help you put together the right kit for your service style.

This Schneider flour sieve has a 0.5mm mesh and is made from polypropylene throughout. It is a straightforward, practical tool designed for dusting flour, icing sugar, or cocoa powder over baked goods, or for sifting dry ingredients to remove lumps before mixing. There is nothing complicated about it — it does a simple job reliably and consistently.

In a busy bakery or pastry section, a sieve like this earns its place through frequency of use. The fine 0.5mm mesh produces an even, controlled dusting that is difficult to achieve by hand, which matters when presentation is part of the product. The polypropylene construction keeps the weight low, which reduces hand fatigue during repeated use across a long shift.

A few practical points worth noting:

• 0.5mm mesh gives a fine, even dusting suitable for flour, icing sugar, and cocoa
• Polypropylene construction is lightweight and resistant to moisture absorption
• Dishwasher safe, which simplifies end-of-service cleaning
• Compact enough to store easily in a busy baking station
• Suitable for both dusting finished bakes and sifting dry ingredients pre-mix

This is a small-scale tool suited to individual or low-volume use. For high-throughput production where larger quantities of dry ingredients need sifting continuously, a free-standing mechanical or rotary sieve would be more appropriate. This product is best matched to patisserie sections, small bakeries, or kitchen stations where dusting and finishing work is done by hand.

If you are putting together a bakery section and want to make sure you have the right tools for your workflow, our team is happy to talk it through.

The Matfer Bourgeat Ergo Giant Whisk is an 80cm professional kitchen whisk built specifically for heavy mixing tasks where operator fatigue and repetitive strain are genuine concerns. At this length it is suited to large pots, stockpots, bain-maries, and any application requiring sustained stirring or whisking over extended service periods. The Exoglass handle is designed to position the wrist in line with the forearm, which reduces the mechanical stress associated with prolonged mixing work.

In a busy kitchen environment, this kind of tool earns its place during prep-heavy services — sauce production, pastry work, stock reduction, or volume batching where a standard-length whisk would require an awkward reach or poor wrist angle. The reinforced handle accommodates heavy mixes without flexing, and the heat resistance of the Exoglass material means it can be used safely with hot contents without risk of distortion or handle degradation. An impact absorber at the wire junction reduces vibration feedback to the hand and helps protect the rim of bowls and pans during use.

• Extended 80cm length reduces awkward reaching into deep vessels
• Ergonomic handle alignment helps lower risk of repetitive strain injury
• Reinforced handle construction supports use with dense or heavy mixes
• Impact absorber at the wire head protects both operator and cookware
• Heat-resistant Exoglass material remains stable with hot contents

Weighing 900g, this is not a lightweight tool — that is deliberate. The added mass supports controlled stirring in large volumes without the operator having to apply excessive downward force. It is worth considering whether your team will be using this for extended periods, and whether a hanging storage solution (available separately) would suit your setup to keep it accessible and off work surfaces.

This whisk is well suited to high-volume kitchens, catering operations, and production environments handling large batch quantities. For lighter or lower-volume work, a shorter whisk from the same Ergo range would be more practical. If you are equipping a kitchen and want to confirm the right tool for the task, the team is happy to talk it through.

A tab grabber is one of the simplest and most consistently useful pieces of kit in a busy kitchen pass. This Vogue model is a wall-mounted aluminium rail measuring 1220mm in length — the standard 48-inch size that suits most mid-length pass counters. It holds order tickets or chits under tension along the rail, keeping them visible, in sequence, and clear of the food preparation surface.

In a working kitchen, loose tickets get wet, moved, or lost during a busy service. A fixed rail keeps the order flow visible to the whole team at a glance, which helps reduce miscommunication between front-of-house and the kitchen. The aluminium construction keeps the unit lightweight while remaining robust enough for daily use in a commercial environment.

• Mounts flush to the wall or above the pass to keep the counter clear
• Holds 10–11 tickets along the full length of the rail
• Aluminium construction — lightweight, corrosion-resistant, easy to wipe down
• Simple installation requiring only basic fixings
• Suits most standard pass counter lengths

Installation is straightforward. The unit wall-mounts at a practical height above the pass and requires only basic fixings to secure. No electrical connection or specialist installation is needed. The 1220mm length suits a typical two- to four-chef pass; for longer passes or higher-volume operations handling a greater number of simultaneous covers, a longer rail or multiple units positioned end-to-end may be worth considering.

This rail is a practical choice for restaurants, cafés, pub kitchens, and similar operations where organised ticket management during service makes a genuine difference to kitchen flow. If you are fitting out a pass from scratch or want to talk through the right setup for your service volume, we are happy to help.

The Pujadas Bronze Turner is a professional kitchen turner designed for everyday use in commercial catering environments. Part of Pujadas' bronze cookware and utensils range, it is constructed from stainless steel with a nylon component, making it a practical tool for general kitchen and buffet service work.

In a working kitchen, a reliable turner is a constant in hand — used across prep, service, and buffet lines throughout the day. This utensil is well suited to that kind of sustained, repeated use. The combination of stainless steel and nylon construction keeps it practical to handle and straightforward to maintain.

• Suitable for turning, lifting, and portioning during service
• Stainless steel and nylon construction handles regular daily use
• Well suited to buffet counters, restaurant kitchens, and catering operations
• Easy to clean and maintain as part of routine kitchen hygiene

There are no particular installation requirements for a hand utensil of this type. It is worth considering the volume of your service and how many covers or stations this needs to cover — for high-throughput kitchens running multiple sections, having adequate utensil stock across the line is a practical consideration rather than an afterthought.

This turner is a sensible choice for restaurants, hotels, contract caterers, and buffet operators looking for a dependable, commercially appropriate utensil at a practical price point. If you are equipping a full kitchen or need guidance on utensil quantities for your operation, the team is happy to help you work through what you need.

The Schneider 500ml squeeze bottle is a straightforward, well-made dispensing bottle used in professional kitchens for applying sauces, jus, dressings, and decorative elements with control. Made from polyethylene, it is transparent throughout, so chefs can see contents and remaining volume at a glance without opening the bottle.

The fine nozzle allows for precise application — useful when plating dishes where sauce placement matters, or when applying consistent volumes across multiple covers during a busy service. The integral cap keeps the nozzle sealed between uses, which helps maintain freshness and prevents the tip from drying out or crusting over during a long shift.

In practical terms, bottles like this earn their place in a kitchen through reliability and ease of use rather than complexity. Key operational advantages include:

• Transparent body for quick visual stock checks mid-service
• Fine nozzle gives controlled, precise dispensing for plating work
• Integral cap protects nozzle and keeps contents fresh between uses
• Dishwasher safe, keeping cleaning straightforward and hygienic
• Lightweight polyethylene construction — comfortable to handle during long service periods

Being dishwasher safe is a practical point worth noting — it means the bottle can be properly cleaned and turned around quickly rather than hand-washed at the end of service. For kitchens using multiple sauces simultaneously, running several bottles is a common approach, each labelled for its contents.

This bottle suits most professional kitchen environments — from small independent restaurants to hotel banqueting operations — wherever consistent, controlled sauce application is needed at the pass. If your operation requires larger-volume dispensing, a bigger-format bottle may serve better.

If you are equipping a new kitchen or standardising your smallwares, our team is happy to help you work out quantities and formats that suit your service style.

This is a lightweight aluminium portioning scoop with a 130ml capacity, designed for everyday use in commercial kitchens. It handles common portioning tasks such as measuring out flour, sugar, salt, spices, rice, or ice — anywhere a consistent measure is needed quickly during service.

Aluminium is a practical material choice for this type of scoop. It is light enough to use repeatedly without fatigue, holds up well to regular washing, and does not corrode in the same way as some other metals when kept dry between uses. At 50g it adds very little strain during repetitive scooping tasks.

At this capacity it is well suited to smaller portioning jobs — measuring ingredients at a prep station, scooping from ingredient bins, or serving into containers. It is not intended for bulk transfer of heavy materials. Kitchens that need a larger scoop for higher-volume ingredient handling should consider a heavier-gauge or larger-capacity option.

If you are unsure whether this size suits your workflow, or if you need scoops across a range of capacities for different stations, the team is happy to help you work out what fits best.

The Chiba Sin Tsuma Mini Peel S is a compact Japanese-style vegetable peeler produced by Chiba, a manufacturer with a long-standing reputation for blade quality in professional kitchen environments. It is designed for fine peeling and garnish work — tasks where blade sharpness and control matter more than speed or volume.

In practice, this peeler earns its place in kitchens where precision prep is part of daily service. The stainless steel blade holds a clean edge well, allowing chefs to peel thin, consistent strips from firm vegetables and fruits without tearing or excessive waste. The slight blade angle gives a smoother, more controlled draw, which is particularly useful when working with irregular or curved produce.

For kitchen teams doing volume prep, the key practical advantages are:

• Clean, low-waste peeling reduces product loss during prep
• Stainless steel construction is straightforward to clean and maintain
• Compact size suits tight prep bench environments
• Consistent blade angle reduces hand fatigue during extended use
• Suitable for a broad range of fruit and vegetable types

This is a hand tool with no installation requirements. It is worth noting that it is a manual peeler suited to individual prep tasks rather than high-volume continuous peeling — kitchens processing very large quantities of root vegetables may want to consider a mechanical peeling solution alongside it.

The Mini Peel S is a practical choice for restaurant, hotel, and catering kitchens where chef skill and blade quality matter in the garnish and fine prep stage. It is less suited to bulk peeling operations where throughput is the primary concern.

If you have questions about which peeler or prep tool best fits your kitchen's workflow, our team is happy to talk it through with you.

The Vogue BBQ spatula is a straightforward, well-built grill tool designed for lifting, turning, and serving on commercial barbecue equipment or outdoor catering setups. The extended handle keeps hands clear of direct heat, and the serrated edge allows food to be cut and portioned directly on the grill surface before lifting — a practical detail that reduces unnecessary transfers between surfaces during busy service.

In a professional setting, a spatula like this earns its place through consistent, reliable performance rather than novelty. It handles meat, vegetables, and seafood without bending under load, and the length gives chefs enough reach and control at a hot grill without sacrificing precision. It is dishwasher safe, which matters in any kitchen where cleaning speed and hygiene standards are non-negotiable.

• Extended handle reduces heat exposure during grill work
• Serrated edge allows cutting and portioning directly on the grill
• Suitable for meat, fish, and vegetables across varied service styles
• Dishwasher safe for straightforward end-of-service cleaning
• Robust enough for regular daily use in professional environments

This spatula is well suited to outdoor catering operations, BBQ-focused kitchens, pub gardens, and event catering where grill work is a regular part of service. For kitchens running high-volume grill stations where multiple tools are in constant rotation, it is worth considering whether a heavier-duty or longer-handled option better suits the pace and volume of service.

If you are equipping a new grill station or refreshing your smallwares, the team are happy to help you choose the right tools for your setup.

These slotted serving spoons are part of Amefa's Buffet range, designed to meet the practical demands of front-of-house service in hotels, event venues, contract catering operations, and workplace dining facilities. Constructed from 18/10 stainless steel with a black PVD finish, they offer a consistent, contemporary appearance that works well on a well-dressed buffet counter or carvery station without requiring significant outlay.

The slotted bowl serves a straightforward operational purpose: it allows excess liquid and light sauces to drain as guests serve themselves, keeping the serving area tidier throughout a long service and reducing pooling in chafing dishes or serving bowls. In high-footfall settings, where a buffet may run for two hours or more, that kind of practical detail contributes meaningfully to maintaining a clean, presentable counter.

• Black PVD coating delivers a uniform, contemporary finish across the full set
• Slotted bowl drains excess liquid during service, keeping the counter tidy
• 18/10 stainless steel construction withstands repeated daily use
• Dishwasher safe, supporting efficient post-service turnaround
• Pack of 12 provides adequate stock for multi-station buffet layouts or dishwasher rotation

Being dishwasher safe is a practical advantage in a busy catering environment, reducing reliance on hand-washing at the end of a shift. Supplied in a pack of 12, these are well suited to operations running multiple serving points simultaneously or those who need sufficient pieces cycling through the wash. They are front-of-house buffet and carvery tools rather than kitchen preparation utensils, and should be selected accordingly.

If you are building out a full matching buffet utensil set or need guidance on quantities for a specific service format, we are happy to help you get the selection right.

The Vogue solid spoodle combines the bowl of a ladle with the flat base of a serving spoon, making it a practical tool for scooping and serving semi-solid foods such as rice, vegetables, sauces, and stews. The 177ml capacity gives serving staff a reliable fixed measure, which helps keep portion sizes consistent across a service without the need to estimate.

In a busy service environment, consistency matters. Using a fixed-capacity spoodle removes the variation that comes with free-pouring or guesswork, which over the course of a service can meaningfully reduce food waste and help control costs. The black handle also provides a straightforward way to colour-code utensils by food type or station if your kitchen follows a colour separation system.

• Fixed 177ml bowl supports accurate, repeatable portioning
• Ergonomic handle reduces fatigue during extended service periods
• Hanging hole allows hook storage for quick access at the pass
• Dishwasher safe for straightforward end-of-service cleaning
• Stainless steel bowl construction holds up well under daily use

As a hand-held utensil there are no installation requirements, but it's worth considering how many covers you're serving and at what pace. A single spoodle suits most operations, though kitchens running high-volume continuous service may find it worthwhile to keep several to hand to avoid bottlenecks at busy stations. If you need a different capacity — smaller for controlled starter portions or larger for bulk serving — alternatives exist within the range.

If you're unsure which capacity or handle colour best fits your serving setup, we're happy to help you work it out.

The Vogue flat bottom ladle is a straightforward stainless steel utensil designed for two practical tasks: consistent portion control and spreading semi-thick sauces. The flat base distinguishes it from a standard round-bowl ladle, allowing it to sit flush against a pan or tray base and spread sauce evenly rather than simply scoop and pour.

In a busy kitchen environment, it is most commonly used at the pizza prep station for spreading tomato sauce, though it performs equally well for portioning soups, gravies, or dressings where a consistent 56ml measure matters. The hook handle keeps it safely rested on a pan edge or utensil rail during service without rolling or falling.

• Flat bowl base allows controlled spreading as well as portioning
• 56ml capacity supports consistent portion sizing across a service
• Stainless steel construction resists corrosion and tolerates commercial dishwasher cycles
• Hook handle rests securely on pans and utensil rails during service
• Lightweight at 100g, comfortable for extended use on a busy pass

There are no installation requirements to consider. It is worth noting that 56ml is a modest capacity — well suited to sauce spreading and single-serve portioning, but if your operation requires larger batch ladling, a higher-capacity model would be more practical.

This ladle suits pizza kitchens, grab-and-go operations, and any station where portion consistency matters. It is a reliable everyday utensil rather than a specialist tool.

If you are unsure which ladle size or style best fits your service, our team is happy to help you work through the options.

The Vogue 10" Spoonula is a hybrid cooking utensil combining the bowl of a spoon with the flexibility of a spatula. Made from heat-resistant plastic, it is designed for use with non-stick frypans, sauté pans, and other coated cookware where metal utensils would cause damage. The cool-touch handle makes it practical to use during continuous hot cooking without discomfort.

In a busy kitchen environment, it holds up well to routine prep and service tasks — folding sauces, stirring batters, scraping pan bases, and portioning soft foods. The material resists staining from strong-coloured ingredients such as tomato-based sauces and spice blends, which helps maintain a clean appearance over time. It is dishwasher safe, so it fits easily into standard end-of-service cleaning routines without special handling.

• Protects non-stick and coated pan surfaces during cooking
• Stain-resistant material stays presentable through heavy use
• Cool-touch handle reduces discomfort during extended service
• Dishwasher safe for straightforward end-of-service cleaning
• Lightweight and easy to handle during fast-paced prep

This is a straightforward utensil with no installation requirements. It is worth checking that the size is right for your specific pans — the 10" length suits standard frypans and sauté pans well, though very large rondeau pans or stockpots may call for a longer-handled option. As a plastic utensil, it is not suitable for use with cast iron or uncoated steel pans at high direct heat.

Well suited to any commercial kitchen using non-stick cookware as part of regular service — from café kitchens to hotel operations. If you are stocking utensils across a larger brigade, it is worth considering quantity and handle sizes to match your specific pan inventory.

If you have questions about building out your utensil kit or want a hand matching tools to your cookware, the team is happy to help.

This is a compact polypropylene chopping board designed specifically for bar use, particularly for preparing garnishes, slicing citrus, and handling small ingredients during service. At 255mm in length and just 7mm thick, it sits neatly on a bar top or back-of-bar surface without taking up unnecessary space.

The black colouring follows the widely adopted colour-coded system used in commercial kitchens and bars to reduce cross-contamination risk. In a bar environment, a dedicated board of this type helps maintain a clear separation between bar prep and any food preparation happening elsewhere on the premises.

Practical advantages for bar and front-of-house use include:

• Lightweight polypropylene construction, easy to lift and rinse during service
• Slim profile fits on crowded bar surfaces without disrupting workflow
• Black colour designation supports colour-coded hygiene practice
• Smooth surface is straightforward to wipe down between uses
• Dishwasher safe for thorough end-of-service cleaning

This board is best suited to bars, front-of-house prep stations, and smaller hospitality settings where a full-size board would be impractical. It is not intended for heavy-duty kitchen prep work — for higher-volume or more demanding cutting tasks, a larger, thicker board would be the more appropriate choice.

If you are putting together a colour-coded board set or are unsure which sizes and designations suit your operation, the team is happy to help you work through what you need.

The De Buyer Kobra is a professional-grade mandoline slicer designed for consistent, accurate slicing in commercial kitchen prep environments. Built around a stainless steel V-blade, it is suited to repetitive vegetable and fruit preparation tasks where uniformity of cut matters — salads, garnishes, gratins, and similar prep work that benefits from reliable thickness control.

In a working kitchen, the Kobra handles the kind of sustained prep volume that would quickly blunt or frustrate a lower-quality slicer. The V-blade configuration pulls ingredients through cleanly rather than dragging, which reduces tearing and produces neater slices with less effort from the operator. The silicone-grip handle gives reasonable control during use, and the stainless steel construction on the blade keeps hygiene maintenance straightforward.

From an operational standpoint, the practical advantages centre on consistency and speed during prep service:

• V-blade geometry produces clean, even slices with minimal tearing
• Stainless steel blade holds an edge well under regular use
• Silicone handle provides a secure, comfortable grip during extended prep
• Compact footprint works well in tighter prep stations
• Straightforward to clean down between tasks

As with any mandoline, safe handling practice and the use of a cut-resistant glove are essential — this is a sharp tool and warrants appropriate care in a busy kitchen. It is worth noting that the Kobra is a hand-held mandoline rather than a bench-mounted slicer, so it is best suited to kitchens with moderate slicing volumes rather than continuous high-throughput production lines. For operations processing very large quantities, a countertop or motorised slicing unit would be a more practical choice.

The Kobra suits smaller restaurants, café kitchens, and prep cooks who need a reliable, well-made mandoline for daily prep work without the footprint or cost of a full bench slicer.

If you are unsure whether this tool fits the prep volumes and workflow in your kitchen, we are happy to talk it through.

This silicone matting is designed to sit beneath plastic chopping boards or on tray surfaces to prevent movement during food preparation. It replaces the common workaround of placing a damp cloth under a board — a method that works inconsistently and introduces its own hygiene considerations in a busy prep environment.

The matting is non-porous and non-absorbent, which matters in a commercial kitchen where surfaces are cleaned frequently and cross-contamination risks need to be minimised. Silicone does not harbour bacteria in the way that absorbent materials can, and it withstands repeated wiping down with standard kitchen cleaning solutions without degrading.

It comes in a single length that can be cut to whatever size is needed, making it straightforward to fit around different board sizes or workstation layouts. Useful in practice for:

• Stabilising boards on stainless steel prep tables, which offer little natural grip
• Keeping boards secure on tray slides or countertop surfaces
• Reducing the risk of board movement during high-speed chopping tasks

This is a simple, practical addition to any prep area. It is particularly useful in kitchens where multiple boards are in use simultaneously and staff are working quickly under service pressure. There are no special installation requirements — it lays flat and stays in place by friction alone.

If you are fitting out a prep station and want to make sure you have the right combination of boards and matting for the volume of work involved, the team is happy to help.

The Tablecraft solid spoodle is a one-piece stainless steel serving and portioning utensil with a fixed 60ml bowl. The solid bowl design makes it suitable for serving semi-liquid and solid foods — portioned rice, vegetables, stews, and similar items — while the colour-coded red handle identifies it instantly within a busy service line.

In practice, colour-coded utensils help kitchens reduce cross-contamination risk and maintain consistent portion sizes during peak service. Where multiple spoodle sizes are in use across a service counter or bain-marie station, the red coding allows staff to pick the correct utensil quickly without measuring or guessing. The heavy-gauge stainless steel construction holds up well under repeated daily use and commercial dishwasher cycles.

• Colour-coded red handle for quick visual identification on the serving line
• Solid bowl delivers consistent 60ml portions for controlled food cost
• One-piece construction with no joints where food debris can trap
• Thumb grip handle aids comfort during extended service periods
• Heavy-gauge stainless steel withstands commercial dishwasher use

There are no installation requirements — this is a hand utensil. It is worth confirming that 60ml suits your intended portion before ordering, as spoodles are available in smaller and larger capacities depending on your menu and plating requirements.

This spoodle is well suited to school and contract catering, hotel banqueting, and any operation running a cafeteria-style service line where consistent portioning and fast identification of utensils matter. If your service involves a wider range of portion sizes, it may be worth looking at a set covering multiple capacities.

If you are unsure which size or bowl style suits your menu best, the team is happy to help you work through the options.

These are straightforward, well-made serving tongs from Amefa's premium buffet utensil range. Constructed from 18/10 stainless steel with a polished finish, they are designed for use at buffet counters, carvery stations, and self-service displays where both appearance and durability matter.

In a busy buffet or banqueting environment, serving utensils take a lot of handling — by staff setting up, by guests, and during repeated washing cycles. The 18/10 stainless steel construction holds up well under these conditions, resisting corrosion and maintaining its polished appearance over time without the tarnishing or pitting that can affect lower-grade alloys.

From a practical standpoint, tongs at this length give guests a comfortable reach across a standard chafing dish or buffet bowl without their hands getting close to hot food or serving vessels. Key practical points:

• Polished finish presents well on a buffet counter or display table
• 18/10 stainless steel resists corrosion and repeated warewashing
• 300mm length suits standard chafing dishes and serving bowls
• Lightweight enough for guest self-service use
• Part of a coordinated range, useful for matching across a buffet line

There are no installation requirements for utensils of this type. They are dishwasher safe and straightforward to maintain. For high-turnover operations running multiple sittings, having adequate quantity in rotation is worth considering — a common oversight when setting up buffet service.

These tongs are a practical choice for hotels, restaurants, contract caterers, and event venues running buffet or carvery service. For operations needing a broader coordinated set of buffet utensils, the wider Amefa range covers spoons, ladles, and serving forks in matching styles.

If you are equipping a full buffet line or event setup and want to ensure consistency across utensil types, our team is happy to advise on what works well together.

The Araven 7-litre transparent mixing bowl is a practical, everyday prep bowl made from BPA-free polypropylene. The transparent construction lets kitchen staff see contents at a glance without lifting or disturbing the bowl, which is a small but genuinely useful advantage during a busy prep session.

Polypropylene is a well-established material choice for commercial prep bowls. It resists the knocks and drops that come with high-volume kitchen work, holds its shape under sustained use, and does not absorb odours or staining in the way some materials do. The bowl handles a wide temperature range, making it suitable for use in both cold storage and microwave applications — a practical consideration when working across multiple stages of a recipe.

From an operational standpoint, this bowl works well across routine prep tasks:

• Transparent sidewalls allow content checks without disrupting workflow
• BPA-free polypropylene is safe for direct food contact
• Dishwasher safe, reducing manual cleaning time during turnaround
• Suitable for cold storage and microwave use within its rated temperature range
• Recyclable at end of service life, supporting waste reduction policies

There are no unusual installation or storage requirements. The bowl stacks reasonably with others in the same range, which helps keep prep areas organised. At 7 litres it sits comfortably in the mid-range for mixing bowls — suitable for most standard prep volumes, though for very high-output or large-batch work, larger capacity options within the range are available.

This bowl is well suited to professional kitchens of most sizes, from small café prep areas through to larger catering operations where a reliable stock of mid-size mixing bowls is part of the daily setup. If you are equipping a kitchen from scratch or restocking prep equipment across multiple stations, the team is happy to advise on quantities and sizing.

The Vogue 915mm aluminium tab grabber is a wall-mounted check rail designed to keep food orders visible and organised during service. It mounts at the pass or on any convenient kitchen wall, giving chefs and kitchen staff a clear, ordered line of tickets to work through without losing track of orders or resorting to countertop clutter.

In a working kitchen, especially during a busy service, order management at the pass can directly affect accuracy and pace. A properly positioned check rail keeps tickets off the prep surface, reduces the chance of misplaced or forgotten orders, and gives the whole team a shared reference point. The 915mm length accommodates a practical run of tickets, making it suitable for mid-sized operations without taking up excessive wall space.

• Lightweight aluminium construction — resistant to the heat and humidity of a commercial kitchen environment
• Wall-mounted format keeps the pass and prep surfaces clear
• Straightforward to wipe down during or after service

Installation is straightforward — the rail fixes directly to a wall surface and requires no electrical connection or specialist fitting. It is worth considering the mounting position carefully: height and proximity to the pass can affect how easily tickets are added, read, and removed during service.

This length suits smaller to mid-volume operations well — cafés, bistros, pub kitchens, and school or care catering environments. Higher-volume sites running multiple sections or longer passes may find a longer rail a more practical choice.

If you are fitting out a new pass or reorganising an existing kitchen and want a steer on the best setup for your operation, the team is happy to talk it through.

These Vogue locking tongs are a practical, everyday utensil for commercial kitchen use. The 230mm length gives useful reach when working over hot pans or grills, while the silicone head makes them safe for use with non-stick cookware — an important consideration in kitchens where protecting pan surfaces matters. The stainless steel and silicone construction keeps them robust under repeated daily use.

The silicone head is heat resistant to 310°C, which covers the majority of commercial cooking tasks from pan work to grilling and plating. Thumb rests and non-slip handles help maintain a confident grip during service, reducing the risk of slippage when handling food under pressure.

A few features make these particularly practical for a busy kitchen environment:

• Locking mechanism keeps the tongs closed during storage and transit, saving space on a utensil rail or in a drawer
• Dishwasher-safe construction makes end-of-service cleaning straightforward
• Non-slip silicone handles give a secure grip when hands are wet or greasy
• Safe for non-stick, ceramic, and coated cookware surfaces

At 230mm these are a general-purpose length well suited to most line cooking tasks. Kitchens that regularly work with deeper pots or larger joints may find a longer pair more practical for certain jobs. They are a reliable everyday choice for cafés, pub kitchens, small restaurants, and catering operations.

If you are equipping a new kitchen or topping up your utensil kit and want to talk through what you need, the team is happy to help.

The Microplane Gourmet Ribbon Grater is a hand-held kitchen tool designed to produce fine, delicate ribbon shreds from a range of ingredients. Where a standard box grater or coarse rasp produces bulk grated volume, this grater is intended for finishing work — creating light, airy strands of cheese, chocolate, citrus zest, or vegetables that add texture and presentation detail to plated dishes.

In a busy kitchen environment, tools like this tend to earn their place through consistent results and ease of handling rather than any single standout feature. The non-slip rubber end keeps the grater stable against a chopping board or bowl during use, which matters when speed and accuracy are both required during service. The soft-touch handle is shaped to reduce hand fatigue on longer prep tasks — useful during extended mise en place sessions where the same motion is repeated many times over.

Practically, it offers a few clear operational advantages:

• Produces consistent ribbon shreds suited to garnishing and plated presentation
• Non-slip rubber end improves stability during single-handed use
• Ergonomic handle reduces fatigue during extended prep
• Stainless steel construction resists corrosion and holds its edge with regular use
• Dishwasher safe, simplifying end-of-service cleaning

This is a straightforward finishing tool rather than a high-volume production grater. It is well suited to pass work, garnishing stations, or any kitchen that places emphasis on plate presentation. For sites needing to grate larger quantities of ingredient quickly, a bench-mounted or rotary option may be more appropriate.

If you are unsure whether this is the right tool for your prep workflow, the team is happy to help you think it through.

The OXO Good Grips Avocado Slicer is a purpose-built hand tool that handles the three main stages of avocado preparation in a single piece of equipment: splitting the fruit, removing the stone, and scooping the flesh into even slices. It is designed to replace the improvised use of a chef's knife for pitting — a task that carries a well-documented risk of hand injury in professional kitchens.

The plastic splitting blade runs through the skin and flesh cleanly without being sharp to the touch, which makes it safer to handle during a fast-paced service or when passed between prep staff. The pitting head grips the stone with a simple twist action, removing it in one motion without the need to strike the stone with a knife blade. The fan-shaped scooping blade then lifts and portions the flesh in a single pass, producing consistent slices and reducing waste at the same time.

In practical terms, the tool suits kitchens where avocado features regularly on the menu — breakfast and brunch operations, café kitchens, and sites serving dishes such as salads or sharing plates where consistent presentation matters. It is a single-function utensil, so it earns its place most clearly where avocado prep volume justifies the dedicated tool rather than relying on general knife skills.

Cleaning is straightforward, and the compact size means storage and handling present no particular challenge in a tight prep space.

If you are unsure whether this fits your prep workflow or want to discuss broader smallwares requirements, our team is happy to help you work through it.