Kitchen & Utensils

The Vogue pea ladle is a wire-bowl serving utensil made from stainless steel, designed to portion and serve peas, sweetcorn, and other small vegetables while allowing cooking liquid to drain away naturally. The open wire construction is what distinguishes it from a standard solid ladle — it lets water or stock fall through as the portion is lifted, so plates aren't flooded and portion consistency is easier to maintain during a busy service.

In a working kitchen, this kind of utensil earns its place at the bain marie or on the hot pass. It keeps service moving without the need for a separate draining step, and the stainless steel construction holds up well to repeated washing in a commercial dishwasher. There's nothing complicated here — it does a straightforward job reliably, which is exactly what's needed when covers are moving quickly.

• Drains liquid during portioning, keeping plates clean and presentation consistent
• Suitable for peas, sweetcorn, diced vegetables, and similar small items
• Stainless steel throughout — hygienic, corrosion-resistant, and dishwasher safe
• Wire bowl construction is simple to clean with no food trap points
• Suited to bain marie service, carvery counters, and hot-pass use

If you're equipping a new serving station or replacing worn utensils and want to make sure you're choosing the right sizes across your range, the team is happy to help you work through what you need.

These 9-inch buffet serving tongs are part of Steelite's D.W. Haber range, constructed from 18/10 stainless steel with a hammered finish to the handles. They are a practical front-of-house serving utensil designed for buffet counters, carvery stations, and self-service displays where guests or service staff need a reliable, easy-grip tool for portioning food.

The hammered handle texture provides a degree of grip that plain polished steel does not, which is a practical consideration on a busy buffet line where hands may be damp. The 18/10 stainless steel construction resists corrosion well and holds up to repeated commercial dishwasher cycles without degrading in appearance — important when these will be on display in a dining environment.

• Textured hammered handle provides practical grip during service
• 18/10 stainless steel resists corrosion and withstands regular dishwashing
• Pack of 6 supports continuous front-of-house availability
• Consistent presentation across the set suits formal dining and carvery use

These tongs are well suited to hotels, conference venues, pub carveries, and contract catering operations where front-of-house presentation matters alongside everyday practicality. They are a mid-range serving utensil — if you are equipping a high-turnover buffet operation and have specific weight or handle-length requirements, it is worth confirming the right option before ordering in volume.

If you are unsure whether these are the right fit for your service style or setting, we are happy to point you in the right direction.

The Vogue Long Plain Serving Spoon is a straightforward stainless steel serving spoon intended for counter service, buffet lines, and general food service use in commercial kitchens. At 455mm in length, it gives servers a comfortable reach into gastronorm pans and serving vessels without the handle coming into contact with food.

Stainless steel construction holds up well under the repeated handling, washing, and stacking that comes with busy service periods. There are no decorative finishes or coatings to wear or discolour, which keeps cleaning straightforward and the utensil looking presentable over extended daily use.

• Practical length keeps hands clear of hot serving dishes
• Plain bowl design suits a wide range of foods without trapping residue
• Stainless steel withstands repeated commercial dishwasher cycles
• Lightweight at 180g, reducing fatigue during extended service periods
• Hooked handle allows the spoon to rest securely on the rim of pans and trays

This spoon is well suited to cafeterias, staff canteens, hotel buffets, and any kitchen that serves food at a counter. It is a functional, everyday utensil rather than a specialist item, and most operations will keep several in rotation. If you serve particularly large volumes or need a heavier-gauge utensil, it is worth considering options further up the range.

If you are equipping a new service counter or refreshing your smallwares stock and want a steer on quantities or suitable companions such as ladles and spoodles, the team is happy to help.

These are straightforward, general-purpose kitchen tongs made from polycarbonate — a robust plastic material that holds up reasonably well in busy service environments. At 300mm in length, they offer enough reach to handle food safely without getting hands too close to heat or deep trays, and the black finish is a common choice in kitchens following a colour-coded utensil system.

Polycarbonate tongs of this type are widely used across a range of catering settings for portioning, plating, and moving food during service. They are light to handle, easy to clean by hand or in a commercial dishwasher, and practical for everyday tasks where a more specialist tool is not required.

• Suitable for general food handling, portioning, and service work
• Lightweight polycarbonate construction — easy to handle during busy periods
• Black finish supports colour-coded kitchen utensil systems
• Easy to clean and suitable for commercial dishwasher use

It is worth noting that polycarbonate tongs are not designed for use directly over open flame or high-heat cooking surfaces — they are better suited to handling, plating, and cold or warm service rather than direct grill or griddle work, where stainless steel tongs would be the more appropriate choice.

These tongs are well suited to cafés, canteens, school kitchens, buffet counters, and general food preparation areas. If your team goes through large quantities of utensils or requires more specialist grip profiles, it is worth exploring what else is available across the range.

If you have questions about utensil specifications or need help selecting the right tools for a particular service style, the team is happy to help.

The Bonzer EZ-60 is a bench-mounted, manually operated can opener designed for continuous daily use in commercial kitchens. It handles cans of any size or shape — including large catering tins and oil drums — without requiring manual adjustment between cuts. It is manufactured in East Sussex using UK-sourced components, with batch testing carried out before packing.

In busy prep environments, the EZ-60 performs reliably across varying can gauges and repeated use. Where lighter semi-commercial openers tend to degrade quickly under sustained daily demand, the EZ-60's cutting mechanism holds up well over time, making it a practical choice wherever tinned ingredients are a regular part of the prep routine.

• Handles any can size or shape without manual adjustment between cans
• EaziClean quick-release blade for faster, more thorough daily cleaning
• Robust cutting mechanism suited to continuous high-volume prep
• UK-manufactured with direct quality control over components and assembly
• Lifetime warranty against manufacturer defects on mechanical parts

The EZ-60 requires no electrical connection. It mounts to a stable, fixed bench surface — the only installation prerequisite is a secure work surface with enough clearance to operate the handle comfortably. The blade and cutting wheel are consumable parts and will need periodic replacement as part of routine maintenance; this is normal wear and falls outside the warranty.

This opener is well suited to catering operations with a consistent daily can volume: contract caterers, school and hospital kitchens, pub kitchens, and food production facilities where tinned goods are opened regularly. For sites with significantly higher throughput, or where motorised operation would offer a meaningful time saving, a heavier-duty alternative may be worth considering.

If you are unsure whether the EZ-60 is the right fit for your kitchen's workload, our team is happy to talk it through with you.

The Matfer Bourgeat Exoglass Sieve Strainer is a 200mm professional kitchen sieve combining a heat-resistant Exoglass frame with a fine triple-layer stainless steel mesh. The triple-layer construction gives a noticeably finer and more consistent filtration than single-mesh alternatives, making it a practical choice for finishing sauces, stocks, custards, and similar preparations where clarity and texture matter.

Exoglass is a composite material developed specifically for professional kitchen use. It handles high temperatures and repeated dishwasher cycles without warping, cracking, or absorbing flavours and odours — common failure points with nylon or wooden-handled sieves in high-throughput kitchens. The stainless steel mesh maintains its tension and shape under repeated use, which is not always the case with cheaper pressed-mesh sieves that can distort with regular forcing.

In practical terms, this sieve earns its place in any kitchen where quality of finish matters:

• Triple-layer mesh delivers fine, consistent filtration for sauces and stocks
• Exoglass frame withstands repeated high-temperature use without degrading
• Dishwasher safe — resists warping and odour absorption through repeated cycles
• Lightweight at 357g, reducing fatigue during prolonged straining tasks
• Stainless steel mesh holds its shape under normal forcing and pressing

At 200mm this is a mid-size sieve suited to à la carte and small-batch production. It works well for individual portions or finishing smaller quantities. Kitchens producing large volumes of sauce or stock in one pass may find a larger-diameter sieve more practical for the task.

If you are unsure whether this size suits your production volumes or you are looking to build out a set of sieves for different applications, we are happy to help you work through the options.

The ETI EcoTemp is a handheld digital thermometer designed for everyday temperature checking in commercial food environments. It comes supplied with a detachable stainless steel food penetration probe on a silicone connecting lead, making it straightforward to check core food temperatures, monitor holding temperatures, and keep accurate records as part of HACCP procedures.

In a working kitchen, the large LCD display is a practical advantage — readings are easy to confirm at a glance even during a busy service. The max/min memory function means you can review the highest and lowest temperatures recorded during a monitoring period without needing to watch the display continuously. A display hold function allows the reading to be locked while you note the value. Low battery and open circuit indications help avoid the common frustration of unnoticed probe failures or dead batteries during a shift.

The body is made from ABS plastic incorporating Biomaster antimicrobial product protection, which helps reduce bacterial contamination on the unit surface — a useful consideration in food preparation areas where equipment changes hands frequently.

• Straightforward to use with minimal training required
• Max/min memory supports accurate HACCP record-keeping
• Detachable probe allows for cleaning and eventual replacement
• Antimicrobial casing reduces surface bacterial transfer
• Lightweight and easy to carry through service

This thermometer is well suited to smaller operations, front-of-house temperature checks, and as a backup or secondary probe thermometer in larger kitchens. It is not intended for continuous immersion or high-volume probe logging. If you need thermometers with data logging, waterproof ratings, or multiple probe inputs, it is worth discussing the options with us before ordering.

If you are unsure whether this model fits your monitoring requirements, we are happy to talk through what you need.

This is a straightforward, robust mixing bowl made from polypropylene — a practical choice for general food preparation in commercial kitchens. At 11 litres capacity with a 380mm diameter, it sits comfortably in the mid-range for prep bowls: large enough for batch mixing, marinating, or holding prepped ingredients during service, without being unwieldy for a single operator to handle.

Polypropylene is a well-proven material in catering environments. It handles boiling water without warping, tolerates freezer storage, and goes through a commercial dishwasher reliably without degrading over repeated cycles. It is also microwave safe, which makes it useful in kitchens where ingredients are gently heated or defrosted during prep.

In day-to-day kitchen use, bowls like this tend to earn their place through sheer versatility:

• Suitable for mixing, marinating, soaking and holding ingredients
• Dishwasher safe for quick turnaround between uses
• Freezer safe for batch prep and advance preparation workflows
• Lightweight enough at 800g to handle comfortably during busy service prep
• Compatible with microwave use for gentle reheating or defrosting

There are no special installation requirements — this is a standalone piece of prep equipment. It is worth considering whether your prep volumes call for a larger or smaller capacity; kitchens handling high-volume batch work may find a larger bowl more practical, while smaller operations or those needing a secondary prep vessel may prefer a smaller size from the same range.

If you are equipping a prep kitchen from scratch or standardising your bowl sizes across a site, it is worth a conversation with us to make sure you are ordering the right mix of capacities for your workflow.

The Vollrath Versagrip flat tongs are a one-piece stainless steel utensil designed for everyday use in busy commercial kitchens. The 16-inch length gives useful reach when working with hot pans, grills, or serving from gastronorm containers, while the flat elongated ends with gripper teeth allow a confident hold on a wide variety of foods.

In a working kitchen environment, reliability and hygiene come first. The springless, one-piece construction means there are no internal mechanisms to harbour food debris, and cleaning is straightforward — a practical advantage when time between service periods is limited. The stainless steel body handles high cooking temperatures well, and the Kool-Touch handle remains cool enough to grip safely during food preparation and service.

From an operational standpoint, these tongs offer several practical advantages:

• Springless design with no food traps — easy to clean and maintain to hygiene standards
• Heat-resistant handle reduces the risk of burns during fast-paced service
• Flat gripper ends provide a secure hold on awkward or slippery foods
• Red colour coding supports HACCP-compliant kitchen programmes
• One-piece stainless steel construction with a lifetime warranty behind it

The red handle colouring is well suited to kitchens running colour-coded HACCP systems, where quick visual identification by food type or allergen zone is part of daily practice. This makes them a straightforward choice for care homes, contract caterers, schools, and any operation where cross-contamination controls are taken seriously.

For lighter-use operations a shorter length may be more practical, while higher-volume kitchens handling larger cuts or deep pans may find a longer pair more appropriate. If you are equipping a full brigade or setting up a colour-coded utensil system across multiple stations, it is worth a conversation with us to make sure you have the right specification throughout.

The ISI 500ml cream whipper is a well-established piece of smallware used across professional kitchens, patisseries, and front-of-house dessert stations. It works by charging liquid cream with N2O gas via a standard whipper bulb, producing a consistent whipped texture on demand without the need for an electric whipping machine or pre-whipped stock.

In a service environment, the practical appeal of a handheld cream dispenser is straightforward: cream is produced to order, portion by portion, which reduces waste and keeps quality consistent throughout service. A 500ml capacity is well suited to moderate-volume dessert service — sufficient to handle a steady flow of covers without needing constant refilling, but compact enough to sit on a pass or prep station without taking up meaningful space.

Key operational benefits include:

• Produces whipped cream to order, reducing pre-service prep and waste
• Stainless steel construction is durable and straightforward to clean
• Compact size fits easily on a dessert pass or in a refrigerator between services
• Compatible with standard N2O whipper bulbs for straightforward restocking
• Consistent output helps maintain portion control across service

There are no installation requirements — the unit is entirely handheld and requires no electrical connection. It should be stored chilled when loaded and handled in line with standard food safety practices for dairy products. The stainless steel body is robust for daily use, though like all precision smallwares it should be handled with care and cleaned thoroughly between services according to the manufacturer's guidance.

This dispenser suits kitchens running a modest dessert menu where whipped cream is a regular requirement. For higher-volume operations or sites needing continuous output across multiple stations, a larger-capacity or multi-unit setup may be more appropriate.

If you're unsure whether this size suits your service volumes, we're happy to talk it through.

The Araven 15" polypropylene colander is a straightforward, hard-wearing draining tool designed for everyday use in commercial kitchens. Made from food-safe polypropylene, it handles the routine demands of a working kitchen without the weight or corrosion concerns associated with metal alternatives.

In practice, polypropylene colanders like this one are well suited to kitchens where equipment is passed through a dishwasher multiple times a day. The material is resistant to the heat cycles and detergents typical of commercial warewashing, and the colander is also safe for microwave and freezer use — useful in kitchens where par-cooking or chilling ingredients as part of prep is standard practice.

• Withstands repeated commercial dishwasher cycles without warping
• Safe for microwave and freezer use, supporting flexible prep workflows
• Lightweight polypropylene construction reduces fatigue during high-volume prep
• Food-safe material suitable for direct contact with produce and cooked ingredients
• Consistent drain performance for pasta, vegetables, and rinsed salad ingredients

At 380mm in diameter, this is a sizeable colander appropriate for mid-to-large batch prep work. It sits comfortably over a standard sink or prep bowl and handles reasonable volumes in a single pass. For very high-output operations draining large pasta batches continuously, it is worth considering whether a larger-capacity or twin-colander setup would better suit the pace of service.

This colander is a practical choice for cafés, school kitchens, pub kitchens, and contract catering operations where reliable, easy-clean prep equipment is needed day to day. If you are equipping a new kitchen or replacing a range of smallwares and want to make sure you are selecting the right sizes and quantities for your service volume, the team is happy to help.

The Hasegawa T30 is a dual-surface board scraper designed specifically for use with Hasegawa soft polyethylene chopping boards. One face carries an abrasive material for removing surface damage, while the reverse provides a smoother finishing surface to restore the board after scraping. It is a compact, handheld tool intended to extend the working life of soft chopping boards rather than replace them prematurely.

In a busy commercial kitchen, soft chopping boards are subjected to constant knife contact, which over time produces grooves, feathering at the edges, and surface discolouration — including yellowing and, in poorly maintained boards, early signs of mould. The T30 addresses these issues directly, allowing kitchen teams to periodically resurface boards and maintain acceptable hygiene standards between replacement cycles. Used as part of a regular board maintenance routine, it can meaningfully reduce the frequency at which boards need to be taken out of service.

Practical advantages for kitchen operators include:

• Abrasive face removes grooves, staining, yellowing and surface mould build-up
• Finishing face smooths the board surface after scraping for a cleaner result
• PE and nylon construction is durable and resistant to repeated use
• Compact size makes it easy to store with board cleaning kit
• Patented abrasive bonding means the material wears down gradually rather than peeling away prematurely

The T30 is suited for any kitchen that uses Hasegawa soft chopping boards and wants to maintain them properly. It is a straightforward maintenance tool rather than a heavy resurfacing device, so boards with very deep knife cuts may still require replacement. If you have questions about board maintenance schedules or which Hasegawa products are right for your operation, the team is happy to help.

The Vogue Narrow Blade Fine Grater is a straightforward stainless steel hand grater designed for fine shredding and zesting tasks in commercial prep kitchens. The narrow blade profile makes it practical for working over small bowls or plates with reasonable control, and the stainless steel construction handles repeated washing without deteriorating.

In a busy kitchen environment, hand graters like this tend to sit alongside prep work for garnishing, finishing dishes, or portioning hard cheeses and whole spices. The fine grating surface produces a consistent result without tearing, which matters when presentation is part of the dish. The polypropylene handle provides a secure grip during use, reducing the risk of slipping when hands are wet — a practical consideration in any working kitchen.

• Stainless steel construction resists corrosion and tolerates commercial dishwashing
• Fine grating surface suited to hard cheeses, citrus zest, nutmeg, and similar ingredients
• Narrow blade profile aids control when grating directly over small vessels
• Polypropylene handle maintains grip during wet prep conditions
• Lightweight at 150g, easy to handle during extended prep sessions

There are no installation or utility requirements to consider. This is a hand-held prep tool — it simply needs storing cleanly and inspecting regularly for blade wear or damage, as with any grating equipment in a commercial setting.

This grater is well suited to smaller operations, grab-and-go kitchens, or as a reliable backup tool in larger kitchens where a box grater or rotary grater handles the bulk of prep. For very high-volume grating tasks, a rotary or mechanical option may be worth considering instead.

If you're unsure whether this fits your prep workflow or you'd like guidance on grating tools more broadly, the team is happy to help.

This is a straightforward 12-inch stainless steel colander from Vogue, designed for everyday draining tasks in a commercial kitchen. It handles pasta, vegetables, pulses, and salad in a single pass, and the wire handles make it practical to lift safely when dealing with hot water or larger volumes.

In a working kitchen, a colander this size earns its place on a busy pasta section or a prep station where speed matters. It is large enough to drain a decent batch in one go without multiple trips to the sink, and the stainless steel construction holds up to repeated use through long service periods without warping or discolouring.

A few practical points worth noting:

• Stainless steel resists staining from high-acid foods such as tomatoes and vinegar dressings
• Straightforward to clean by hand or through a commercial dishwasher
• No moving parts or coatings to degrade with heavy use
• Wire handles remain cool enough to handle briefly over steam
• Lightweight at 480g, so easy to manoeuvre when full

At 305mm in diameter, this colander suits small to mid-sized operations — a café, pub kitchen, or small restaurant prep area. If your site is draining larger batch quantities during service, a larger-format or heavier-gauge colander may be worth considering to reduce turnaround time.

If you are putting together a prep kit and want to make sure you have the right sizes for your menu and throughput, the team is happy to talk it through.

The Hygiplas Triangle Chopping Board Rack is a stainless steel storage rack designed to hold up to six chopping boards upright in a stable, triangular freestanding frame. It is a straightforward piece of kitchen equipment built to keep colour-coded boards organised, separated, and properly ventilated between uses — a common requirement in kitchens operating under HACCP-based food safety procedures.

In day-to-day kitchen use, a rack like this earns its place by removing the habit of boards being stacked flat on shelving or propped carelessly against walls. Boards stored flat trap moisture underneath, which creates conditions where bacteria can persist even after cleaning. Upright storage allows air to circulate around both faces of each board, supporting more effective drying between services.

The practical benefits for a working kitchen include:

• Keeps colour-coded boards separated and easily identifiable during a busy service
• Upright storage promotes airflow and faster drying after washing
• Stainless steel construction is robust, easy to wipe down, and compatible with kitchen cleaning regimes
• Freestanding design requires no fixing — can be positioned on a shelf or preparation surface
• Supports a tidy, organised prep area without taking up significant footprint

The rack accommodates boards up to 30mm thick, which covers the majority of standard commercial chopping boards in circulation. It is worth checking your existing board thickness before purchasing if you use particularly heavy-duty or specialist boards.

This rack is well suited to small and medium commercial kitchens, cafés, school kitchens, and any operation that uses a full set of colour-coded boards and needs a reliable way to store them between services. For larger operations running multiple board sets across separate prep stations, it may be worth considering whether a single rack is sufficient or whether two are more practical.

If you are unsure how this fits into your prep area setup or whether it suits your board sizes, we are happy to help you work that out before you order.

The Vogue long perforated spoon is a straightforward stainless steel kitchen utensil designed for draining and serving tasks in commercial kitchens. The perforated scoop allows liquid to drain away as food is lifted or portioned, while the extended 405mm length keeps hands clear of hot pans, deep gastronorm containers, and stock pots during service.

The hook at the handle end is a practical detail that gets overlooked until it isn't there — it allows the spoon to rest securely on the rim of a pan or bain marie without sliding in, keeping the handle accessible and the work surface clear during a busy service.

Constructed from stainless steel throughout, it holds up well to repeated commercial dishwasher cycles and the general wear of a working kitchen. At this length it is particularly useful for reaching into deeper pots and containers without the risk of scalding, and the perforated bowl makes it a reliable choice for pasta, vegetables, and similar tasks where draining is part of the action.

A utensil this straightforward suits almost any kitchen environment — from small café kitchens through to high-volume contract catering operations. If you're equipping a full batterie or simply replacing worn stock, it's worth having a conversation with us to make sure you're ordering the right sizes and quantities for your setup.

The Nisbets Essentials plain serving spoon is a straightforward stainless steel utensil sized for general food service use. At 11 inches, it sits in the practical middle ground — long enough to serve comfortably from deep gastronorm pans or buffet vessels, without being unwieldy for counter or table service.

Stainless steel construction means it holds up well in daily commercial use — it won't corrode, stain, or pick up odours from repeated washing, and it goes through a commercial dishwasher without issue. The elongated handle keeps hands clear of hot food and hot pans, which matters in a fast-moving service environment. A hanging hole at the handle end lets you keep it within easy reach on a utensil rail, rather than hunting through a drawer mid-service.

This kind of spoon is commonly used across a wide range of operations:

• Carvery and buffet counters for self-service or assisted service
• Kitchen pass for portioning vegetables, sauces, and sides
• Breakfast service for eggs, beans, and other hot-hold items
• Canteen and staff dining operations where durability matters more than appearance

It is a basic, reliable tool rather than a premium piece of serviceware. For front-of-house or fine dining environments where presentation carries more weight, a heavier-gauge or mirror-polished alternative may be more appropriate.

If you are stocking up for a new opening or a high-turnover operation and want to make sure you have the right utensils across the board, our team is happy to help you think through what you need.

This Hygiplas set brings together three colour-coded red utensils — a pair of tongs, a chopping board, and a cook's knife — designed for use with raw meat as part of a kitchen colour-coding system. All three items carry the same red designation, making them straightforward to identify and assign correctly during food preparation.

In a busy kitchen, the value of colour-coding lies in how reliably it prevents cross-contamination. When utensils are visually distinctive and consistently assigned to a single food category, the system works without relying on staff to remember verbal instructions. This set keeps that logic simple: red items stay with raw meat, and the colour is consistent across all three pieces.

• Tongs with an ambidextrous grip, suitable for extended use during service
• Cook's knife with a stainless steel blade for everyday meat preparation tasks
• Colour-matched chopping board maintains the red coding across the full workstation
• Tongs are dishwasher safe, supporting routine hygiene cleaning
• Compact set that covers the core utensils needed at a raw meat prep station

This set is well suited to smaller kitchens establishing or refreshing a colour-coding system, and to operations that want a straightforward, matched bundle rather than sourcing individual items separately. It works equally well as a replacement set where individual pieces have been lost or damaged. Kitchens running a higher volume of raw meat preparation may find they need multiple sets to support several prep stations simultaneously.

If you are building out a full colour-coding system across multiple food categories, or have questions about which items your kitchen is required to code under food safety guidelines, the team is happy to talk it through.

The Matfer Bourgeat 12" balloon whisk is a professional kitchen utensil designed for everyday use in commercial environments. It combines stainless steel wire construction with a handle made from Exoglass — a material well regarded in professional kitchens for its durability and resistance to high temperatures. This is a straightforward, reliable whisk built to perform consistently across a wide range of preparation tasks.

In a working kitchen, balloon whisks take considerable punishment — constant use through service, contact with hot preparations, and repeated cycles through a commercial dishwasher. The Exoglass handle holds up well under these conditions, remaining stable at temperatures where standard plastic handles can degrade. The sealed wire construction prevents food residue from collecting at the joints, which is a practical hygiene advantage in any food safety-conscious kitchen.

This whisk suits a broad range of applications:

• Emulsifying sauces and dressings during service
• Incorporating air into batters, creams, and egg-based preparations
• Blending dry ingredients smoothly into wet mixtures
• General whisking tasks across pastry and hot kitchen sections

At 305mm, this is a practical mid-length tool — long enough to work comfortably in a standard saucepan or bain marie, without being unwieldy. It is dishwasher safe, which matters in operations where utensils need to turn around quickly between services.

This whisk is well suited to professional kitchens of most sizes, from small independent restaurants through to contract catering operations. If you need a larger or heavier-gauge whisk for high-volume sauce or pastry work, it is worth considering the other sizes in the Matfer Bourgeat range. If you are equipping a kitchen from scratch and want guidance on the right sizes and quantities, the team is happy to help.

The Schneider 170mm stainless steel spatula is a straightforward baking utensil designed for lifting, turning, and transferring baked goods from trays and sheets. The wide, flat blade is shaped to slide cleanly underneath bread, pastries, biscuits, and similar products without catching edges or distorting the base of the item.

In a working bakery or pastry section, this kind of tool earns its place through reliability and consistency. The blade sits low enough to get under fragile items without tearing, and the stainless steel construction means it holds its shape under repeated use without warping or corroding. It handles the repetitive demands of a busy service environment without deteriorating in the way cheaper alternatives often do.

• Wide blade reduces the risk of damage when lifting delicate baked goods
• Stainless steel blade resists corrosion and holds its form with regular use
• Comfortable polypropylene handle reduces hand fatigue during prolonged tasks
• Suitable for use on standard baking trays and non-stick sheets
• Easy to clean and compatible with commercial dishwasher environments

At 170mm wide, this spatula suits most standard bakery and pastry applications. It is worth noting that this size is well matched to smaller loaves, individual pastries, and biscuits rather than large flat breads or full-tray products, where a wider blade would be more practical. If your operation handles high-volume sheet work or larger format items, a broader spatula may be worth considering alongside this one.

If you are equipping a new pastry section or want to make sure you are picking the right size for your specific product range, the team is happy to talk it through.

The Hygiplas hanging freezer thermometer is a straightforward analogue dial thermometer designed to sit inside a freezer cabinet and provide a continuous visual read of the internal temperature. It requires no batteries or wiring — simply hang it inside the unit and it gives an at-a-glance reading across a range that covers typical commercial freezer operating conditions through to ambient temperatures.

In busy commercial kitchens, consistent freezer temperature monitoring is a basic food safety requirement rather than an optional extra. A visible thermometer inside the cabinet supports due diligence records and makes it easy for any member of the team to carry out a routine temperature check without specialist equipment. The wide temperature range means it remains readable through normal freezer cycling and door-open fluctuations.

• No batteries or power source required — passive and always in use
• Straightforward to hang inside any standard freezer cabinet
• Supports daily temperature logging as part of food safety records
• Readable by any kitchen team member without training
• Compact and lightweight, taking up minimal space inside the cabinet

It is worth noting that this is a general-purpose cabinet thermometer rather than a calibrated precision instrument. For operations where HACCP records require verified accuracy or where automated temperature logging is in place, a calibrated probe thermometer or a data-logging solution may be more appropriate.

This thermometer is well suited to smaller operations, back-up monitoring, or any situation where a low-cost, always-visible temperature indicator is needed inside a freezer. If you are unsure whether this type of thermometer fits your food safety monitoring requirements, we are happy to help you work through the options.

These Vogue 300mm locking tongs are a practical, everyday tool for the commercial kitchen. The stainless steel construction gives them the durability expected in professional use, while the silicone heads handle the jobs that require a softer touch — including service work on non-stick pans and coated cookware where metal-tipped tongs would cause damage over time.

The silicone heads are heat-resistant to 310°C, making them well suited to grilling, frying, and roasting tasks where contact with hot surfaces or direct flame is unavoidable. The non-slip silicone handles include a thumb rest, which helps reduce fatigue during long service periods when tongs are used repeatedly and at pace.

A few practical points worth noting:

• Locking mechanism keeps tongs closed during storage, saving drawer and utensil pot space
• Silicone heads safe for non-stick and coated cookware surfaces
• Dishwasher-safe for straightforward end-of-service cleaning
• Soft grip handles with thumb rest reduce hand fatigue during extended use
• Stainless steel body is robust without being unnecessarily heavy at 160g

At 300mm, these sit in the middle of the useful range for general kitchen work — long enough to keep hands clear of heat, short enough to retain control when plating or turning. For kitchens with particularly high-volume grill or fry output, it's worth considering whether a longer pair or a more substantial build would hold up better under constant use.

If you're equipping a new section or replacing worn kit across a brigade, the team is happy to talk through what works best for your operation.

This is a solid serving spoon from Amefa's buffet utensil range, made from 18/10 stainless steel with a polished finish. At 310mm in length, it sits at a practical size for buffet service — long enough to reach into standard servingware without becoming unwieldy for guests or catering staff.

In practice, solid serving spoons like this are one of the most frequently used pieces of kit at a buffet station. They handle everything from roasted vegetables and potatoes to rice, stuffing, and pasta. The 18/10 grade steel resists staining and corrosion well, which matters when spoons are going through a commercial dishwasher multiple times a day and sitting on display between services.

• Polished finish presents well on formal or smart-casual buffet displays
• 18/10 stainless resists staining and holds up to repeated commercial dishwashing
• Solid bowl suitable for a wide range of side dishes and accompaniments
• Practical length for standard chafing dishes and serving bowls

This spoon is well suited to hotels, restaurants, conference venues, and contract catering operations running regular buffet or carvery service. For operators running high-volume or continuous service, it is worth considering keeping a larger number in rotation to maintain a clean, presentable set on the pass at all times. Amefa also offer slotted and perforated variants within the same range for dishes where liquid drainage is needed.

If you are fitting out a full buffet service or are unsure which combination of serving utensils best suits your menu format, feel free to get in touch — it is often easier to work through the options with someone who knows the range.

The Vogue 340mm serving spoon is a straightforward, well-made utensil built for everyday catering use. The bowl and stem are formed from stainless steel, with a black vinyl handle that stays cool during service — reducing the risk of burns when moving between hot pots and serving areas.

In a busy kitchen environment, serving spoons take considerable punishment — repeated contact with hot liquids, constant handling during service, and daily washing cycles. The stainless steel construction holds up reliably under that kind of use, and the vinyl handle provides a secure grip even when hands are wet or greasy.

• Stainless steel bowl and stem resist corrosion and staining
• Vinyl handle reduces heat transfer during service
• Dishwasher safe for quick turnaround between service periods
• Suitable for portioning soups, sauces, vegetables, and bulk dishes

There are no special installation or storage requirements. The 340mm length makes it practical for use with standard gastronorm pans, stockpots, and bain marie units without reaching too far into deep vessels.

This spoon is well suited to cafés, canteens, pub kitchens, school catering, and similar operations where a reliable, no-fuss utensil is needed day in and day out. For very high-volume operations running multiple service lines, it is worth considering whether a larger bowl or heavier-gauge alternative would better match throughput demands.

If you are kitting out a new operation or refreshing your utensil stock and want a steer on quantities or alternatives, the team is happy to help.

The Matfer Bourgeat Exoglass Bouillon Strainer Holder is a purpose-made accessory designed to hold the Matfer Bourgeat bouillon strainer securely against a saucepan rim during straining. It clips on and releases easily, keeping the strainer steady so the operator's hands are free to ladle or manage the pan without having to hold everything in place at once.

In a busy kitchen pass or sauce section, small details like this matter. Straining stocks, consommés, and sauces is a routine task that carries a burn risk if the equipment shifts under load. A dedicated holder removes that variable, supporting consistent, safe technique even during peak service when speed and attention are both under pressure.

The holder is made from Matfer Bourgeat's Exoglass composite, which is worth noting for practical reasons:

• Exoglass is non-toxic, odourless, and does not absorb flavours or aromas
• Fully dishwasher safe — no special handling required
• Resistant to thermal shock, so it handles the transition between hot pans and cold rinsing without degrading
• Lightweight at 530g, reducing hand fatigue during repetitive tasks
• Compatible with saucepan diameters from 140mm to 240mm, covering most standard sauce and stock pans

There are no installation requirements here — this is a hand-held utensil accessory with no electrical, gas, or water connections. It stores simply and takes up minimal space in any prep or sauce area. It is supplied as the holder only; the bouillon strainer itself is a separate item and is required for the two pieces to function together.

This holder is well suited to professional kitchens where bouillon straining is a regular part of the workflow — hotel kitchens, restaurant sauce sections, or catering operations running classical French-influenced menus. It is a straightforward, durable solution for a specific task.

If you have questions about compatibility with your existing Matfer Bourgeat strainer or want to check whether this fits your pan sizes, the team is happy to help before you order.

The Le Buffet chip scoop is a straightforward, well-made serving and portioning tool designed for daily use in commercial kitchens. Constructed from polished stainless steel with a heat-resistant black handle, it is built to withstand the demands of a working fryer station without fuss.

In a busy service environment, a reliable chip scoop is one of those items that earns its place quickly. The stainless steel construction holds up to repeated use, high temperatures, and the constant handling that comes with a high-volume fryer station. The black handle provides a secure grip and stays cool enough to handle comfortably during service.

• Polished stainless steel resists corrosion and is straightforward to clean
• Heat-resistant handle reduces discomfort during prolonged fryer-side use
• Compact 165mm size suits counter fryers and smaller frying ranges
• Dishwasher-safe construction supports efficient end-of-service cleaning

At 165mm, this scoop is well suited to smaller fryer baskets and counter-top units. It is a practical choice for fish and chip shops, pub kitchens, cafés, and snack bars where a compact, easy-to-handle scoop is preferable to a larger model. For higher-volume operations running larger fryers, a longer or heavier-duty scoop may be a more practical fit.

If you are unsure which size or style of scoop suits your fryer setup, we are happy to help you work that out.

The Matfer Bourgeat Exoglass serving spoon is a composite utensil designed for both cooking and serving in professional kitchen environments. The red colour coding makes it straightforward to integrate into allergen management systems, helping kitchens maintain clear separation between ingredients or food groups during preparation and service.

Exoglass is a composite material developed specifically for commercial kitchen use. It is heat resistant, which makes this spoon practical at the stove as well as on the pass, and it does not impart flavour or absorb odours — a practical advantage when moving between different dishes during a busy service. The material is also non-reactive, so it is suitable for use with acidic foods without risk of deterioration.

From an operational standpoint, the spoon offers a few straightforward advantages:

• Colour-coded red handle supports allergen and cross-contamination control
• Heat-resistant composite construction handles both cooking and serving duties
• Lightweight at 43g, reducing hand fatigue during extended service
• Non-porous surface resists odour and flavour transfer between dishes
• Dishwasher safe for efficient turnaround between services

At 345mm in length, this is a standard-sized serving spoon suited to most front-line service and prep tasks. It is a straightforward utensil that performs reliably in day-to-day use, though kitchens with high-volume buffet or banqueting operations may find a larger spoodle or ladle better suited to their throughput requirements.

If you are building out a colour-coded utensil set or have questions about which sizes work best for your service style, the team is happy to help.

These Vogue stainless steel tongs are made to a 530mm length, giving chefs and grill cooks a useful amount of distance between their hand and the heat source. Constructed from stainless steel throughout, they are straightforward to clean and hold up well to regular commercial use.

The extra length makes them particularly practical at the grill or over an open flame, where standard-length tongs would put the operator uncomfortably close to the heat. They are commonly used at BBQ stations, chargrill sections, and anywhere that requires turning or plating larger cuts of meat at a distance.

• Extra reach reduces heat exposure at high-temperature cooking stations
• Stainless steel construction is hygienic and easy to clean down after service
• Solid build suited to regular daily use in a busy kitchen environment
• Lightweight enough to handle comfortably throughout a long service

As a piece of kit there is little to consider in terms of installation or setup — these are ready to use straight away. Worth noting that the 530mm length, while an advantage at the grill, can feel unwieldy for finer plating work or smaller pans, so they are best reserved for their intended purpose rather than used as an all-purpose tong.

Well suited to grill sections, BBQ caterers, and outdoor or live-fire cooking operations. If you only handle smaller portions or work in tighter spaces, a shorter tong may serve you better day to day.

If you are putting together a grill station and want a steer on which utensils work well together in practice, the team is happy to help.

The Matfer Bourgeat Exoglass French Fry Scoop is a 360mm portion scoop designed specifically for serving chips and fries in commercial kitchen and counter environments. Made from Exoglass — a fibreglass-reinforced composite material developed by Matfer Bourgeat — it is built to withstand the heat, grease, and repeated handling that comes with busy service periods.

Exoglass is a practical choice for this type of utensil. It handles contact with hot food without warping, does not absorb odours or fats, and is straightforward to clean thoroughly. At 144g, the scoop is light enough to use comfortably over a long service without fatigue, which matters when staff are portioning continuously during peak hours.

The ergonomic shape supports consistent scooping action, which helps with portion control — useful wherever waste reduction or portion consistency is a priority, whether that is a school canteen, a pub kitchen, or a quick-service restaurant.

• Exoglass construction resists heat, grease, and repeat washing
• Lightweight at 144g — comfortable for extended use during service
• Shaped to aid consistent chip portions and reduce food waste
• Does not absorb odours or fats, supporting good food hygiene practice
• Compatible with standard dishwasher cycles for ease of cleaning

This scoop suits most countertop and pass environments where chips or fries are served at volume. For operations serving very high throughput — multiple fryers running simultaneously — it is worth considering whether a larger or more robust tool would better suit the pace of service.

If you are equipping a new kitchen or reviewing your smallwares, feel free to get in touch — we are happy to help you think through what works best for your setup.

This is a solid wooden chopping board from Vogue, constructed from food grade hardwood sections bonded together to form a sturdy, flat working surface. It sits at a practical medium size — large enough to handle most general prep tasks without taking up excessive bench space.

Wooden boards of this construction are a longstanding choice in many commercial kitchens, particularly for pastry work, bread preparation, and tasks where a firm, stable surface is preferred over plastic. The laminated hardwood build resists warping better than single-piece boards and holds up well under regular use with standard kitchen knives.

From an operational standpoint, this board offers a few practical advantages worth noting:

• Dense hardwood surface is gentle on knife edges during prolonged prep
• Solid construction minimises flex and movement on the worktop
• Food grade material throughout — safe for direct food contact
• At just under 4kg, it sits firmly in place without being unwieldy to move or store

Wooden boards do require more attentive maintenance than their plastic counterparts — they should be hand washed, dried thoroughly after each use, and oiled periodically to prevent cracking and splitting. They are not suitable for dishwasher use, and in kitchens with strict colour-coded HACCP systems, a plastic board range may be the more appropriate choice.

This board suits smaller prep kitchens, cafés, and establishments where wooden boards are part of an established prep routine. For sites handling heavier continuous prep volumes, a larger or thicker board may serve better.

If you are unsure whether a wooden or plastic board is the right fit for your kitchen's hygiene protocols, our team is happy to talk it through.