Special Feature

Proud to announce the launch of Synergy Grill Technology at IDS

Here at IDS, we are always searching for the latest innovations to help make running your commercial kitchen easier, safer and more efficient.

We are proud to be stockists of the brilliant new Synergy Grill Technology products. Created by British innovator, Justin Cadbury, the Synergy Grill offers pioneering, award-winning technology. High power and low energy consumption enables you to prepare food faster at less than half the energy costs. Fat atomising technology means there’s no fat tray to clean and best of all, it creates seriously succulent food.


The Synergy Grill revolves around a patented gas burner system which works at an incredibly hot temperature and a natural ceramic heat bed. High heat atomises fat so there’s no fat tray for chefs to clean and they don’t need to worry about responsibly disposing of fatty waste. The water vapour that’s naturally released from the fat and oils during cooking is also absorbed back into the food giving you a greater yield, this combined, with sharp branding gives an incredibly juicy and intense BBQ flavour.

Great for outdoor events and functions too.

If you’d like to learn more about Synergy Grill Technology or check out the products and accessories just click here or give us a call on 01934 813686

Grandma Dance’s Perfect Sponge Cake

Grandma is back with the lightest, airiest sponge cake recipe you’ll ever try! We don’t know if it’s the way she makes them or the love she puts in them but they truly are the best sponge cakes you’ll ever have.

Director Glynn joined his mum in the kitchen to learn the tips and tricks to the recipe which we thought you may like to test out in your kitchen too.

Ingredients 

For the Crème Chantilly

  • 250ml Whipping cream
  • 1 tsp of vanilla bean paste
  • 2 tbsp Castor sugar

For the Sponge Mix

  • 12oz of self-raising sponge flour
  • 12oz of soft tub margarine
  • 12oz of caster sugar
  • 6 medium beaten eggs
  • 1 tsp of vanilla bean paste
  • Strawberry jam for filling

Method

To make the Crème Chantilly simply whisk the whipping cream, 2 tbsp of sugar and vanilla paste together until thick, but do not over-whisk, or the cream will turn to butter. Put into the fridge until ready to use.

Pre heat your oven to 170c fan assisted. We used our Houno Combi Slim Oven. Line and grease 2 x 10-inch cake tins. Weigh out sugar and margarine in to a mixing bowl and add vanilla. Mix them both until it forms a pale colour. We used our Sammic Giro which was great. You can see a range of our Food Mixers here.

Next, mix in whisked eggs and sifted flour a third at a time until completely combined. Once mixed, pour out mixture between both your lined tins and allow to spread evenly in cake tin.

 

Now place cake mixture tins, in preheated oven for 35 minutes or until mixture is firm. Once cake mixture is cooked through, remove sponges from oven and turn out on to cooling racks.

 

 

 

 

 

 

 

 

 

 

 

After a few minutes, spread thin layer of jam on flat side of first sponge cake. Now spread Crème Chantilly over the jam. Next, place second sponge (flat side down) on top of first and spread the rest of the cream mixture over the top and around the entire cake.

 

 

 

 

 

 

 

 

Lastly decorate the cake with whatever you fancy. We have used chocolates, but fresh strawberries go very well indeed!

Then just wait for the team to pinch it!

Do let us know if you try any of Grandma’s recipes, she loves reading your comments and feedback. Be sure to tag us on Facebook and Instagram @iandanceservices

Grandma Dance’s Festive Sausage Rolls

We’ve a cracking Christmas recipe for you this week from Grandma’s kitchen! You’ll be wanting to add this to your Christmas festive menu, we’re sure.

The whole team at IDS enjoyed creating these delicious sausage rolls after a busy week. Let us know if you make them too!

Festive Turkey Sausage Rolls

Quantity – 24

Cooking time – 30 Minutes

Ingredients

3 x Slices of white bread

3 x Tablespoons of milk

2 x Packets of Puff pastry (Not the ready rolled).

1 x 1000g pack of Turkey mince

1 x Pack of large sausage, 8 pack. (We used Asda Turkey & Caramelised onion though any tasty sausages will work!)

3 x Beaten Eggs

Seasoning

2 x Chicken OXO Cubes crushed

2 x Teaspoons of Chicken Knorr Seasoning

1 x Teaspoon of Garlic Knorr Seasoning

1 x Teaspoon of Onion Knorr Seasoning

2 x Teaspoons of Garlic & Herb Seasoning

Salt & Pepper for seasoning

2 x Tablespoons of Olive oil

¼ Packet of Thyme & Leek Stuffing

1 x Chopped Red Onion Finely

3 x Tablespoons of grated mature Cheddar Cheese

80g Parmesan Cheese

Method

Step 1 – Seasoned Bread Mix

Soak the bread in the milk and add the seasoning then put to one side.

 

 

 

 

 

 

 

 

Step 2

Mix in the stuffing and 2 of the beaten eggs.

Step 3

Cook the Onion in the Olive Oil until soft.

Step 4

Mix together in a large bowl the turkey mince, large sausages (Skinned), Cooked onions and seasoned bread mix.

Step 4

Roll out pastry to the desired thickness (The same depth of a one pound coin). Place a thick line of the meat mixture along the pastry and roll over.

Brush the sides with the beaten egg and turn a little more. (From one packet of pasty you should get 2 x Fat Long Rolls)

Brush the long rolls with the beaten egg & prick with a fork. Cut into 6 equal sizes and repeat with the other long roll.

Step 5

Place individual rolls onto a greased baking tray and bake for 30 minutes at 180°C. Repeat all the above with the 2nd packet of pastry.

We use the Houno Combination Ovens, both the Combi Slim and the full size KPE Model. These help us produce amazing results through their high spec technology.

If you would like to come along to our showroom and try out these ovens or any of our appliances then please get in touch to arrange a suitable day and time.

Grandma Dance’s Famous Scotch Egg Recipe

The Dance family, have been at the foundations of IDS for generations. We are after all,  created by Ian Dance who worked hard to build the business that his sons and grandson continue to evolve and grow today. Catering has always been a part of our lives and it hasn’t just been about providing our customers with the very best in catering equipment and services, Grandma Dance has been keeping us fed with her famous love of cooking for all the family throughout the journey of IDS.

The very heart of our family and the reason we love our food so much is thanks to Grandma Dance. We thought we’d invite her to share some of her favourite recipes she has created with Bruce, Glynn, Jamie and all her children and grandchildren over the years.

First up, it’s Bruce’s favourite; the Premier Scotch Egg.

Ingredients

2Lb Sausage Meat
2 Oz of Strong Cheddar (Grated)
½ Teaspoon of crushed black pepper
1 Teaspoon of Bouillon powder
8 x Hard-boiled free-range eggs
1 x Large bag of Cheese & Onion crisps (Crushed)
1 x Packet of Breadcrumbs
2 x Tablespoons of grated Parmesan Cheese
Plain Flour
2 x Eggs beaten
1 x Tablespoon of cooking oil
Vegetable oil for cooking

Method 

Step One: Place the Sausage meat into a large bowl along with the Bouillon, Crushed Pepper and Grated Strong Cheddar and mix together.

Step Two: Lightly flour a chopping board and place the meat mixture onto the board and then divide into 8 equal sections.

Step Three: Flatten each meat section so that you have just enough to cover an egg. Then place the boiled egg onto the meat and wrap the meat around the egg making sure to completely cover the egg.

Repeat until all the eggs have been wrapped.

Step Four:

You will need 3 x Dishes

• In one dish place the Breadcrumbs, Crisps and Parmesan and mix together
• In dish two place 2 x Beaten eggs & the tablespoon of cooking oil
• In dish/plate three the plain flour

Step five: One at a time, roll each ball firstly into the flour, then the beaten egg and finally the breadcrumb mixture

Step Six: Pre heat a deep fat fryer to 180°C. Place into a deep fat fryer no more than 1-4 Scotch Eggs and cook for approximately 2 minutes or until the breadcrumbs are lightly browned.

Step Seven:Pre heat a fan assisted oven to 180°C. Place the eggs into the oven and cook for 12 Minutes.

Please note if you are fortunate enough to have a Combination oven then cook the eggs at 180°C with 10% moisture for 10 minutes.

Step eight: Take out and enjoy – whilst hot!

 

Do let us know if you try one of Grandma Dance’s recipes and be sure to tag us in any pictures online! You can search @iandanceservices to follow us on Facebook or Instagram.

If you’d like to purchase any of the  catering equipment to help with your cooking, please do visit our shop or give us a call for any help on 01934 813686.

Autumn Supper Ideas with perfect baked potatoes

With an ending of the beautiful summer season, we’ve prepared for you one of the most favourite Autumn dishes, the classic baked potato. Enjoy this delicious and simple recipe, which is so easy to make in your HOUNÖ combi oven!

We’ve made the perfect potato even easier to create with our Enamelled Potato Spikes which are also great for things like chicken legs and tomatoes. The enamelled spikes ensure quick cooking, as heat comes from the spike itself as well as from the oven chamber.

Baked potatoes
20 portions

Ingredients
20 Baking potatoes

Method
1. Wash the potatoes.
2. Put the potatoes lengthways on the spikes.

Cook using the following cooking steps
– Preheat – 230°C – 1 min
– Note – insert product (giving an alarm)
– ClimaOptima – 210°C – 30% humidity – 35 minutes

Chef’s tip
Fill the potato with sour cream and garnish with chive.

Do not hesitate to send us comments or share pictures of your recipes made in HOUNÖ ovens on social media using hashtag #idsbakes #foodweshare #hounorecipe

Top tips on avoiding a summer ice machine meltdown

We know a great ice machine is a life saver, especially during the summer months so ensuring you have the right equipment is essential to the smooth running of your business.

Here are top tips for choosing the perfect ice machine:

  1. Take ease of clean seriously! Reliability and ease of cleaning are key factors for operators to consider when purchasing ice machines. It’s important that a reliable, reputable machine is purchased from the offset, in order to ensure a high level of reliability and also in the event of failure that parts are readily available to provide a swift and efficient repair.
  2. Analyse how much ice you’ll need at peak times – Storage and volume are major considerations when it comes to choosing the right machine. It’s important to establish just how much ice may be required at your busiest times, to ensure your machine can meet this demand.
  3. Check the location – Selecting a suitable location to position an ice machine and ensuring there is sufficient space available to house it is a vitally important part of the installation process. We offer a free site survey to help you work out the best position of any catering equipment s do get in touch if you’re struggling with this.
  4. Look after the machine! – Operators must ensure they have clear ice-handling guidelines and we encourage you to stick to a strict regime of training your staff in cleaning the equipment and maintaining best practice to keep on top of ice hygiene on an ongoing basis.
  5. Ask yourself, what about the future?  – Have you planned for growth? Consider building in at least 20% additional capacity on new installations.

Here’s a handy tool to help you work out the capacity of ice machine you’ll need:

Approximate ice usage per day per person

Restaurant: 0.7kg
Cocktail bar: 1.4kg
Salad Bar: 6.41kg per cubic metre
Quick Service: 148ml per 207-296ml drink, 237ml per 355-473ml drink, 355ml per 532-710ml drink
Cafeteria: 0.45kg

You can check out our ice machines here and give us a call on 01934 813686 if you’d like more guidance to buying the right machine for you!

Weekend Baking with Houno!

We have the perfect idea for some baking this weekend.

One of our favourite teams, the HOUNÖ Chefs would like to share a recipe for a gorgeous marzipan cake. Indulge yourself with this delicious dish, which is so easy to bake in your HOUNÖ combi oven.

Marzipan cake

12 portions

Ingredients
500gr Marzipan
500g Sugar
500gr Butter
500gr Eggs
120gr Cornflour
1 Vanilla pod

Preparation

Scrape the vanilla seeds from the pod and mix into the sugar
Beat the sugar, marzipan and butter together until light and fluffy.
Beat the eggs into the mix one at a time
Mix the cornflour in.

Cook using the following cooking steps

– Preheat – 180°C – 1 min
– Note – insert product (giving an alarm)
– Hot air – 165°C – 80% fan – Closed exhaust – 45 minutes

After cooking

Cool down completely. Cover in dark chocolate glaze.

Recommendation of the tray

Baking tray smooth non-stick 1/1 GN

Chef’s tip

For a more summer style cake the zest of 2 lemons to the mix and put lemon curd on top instead of the chocolate glaze.

Are you a local chef/restaurant/cafe with a summer special recipe? Give us an email, we’d love to feature you!

construction online IDS
IDS receives Construction Online Gold Status!
We are proud to announce that we have received Gold Standard status with Construction Online.
 
This means that our credentials have been assessed for environmental management, quality management, equal opportunities, modern slavery act adherence and anti-bribery and corruption policies. As well as enhanced pre-qualification, all Gold members are assessed for SSIP (Safety Schemes in Procurement).
 
This means we have demonstrated to our buyers that we as an organisation have been subjected to increased scrutiny around governance and risk management and are deemed a gold standard company.
Construction Online is used by companies across the construction industry in the UK and helps central government, local authorities and main contractors to know that IDS is pre-accredited and approved to the highest standard before beginning any tender process.
We do all we can do ensure our customers have the peace of mind when buying from us so to receive the Gold Status is a real win for the team and gives out staff, customers and future relationships the safety before buying.
To find out more about us you can meet the team here or browse our shop.
constructiononline gold member ids
 
Leftover Easter Eggs? We have just the thing…

With a hoard of Easter chocolate in the house, we thought it may be a good time to share with you one of our favourite recipes created in the brilliant Houno oven. 

Indulge your taste buds with the easiest recipe ever for a classic chocolate brownie. Follow our preparation and tips for the best baking results.

Ingredients
700g Sugar
225g Butter
5 Eggs
250 ml Espresso
700g Dark chocolate
350g Plain flour
350g Walnuts

Method
1. Melt the butter and add the chocolate, stir until the chocolate has melted.
2. Whisk the egg, flour, sugar and espresso together well.
3. Then add the melted butter and chocolate and continue to whisk.
4. Line a 60mm tray with a piece of baking paper and pour the mix into the tray.
5. Once baked let the brownie cool before serving.

Bake using the following steps
– Preheat – 190°C – 1 min
– Note – Insert product (An alarm will sound)
– ClimaOptima – 175°C – 30% Humidity – 25 mins

IDS top tip!
Add nuts or white chocolate buttons for a different style of brownie.

Enjoy baking and please don’t hesitate to send us comments or share pictures of your recipes on social media using hashtag #IDSrecipes

 

How to effectively avoid new water law change fines

A commercial kitchen without effective means of grease removal will now contravene UK water regulations.

You may have read of the many fines issued across Thames Valley in the past 12 months or watched the recent Channel 4 or Sky documentaries about fatbergs and issues facing the UK’s sewers, but are you aware of the changes needed to be made in commercial kitchens to stop these occurring? If you are worried about how the changes may affect you, please call one of our team on 01934 813686.

The change affects the UK Water Industry Act 1991 and the relevant section is S111(1) which states “… no person shall throw or empty any matter likely to injure the sewer or drain, to interfere with the free flow of its contents.”

This is fairly broad in catchment and covers many things not just grease. The act also allows water companies to claim compensation from the offending company if it can be found and traced that they were responsible for the grease blocking incident. Fines and imprisonment are also possible.

* The Food Safety Act 1990 means that if local authorities inspect organisations and there are found to be problems resulting from poor grease management, action can be taken.

*Under the Environmental Protection Act 1991 a duty of care is placed on a company to dispose of waste carefully. This includes fats, cooking oils and thus grease. The act also creates a “statutory nuisance” meaning if there are complaints smells, blockages the local authority have the power to serve an abatement order to stop this, which if not complied with can result in prosecution. 

We have been working with Greasepak to ensure our customers are safe from any potential fines by installing their unique drain maintenance system. GreasePak’s formula makes it the most powerful product on the market. Easy to install and maintain, GreasePak is a biological drain maintenance system designed to work with GreasePak MSGD5 fluid, a highly concentrated active bio-enzymatic fluid specially formulated to degrade (FOG’s) fats, oils and greases found in commercial kitchen drains. GreasePaK is cost effective and can be used either with a grease trap or as a standalone drain maintenance system to help food service operators to meet regulations and maintain clear, free-flowing drains.

If you would like to know more about how the we can install your Greasepak and provide the solution for your safe drainage, call our team on 01934 813686 or email brenton@iandanceservices.com

 

Berrow Juniors under 12’s

Berrow Juniors under 12’s team are sponsored by one of the most high-tech kitchen equipment firms in the UK. The team have a revolutionary family business in their corner helping them to thrive and survive.  Ian Dance Services based in Bleadon offer a wide range of catering equipment from a teaspoon to a combination oven. Under 12’s Manager Chris Jones said “We are so grateful to this sponsor for stepping up to the plate (no pun intended) at the last minute when another sponsor was unable to continue with our team. We couldn’t have a more supportive group for our young people and we hope they stay with the team for the long term.”Bruce Dance, MD of IDS said “This Berrow Juniors squad have some highly skilled players and they are leading the way for us in terms of dedication and commitment to their role in the team.  It is inspirational to support young people and to be able to be involved in their progress.

The manager sends us updates after matches every week and we do feel more than just a name on the shirt.  We are going to be behind their success for the long term.”  You can find out more about IDS at their website which is at www.iandanceservices.com.Steve Puddy, Vice Chair was quick to say “Without our sponsors we don’t have a club, they are the cornerstone of the success of each team and they make a huge difference to morale.  We work hard as a club to offer that bit more to our sponsors and to ensure they are part of the Berrow Family.”Anyone interested in joining our club as a coach, sponsor or player please contact us through the web site at www.berrowjuniorfc.co.ukor by calling Kirsten on 07710098804.

IDS visit Houno factory in Denmark

Bruce and myself were invited by Middleby UK to visit the Houno factory in Randers, Denmark recently. After a 40 minute journey from Aarhus, Denmark’s second largest city, we arrived at the factory and were made to feel very welcome by our hosts.

Our perfectly cooked Halibut!

Our perfectly cooked Halibut!

Following a brief outline of the itinerary for the three days, and learning about Hygge (The Danish Way to Live Well), we were tasked with making our own dinner. The delegates were split into groups, with IDS responsible for the starter; Halibut with Roasted Cauliflower and a Cauliflower Puree with burnt butter sauce. Naturally we did a great job!

Our second day included a factory tour and further demonstrations on their Combination Ovens and the Visual Cooking range. Lunch was a Danish speciality called ‘Smorrebrod’ which are essentially open sandwiches – very nice they were too! In the evening we were treated to a fantastic meal at ‘No.1’, Randers premier restaurant which included a tuna appetiser, turbot starter and a delightful veal main course, the majority of which were cooked using the Houno ovens.

For our final day we were treated to a ‘Full English’ breakfast cooked by their in-house ‘Brummie’ chef before saying our goodbyes.

IDS would like to thank Middleby UK and Houno for a fantastic and worthwhile trip. Just to point out that we did learn about the ovens and the Houno family, and that it wasn’t all about the food!!

Written by David Giles
IDS Sales & Marketing Manager

 

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