It’s been an exciting couple of months, with lots going on in the lead-up to – and the eventual celebration of – the SLC Awards. The big event took place on September 11 at London’s 30 Euston Square, where sports and leisure caterers were eligible for awards in nine categories. You can find out who the lucky winners were and more about the evening in the dedicated awards coverage starting on page 18. A big thank-you goes out to everyone who attended, and especially to the sponsors, also name-checked in our awards coverage, without whom the event would not have been able to take place. Elsewhere in this issue, our features editor Gemma Bradish heads to Tottenham Hotspur Stadium to try for herself the club’s much-talked-about food and drink offerings (page 14). Of course, talk of football reminds us that winter is approaching and there’s an appropriately chilly feel about two topics in this issue: our features on refrigeration and ice makers (page 36) and on frozen food (page 40). If you’re seeking a bit of warmth after all that ice, the sauce and condiments feature (page 44), revealing trends for more experimental flavours and hot sauces, spices things up a bit. Enjoy!
Issue: SEPT/OCT 2019
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