Following the extraordinary success of his restaurant business started in 2004 chef Anthony Flinn has recently unveiled his third new venture in Leeds and has again chosen Bettaquip to design and install the kitchen. Anthony was aged just 24 when he opened his first restaurant, Anthony’s in Leeds, which has won National accolades for his unique style of cooking that combines traditional kitchen skills with scientific principles, the method better known as molecular gastronomy. Continue Reading

The historic site of the Old Fire Station in the centre of Coventry has been turned into a showcase bar and restaurant following a £3.5 million revamp. Escape bar is located on the ground floor and the second floor has been turned into a new and exciting restaurant concept called MYO. In stylish contemporary surroundings customers can choose from a wide range of specialities from around the world and actually watch their food being prepared in an impressive open show kitchen in the centre of the restaurant.

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Bettaquip is to sponsor an event that will enable all Catering and Hospitality businesses of the Midlands to celebrate and share their success. Being held on 15^th March 2006  at the ICC, a prestigious venue in the capital of the midlands, RECIPE FOR SUCCESS  is designed to educate and entertain delegates who have the desire to improve their businesses. Continue Reading

BETTAquip Foodservice Solutions is to design and install a new state-of-the-art kitchen at the award winning Anthony’s restaurant in Leeds.

Chef Tony Flinn worked with the renowned Ferran Adriá at El Bulli in Spain before teaming up with his father, sister and girlfriend in 2004 to create his own taste sensations at the family run restaurant. Named the ‘Best New Restaurant of 2004’ at the Restaurant Remy Awards, with Tony receiving the ‘Remy Prize of Excellence’, the business has gone on to win the Yorkshire Evening Post’s ‘Restaurant of the Year’ 2004, ‘Best Restaurant’ category in the Observer Food Monthly Awards for 2005 and accolades from food writers throughout this country and overseas.

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It’s a long way from baked beans or greasy fish and chips: a converted English pub serving bacon-and-egg ice cream and snail porridge has been named the world’s best restaurant by Restaurant magazine. The list of the world’s top 50 restaurants was compiled by an international panel of more than 500 chefs, food critics and restaurateurs, comparing factors including culinary excellence, service and overall dining experience.

The Fat Duck in Bray, a riverside village west of London, took top honours in Restaurant magazine’s World’s 50 Best Restaurants awards. Founded by British chef Heston Blumenthal, the Fat Duck has championed “molecular gastronomy”, the application of laboratory science to cooking. The results have included sardine on toast sorbet, snail porridge – the restaurant’s signature dish – and salmon poached with liquorice. Fourteen of the magazine’s top 50 were British, including 11 in London. Continue Reading

Steve Love, Chef and Patron formerly of Love’s Restaurant, Leamington Spa, triumphed at the grand final of the most prestigious competition in the chef calendar, to take the coveted title of National Chef of the Year 2004.

The National Chef of the Year supported by KNORR competition was contested live at the Restaurant Show, London Olympia, in a specially built competition theatre equipped with Electrolux equipment.  The Semi Finals took place over four heats on 20-21 September when 40 competitors produced their qualifying menus under the watchful eye of a live audience and the competition judges, to secure one of the 10 places in the Grand Final. Continue Reading