The Kitchen at Leila’s Cafe - Eleanor Crow , 2023.

British , b. 1960s -

We are a leading manufacturer and supplier as well as exporter of Cafe Kitchen Equipment tools. High-quality cafe kitchen equipment is essential to maintain efficiency, consistency & hygiene while serving a high volume of customers. Whether you're brewing artisan coffee or preparing quick meals, the appropriate devices help streamline operations & boost user satisfaction. 

Fast Casual Restaurant Kitchen Design

Probably the most popular restaurant kitchen design concept in America is the fast casual restaurant kitchen design. There will always be a place for experiential fine dining restaurants, but they are becoming fewer and father between, due to the high cost of development.

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Small Cafe Kitchen Layout Strategy

Much like a small restaurant kitchen design, or a small cafe design, a small cafe kitchen layout requires strategic planning to ensure optimal operating efficiency. The foodservice designation of a cafe can mean different things to different people so for our purposes, we will assume this means a very small restaurant type operation that offers a limited food menu to customers that may or may not…

Are you getting ready for Thanksgiving? This cake, taken from Café Kitchen by Shelagh Ryan, is the perfect bake: an ideal accompaniment to your Sunday brunch spread, to enjoy with coffee in the afternoon or even a lovely Thanksgiving dessert, if it lasts that long! Although with the flavors here, we suspect possibly not…

Spiced Pear Cake

This is a lovely moist cake which you could serve warm or cold with a cup of tea or coffee, or as an after-dinner dessert. Try substituting the pears for plums or rhubarb.

2 cups/ 250 g plain/ all-purpose flour 11/2 teaspoons baking powder 1 teaspoon bicarbonate of/baking soda 11/2 teaspoons ground cinnamon 11/2 teaspoons ground ginger 2 large eggs 1 cup/ 240 ml milk scant 1 cup/ 200 ml golden/light corn syrup 2 tablespoons/ 35 g clear honey 1 stick/ 125 g butter 2/3 cup/ 125 g light muscovado sugar 11/2 cups/ 400 g (about 2 large) peeled, cored and sliced pears 6 tablespoons fruit preserves (apricot, apple or plum) 1 cup/ 100 g flaked/ slivered almonds, toasted

a 9-in/ 23-cm round or 10-in/ 25-cm square cake pan, greased and lined with baking parchment

SERVES 6-8

Preheat the oven to 325ºF (170ºC, Gas 3).

Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a large mixing bowl.

In a separate bowl, lightly whisk the eggs and milk together.

Warm the corn syrup, honey and butter very gently in a saucepan or pot set over a low heat. Stir in the sugar and keep on the heat until the butter and sugar melt together. Remove the pan from the heat and set aside to cool slightly.

Pour the warm syrup mixture into the bowl with the flour in and stir gently using a large, metal spoon. Add the whisked egg mixture and stir to combine.

Pour the mixture into the prepared cake pan and drop in the pear slices evenly over the surface – they should sink into the batter.

Bake in the preheated oven for 45–60 minutes, until a skewer inserted into the middle comes out clean, checking regularly after 40 minutes. If it looks as though the cake is getting too brown on top, cover with foil to stop it burning and return to the oven.

Meanwhile, melt the preserves in a saucepan or pot set over a medium heat.

Remove the cake from the oven and liberally brush with the warmed preserve while it is still warm. Sprinkle with flaked almonds and serve.

Café Kitchen by Shelagh Ryan is available here.