• Temp. Range -2/+6°C
• Operating Range Max 32°C ambient
• Refrigerant R404A
• Type of Defrost Hot Gas
• No. of Shelves 4 Tier Ladder Rack
• Exterior Finish White
• Interior Finish White/Stainless
• Power Required 20 amp

Product Features

• Switchable interior light
• Digital temperature display
• Lock fitted
• Integral 4 tier ladder rack shleving
• Electronically controlled
• Fan assisted cooling
• Fully automatic operation
• Chiller suitable for fresh meat
• Left-hand hung doors available (P.O.A.)
• Stainless steel floor as standard
• Suitable for use up to 32°C ambient
• Pressure release value fitted on freezer rooms
• Heated door frames
• 75mm insulation on all rooms

Interior style – Nautical themed Brasserie with marina views

• Food style – Modern European Brasserie
• Food Samples – Welsh Lamb Morrocan style tagine, local organic belly pork from Oakwood farm on the sychnant pass in Conwy, award winning cheese selection, fresh local fish and seafood our speciality.
• Wine – an excellent selection of exclusive wines and champagnes, real ales from Robinsons including the new “Build a rocket boys” ale created by the band Elbow and brewed by Robinsons, award winning Old Tom and a variety of seasonal ales.
• Opening hours – 10am -11.30pm 7 days
• Facilities – marina, local beach, large car park, outside eating area with marina views, barbeques, child friendly,
• Booking recommended
• Cocktails
• Live entertainment at weekends
• High res images of The Mulberry (exterior, interior, food shots) (sent)
• Press release on The Mulberry – New proprietors from October 2011 Jason and Debbie Taylor and their friendly staff welcome old customers and new to the Mulberry, Restaurant and Bar. With Jason and Debbie both having grown up in Conwy we have excellent local knowledge and take advantage of the abundance of local producers and suppliers on our doorstep. A combination of Local organic pork from Oakwood farm, award winning local cheeses, fresh local seafood and fantastic range of exclusive wines not to mention a selection of Robinson’s award winning real ales. We believe we have something for everyone. With a fantastic new menu combining fine local produce with modern European cooking we offer a place to relax, enjoy the food and take in the wonderful views of Conwy marina and the surrounding Conwy valley. Our first floor balcony restaurant has wonderful views booking is advisable as window tables are very popular. A 5 minute stroll through the marina village will take you to the small sandy beach where views of Deganwy, the Great Orme and Puffin Island can be seen. With only a 2 minute drive from junction 17 on the A55 we are easily accessible with ample parking.

• Recipe title (Welsh Lamb Morroccan Style)
• List of ingredients – 1 ½ lb shoulder of welsh lamb, 250ml chopped tomatoes, 2 bay leaves, 4 shallots, 1 teaspoon coriander, ½ teaspoon crushed chillies, ½ teaspoon cinnamon, 1 sprig rosemary, 2 garlic cloves crushed.1/2 pint lamb stock. 2 sprigs of fresh mint. 1 bottle of old tom ale. 6 cherry tomatoes

• Step by step method – preheat oven to 200 degrees. Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary, cinnamon, chillies and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with tinfoil and place in the oven. Turn the oven down immediately to 170°C/325°F/gas 3 and cook for 2 ½ – 3 hours – it’s done if you can pull the meat apart easily with two forks.

  When the lamb is nearly cooked drain off the access oil and put your shallots, old tom, cherry tomatoes,chopped tomatoes, puree, shallots and stock into the pan. Cover with tin foil and cook for a further 20 minutes.

  Finely chop the mint and add it to the sauce.

• Preparation time 20 minutes
• Cooking time 3 hours
• How many it serves 2
• Name of the chef (I’m not sure if this will be yourself or a chef from The Mulberry?) Mike Roberts alias Pickle
• High res image of the chef (sent)
• High res image of the completed dish (with a bottle of Old Tom in the background).
• Alongside the recipe, we also ask all our chefs a few brief questions:
• What drink would go well with this dish? (Chateau Gabelot. 2009 Bordeaux) Exclusive to Robinson’s Tenanted Estate £22.00
• What three unusual ingredients would you recommend for people to try?  Cinnamon ( great with robust slow cooked dark meat dishes), Robinson’s Chocolate Tom (great with Venison, chocolate mousses, Christmas pudding), Quinoa A tiny, round, ivory-coloured seed (often thought to be a grain) that is a source of complete protein – that is, it contains all eight essential amino acids. (texture is somewhere between rice and cous cous. Very popular with vegetarians, can also be used as a crust on fish combined with herbs and spices.
• Who is the most influential person in your life? Dad. Also a chef with over 40 years experience currently a catering director of a local accountancy college.
• If you could go back, what advice would you give your 16-year old self? Travel and experience cuisine abroad, Unfortunate I never had the opportunity and with an abundance of complex ingredients available abroad. Experiencing working in foreign environments would only enhance your culinary knowledge.

The Hotel has 29 bedrooms including a very grand, ornately carved four poster bed, dated 1570. This originally belonged to the Wynne Family who were the major landowners in Elizabethan times and their town house of that time, ‘Plas Mawr’, is a few doors up the High Street. All rooms have private bathroom, TV, telephone, hairdryer, trouser press and tea & coffee making facilities.

The hotel’s location in the centre of Conwy, close to the quay and the ancient castle makes it the perfect place to rest when visiting the numerous places of interest within the Medieval walled town. You can be sure you will not be alone as visitors and locals alike find sanctuary in the cosy bar and in inclement weather, in front of the warm fire.

The Hotel also makes an interesting and unusual location for business functions offering excellent conference, meeting and corporate entertaining for up to 50 people. A range of activities such as sailing, horse riding, cycling, walking and golf can be arranged and built into a company’s event or individual leisure break package.

One of the main reasons so many guests return to ‘The Castle’ is because of the food. Graham, Head Chef and partner to the Lavin family, is Captain of the Welsh Culinary Team. In the team in the kitchen, Graham has two extremely talented young chefs working with him. Phil Green is Second Chef and a very able deputy for Graham. Phil was runner up in the ‘Junior Welsh Chef of the Year’ contest in 2001. At the same event, Third Chef, Paul Hearn, won Best Junior in ‘live competitions’.

Tel: 01492 582800

www.castlewales.co.uk

The hotel offers friendly, personal service, excellent food and facilities, comfortable surroundings and easy access to Llandudno’s numerous attractions, including the promenade, pier, shopping centre, Great Orme Countryside Park , with its tramway and cable car, and the North Wales Theatre.

The Esplanade is an ideal base from which to explore North Wales . Snowdonia, Anglesey and the Lleyn Peninsula are all within easy driving distance and offer a bewildering range of tourist destinations. Rivers, valleys, mountains, beaches, golf courses, castles, gardens and modern entertainment amenities are in plentiful supply and easily accessible.

Tel 01492 860555

www.esplanadehotel.co.uk

Faithful to it’s Victorian character, Llandudno remains unspoilt by the passing of time making The Empire Hotel the perfect location for that very special occasion.

Go to our website, our new 360 degree Virtual Tour facility allows you to move around the hotel and see for yourself the difference that The Empire Hotel will make to that special break. Click the ’360 tour’ button below (IPIX plug-in required).

In both the hotel and in No.72, the Victorian town house adjacent to the main building, the suites and bedrooms have been elegantly restored.

Furnished with antiques and original Victorian cast iron beds, all bathrooms have Italian marble floors and a host of thoughtful extras to make a stay at The Empire Hotel a special treat for everyone.

The award-winning Watkins and Co. restaurant offers an extensive table d’hôte menu.

The finest local produce, a creative chef, elegant surroundings and friendly service all combine to ensure a memorable experience at The Empire Hotel, Llandudno.

Tel 01492 860555

www.empirehotel.co.uk

At the Imperial Hotel, the 100 bedrooms have all the facilities you would expect from a first class hotel, and many enjoy the beautiful views over the bay.

The award winning Chantrey’s Restaurant overlooks the promenade and sea. Here the chef and his brigade are justly proud of their seasonally changing menus, which strongly feature fresh local produce and are complemented further by our comprehensive wine list

With increasing standards of living and expanding lifestyles, exercise is often overlooked or ignored completely. Recognition of these facts is the very reason for the existence of their health and fitness centre ‘Mint Condition’. Facilities include 45’ ozone treated swimming pool, sauna, solarium, spa pool, steam room, cardio-vascular gym, beauty therapist, hairdressing salon and fitness area.

Banqueting and conference facilities include 4 meeting rooms, catering for up to 150 delegates wit ease. Also licensed for civil weddings.

Tel 0500 700 788

www.theimperial.co.uk

The original features have been retained including Victorian fireplaces, ornate cornices and the black and white marble entrance floor. There are king size beds, marble bathrooms with walk-in showers, superb antiques and original art.

The resort is just perfect for exploring Snowdonia, the medieval castles, stately homes, Portmeirion Italiante village, Bodnant Gardens plus a whole host of other splendid attractions.

All our luxurious suites are large with glorious views of the sea and bay.

Each suite has a designated car parking space at the rear of the property.

A complimentary bottle of champagne in each suite on arrival.

Please note that there is no lift in this Hotel.

Tel. 01492 860330

www.osbornehouse.com

• Ice Production 80kg/24hrs, storage 40kg
• Energy saving ice production method
• Jet Spray system produces hard, clear ice
• Hard wearing Stainless Steel exterior
• Easy to clean & maintain

• Maximum Ambient Rating:   40°C, 60%RH
• Ice Production System:   Jet Spray
• Ice Production kg Per 24 hrs:   80kg / 176 lbs
• Storage Bin Capacity kg:   40kg / 88 lbs
• Energy Saving Features:   Waste Heat Recovery
• Controls:   Ice Cube size
• External Finish:   Stainless Steel
• Internal Finish:   Moulded food safe ice storage bin
• Refrigerant:   R 404A
• Refrigeration System:   Fan assisted condenser
• Defrost System:   Automatic
• Condensate Removal:   Drain
• Power Required:   13 amp
• Power Supply:   230v, 50 Hz
• Drain Connection:   28mm
• Water Connection:   3/4
• Length of Power Cord:   2m
• Accessories Supplied:   Ice Scoop, Inlet Hose, Drain Hose
• Optional Accessories:   Water filter (recommended)
• Keywords:   Automatic icemaker, cuber, masterfrost
• External Dimensions:  W710 x D580 x H880 mm
• Net Weight:  59 kg

East to operate

Dimensions

Stainless Steel Interior And Exterior

Dimensions