Pro Auction are pleased to announce the sale of surplus plant and machinery at Cumbrian Seafoods Ltd
Aug 29, 2010 Bakery Catering
The auction live from the premises and broadcast worldwide on the www.bidspotter.com bidding portal, is expected to attract bidders from around the globe, interested in acquiring used food machinery at a fraction of the original purchase cost.
The entire contents of this modern food processor, following closure of the plant and assets surplus to on-going operations within the group are to include meat & fish processing equipment, ready meals processing, frying lines, CFS tray sealing lines and packing, multi – head weighers, Mutlivac thermoformers, refrigeration equipment, ancillary factory items such as tables, sinks etc. In total over 300 lots of quality machinery will go under the hammer on the day.
A wide range of versatile equipment that suits many applications from Marel, Carnitech, Fomaco and Stein are some of the lots offered in fish processing preparation. Whilst equipment from Multivac, Scanvaeght, CFS – Convenience Food Systems, Ishida and Mondini are offered from the packing halls.
Simon Rose, director at Pro Auction comments that the food and drink industry is the UK’s largest manufacturing sector with an annual turnover of £70bn. The sector is continual evolving to cater for new demands from consumers and whilst the sector is not recession-proof, it is more resilient than other areas of the economy, as a result auctions where plant and machinery comes available contributes to the continual development within the sector.
Cumbrian Seafoods, the UK’s leading independent seafood company based on the Solway Firth was listed by the Sunday Times with the fastest growing profits. Founded just 10 years ago by Peter Vassallo, the company provides fresh fish and seafood products to the majority of the supermarket giants.
In addition to the auction of the machinery, the former food production facility at Maryport is available for purchase, freehold offers are sought in the region of £900,000 for the building GIA – 7619.17m² (82,012 sq ft) total site area – 1.05 ha (2.6 acres) or thereabouts.
Open viewing for inspection of the equipment will take Wednesday 3rd March between 08.30am until 4.00pm and on the morning of the sale.
During the live auction internet bidders can bid live, as if actually attending the auction they can competitively place bids against other Internet bidders as well as bidders on the auction house floor, the customers can see the catalogue images and descriptions and hear the auctioneers voice calling the auction. They can buy from the auction with the click of a button.
Pro Auction are Europes leading specialist auctioneers of plant and machinery within the food industry, with regular sales held in the meat, bakery and ready meals sector.
Mark Flynn, managing director of the firm said “we are planning our next events for March and April and the rest of the year, we welcome contact from manufacturers and consignment of lots for future sales, we offer a confidential no fee assessment of selling your surplus equipment or factory contents through our professional services”.
For further information or a catalogue contact Mark Flynn on 07903 018331 or Simon Rose on 07946 496697 or through our main contact office Pro Auction Limited www.proauction.com Telephone: (+44) 01761 414000 Facsimile: (+44) 0845 280 2492 Email: info ( @ ) proauction dot ltd dot uk dot
http://www.proauction.ltd.uk
Source:
http://www.1888pressrelease.com/pro-auction-are-pleased-to-announce-the-sale-of-surplus-plan-pr-180217.html
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HOW TO ACHIEVE GOALS WITH MONEY
Jul 19, 2010 Bakery Stores
DEFINITION OF MONEY
MONEY is anything that is generally acceptable as a medium of exchange for goods and services.
Anything that is acceptable as medium of exchange can be called money
MONEY is the only commodity that is good for nothing but to be gotten rid of.People will do almost anything for money and money will do almost anything for people.money is captivating,circulating and masquerading puzzle.
THE FUNCTIONS OF MONEY
MONEY is what money does.Anything that performs the function of MONEY is money
MEDIUM OF EXCHANGE Money is medium of exchange.It is usable in buying and selling of goods and servicse.A worker in a bagel bakery does not want 200 bagel per week .Nor does the bagel bakery wish to receive say ,fresh fish for its bagel.However,money is readily acceptable as payment.
MONEY is also a measure of value.Soceity uses monetary unit as yardstick for measuring the relative worth of good and services..Money as a common dominanator means that the price of each product need be stated onlyinterm of the monetary unit.
MONEY serves as store of value..Because money is the most liqiud ,the most spendable of all assets..
THE MAJOR COMPONENTS OF MONEY SUPPLY ARE.PAPER MONEY AND CHEQUABLE DEPOSITS.
QUALIYIES OF MONEY.
MONEY is durable.
MONEY is generally acceptable.
MONEY is legal tender. Our confidence in the acceptability of paper money is because government says they are money.
MONEY is scarce.MONEY derives its value from its scarcity relative to its utility.
WHY WE HOLD MONEY.
People want money as amedium of exchange to conveniently negotiate the purchase of goods and services.Households must have enough money on hand to buytheir needs.Business needs money to pay for labour materials power and so on. All such purpose is called transanction demand for money.
Tags: Acceptability, achieve, Anything For Money, Bagel Bakery, Enough Money, Exchange Money, Fresh Fish, Functions Of Money, goals, How To Achieve Goals, Legal Tender, Major Components, Medium Of Exchange, Monetary Unit, Money, Money Money, Money Supply, Paper Money, Payment Money, Relative Worth, Scarcity, Unit Money, Yardstick
Gourmet Dining On The Piste In The Trois Vall
Jun 3, 2010 Gourmet Bakery
The cuisine offered in many of the best rental chalets can be of an extraordinarily high standard. However, there are times, say at lunch when you are on the piste, or for that special night out, when you might want a meal at a top quality restaurant. So, here are five superb restaurants in the Méribel Trois Vallées where their high-quality cuisine and fine wines will ensure a memorable dining experience.
One of the original and most frequented hotels in Méribel is Le Grand Coeur and its restaurant has a reputation for fine cuisine served in exceptional surroundings. Be sure to have a pre-dinner drink in the comfortable sofas at the pleasant bar beside the open fireplace. The tastefully decorated, chalet-style dining room, has an informal ambience, although the service is exemplary and professional wait staff are well informed.
There is a choice of a seven-course set menu or you can dine à la carte. The wine list, all 20 pages of it, includes an extraordinary selection of French wines, including everything from champagnes to dessert wines.
The Hotel Allodis Restaurant at Méribel has a wonderful outdoor eating area for delicious light luncheon snacks. In the evening, patrons head for the elegant dining room, which offers traditional French cuisine with an inventive touch. It has the reputation of being one the finest restaurants in the Alps. The foie gras is a specialty, as is the popular filet of beef, served in a rich orange sauce with polenta. The extensive wine list includes a good range of fine local wines. Expect to pay 50 per person.
At Courchevel, the south-facing sun terrace of the renowned and very popular Cap Horn is perfect for an extravagant lunch. Try the fresh fish and pasta with black truffles. On sunny afternoons, a DJ entertains. In the evening you’ll need to reserve a seat, since the jet set dine here. Every type of shellfish is on offer and the ‘appellation controlle’ Bresse chicken (95) is delicious. Another Courchevel top spot is the Michelin two-star Chabi Chou, set in a beautiful building and serving original cuisine.
Also at Courchevel, further up at the green Verdons piste, in the middle of the Des Verdons ski slope, is Le Chalet des Pierres. One of the most celebrated mountain restaurants, it attracts a cool international crowd. Lunch, served on the terrace, includes a renowned dessert buffet. Inside, roaring log fires create the perfect dinner ambience, and the leg of lamb, suspended in the chimney, is slowly smoked in the traditional way. Be sure to try the Beaufort cheese tart. Chateau Haute Marbuzet is a perfect wine accompaniment.
Finally, at Le Praz, you’ll find Bistro du Praz, one of the most famous restaurants in the Alps. It’s the perfect lunch spot if you aren’t concerned about cost, and the foie gras and fondues are house specialties that you will likely be tempted to try. A meal at any one of these restaurants is guaranteed to please.
There are numerous accommodation options at the valley resorts, from upmarket to budget, to suit individuals, couples families and groups.
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Tags: Black Truffles, Cap Horn, Dessert Wines, dining, Elegant Dining Room, Filet Of Beef, Fine Cuisine, Fine Wines, French Wines, Fresh Fish, Gourmet, Gourmet Dining, Hotel Allodis, Light Luncheon, Open Fireplace, Orange Sauce, Piste, Quality Cuisine, Quality Restaurant, Rental Chalets, Sunny Afternoons, Traditional French Cuisine, Trois, Wine List
