How Advanced Technology Has Made Buying a Used Car Safer

There is always an element of risk when buying a used car, as you won’t know if everything is really in full working order until you’ve owned it for a while. As much as you can get from looking it over and taking for a test drive, if there’s something wrong with the engine, you’re unlikely to detect it until later. Many advancements in technology have made the process somewhat safer though, with greater transparency and tools at our fingertips.

Online Reviews

The internet has been the main driving force behind changing the way people buy cars. No longer do we scour listings in the local paper or head straight down to a dealership, instead most car buyers will go online for inspiration. There are many resources for reading reviews of both new and used cars to get a good idea of the best options.

Not only that, but when buying a second-hand car, it’s often possible to find out information about the seller as well. This can help put more confidence in who the car is being bought from or highlight any worries that may exist and warn you off, if other buyers have left feedback online.

HPI Checks

HPI checks have been around for 80 years, providing information about a car’s history. Now though it’s possible to apply for and undertake an HPI MOT history check online by just entering the registration number, to find out all the information you need about the MOT history of a second-hand vehicle, this also works with all cars sold with personalised registration plate.

Technology allows the process to gather information from a range of sources and compile this online. This can highlight an advisory or previous refusal notes, the current MOT status and more, which can be checked against what the seller claims to get a sense of whether they and the car are trustworthy.

Compare Car Information

With all the data you need to make an informed decision about buying a used car or not provided online, it’s more convenient than ever. The likes of comparison sites have made finding the best insurance deals easy, while checking vehicle tax bands and more can be done through all sorts of apps if you’d rather do research from your phone.

Greater transparency means you should know exactly what you’re getting from the second-hand car you choose. As technology continues to advance there could be many ways that buying and researching a used car becomes even safer in the coming years.

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Bryn Williams at Somerset House Opened

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Bryn Williams, a celebrated Welsh chef, has opened his second London restaurant, located in the renowned arts and cultural centre Somerset House. The restaurant will offer modern British dining where fruits and vegetables will take centre stage in a relaxed and contemporary environment.

“I’m a firm believer that a piece of fruit or veg should be treated with the same amount of care and respect as a cut of meat or fillet of fish – if not more. I’m thrilled to have opened a new restaurant that’s not only in a stunning location, but where fresh, locally sourced produce is the focus and fruit and veg take centre stage,” said Chef Williams.

Bryn Williams at Somerset House is the chef’s second London opening, following Odette’s in Primrose Hill, where he has held the Chef Patron position since 2008. Williams had worked under the likes of Marco Pierre White and Michel Roux and became famous in 2006 after beating several established chefs to cook the fish course for the Queen’s 80th birthday celebrations on the BBC’s Great British Menu.

The menu includes small plates such as Rainbow carrots, hand-dived scallop, sauterne, and Pickled mooli, black garlic, raw apple, sage, Cumbrian beef and seasonal mains such as Roast young broccoli, olive tapenade, sage beignet, scorched red mullet, and Charred leeks, Burford Brown egg, morel mushroom and toasted hazelnuts. On the grill dishes are also available, together with a range of salads. Signature, fruit-heavy desserts include Bay leaf panna cotta, blackberry, lime curd and Poached rhubarb and blood orange trifle.

The interior design has been overseen by Rosendale Design, which brought together the Georgian architecture and the building’s naval history with Williams’ Welsh roots. There is a colour theme of texture blue with nautical details such as wall lights made of Fresnel lenses from lighthouses and antique naval map drawers, mixed with Welsh-printed upholstery and brown leather banquettes.

In addition, the new venue will also feature a draught beer bar, the only one on the Somerset House premises. Both the bar and the restaurant will be open throughout the day for the community and the other visitors.

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Jude’s Vegan Ice Cream for Foodservice

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Jude’s ice cream has decided to launch its first vegan range due to high customer demand for dairy alternatives. The vegan foodservice range will include flavours such as vanilla, chocolate, and coconut; each made using a soy and coconut base.

“We are really excited to be leading the way by offering a vegan ice cream range into foodservice. Our development team has been working hard to create the best tasting flavours on the market and will be expanding the range over the course of the year,” commented Chow Mezger, MD and Jude’s son.

Jude’s ice cream vegan foodservice range will be available to order starting from May 2018.
Jude’s ice cream is a business dedicated to crafting the world’s tastiest ice cream right from their headquarters in Hampshire. Their story started with a man mixing and churning in a Hampshire dairy barn, with milk from local cows. His creations turned out so delicious that he decided to carry the first tubs across the field to the local pub.

Soon after that, he started teaching his sons about the art of making ice cream. Today, Jude’s ice cream has won over 40 Great Taste Awards and is ready to win more. The business donated 10% of its profits to charities that work with children and young people.

The range includes flavours such as Very Vanilla, Salted Caramel, Caramel Pecan, Peanut Butter Chocolate Ripple, Flat White, Chocolate with a touch of Sea Salt, and Gin and Tonic. All of its ice creams are made using the best possible ingredients, including Madagascan vanilla, Maldon sea salt, and single estate Colombian origin cocoa beans. The prices are £3.95 for a 500ml tub or £1.80 for a 120ml tub. Jude’s ice cream can be found on the shelves of Waitrose, Sainsbury’s, Ocado, Selfridges, and Whole Foods.

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SIAL Is Back in Paris

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The world’s largest food innovation exhibition, the SIAL, is back in Paris at Paris Nord Villepinte from the 21st until the 25th of October 2018. It is the most important network for food professionals and a unique opportunity to explore markets, exchange views with the world’s agri-food players, and stay connected to trends and innovation.

SIAL Paris is set to attract over 160,000 professional visitors and 7,000 companies from all around the globe. Almost 90% of the exhibition floor space has already been reserved and more than 80 countries have confirmed their attendance.

“Coming to SIAL Paris is about discovering opportunities for growth, and new trends; it is about benefiting from an excellent springboard to attain the ambitious objectives aspired to by the actors in the food industry”, explained Nicolas Trentesaux, Director of the SIAL network.

This edition’s sponsor is Michelin starred Chef Yannick Alleno, who lays the groundwork for a new cuisine that affirms its unique identity: Cuisine Moderne.

New experiences will also be available at this year’s SIAL Paris, including the Alternative Food sector, which will combine organic products, ‘free from’ products, eco-friendly products, sustainable products, and semi processed foods; the Future Lab, which will accommodate European start-ups, global studies, and experiential spaces; the Equipment and Services zone, where micro-enterprises and SMEs will present their technologies and equipment; and the French umbrella products called ‘made in France’, which will be promoted and assembled at the event.

“SIAL Paris is a unique, inspirational platform for testing new markets, launching new products and meeting the main professionals in the sector to discuss the challenges that lie ahead. It is also a veritable laboratory, with R&D departments from around the world finalising their innovations to test them in the aisles of the exhibition. More than 2500 innovations will be unveiled to the world for the very first time as part of SIAL Innovation, serving up yet more inspiration to the food processing industry”, commented Nicolas Trentesaux.

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