One of the UK’s most promising chefs believes his new kitchen can
help him to build on growing industry acclaim!
Chef/patron Steven Smith of The Freemasons at Wiswell combines his
skills with innovative techniques, and has had installed a new
kitchen designed and fitted by CHR Equipment.
Steven is one of a growing number of top chefs adopting the sous-vide
process, which helps deliver consistency and quality by removing
oxidation reaction within the food. Steven has taken the technology
further, wanting it integrated it into a cooking suite adjacent to a
multi cooking vessel on which he can finish several different dishes
simultaneously, without risk of cross contamination of flavours and
ingredients, and enabling efficient delivery of even better dishes,
consistently.
CHR added its technical expertise to Steven’s design brief and built
the kitchen, on budget, utilizing some of the existing,
state-of-the-art MKN equipment- used by the top restaurants in the
world- and adding new elements to deliver Steven’s requirements,
including a combination oven with integrated hood half the size of
the one already in situ, a built-in draw refrigeration system with
blast chiller giving flexibility to store ingredients at appropriate
temperatures from -22° up to +4°, a central pass fitted with
induction, choosing energy-efficient equipment to reduce latent heat
in the kitchen, and relocation of compressors to the old cellar. The
central equipment is all fitted into blocks of bespoke stainless
steel cabinetry, with each block specific to the production of that
section.
The bespoke kitchen means working space has been released and thus
workflow improved, while energy consumption and the ambient
temperature in the kitchen are reduced. CHR delivered innovative
strategies enabling the kitchen to be installed and operational
within two weeks.
“We have only just had the new kitchen installed, so we know we can
take our operation to the next level: with the old kitchen we have
already won one of only 26 Bib Gourmand awards given in the 2011
Michelin Guide, as well as numerous other awards.
“Even so, that kitchen just didn’t meet our needs in the way I want
to cook, and where I want to take us to. CHR listened, and turned
what I wanted into reality,” says Steven. “I can now deliver
consistently and much more efficiently.”
Paul Neville, CHR Sales Director, comments, “Our philosophy is that
we can help any chef deliver consistency, which is paramount,
whatever style of cuisine, be it a patient meals in a hospital, a
café bistro, through to dishes in a Michelin star establishment. Our
team prides itself on keeping up to speed with technological
developments, and applying and adapting them to help our clients
achieve what they want.”
A family-run business, CHR’s portfolio to date includes projects
such as several Michelin star restaurants, Cadbury World, a new
35-cover restaurant in a Lancashire village, and staff restaurants
for Next; the company has won CEDA (Catering Equipment Distributors
Association) national awards for its work, two years in succession,
demonstrating its consistency and quality.
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