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Chef Mike Naidoo at Catch at the Old Fish Market, The Times
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Chef Mike Naidoo at Catch at the Old Fish Market, The Times "Best Restaurant in the World"

The Staff Canteen

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"One of the greatest things that we've achieved with the Rational intelligent cooking systems is that we know exactly what we need. And now that we've created a system whereby sauces are not made in pounds, you've got extra left over, it gets chucked away, you've made too much, that's got to go. In terms of the actual cooking of the products, being able to blast chill the products, making sure they've got longer shelf life by vac packing the products".(Rehan Uddin, Owner & Chef of Indi-Yang).

RATIONAL UK

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“We've seen a massive reduction in our energy costs since we bought in rational. It's quite uncanny and I wish I’d done it ten years ago, but we weren't in the position or the experience to do it then. But we would probably say our costs up to now and the very short time we've had both systems in have come down around 15% already, and I expect that will just keep getting better the better we get at using, the ovens themselves, the iVario and the rational iCombi oven have reduced our overheads immensely simply because they do not need to be on as long”.(John McMurchie, Owner & Manager).

RATIONAL UK

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Korean sticky pork and stir fry noodles

mike tudor

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Over 100 in for kebabs

mike tudor

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16 and a half hr slow cooked beef cooked to 55 degrees

mike tudor

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Salmon and salad

mike tudor

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Hot and cold ready for 150 to eat

mike tudor

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Salad fingers

Hayden Barkley

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London chef Jack Newton creates signature pasta recipe with crab and langoustine
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London chef Jack Newton creates signature pasta recipe with crab and langoustine

The Staff Canteen

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Fridays at the bugle. With the team 🤟🔥🔥

James Plowright

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#News

Fresh Direct Launches Mushroom Meat

Kevin Coles

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