Kitchen Experience

Our superb Test Kitchen and Menu Development Centre is the fully equipped and functional heart of our operation.

The Kitchen is operated by Product Director, Michael Eyre and his team of chefs.  Michael has extensive experience of menu development for many of the well known High Street names and is more than willing to share his skills, tips and tricks with you whether it is pizza on a 7’ Gas Wood Stone oven or ice cream with the Ugolini Minigel .

As a prospective or current client, you may book yourself onto a Demonstration Day at our Kitchen. We are ideally located 40 minutes outside of London in Paddock Wood, Kent, the Test Kitchen offers a relaxed atmosphere and friendly environment in which we can offer advice and expertise on using the products to produce the best food possible, along with hands-on experience of using an unbeatable range of products yourself.

…went to Jestic Foodservices Equipment in Tunbridge Wells to test how beef would cook in the Josper Charcoal Oven… Chef Michael Eyre of Jestic cooked the steaks, trying different positions in the oven and varied the cooking times, the results were very interesting and successful, we all took a lot away from the morning, and looking forward to the reopening of the world famous Savoy Grill.’

Stuart Gillies, Executive Head Chef of Gordon Ramsay’s Boxwood Café, Terminal Five’s Plane Foods and now overseeing the reopening of the Savoy Grill

Gelato Academy

The Gelato Professional School has been created and set up globally by Frigomat Italy to offer an introduction to the fantastic world of gelato making, this is an exclusive opportunity to learn about the best equipment and how they can facilitate the complex job of the ice cream maker: presentations and discussions with high-quality training content. A guide that will help you to acquire or to enhance the professional skills needed to make the best artisan ice cream

Frigomat is the ideal technological partner for ice cream and pastry makers, thanks to a full range of machines designed to meet the needs of a modern artisan laboratory.

Contact Scott Duncan to find out more or to attend an academy day.