The intention behind Kerridge's Bar & Grill was to bring the delicious food of The Hand & Flowers to London. Knowing that trusted equipment is essential, Rotisol was the obvious choice for the restaurant's front of house theatre cooking space.
The Cricket Inn
At The Cricket Inn the goal is to deliver great dishes that celebrate the quality of the ingredients through simple, but delicious, cooking. A Josper charcoal oven has become key to this focus, so much so that it's become the star of the menu!
The Perfectionist's Café
When Heston Blumenthal opened The Perfectionist's Café the focus was on delivering 'fantastic food... fast'. For Chef Manager Julian O'Neill, this means the kitchen equipment needs to be easy to use and deliver quality product every time.
The Coach strives to offer up something different when compared to the traditional notion of a Michelin starred outlet. For Head Chef Nick Beardshaw, quality equipment is essential in delivering simple, refined meals.
The authentic taste of wood fired pizza, along with a focus on innovation within their recipes, is key to the success of Basilico. Head Chef and Operations Manager Mauricio Cabrera discusses the advantages a Wood Stone oven brings to their sites.
Java & Jazz
Java & Jazz has a reputation for great pizza, something that owner John Gallagher knows is dependent on good flavours, and a great bake. For him, a Sveba-Dahlen oven and Jestic's comprehensive support is a winning combination.
World renowned pizzaiolo, Franco Pepe, first used an Alfa Pro oven during the pressure of Taste of Roma and in weather conditions far from perfect... the performance and quality of the Alfa Pro oven made an impression, as Franco explains...