Helping The Devonshire create brilliant beef with Moduline.
Supplied in the UK by Jestic Foodservice Solutions
Supplied in the UK by Jestic Foodservice Solutions
Our brands
The equipment and foodservice solutions we provide help national chains, independent operators and caterers to stay at the top of their game – but don’t just take our word for it. Hear what our customers have to say in our latest case studies.
As Regional Executive Chef of Levy UK, Mark Reynolds combines duties as Chairman of the Craft Guild of Chefs with his day job of serving plenty of hungry customers in a busy – and finite – time period at Spurs. Being a state-of-the-art stadium doesn’t alter the fact that you’re quite open to the elements, at the whims of the weather and customers really do need to get back in time for the second half to kick off.
Having worked diligently to perfect the food offering, the stadium catering team needed a simple, effective solution that would allow the kitchen to create in rapid quantities, whilst giving the front of house team the flexibility to provide speedy service. Working closely with Jestic Foodservice Solutions, the team settled on a series of high-performance hot holding units from Duke. Simple to operate, easy to clean and perfect at keeping all sorts of food hot, accessible and moving, the Duke units have really hit the back of the net!
Jess from DF Tacos in Shoreditch shares how the Duke ReadyFlex has transformed their kitchen operations.
When launching a diverse new menu featuring moisture-sensitive ingredients such as tamarind pork, crispy buttermilk chicken, and halloumi, the ReadyFlex’s adjustable temperature and humidity controls ensured every component was held in perfect condition—ready to assemble, serve, and enjoy. Conveniently positioned under their line, the Duke ReadyFlex enables DF Tacos to maintain rapid service, even during their busiest periods, whether serving large groups, fulfilling delivery orders, or handling high-demand events. At Jestic Foodservice Solutions, we take pride in providing innovative equipment like the Duke ReadyFlex, designed to enhance kitchen efficiency and maintain exceptional food quality.
Helping The Devonshire create brilliant beef with Moduline.
The kitchen team load 25 four-bone ribs of beef into the Moduline CHC282 every Saturday evening about 11pm which cook low and slow overnight – retaining essential juices and minimising energy usage – and then holds them in optimal condition at an even 54° until service begins at 12 noon every Sunday. Each joint is then removed from the Cook and Hold and carefully finished by chefs over charcoal embers for about 15 minutes before being loaded onto antique silver carving trollies to the delight of guests around the dining room.
Since launching in 2020, the brand has already expanded to an impressive 11 stores and counting, with much of the success behind the Wingers brand coming from their approach to operational efficiency.
Following difficulties with their previous fryers, from aftercare to training and service, Amran decided to look for other options, and that’s where Jestic Foodservice Solutions came in. On a trip to Jestic head office and test kitchen in Paddock Wood, Kent, Amran was able to get hands-on with a range of Henny Penny fryers, quickly realising GVE Open Fryers were the perfect solution to their demands for consistent, high-quality cooking, ideal for Wingers’ premium positioning and reputation for quality.
When brothers Sanjay and Rishi Chandarana first became aware of the opportunity to acquire a unit almost on the exact spot where their grandfather ran a local store for many years, they jumped at the chance to write their own next chapter in this location’s rich history. The brothers were already successful local businessmen with three flourishing convenience stores in and around the busy Hertfordshire market town of Hitchin. With three popular stores already under their belts, the brothers were confident of success – the only challenge was that the unit was zoned for food, not retail…and they had never operated in that sector before!
Eight Stony Street is an award-winning restaurant, wine bar and shop based in the heart of Frome – a picturesque market town in Somerset. Energising during the day and relaxing at night, the restaurant is as perfect for a winter evening, as the courtyard is for a relaxing al fresco summer lunch. Serving modern British cuisine, the restaurant specialises in small plates, grills and pizza’s, making it a perfect venue, no matter what time of day. The majority of the food is organic and sustainable.
A concept launched early in 2017 following the success of sister brand, Chick ‘n’ Sours, Chik’N, is a quick service restaurant, conveniently located on Bakers Street in the heart of London. With a menu targeting the top end, fast casual market, founders David and Carl work in conjunction with Ash to create a stand out menu.
Creams was founded in 2008 and is the UK’s number one dessert parlour with locations stretching from Glasgow to Brighton. With a tempting menu that includes a variety of indulgent sweet treats including Waffles, Sundaes, Cookie Doughs, Crepes and Freak Shakes, Creams has quickly become a dessert devotees dream. A wide selection of 24 Gelato and Sorbet flavours, plus a range of special toppings and sauces also means that customers can customise and create their own unique desserts with whatever flavour combinations they so wish
Representing the first London restaurant of Tom Kerridge and the team from the highly acclaimed The Hand & Flowers in Marlow, Kerridge’s Bar & Grill, located in the extraordinary surroundings of Corinthia Hotel London, offers a refined menu served in a relaxed environment.
Barry’s Bootcamp is an international fitness phenomenon, which has pioneered the boutique fitness sector since its founder Barry Jay opened his first studio in Los Angeles in 1998. There are now 70 Barry’s Bootcamp studios around the world, including six in the UK, the most recent of which opened in Canary Wharf, London in September 2018.