Microwaves - Case Study

By Danny Blyth

- Last updated on GMT

Related tags Microwave oven Sausage

Using Microwaves at the Old Dispensary, Camberwell, London

The Old Dispensary, Camberwell, London SE5

While the Old Dispensary doesn't make great use of its microwave, its proprietors feel that it was wise buying the best and most powerful they could source.

The Camberwell Green freehouse is run by son-and-mother team Ross and June Lloyd. "It was just a shell when we took over a year ago and created what we call an upmarket bar with good food," says June. "The place had been an old dispensary then various other retail shops, but never before a pub."

Their microwave, a Sanyo EMC 1900 from Valera, was part of a

completely new set of catering equipment sourced by Ross, a fine arts and design graduate, as he prepared to open the house for the first time.

June says that despite the pub setting out its stall as a food pub where almost everything is freshly-prepared by a chef, it was worthwhile getting the best machine for the job.

"We only use the microwave for re-heating and never for cooking. Here we do what we call upmarket pub food with proper roasts for Sunday lunch," she says.

"So far it's been so good with the machine. There have been no problems and no slip ups.

"The best thing is that it helps us get our timings right - and that is an essential part of being able to get your food out properly."

Typical dishes re-heated by the Sanyo machine are lunchtime items such as chicken and roast vegetables (£3.50) or evening mains such as pork & leek sausage and mash (£7.25).

"What we do is British but more of the traditional style as everything seems to have gone a bit twee these days," adds June. "And we have to keep our prices low too - this is Camberwell, and we have to compete with so many other places around here."

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