Equipment - My Fab four

A pub chef recommends four pieces of kit

Jason Howlett, joint head chef, Ring O'Bells, Thornton, Bradford, West Yorks

Sabatier 12" chef's knife

"Ever since I started cooking, I've always used Sabatier knives. My dad was a chef and he said they were the best. I like working with a heavier knife because it's comfortable to work with. I've tried using Japanese-branded knives, but they were too light. In 2002, I won a set of Sabatier knives when I claimed the UK Steak Pie of the Year title. The knives are still serving me well."

Robot Coupe blender MP 550

"We make around 120 litres of soup every day throughout the year, so this blender comes in really handy. Customers love our homemade soups and favourites include tomato and basil, mushroom and thyme and parsnip and pear. I've had this blender for six years. My friend, another chef, recommended it to me."

Merrychef Mealstream EC401

"We've been using these ovens in the pub for the past 15 years. We make lots of pies because they're the best sellers on the menu, so we couldn't do without the Merrychef. It's quicker than a conventional oven and has a built-in microwave. Our most popular pies are steak and kidney, fish and meat and potato."

Six pot Electroway Bain Marie

"No busy kitchen can do without a bain marie, it makes the service a lot easier. We mostly use it for custard, soups, gravy and sauces."