Continuing PubChef's new-look focus on equipment, a duo from Hertfordshire explain how they chose their glass and dishwasher, we look at some of the latest product launches and a chef recommends four pieces of kit he can't cook without.
Kit on trialThere are loads of great country pubs around Ware and Bishops Stortford in Hertfordshire. So if you take over a middling successful one and then make wholesale changes, you've got to be pretty sure of yourself. For partners Catherine and Frankie Ashley it's paid off big time. They bought the Nag's Head in Wellpond Green last April. A traditional pub with decent food and a loyal clientele, they stripped it out, redecorated, invested more than £50,000 in the kitchen, bar and restaurant, and changed its name back to its original one of the Kick & Dicky (pony and trap to you and me). And they did it all in 10 hectic days.
Since the change, trade has doubled. "We serve good-quality food," says Frankie. "We offer good-quality wine, the atmosphere and decor is modern but comfortable, the service is good and we take a hands-on approach to making sure our customers are enjoying themselves. That's the formula: good food, good wine, good fun." The quality is self-evident: from the Robert Welch cutlery to the Anthony Byrne wines, the Kick & Dicky oozes class. And the food matches. Serving around 250 covers a week, the pub is à la carte in the evening, with a bar menu available at lunch. Doubling the trade put instant pressure on the kitchen.
Catherine and Frankie know the value of good quality equipment - a significant portion of their spend was in upgrading kit in the kitchen and bar. "You've got to be able to rely on everything working properly when a pub is as busy as the Kick & Dicky," says Frankie. "For example, when you're serving quality wines you want your glasses to match, so they need to be perfectly clean." When it came to glass and dishwashers, Cathy and Frankie chose a pair of Winterhalter machines. Behind the bar the Kick & Dicky has a GS215 glasswasher, in the kitchen is a GS302 dishwasher. Both are compact, front-opening models that can be sited under the counter and both are completely self-contained. "It wasn't a hard choice," Frankie says. "We've had
Winterhalters in our previous pubs and they are the best. They are so easy to live with and give excellent results. For example, our models flash at you if they need detergent or rinse aid, so you can't muck up the machine by running without either." Winterhalter provides a total solution for warewashing, from pre-sales advice to aftersales service, training and maintenance, as well as a budget-friendly rental scheme. For more information contact 01908 359000, see www.winterhalter.co.uk, or emailinfo@winterhalter.co.uk
My fab fourA pub chef recommends four pieces of kit that are essential in his kitchen.
Stuart Fay, head chef The Bell Inn, Horndon-on-the-Hill, Essex.
Rational CombiMaster ovenM "It's a godsend, we use it for everything, including steaming and baking. It's brilliant for pastries and breads. We have two in the kitchen. We make our own fresh bread, so every morning both ovens are set to combination steam - half roast and half steam. Once we've finished making the breads, one oven is switched to permanent steam - we make a lot of suet puddings - while the other is used for roasting. The ovens were brought in a year ago."
Hobart mixer"It sits on the work-top and is great if you want to downscale recipes and make something fresh using small quantities rather than making up large batches. I use it a lot to make Italian meringues or petit fours. We also use the various dough hook, paddle and whisk attachments. The pub has had it for five years."
Santos (bread machine)"We add in the ingredients to make up and turn the dough in 3kg batches. It's a well-used machine as we make 12kgs of bread every day. We vary our breads every month. Our speciality breads include Polish rye, sultana, sage soda, cream cheese and onion, Ballymore brown, parka rolls with olive and walnut bread. We sell a lot of bread and olives." Global knives "Four years ago I was head chef for the Royal Society at Piccadilly Circus and I worked with a very good sous chef who introduced me to Global knives. They're solid and have never broken or snapped. They're always sharp. I'll always stick to using Global."
Just launchedFasta Pasta is a healthier alternative to regular fast-food offerings. Launched by Advance Specialist Products, the new concept is the first of its kind in the UK and is capable of producing a bowl of freshly-cooked spaghetti in just 90 seconds. Being quick, easy and cost effective, the Fasta Pasta machine will appeal to fast-food fans, while gaining favour with the ever-increasing market sector that seeks healthier food alternatives. Managing director Graham Horne explains: "High-capacity pubs and restaurants can really benefit from our 'spaghetti only' model, complemented with a bain marie of sauce. However, smaller bars and pubs may want to opt for the pasta and sauce solution which delivers a bowl of spaghetti with the customers' choice of sauce." Easy to refill and self-cleaning, the machine is perfect for de-skilled cooking environments. For more information call Advance Specialist Products on 01582 813900.
Valentine Equipment is offering a fryer range that can be used solely for cooking tempura products. Tempura cooking needs the oil temperature to be maintained at 180°C to ensure that the products are cooked to perfection. The oil quality must also be maintained and Valentine says the "in-built oil filtration" models can help the operator to achieve this. The Valentine tempura fryer maintains the oil temperature at a consistent temperature versus other cooking methods, thanks to the way the thermostats are calibrated by the Swiss manufacturer for the fryer range. For more information on the Valentine range visit www.valentinefryers.com
Winterhalter is fitting, and in some cases retrofitting, enhancements to its glasswasher and warewasher range to improve heat control and lower noise levels and running costs. The company has increased the filtration power on filter cartridges for the undercounter GS200, GS300 and GS402 ranges. This should make it easier to clean glasses containing fruit drinks, where the high fruit-cell content can contaminate the wash water very quickly. It will also enhance cleaning power for tableware and cutlery in situations where the dirt is more problematic, such as in ethnic rice-based cuisines. In addition the company has fitted a single lower-energy 9kw boiler heating element to its TwinSet pass-through system in exchange for a slightly longer cycle. For more information call 01908 359000.
Nespresso Business Coffee Solutions has launched the Nespresso Gemini Generation range. Among three different models is the new Cappuccinatore CS20 machine, which heats and froths cold milk for cappuccinos and lattes at the touch of a button. The range also features an original double-headed brewing system that prepares two premium coffees at the same time, along with accessories such as a capsule dispenser and stylish base cabinet. For more information call 01603 457159 or visit www.nespresso-pro.com
Equipment surgery In the first of a new series we put your equipment questions to leading supplier Enodis I would like to add a hot-food menu but have little space, less to invest and no ventilation. Is there a solution?
Pubs can now offer high-quality food in a small footprint with little or no ventilation. Products using accelerated cooking technology will allow you to provide hot meals for your customers up to 10 times faster than with conventional ovens and still provide great food