We ask pub chefs what kit they rate in their kitchens
Shaun Williams is head chef at the Hatton Arms in Gretton, Northamptonshire. The pub was completely refurbished in 2004 and Shaun was involved in designing the new kitchen.
We get through loads of these because we use them so much. The one I've got at the moment is a Philips - it's great for making pesto and things like that.
It must be gas. Our Falcon Dominator has a six-ring gas burner hob and it's not uncommon for us to use all of the ring burners at once! The kitchen was only fitted two years ago and all the equipment was new, so nothing major has given up on us
yet - hopefully our oven will last for a long time.
This is separate from the oven and is great for toasting brioches and melting things on top of other things! Ours is a Falcon which is a good make.
Eight-inch Sabatier knife
I like the Maître de Cuisine range; I've got a whole set but the eight-inch seems to stand out. I use it for everything and it's
easy on the hand.