In a busy, professional kitchen having a reliable and durable mixer can make a lunchtime rush go considerably smoother.
James Moyle-Rosser, executive chef at Whiting & Hammond, says he couldn’t do without a Kitchenaid professional mixer.
“My favourite piece of kit is the Kitchenaid and the attachments that come with it,” he says. “You get a mincer, an ice cream bowl, you can make bread, meringues, you can even make sausages - the list is endless.
“It’s really versatile and we’ve always used them and they last forever. If it’s looked after properly it could probably outlive you.”
Chris Spencer, executive chef at Redcomb Pubs says getting the latest trendy bits of equipment isn’t important but having a reliable, sharp set of knives is fundamental.
“I have a set of Global knives I’ve had for 20 years,” he says. “When people get their first proper knives and learn to use them it becomes an extension of who they are. I would never be without mine – we’ve been through a lot together.”
Spencer maintains his knives on a daily basis using a sharpening stone. “It’s the most important, essential thing for them to be sharp,” he says. “It shows that you respect the food.”
Trish Hilberty, head chef of Budweiser Budvar Top 50 Gastropubs accredited site the Canton Arms says her Robot Coupe cutter is the reliable workhorse of her kitchen.
“We don’t have water baths or anything like that,” she says. “We’re totally old school.”
“I’ve had [the Robot Coupe] for 5 years – it’s definitely pretty hardy. It’s broken a few times, but only because people have dropped it.”
Masterchef 2010 winner Dhruv Baker, co-owner of Enterprise lease the Jolly Gardners in Earlsfield, London, says a Thermomix is his most valued piece of kit.
“It’s incredibly powerful,” he says. “With it you can get the smoothest purees, soups, parfaits and custards.
“Being able to set the temperature as it blends makes jobs that otherwise could be quite banal an absolute doddle.”
Aiden McGee, head chef at Top 50 Gastropubs site the Truscott Arms, Maida Vale, relies on his pressure cooker.
"Its cooks stock very quickly and under pressure, taking all the flavour out quickly with more yield," he says. "We also cook pigs ears and ham hocks for bar snacks and terrines."
He also rates his Big Green BBQ, which is used to produce the Truscott's Sunday roast leg of lamb as well as smoke pork for meat platters.