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Tired of Limited Kitchen Options? Downstream Casino Found the Solution! ➡️ Downstream Casino Resort went from basic ovens to intelligent cooking with iCombi Pro & iVario Pro. Read how they achieved consistent, delicious results with minimal effort: https://shorturl.at/nlCYv 

RATIONAL UK

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Multitasking Kitchen Made Easy: Introducing iZoneControl Simplify your kitchen operations with iZoneControl! This innovative feature on the iVario pan base transforms it into up to four independent zones. > Cook multiple dishes simultaneously at their perfect temperatures. > Stagger cooking times for a seamless flow, no more waiting! > Eliminate the need for extra equipment, streamlining your workflow. > Enjoy perfectly cooked food, every single time, thanks to precise temperature control. 🥩 🍳CookDifferent and discover more - https://bit.ly/3W66lNZ 

RATIONAL UK

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Empower your staff to become RATIONAL® experts with FREE Academy Sessions! Invest in Your Team's Skills & Boost Your Kitchen's Efficiency. Don't have time for extensive staff training? Our Academy sessions are the perfect solution. Led by experienced chefs, these free programs will equip your team with the knowledge and techniques to get the most out of your iCombi Pro and Vario Pro. Simply enroll your staff members in a session near you. Visit our website for more details and secure your spot➡️  https://bit.ly/4b4ub1R

RATIONAL UK

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Get ready to dig in! ️ Here's a sneak peek at how we'll be eating in 2025! ⏩ Renowned trend researcher Hanni Rützler breaks down the hottest trends in the Food Report: plant-powered proteins, sustainable eats, and zero-waste kitchens! ♻️ The future of food is delicious and eco-friendly. 

RATIONAL UK

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#Michelin

1 Michelin Star Chefs: Sofian Msetfi Executive Chef Ormer Mayfair

The Staff Canteen

Michelin
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Experimentation is the Spice of Pizza Dough Life! Don't be afraid to get creative with your pizza dough! Experimenting with different flour combinations is a great way to discover new flavour and texture possibilities. Try using bread flour for a chewier crust, strong flour for a classic balance and longer proofing time, or even explore specialty flours like granito milled with a coarser grind, which can add a unique texture to the crust or whole meal for a unique twist. Fresh yeast and dry yeast both work well, with fresh yeast activating faster but having a shorter shelf life and dry yeast working well in cold temperatures with long proofing time. Feeling adventurous? Consider using a sourdough starter for a tangy twist or Biga for adding complexity to the pizza flavour! Temperature plays a role too. While room temperature fermentation produces a quicker rise, cold fermentation in the fridge slows things down, allowing the dough to develop deeper flavours and a stronger gluten structure. The key takeaway? Don't be afraid to experiment! Even if your dough doesn't turn out exactly as planned, you'll gain valuable knowledge and end up with a delicious base for your next pizza masterpieces 

Roberto Rampone

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#News

EXCLUSIVE MEMBERS ONLY COMPETITION – win LUNCH FOR TWO and a drink on arrival at Michelin starred The Five Fields

The Staff Canteen

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Happy Father's Day from the Petrossian family 💙 Today and every day, we celebrate our fathers: Armen, Mikael, and Alexandre Petrossian. On this special day, let’s cherish our fathers and show them the love and appreciation they deserve.

Chloe Chataignon

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Scottish black pudding and a yumny runny sat on a rocket salad and lemon caviar chilli jel cucumber rose

mike tudor

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Dirty chicken
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Dirty chicken

mike tudor

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Chicken & Mushroom

Robbie Lorraine

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Beetroot and gin cured yellowtail, torched red grapefruit, granny smith, avocado and wasabi purée, pickled cucumber, dill and garlic flowers…

Piers Dawson

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