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"In the iVario Pro, there's no sticking. It's phenomenal. The process of pressure cooking on the iVario was the one that really took me to the next level, where we're having two and a half hour cooking times on the stove, and we've got it down to 45 minutes in the iVario Pro. So, pressure cooking, whether we're doing pressure cooking lamb, pressure cooking onion stock, all of those times have been reduced significantly." (Rehan Uddin, Owner & Chef, Indi-Yang).

RATIONAL UK

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Salmon ravioli,fish sauce

Shaun dowling

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RATIONAL Live TrendTalk and focus on the future of catering industry. Tuesday 23rd April at 3PM  Click here:https://www.foodserviceequipmentjournal.com/rationals-next-trendtalk-to-focus-on-future-of-catering/?utm_medium=email 

RATIONAL UK

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Michelin Star Chef Ollie Bridgwater at Source - The Gilpin Hotel: Food & Luxury Stay
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Michelin Star Chef Ollie Bridgwater at Source - The Gilpin Hotel: Food & Luxury Stay

The Staff Canteen

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WIN! A signed copy of 'Under the Sign of the Moon' by Mauro Colagreco

The Staff Canteen

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Ollie Bridgwater, Executive Head Chef, Gilpin Hotel: “It’s an inspiring place for me and the team to be”

The Staff Canteen

Feature
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Miso glazed king crab with ponzu blanched kale, peanuts, pickled pearl onion & coconut crab sauce split with tarragon oil

Arnar Valur Halldorsson

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Old menu

Hayden Barkley

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Old menu

Hayden Barkley

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Shin of beef, fondant potato, salsify, parsnip crisp/puree, carrot gel, jus

Hayden Barkley

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Porchetta style lamb breast, parsley pesto, pumpkin puree, micro parsley

Hayden Barkley

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Pancetta chicken Ballantine, crispy gnocchi, grilled bok Choi, lovage oil

Hayden Barkley

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