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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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iCombi Pro traditional cooking
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iCombi Pro traditional cooking

RATIONAL UK

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Forget confusion, embrace confidence! HACCP isn't just a fancy term, it's your secret weapon for food safety and culinary excellence 🍽 HACCP isn't just a fancy term, it's a powerful tool for restaurants. ️‍🍴 Here's why HACCP is a game-changer: Safer food, happier customers! HACCP helps identify and control food safety hazards. Streamlined operations, maximized efficiency! ⏱️ HACCP promotes clear procedures for every step. Boost your bottom line! Reduced waste and happier customers mean more success. HACCP = The secret 🔐 ingredient for your culinary climb! ‍https://shorturl.at/nsMP0 

RATIONAL UK

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Level Up Your Culinary Game with KTCHNrebel! ‍‍
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Level Up Your Culinary Game with KTCHNrebel! ‍‍

RATIONAL UK

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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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#News

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

The Staff Canteen

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We're all set up and ready for tomorrow at the HCA Forum 2024. 👍✨ Held at the Macdonald Aviemore Resort in the beautiful Cairngorms National Park, come and chat to the RATIONAL UK team at Stand 51 - here all-day Wednesday and Thursday. 👋

RATIONAL UK

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#Recipe

Warm salad of Portland crab, xo, New Forest asparagus, crab pickled onions

Mike Naidoo

Recipe
#Recipe

BBQ Dorset lobster, wild garlic and Montgomery cheese tart

Mike Naidoo

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Harvey’s lemon tart, Italian meringue, raspberries.

Marley Rimmer

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Chef Stuart Ralston creates a brill, fermented white asparagus and N25 caviar recipe at Lyla
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Chef Stuart Ralston creates a brill, fermented white asparagus and N25 caviar recipe at Lyla

The Staff Canteen

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Salted caramel tarts, chocolate ganache, pasta frolla a cacao.

Marley Rimmer

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