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Hayden Barkley

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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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Burnt chicory, beets, smoked goats cheese, frosted hazelnut

Hayden Barkley

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St Andrew’s cheddar tart, shallot marmalade, Parmesan puff, burnt chive, shiso

chris o'callaghan

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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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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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Lemon, tarragon, white verjus, black pepper

Jack Bond

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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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Honey Roast Squash and Red Pepper Soup

Philadelphia Professional

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