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“We've seen a massive reduction in our energy costs since we bought in rational. It's quite uncanny and I wish I’d done it ten years ago, but we weren't in the position or the experience to do it then. But we would probably say our costs up to now and the very short time we've had both systems in have come down around 15% already, and I expect that will just keep getting better the better we get at using, the ovens themselves, the iVario and the rational iCombi oven have reduced our overheads immensely simply because they do not need to be on as long”.(John McMurchie, Owner & Manager).

RATIONAL UK

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"One of the greatest things that we've achieved with the Rational intelligent cooking systems is that we know exactly what we need. And now that we've created a system whereby sauces are not made in pounds, you've got extra left over, it gets chucked away, you've made too much, that's got to go. In terms of the actual cooking of the products, being able to blast chill the products, making sure they've got longer shelf life by vac packing the products".(Rehan Uddin, Owner & Chef of Indi-Yang).

RATIONAL UK

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Pork Pie, Black Pudding,Bacon, Jersey Royals and Peas, Wild Garlic

fred marlborough

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Rosemary cured hake, herb dumpling, sardine ketchup,and tomatoes

Rob Parfitt

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Special

Hayden Barkley

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Venison done right

Hayden Barkley

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Gnudi, asparagus, peas, ramsons. Sauce made from fermented asparagus brown butter and wild garlic

Kris Allan

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Strawbs

Hayden Barkley

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Crumpet, rarebit, spiced cranberry chutney

Rob Parfitt

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The Ploughman’s at the bugle

James Plowright

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Kuku paka coconut chicken curry

mike tudor

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Michelin Star scallop dish created by Chef Ollie Bridgwater at Source (The Gilpin Hotel)
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Michelin Star scallop dish created by Chef Ollie Bridgwater at Source (The Gilpin Hotel)

The Staff Canteen

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