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Chocolate Ganache x Whipped Ricotta x Almond & Thyme Crumb x Confit Blueberries x Thyme Oil x Shiso

Thomas Lemercier

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Branzino x Friarielli x Mussels x Greens x Fermented Tomatoes x Miso & Tomato Sauce

Thomas Lemercier

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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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Lamb rack, watercress, raspberries, rum 

Mike Kenyon

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“It feels like my home kitchen” — Stuart Ralston, Chef and Owner of LYLA

The Staff Canteen

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Devin Jones at York's only 5-star hotel creates Passion fruit, Miso and coconut ice-cream dessert
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Devin Jones at York's only 5-star hotel creates Passion fruit, Miso and coconut ice-cream dessert

The Staff Canteen

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Chef Elliot Hill from Arkle at The Chester Grosvenor creates Welsh Five Minute Potatoes
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Chef Elliot Hill from Arkle at The Chester Grosvenor creates Welsh Five Minute Potatoes

The Staff Canteen

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Amy Stoyel, Head Pastry Chef, Gouqi: “I strive every day to make my section a place of support and understanding”

The Staff Canteen

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Chef Mike Naidoo at Catch at the Old Fish Market, The Times
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Chef Mike Naidoo at Catch at the Old Fish Market, The Times "Best Restaurant in the World"

The Staff Canteen

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Member of the Month April 2024: James Plowright

The Staff Canteen

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Two Michelin Star Dorset snails dish at Brooklands by Claude Bosi with Chef Francesco Dibenedetto
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Two Michelin Star Dorset snails dish at Brooklands by Claude Bosi with Chef Francesco Dibenedetto

The Staff Canteen

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London chef Jack Newton creates signature pasta recipe with crab and langoustine
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London chef Jack Newton creates signature pasta recipe with crab and langoustine

The Staff Canteen

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