Since opening its doors in 2005, Crab House Café has remained a family-run restaurant with sustainability at the heart of what it does. The team sources ingredients locally, while also growing produce in its kitchen garden and hand-foraging along the shores of the Fleet Lagoon and surrounding areas.
With fresh vegetables playing such an important role in the kitchen, owner Charlie Bloxham and his team were interested in testing out a vegetable preparation machine to help streamline operations. Keen to help the team find the right solution for their needs, Jestic Foodservice Solutions arranged an on-site demonstration with the Brunner-Anliker GSM 5 Star, giving them the opportunity to assess how it could meet their everyday kitchen and preparation needs.
With a focus on saving time, improving consistency and finding the right solution for their kitchen, Charlie and the team tested the machine across a range of applications, from brunoised shallots to sliced fennel and more. The demonstration gave the team an opportunity to explore the range of blades available and see how the machine could fit into the day-to-day workflow at Crab House Café, Charlie explains:
“The main reason for looking at the machine is in these more difficult times, we are looking to save as much time as possible, but also, to have consistency. We have been shown the various different blades and cuts that the machine can process, and it is a really good range. It did slice the tomatoes very nicely and has even got a specific tomato blade. There's lots of machines that say they can slice tomatoes, some do, and some don't, but the Brunner-Anliker slices them beautifully. The staff love that the machine can do it, rather than having to do it all by hand.”
For a busy kitchen serving around 100 covers at lunch and dinner, the combination of a compact countertop footprint, robust construction and the ability to handle a wide range of preparation tasks makes the GSM 5 Star a great option. From producing large quantities of shallot vinaigrette for oysters to dicing vegetables for soups, salads and other dishes, the team were able to test the machine against the types of prep they actually carry out. He continues:
“The fact that the machine is small enough for it to be a countertop machine and movable is a great point for us, as we're very limited on space. It's good to be able to move the machine around, but it’s clearly still very capable of doing the kind of volume that we are used to. When using the machine, it does feel like it's a very nice build quality. It feels robust.”
Charlie explains that one of the most valuable parts of the experience was being able to see, use and feel the machine before making a decision. An on-site demonstration gives chefs and operators the opportunity to test equipment with their own ingredients, explore different applications and understand whether it genuinely suits their kitchen, team and volume:
“I think the demo with the team at Jestic is invaluable to any site considering a new machine. Until you've had a machine in front of you and seen it, used it and felt it, you can’t make an informed decision. It has a beautiful hardwearing feel compared to some of the alternatives on the market. If you're going to shop around definitely get a demo booked in, feel the machines, use the machines, and then buy one that's right for you.”
At Jestic, we believe the best equipment decisions come from seeing the equipment in action. If you're considering a new food preparation machine and want to test it against your own requirements, get in touch to arrange a demonstration.
For more information on demonstrations or any Jestic brands, visit www.jestic.co.uk or call +44 (0)1892 831960.
