A new fast casual restaurant has opened in London’s Marylebone which looks set to revolutionise the healthy eating scene by cooking its entire menu with steam.
That’s Vapore, which originated in Milan four years ago, serves over 20 different dishes including pasta, fish, meat, rice and vegetables. All ingredients are freshly prepared and presented in bamboo baskets before being steam cooked to order in under three minutes. It even offers steamed scrambled eggs for breakfast!
Open for breakfast, lunch and dinner from 7am until 8pm Monday to Friday, That’s Vapore is already serving over 1,200 customers a week, however, as the queues get longer by the day, this popular concept is on target to increase that two-fold by the end of the year.
At the heart of the operation are three Bonnet High Speed Steamers from Hobart Cooking Solutions, these take pride of place in the restaurant. By using steam to cook, the ingredients retain their colour, flavour, shape, nutrients and vitamins, resulting in an improved dish in terms of both taste and appearance. In addition, all this is achieved in just a fraction of the time it would take to boil, grill or oven cook the same ingredients.
“There’s a clear appetite for fast food that is nutritious and healthy, so the biggest challenge for us was finding a way that we could serve our food as quickly as possible and as healthily as possible,” comments Anson Read, Chief Operating Officer at That’s Vapore.
“The Bonnet High Speed Steamers are perfect because they are incredibly easy for our staff to use, they cook the food to perfection, holding in the moisture, freshness and vibrant colours – which ensures our food tastes delicious and is of the highest quality and consistency every time. I don’t think we could provide such a nutritious menu as easily using any other piece of cooking equipment. Quite simply they are Steamtastic!”
The Bonnet High Speed Steamers enable That’s Vapore to cook an array of food simultaneously, what’s more, taking the place of an oven, hob and grill, the steamers not only save the outlet valuable space – which in London comes at a premium – but they also reduce running costs and energy consumption while maintaining a more workable environment as there is no excessive heat released into the cooking area. “I’m pretty sure we’re saving a lot on energy costs as we don’t need to run a full kitchen,” adds Anson.
With their sleek stainless-steel design, That’s Vapore has placed all three steamers front-of-house, which Anson believes adds to the appeal of the venture, commenting: “The design and appearance of the steamers were a key factor for us as steam cooking is still a relatively new concept here in the UK. We wanted to be able to add to the experience by allowing customers to see their food being freshly steamed.”
The steamers even help That’s Vapore meet its commitment to being an ethical and socially-responsible retailer by reducing wastage as all food is cooked to order rather than cooked in bulk quantities.
Anson concludes: “For us, the Bonnet High Speed Steamer ticked all the boxes and is the best steamer on the market by far. It’s a great piece of equipment for operators looking to sell healthy food and who want quality, consistency and reliability.”
Caterers wanting to find out how Bonnet by Hobart Cooking Solutions can help their kitchen should visit www.hobartuk.com or telephone 0844 888 7777.
ENDS
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