Electrolux Professional at the royal court of Alain Ducasse... Westin Mumbai Garden City... Molteni, the winning choice for a quality restaurant: Antica Corte Pallavicina.... Molino Stucky, one of the world’s major restoration works of industrial archaeology... Electrolux Professional and Molteni at the Tour Eiffel... Molteni in the Buddha-Bar reign!... | Exeter Rugby Club Move Into A New League By Using Electrolux Banqueting
Exeter rugby club were historically only catering for match day events, now this seems only a distant memory as they perform at the top of their league using the combination and banqueting system from Electrolux.
The clubs catering outlets comprise of 4 main function rooms and corporate boxes all served via their main production kitchen, allowing them to cater for small birthday parties and intimate dining through to banqueting for up to 400 covers. Local distributor Allsop & Pitts assisted with their expert advice on how to proceed with a new kitchen layout in order to provide them with the most cost effective option. Head Chef Grant Muir worked alongside project manager Barry Webb from Allsop and Pitts to design a production kitchen that allows full flexibility when catering for small or large parties.
Grant currently uses a 10 grid and two 20-grid air o steam combination ovens for his banqueting functions and can now service 400 covers. With these numbers in mind, Grant is now looking to increase his combis in order to keep up with further prospective numbers of corporate events. He explains; ‘We would struggle without the combis and trolleys to produce the numbers at the same time and quality’. He goes on to explain; ‘I’ve used other combis before but with the air o steam the quality of the food is of a far better standard’.
Grant explains that the most useful function for him when catering for large parties is the regeneration function. He explains; ‘everything is regenerated in the combi, very quickly and easily…the quality is fantastic.’
Manoeuvrability was the main issue with the food once it had been regenerated, and in order to transport this to the top floor. Electrolux thermal jackets were used to cover the trolley after regeneration and then transported to the function suites upstairs. Grant recognises the huge benefits with banqueting when catering for numbers of 400, as he is now able to prepare up to 2 days in advance, which in turn reduces the stress whatever the size of function.
One of the key attributes to combination cooking is the flexibility and ability to optimise your kitchen environment, thus ultimately optimising energy efficiency, reducing costs and health & safety issues.
Other equipment featured at Exeter Rugby Club includes; blast chilling, modular cooking, heavy duty grills, upright Smart refrigeration, dishwashing, dynamic preparation and mixers.
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