Case Studies

  • Case Study 4 - Kitchen W8

    Posted: 5th December 2016

    Induction cooking is one of the hottest new trends in the foodservice industry and it is not hard to see why. With various benefits – including faster heating times, quicker cooking, and less wasted...
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  • Case Study 3 - Polpo Chelsea

    Posted: 5th December 2016

    With a high profile opening in Chelsea, that operates 24 hours a day, typically serving 500 covers each eating three small plate dishes from the Venetian inspired menu Polpo needed highly reliable preparation,...
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  • Case Study 2 - Cannizaro House

    Posted: 5th December 2016

    Cannizaro House, Hotel du Vin & Bistro, in Wimbledon Village, has upped its busy restaurant kitchen’s ability to cook and control the sophisticated menus it offers thanks to new induction hobs...
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  • Case Study 1 - Mermaid Inn

    Posted: 23rd November 2016

    In July 2014 Nick Marriott, chef proprietor of the Mermaid Inn, took on the huge task of turning a failing 17th century country pub into a destination for great food with interesting flavours and...
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