Winteringham Fields
GREEN APPROACH HELPS DELIVER CONSISTENT STAR QUALITY
The aim of gaining two Michelin stars is within sight of award-winning chef Colin McGurran- largely due to a new kitchen which is helping reduce his energy consumption by over 60%!
The chef/ owner of Winteringham Fields, which already has five AA gold stars and two AA rosettes, turned to leading commercial kitchen company CHR Equipment to help achieve the target. “Michelin star attainment is not just about the quality of the food, it has to be consistent, “ explains Colin. “Switching to highly energy-efficient equipment has given us greater control, but amazingly is drawing around 60% less fuel than the old kitchen!”
The Freemasons at Wisewell
Build on Growing Industry Acclaim!
Chef/patron Steven Smith of The Freemasons at Wiswell combines his skills with innovative techniques, and has had installed a new kitchen designed and fitted by CHR Equipment.
Steven is one of a growing number of top chefs adopting the sous-vide process, which helps deliver consistency and quality by removing oxidation reaction within the food. Steven has taken the technology further, wanting it integrated it into a cooking suite adjacent to a multi cooking vessel on which he can finish several different dishes simultaneously, without risk of cross contamination of flavours and ingredients, and enabling efficient delivery of even better dishes, consistently.
The Beeches Hotel
The Beeches Hotel in Standish, Lancashire, recently invested £200,000 in a new state-of-the-art kitchen, designed and installed by industry experts CHR Equipment. Renowned for excellent food and service in the Stables Brasserie, The Beeches also caters for special events and functions, serving up to 130 guests in the Wheatsheaf Suite.
