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.