CHR Equipment Ltd delivering profitable solutions to the UK Food Service Industry

Freemasons at Wiswell

Ribble Valley

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 bespoke kitchen means working space has been released and thus workflow improved, while energy consumption and the ambient temperature in the kitchen are reduced. CHR delivered innovative strategies enabling the kitchen to be installed and operational within two weeks.

“We have only just had the new kitchen installed, so we know we can take our operation to the next level: with the old kitchen we have already won one of only 26 Bib Gourmand awards given in the 2011 Michelin Guide, as well as numerous other awards.

“Even so, that kitchen didn’t just meet our needs in the way I want to cook, and where I want to take us to. CHR listened, and turned what I wanted into reality,” says Steven. “I can now deliver consistently and much more efficiently.”

Paul Neville, CHR Director, comments, “Our philosophy is that we can help any chef deliver consistency, which is paramount, whatever style of cuisine, be it patient meals in a hospital, a café bistro, through to dishes in a Michelin star establishment. Our team prides itself on keeping up to speed with technological developments, and applying and adapting them to help our clients achieve what they want.

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