Importantly, Eco-Chef has helped us produce a more consistent product. The Eco-Chef was designed specially for us and our menu, which includes a lot of braised dishes. Also, we aren’t using so much butter and cream – but more healthy ingredients, such as rapeseed oil.
The Shoulder of Mutton is a busy food pub and initially we wondered whether the Eco-Chef would stand up to the hammering we knew it would get and, one year on, it is as good as new.
Our Eco-Chef was the first to be designed, built and installed by CHR in a business like this, a busy 18th century rustic inn. People don’t expect to see such an advanced cooking suite in a historic place like this. Eco-Chef is suited to our youthful style here and the suite is tailored for our modern cooking. We are catering for a niche market offering product that is now more consistent. Shoulder of Mutton dishes include slow braised shin of beef; 24-hour cooked pork belly, toasted nuts, seeds and oats, pommery potato purée, crackling, confit white cabbage.