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“We've seen a massive reduction in our energy costs since we bought in rational. It's quite uncanny and I wish I’d done it ten years ago, but we weren't in the position or the experience to do it then. But we would probably say our costs up to now and the very short time we've had both systems in have come down around 15% already, and I expect that will just keep getting better the better we get at using, the ovens themselves, the iVario and the rational iCombi oven have reduced our overheads immensely simply because they do not need to be on as long”.(John McMurchie, Owner & Manager).

RATIONAL UK

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"One of the greatest things that we've achieved with the Rational intelligent cooking systems is that we know exactly what we need. And now that we've created a system whereby sauces are not made in pounds, you've got extra left over, it gets chucked away, you've made too much, that's got to go. In terms of the actual cooking of the products, being able to blast chill the products, making sure they've got longer shelf life by vac packing the products".(Rehan Uddin, Owner & Chef of Indi-Yang).

RATIONAL UK

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#News

GARDEN GOURMET® and Starbucks join forces for the ultimate vegan Mexican-Style Wrap

Olivia Charles

News
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Fish and chips with mint pea puree

Scott keens

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BBQ scallop, cauliflower and bonito purée, apple, lemongrass and ginger bisque

chris o'callaghan

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Wedding yawn😂

Hayden Barkley

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Lemon-Caper Butter Roasted Sole/ Dill-Jalapeño Fried Dumplings/Sun-dried Tomato Hummus/Tomato-Red Onion Salsa/Apple/Dill Oil

Charles Lee

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“It feels like my home kitchen” — Stuart Ralston, Chef and Owner of LYLA

The Staff Canteen

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#Recipe

Dry Aged Turbot , Jerusalem artichoke, Vin Blanc, N25

Stuart Ralston

Recipe
Chef Elliot Hill from Arkle at The Chester Grosvenor creates Welsh Five Minute Potatoes
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Chef Elliot Hill from Arkle at The Chester Grosvenor creates Welsh Five Minute Potatoes

The Staff Canteen

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Amy Stoyel, Head Pastry Chef, Gouqi: “I strive every day to make my section a place of support and understanding”

The Staff Canteen

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London chef Jack Newton creates signature pasta recipe with crab and langoustine
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London chef Jack Newton creates signature pasta recipe with crab and langoustine

The Staff Canteen

Video
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