Luxurious hotel uses Frima VarioCooking Center to produce consistently great results

New venture by highly acclaimed chef Michael Caines MBE has all mod cons

Michael Caines MBE’s distinctive approach to cuisine has seen him become one of the most acclaimed chefs in the world, earning two Michelin stars during his time as head chef at Gidleigh Park. For his latest venture, he has transformed Lympstone Manor, a beautiful Grade-2 listed building situated in the Devonshire countryside overlooking the Exe estuary, into his vision of contemporary country house hospitality.

His plans for Lympstone Manor include earning a third Michelin Star. ““Be assured, Lympstone Manor will be one of the best hotel/restaurants in the UK and Europe. I am aiming at the top echelon!”

When it came to choosing equipment for his kitchen, he was confident about what was needed. “I was designing a modern kitchen, so I wanted the most advanced equipment that fitted within that workflow, as well as being flexible enough to accommodate our future plans.”

With those requirements, it’s no surprise that a Frima VarioCooking Center Multificiency found a home at Lympstone Manor. With the expert assistance of Salix, one of the UK’s leading commercial kitchen designers, Michael chose the largest model in the range, the VarioCooking Center 311+. This is a single-pan unit with a capacity of 150 litres it combines the functions of a kettle, fryer, griddle, bratt pan, tilting pan and pressure cooker in one unit.

“I first used Frima equipment six years ago at Bath Priory. The variety of uses and consistency of results is exactly what you need for a kitchen of this calibre.”

On any given day, the VarioCooking Center could be used for a number of different purposes. “For example, we could quickly fry off a batch of meat, or pressure cook some belly pork,” says Michael. “It’s also great for sauces, the temperature control gives absolute consistency of results”. This control is made possible by Frima’s VarioBoost technology, a specially designed system that ensures heat is transferred evenly across the base of the pan.

“The key thing for me is that the Frima puts full control in the chef’s hands,” he explains. “Being able to control the temperature precisely through each stage makes complex cooking processes simple. One of the things I pride myself on is the quality of my sauces, I wouldn’t leave something like that to chance, so the fact that I’m happy to use the Frima for it speaks volumes.”

Advanced technology makes the VarioCooking Center very energy efficient. “Lympstone Manor is surrounded by nature,” says Michael, “Which really makes you aware of the importance of using sustainable equipment. Plus, it costs less to run, which doesn’t hurt!” The integrated VarioCooking Control system constantly monitors the cooking processes, adjusting as necessary to produce perfect results time after time.

With the menu at Lympstone Manor already gathering rave reviews, it looks like Michael has another success on his hands. “When you’re aiming to be the best, consistency and quality are paramount,” he says. “With Frima, you’re guaranteed the best results every time.”

Frima at Lympstone Manor

The largest model in the Frima family, the VCC311+ has a single pan with a working capacity of 150 litres and a cooking surface of 0.65 of a square metre. It measures 1542mm wide by 914mm deep and is 1100mm high.

Its’ speed and energy efficiency is a result of Frima’s patented VarioBoost system. This delivers precise heat distribution and rapid heat-up and cooking times, making it four times as fast as conventional cooking appliances, using up to 40% less energy.

For more information about Salix, visit

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