Volunteer Inn raises the bar with new cooking system technology

Rational multifunctional cooking systems support pub food evolution.

In recent years there has been much talk about the disruptive potential of technology. In the commercial kitchen, finding new ways to work faster and better can help your business to not just survive but thrive by helping you create a menu that meets consumer demand for both consistency and variety.

Nobody knows this better than Mike and Jacqui Down, owners of the Volunteer Inn in Ottery St Mary, Devon. They have run this traditional pub since 2012 but have been looking for ways to expand the output of their kitchen for the past few years. Early in 2021 they installed the latest multifunctional cooking systems from Rational and have already doubled the amount of business they do.

“It’s been a game changer,” says Jacqui. “It’s given us so much more flexibility throughout the day, we’re more efficient and we’re producing food on a much higher level than previously.”

“We’ve gone from a drink-led pub to a food-led destination pub,” says Mike. “We’re able to serve more customers a greater variety with fewer staff – it’s been a significant investment, but we knew it was important to make.”

The Rational cooking systems at the Volunteer Inn are an iVario Pro 2XS and an iCombi Pro Duo 6-1/1. Combined with Rational’s ConnectedCooking system these form the iKitchen, which not just replaces the traditional cookline but significantly expands the capabilities available to the Volunteer Inn.

The cooking systems was supplied by Bartlett Catering Equipment of Exeter, who were able to complete the install under tight schedules. “In fact, they were so quick they were able to change it and do it all two days quicker than expected!” says Mike.

The cooking systems were purchased with Rational’s leasing scheme, operated in partnership with CF Capital PLC. “It’s a great way for us to get the best cooking systems on the market while controlling our budget,” says Mike. “The application process was very simple, Rational helped us every step of the way.”

Like many businesses, the Volunteer Inn has limited kitchen space so making the most of it was a big consideration. With that in mind they selected an iCombi Pro Duo, which stacks two iCombi Pro combi steamers on top of each other. This increases the output and the number of different operations that can be carried out at the same time, without increasing the footprint. “The iCombi Pro is already very flexible, but with two it really helps us meet whatever challenges the day throws at us,” says Mike. “We can usually get all the prep done in the morning, but if we’ve got a special order planned then it allows us to carry on with that while we work on regular service.”

Similarly, the iVario Pro 2XS is designed to make the most of smaller locations, featuring two 17 litre pans that combine a diverse range of cooking functions including boiling, pan frying, and deep frying. “We had initially only been interested in the iCombi Pro,” says Mike. “But when we saw the iVario Pro we knew that it could really make a difference here.” Jacqui agrees. “When we used to cook pasta, potatoes – anything that needs to be cooked in water – we’d have to carefully move the pots full of boiling water to drain once they were done,” she continues. “The iVario Pro takes a lot of the hard work out of things like this. It automatically fills the pans with the right amount of water, then once the veg or pasta is done the AutoLift takes the food out of the boiling water, cooked to perfection. Then you just need to clean the pans quickly and it can get straight on with the next thing!”

Head chef Gemma appreciates the flexibility afforded by the cooking systems. “It makes my work here ten times easier,” she says. “It’s changed the way we operate massively, it means we can offer a much larger regular menu, as well as a varied special menu and themed events.”

This flexibility is afforded in both the iCombi Pro and iVario Pro by powerful intelligent assistants that control every aspect of the operation. Both cooking systems feature iCookingSuite, which uses powerful sensors to analyse the food’s weight, size and condition and automatically adjusts cooking parameters to the best possible results according to the recipe, which can be fully customised and programmed by the chef. The iCombi Pro also includes iProductionManager, which individually monitors each rack and means different foods can be cooked at the same time. As the Volunteer Inn has a Combi Duo this adaptability is increased further. “We can be preparing large batches of lasagne or pies in one, while the second can be making something else,” says Gemma. “It’s letting us do things that wouldn’t be possible before, for example cooking ten steaks at once.”

The iVario Pro also helps to save time by allowing multiple processes at once. “I can be preparing stock, sauces or pie fillings in one pan – in a fraction of the time of the old equipment – while the other one is cooking pasta,” she says.

Further increasing the iCombi Pro Duo’s capabilities, the Volunteer Inn also has the VarioSmoker accessory. This has uncovered even more possibilities for Gemma. “It lets me be far more creative with the specials board,” she says. “We’ve been smoking meats, cheese and fish in it, we’ve even started Smoke Nights here.”

The ability to program custom recipes into iCookingSuite makes experimentation like this simple. “Once I’ve developed a new dish it’s just a question of putting it in to either the iCombi Pro or iVario Pro and I can use it again and again,” she explains. “It lets me spend more time on the presentation of each dish, so everything is of a higher quality, and customers get their food quicker.”

The speed and efficiency of the iKitchen cooking systems has had a huge effect on the Volunteer’s energy use. “The kitchen no longer uses gas,” says Mike, “The fact that everything takes much less time to cook now means we’re using much less power overall. For example, a joint of beef that used to take four hours can be done in a quarter of the time.”

Both the iCombi Pro and iVario Pro can be monitored and controlled remotely with the third element of the iKitchen concept, ConnectedCooking, Rational’s digital management system. Full operating data for both cooking systems are recorded and can be accessed at any time via smartphone or computer. “It lets me keep an eye on what’s happening in the kitchen while I’m not there,” says Jacqui. “Plus, we have accurate HACCP data which helps to ensure we can pass environmental health inspections easily.”

The Volunteer Inn has already seen business increase as word of mouth attracts more diners. “We’re getting amazing feedback from customers about the food here, and more people are coming back because they know they can be sure of consistent quality,” says Mike happily. “There’s a very positive vibe about the Volunteer Inn locally, and our Rational cooking systems are a huge part of the reason why!”