5 April 2018
New equipment helps college keep up with demand while cutting costs With its striking modern campus overlooking the River Tees, Middlesbrough College is the largest college on Teesside. It currently has around 13,500 students and offers an extensive range of further education and higher education courses. With over 1,000 staff, it’s no surprise that the catering department plays a vital role in the smooth running of the college. Catering manager Alister Wrigley oversees 58 catering staff servicing six outlets. “We...
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15 February 2018
The RATIONAL VarioCookingCenter lends a hand. This month the Rational VarioCookingCenter played it’s part in helping to cook up a Guinness World Record. Chefs from Resorts World, Birmingham produced the world’s largest serving of fish and chips, at an event held on Friday 9 February. The sizeable 27.83kg halibut fillet, was sourced and coated in batter by the Resorts World chefs. Attending the event was Kevin Tombs, Rational Regional Sales Manager, where he assisted the chefs and programed the VarioCookingCenter...
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29 January 2018
Rational chefs put market-leading multifunctional appliances through their paces Stand 1210, Hotelympia, 5th – 8th March 2018, London ExCel At Hotelympia’s Professional Kitchen Show 2018 visitors will experience the latest SelfCookingCenter and VarioCookingCenter as chefs demonstrate their multifunctional capacities on stand 1210. Rational will also show how its range of specialist accessories can enhance cooking results and make life easier for the kitchen brigade. They include the Multibaker, the grill and pizza tray and the cross and stripe grill...
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19 December 2014
Rational tick the boxes at The Woodspeen Michelin star chef John Campbell describes his new venture, The Woodspeen near Newbury, Berkshire, as a customer-focused, community restaurant where the food is simple, accessible and tasty. “We source local, beautiful ingredients, in their prime, and we don’t do much with them,” he says. The richly diverse menu ranges from cod loin, cockle and parsley emulsion, cavolo nero and squash to gammon, egg and chips. But one thing all the food has in...
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11 December 2014
“Brilliant” Rational combi steamer is a hit with staff and customers West Suffolk Hospital in Bury St Edmunds prides itself on the quality of its food – nearly all of which is freshly cooked in house. With three meals a day for the 450 patients, plus feeding the hospital’s staff and visitors, work is demanding for the 14 chefs and 57 catering staff. The main kitchen has Rational combi steamers, which cook most of the food.
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