Renowned game restaurant installs landmark multifunction unit; jugged hare, venison ragout and wild boar are ‘fantastic’ when cooked in hi tech appliance
FRIMA has just delivered its 15,000th VarioCooking Center. The landmark unit, a VarioCooking Center Multificiency 112T, went to the renowned Club de la Chasse et de la Nature, in the Marais quarter of Paris. Head chef Laurent Ruben says the speed, precision and cooking power of his new table-top model, and the flexibility of the two-pan system, have had a huge impact on his kitchen.
Growing interest in VarioCooking Center multifunction appliance is boosted by launch of new model
Matthew O’Hagan is FRIMA UK’s new regional sales manager for London. Matthew is not only an experienced catering industry sales executive, having worked with top hospitality brands such as Carlsberg and Pepsico, but also a professional chef who has cooked alongside the likes of Angela Hartnett and Luke Holder.
“I’m excited to join FRIMA UK,” he says. “This is a fast moving industry and the VarioCooking Center is a truly innovative product, it’s got enormous potential in any modern kitchen design. This job lets me bring together my sales background and cooking, which is my passion.”
Matthew is tasked with helping FRIMA realise the huge sales potential of the VarioCooking Center in the UK.
FRIMA makes sure pupils get food fast at Charterhouse
Charterhouse, a leading independent school with a 400 year history, moved from London to its current 250 acre site in Godalming, Surrey in 1872. It’s a stunning campus with beautiful old buildings and rolling playing fields. Inside the buildings, ancient and modern mingle in harmony and state-of-the-art rules, especially in the new kitchen that was up and running for the 2013 autumn term.