The Savoy’s Rational ‘addict’ is impressed by combi steamer manufacturer’s milestone machine Rational has just delivered its 600,000th combi steamer. The SelfCookingCenter whitefficiency (model SCC WE 101) 10 grid unit was installed in November into The Savoy, Strand, London, under the watchful eye of executive chef James Pare.
Expand story >VarioSmoker turns SelfCookingCenter® whitefficiency® into smoker for meat, fish and vegetables Rational´s new VarioSmoker allows chefs to smoke meat, fish and vegetables in the SelfCookingCenter whitefficiency, achieving a natural smoked flavour without having to buy a separate smoker. Smoked dishes and flavours are increasingly popular in leading restaurants. The Rational combi steamer has always been one of the most multifunctional pieces of commercial kitchen equipment. The new VarioSmoker takes this versatility to a new level.
Expand story >Alan Bird’s new venture uses SelfCookingCenters for ‘just about everything’ “We wanted a restaurant to give customers the space and ambience of a members club, without them having to be members,” says Alan Bird about his latest venture, Bird of Smithfield. “It took a while to find, but as soon as we saw this Georgian town house in Smithfield Street we knew it was right. Each of the five floors has its own vibe, and we have two kitchens, on...
Expand story >Rational’s SelfCookingCenter whitefficiency keeps hospital cafes stocked up all day long Coffee shops and cafes in hospitals are often open long hours, from early morning breakfasts to late night suppers. A vast range of dishes need to be available throughout the day as visitors and patients pop in and out depending on their schedules. Rational’s new SelfCookingCenter whitefficiency is equally at home cooking eggs and bacon for breakfast, muffins and pastries for mid-morning coffee, as well as more substantial main...
Expand story >Scotts of Carshalton uses Rationals to grow outside catering business Recently, the outside catering business at Scotts of Carshalton has really taken off. On busy weekends staff can cater for up to twelve big buffets. Scotts has come a long way from the original family business of selling meat from a horse and cart. There are 8 chefs and 16 waiting staff for events, with extras drafted in as necessary, as well as 14 people in the butcher’s shop, deli...
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