A hugely popular Leicestershire farm shop has expanded its culinary proposition through a new tea shop, having received consultancy advice and catering equipment from Daventry-based Euro Catering.
The Attfield’s Farm Shop, which has a heritage stretching back to the 1960s, and which prides itself on the quality of its local produce, has long been encouraged to add an eatery, where customers could relax after their shopping or meet up with friends.
This year, it decided to create the Attfield’s Country Kitchen and called upon Euro Catering’s Franco Sparano for advice on the equipment that could best handle the kitchen’s menu, while also being mean with energy and water consumption.
Working with a distributor partner – Caterlink UK – Sparano designed the new kitchen and front-of-house counter from scratch, specifying a Palux Topline heavy-duty modular suite, with induction plates, fryers, planchas and vario pans, plus a Giorik Steambox combi-oven.
The Topline suite benefits from the very latest thinking in ergonomics and engineering and offers the stylish appearance of a mono-block – a clever illusion created by the unique Palux-patented and watertight joining system. Hygiene considerations are also at its heart and the approach taken makes the suite extremely easy to clean.
The suite is designed to optimise workflow and in-kitchen communication, whilst also reducing the distance the chefs need to walk, whilst preparing food.
We have the ideal kitchen workflow, energy efficient equipment that will not eat into our budget and a suite and oven that are easy to clean and operate”
The appliances within it are proven multi-functional workhorses, with the Palux vario pan a prime example, being able to cook meat, fish, flour dishes, potatoes, soups and sauces and provide the best frying and browning results, with very little oil and thus healthier dishes, because of its stainless-steel frying top.
With only low-heat radiation generated while cooking with induction plates, and short heat-up times for equipment like the vario pan, the working environment is much cooler and energy bills are tumbling, thanks to having heat on demand.
Energy savings, which were important to owner Paul Attfield, are also coming via the use of a Giorik combi oven, which is able to cook a wide variety of dishes, with a precise and intelligent use of steam. Close control over the temperature and density of the steam used, prevents oxidising, burning or drenching of dishes, with the humidity adjustable according to whether the chef wishes to use wet or dry steam.
The unit is as capable of turning out delicate puff pastries as it is sous-vide or poached dishes or roasted meats or vegetables, delivering flexibility and better-tasting food, with locked-in flavours and minimal shrinkage.
And, thanks to the Giorik-patented Meteo water system, the oven can save Attfield’s kitchen 30% on the water consumption that would be required to operate other combi-ovens. It will only take more water on board if required, with this operational intelligence being a godsend when it comes to the utility bills.
Mr Attfield said: “We are open seven days a week, but know we have the equipment to cope with the demands of a varied menu, which requires us to employ different cooking methods and keep up with customer demand. We have the ideal kitchen workflow, energy efficient equipment that will not eat into our budget and a suite and oven that are easy to clean and operate. We feel we have set ourselves up with the best choices in the market and these will stand our kitchen in good stead for years to come.”