London office caterer Grazing Food unveiled a state-of-the-art production kitchen this year to support its market growth and executive chef, Robbie Lorraine, was instrumental in making sure every aspect of the design was up to scratch.
Having gained 20 years’ experience working in large industrial kitchens, including running the F&B operation at London City Airport, Robbie made it a priority to create a clear flow and stream of work, with a separate hot and cold kitchen operating on a cycle where food is stored, cooked, chilled and dispatched.
“It makes it easier for staff because everybody knows where their workstation is and what happens on that workstation,” he says.
Grazing’s ethos is to leverage the strength of its CPU to ensure that everything is done with a minimum amount of fuss for customers on site. One thing it has become especially good at is designing menus.
It operates an eight-week rotating menu comprising hundreds of dishes for optimal variety, and you can expect that to influence future catering equipment purchases.
“Looking ahead, we’d like to get some form of barbeque equipment, such as a Green Egg or a Kamado Joe, which I think would add a different element of cooking to what we do at the minute,” Robbie says.
Company: Grazing Food
Address: 25/26 Old Jamaica Road Business Estate, London SE16 4AW
Tel: 0207 283 2412
Focus: Office and event catering
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