The Le Cordon Bleu alumnus building bonds through a love of food

Micah Judah, owner and founder

Pavilion is an independent delicatessen, fine food store and cookery school located in the heart of Henley-on-Thames that was launched in 2021. A desire to find equipment that could support its unique philosophy led it to Fri-Jado and it hasn’t looked back. FEJ reports…

A celebration of exceptional ingredients, wonderful cooking and inviting hospitality, Pavilion is the dream of owner and founder, Micah Judah.

He initially trained with Le Cordon Bleu and has spent the past 15 years working in prominent food retail roles, focusing on supply chain and then food development for a high-end national food retailer

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He explained: “A ‘pavilion’ is a place where people from all walks of life can join together, a hub for the community, a place to build friendships and make lasting memories. This is exactly what I wanted for my business.

“By building bonds through a love of food, curating and creating the most delicious dishes in a shopping environment like no other, Pavilion can help inspire the foodies of tomorrow,” he said.

Situated in a grade II listed building, right on the bustling high street, Mr Judah and his team have sourced more than 1,000 products from some of the finest suppliers locally, nationally and internationally. A large deli counter welcomes guests to one side of the door, while a cosy seating area is neatly positioned to the other. At the back of the store, a glass-fronted development kitchen come cookery school adds a real sense of intrigue.

It is this engagement with the customer that makes Pavilion unique, says Judah. “Our skilled chefs can be seen handcrafting many of our products throughout the day and the kitchen also doubles up as a cookery school, enabling our team to share some of their incredible ability and knowledge with our customers. Ultimately, it’s all about entertaining and wowing our guests.”

It was this drive for standout service, the very best ingredients and eye-catching displays that steered Micah towards Fri-Jado and the company’s Multisserie and Multi-Deck Display (MDD).

“Our menu was created around certain dayparts, with customers enjoying different options for breakfast, lunch and dinner,” says Mr Judah.

“Each service has an element of dine-in, food-to-go and take home — with quality at their very heart. Having worked with Fri-Jado in my previous role, I knew the quality of their display equipment, so it was a natural choice to speak to them when we launched Pavilion. We quickly decided on the MDD hot-holding display cabinet because of its technology and design, but the standout appliance for us is the Fri-Jado Multisserie, a real showstopping rotisserie that we’ve positioned front and centre of our store.”


With its 270-degree view and capacity for up to 60 birds at once, the Fri-Jado Multisserie has helped add a unique and exciting dimension to Pavilion. The distinctive cooking style of the rotisserie combined with the use of high-welfare birds has really got the customers talking.

“The Multisserie has been a revelation for our business. We’ve got customers calling us up to ask when the birds are coming out of the unit and whether they can reserve one in advance. The smell of the chicken being cooked also draws customers in from the high-street, which has been fantastic.

“It’s not just the cooking capabilities that have impressed us though. The Fri-Jado Multisserie comes with a ventless hood, which means it can be positioned somewhere without dedicated extraction – essential for our front of house set-up.”

Situated next to the rotisserie, Pavilion’s MDD is fully loaded with delicious pies, pastries and freshly cooked birds. It’s clear that this stage for delicious hot food is one that tempts customers, no matter what time of day.

“The Fri-Jado MDD has been a fantastic asset to our business. From the simple but clever features, such as the ability to set different temperatures on each shelf, to the energy saving technology and slim shelf design which makes our food stand out, the unit has been invaluable. The flexibility has also meant we can offer a varied menu throughout the day.”

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Tags : Fri-JadooperatorsPavilion
Andrew Seymour

The author Andrew Seymour

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