Gary, our international MD of mystery, recently met with Tramshed and Adisa Cooking in sunny Barcelona. The trio knocked their heads together to organise fitting two Synergy Grills into a sparkly new kitchen suite for Tramshed, Shoreditch.
A unique and inviting venue
For those that aren’t already in the know, Tramshed is Mark Hix’s chicken-and-steak restaurant within a former East End tram-generator building. It features an installation by Damien Hirst and the menu is designed around chicken and steak to share, alongside seasonal starters and puddings. Above Tramshed sits Mark’s Kitchen Library, an intimate chefs table for 12 guests, surrounded by Mark’s personal cookbook collection – a unique and inviting touch.
Bespoke & thoughtful kitchen design
Adisa, the expert kitchen designer’s philosophy is that to make a good meal, in addition to having quality ingredients to hand it is necessary to have the material you need to be able to prepare any recipe you think of. Consequently, they listen to each of their customers to build the kitchen that best adapts to their needs.
Adisa perfectly fitted Tramshed’s Synergy Grills (models SG900 and SG1300) into a luxury bespoke kitchen suite. Adisa then flew the sparkly new kitchen back to Good ol’ Blighty and installed it in Tramshed’s Shoreditch venue. The restaurant re-opens Friday 23 September following the refurbishment. Yum.
We can bring one of our state of the art grills complete with new Hot Surface Ignition (HSI) technology to you (or you can come to Synergy HQ) and we’ll show you what a difference it can make for your business. You can taste how succulent our Synergy Grills make food yourself and see how easy it is to use.
We like to support our fellow British manufacturers so we’re delighted Precision has launched a new version of its Variable Temperature Drawer, an individually refrigerated stainless steel unit that provides a compact, bulk storage solution, in the heart of a kitchen.
The new version, model VUBC121, is the first Precision individual drawer to launch since the introduction of the Ecodesign and Energy Labelling Directives and MEPS (Minimum Energy Performance Standard).
In independent tests, carried out by RD&T (Refrigeration Developments and Testing), the drawer scored ‘A’ when operating as a fridge and ‘B’ when being used as a freezer (EN16825 Climate Test Class 4).
The draw has a new airflow design and an upgraded refrigeration system that enhance temperature control while delivering excellent energy efficiency.
The thickness of insulation on the top of the drawer has also been increased, helping to reduce running costs even further. The drawer uses eco-friendly hydrocarbon refrigerant, R290, which has a GWP (Global Warming Potential) of just three. It also features Precision’s ‘green’ polyurethane insulation, which has an ODP (Ozone Depletion Potential) of zero.
The draw can be switched from fridge to freezer, at the push of a button, ideal for when seasonal or other menu variations mean storage requirements change.
The unit also includes an optional heat resistant worktop so operators can put cooking appliances on top and it also has the ability to stack units.
“This is our best ever variable temperature drawer,” says Precision managing director Nick Williams. He adds: “I believe the new model offers the best flexible, affordable individual drawer storage solution for the modern commercial kitchen.”
We lent one of our grills to Hix Restaurants for the marvellously mad Wilderness Festival in Oxfordshire.
Wilderness is a festival with a refreshing concept and a different drive. Designed to combat the busyness of everyday life and restore balance through forests and feasts combined with a deep love of artistry and artisans set in the rolling Oxfordshire countryside.
With a strong philosophy that food is nourishment for the soul Wilderness laid on long table banquets, a food forum and a debating venue entirely devoted to the pleasures and practices of cooking, eating and drinking co-curated by Wilderness treasure Angela Hartnett. It’s no wonder many of the world’s best chefs, restaurants and food critics flock to Wilderness.
In the spirit of our own passion for food, we lent celebrated chef, restaurateur and food writer Mark Hix, who’s known for his original take on British gastronomy, and his skilled team one of our lovely grills (an SG630) to cook up British fayre for the good folks at Wilderness.
Here’s what Mark has to say about Wilderness: “It’s a great food-led summer festival that embraces street food, restaurants and bars seamlessly.”
You can see their beautiful creations below:
Here’s a full line up of the restaurants, chefs and food critics that featured at this year’s Wilderness:
Angela Hartnett Bee Wilson
Berry Bros
Bubbledogs
Christian Puglisi
Duck & Waffle
Gluts & Gluttony
Grace Dent
Hix
Jack Adair Bevan
Kurobuta
Frances Quinn
Ella Woodward
Stefano and Naoko Vallebona
Lee Westcott
Luca Dunsi
Moro
Noble Rot Magazine
Oliver Rowe
Ollie Hutson, The Pig Hotel
Patty & Bun
Petersham Nurseries
Pitt Cue
Raw duck
Raymond Blanc OBE
Robin Gill
Skye Gyngell
The Quality Chop House
Tomos Parry
Tristram Stuart
Virgilio Martinez Zoe Williams
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