It’s the penultimate day here at Hotelympia. It sure has been busy! There’s a great hustle and bustle about the place and we’ve shown hundreds of interested people our Synergy Grills.
They’ve been lured over by the smell of Chef Nate Brewster’s amazing food and then bowled over (we hope!) by learning how our chargrills use 52% less gas and there’s no fat tray to clean. We don’t need to explain how juicy meat is cooked on the grill as they can try it for themselves.
Some highlights so far include The Staff Canteen Live stage which is right by our stand. Chefs to feature on the stage so far include fellow Cambridge-ite and Chef extraordinaire Daniel Clifford from the two Michelin starred restaurant Midsummer House and Nathan Outlaw, who also holds two Michelin stars for his self-titled restaurant Outlaw’s in Cornwall.
We also had the double pleasure of seeing two-time Michelin starred Chef (notice a theme here?!?) Tom Kerridge on stage. We’ve all got a pretty big soft spot for him.
Here’s our Phil with the main man himself, Tommy K!
Jason Atherton talked about the current issues facing the industry – the chef shortage, lack of female chefs and his advice on opening restaurants abroad. Fascinating stuff.
Jelly Bean Creative Solutions have been marvellously hospitable in the press office providing us with expert PR advice. Whilst we know they’re less about sweets and more about helping their clients hit the ‘sweet spot’, we have really enjoyed their sweets. And coffee. And popcorn.
Here’s to a cracking final day here at Hotelympia.
I’ve been thinking of adding stories about some of our new customers and then I realised that if I wrote a separate story on each one it would take up the whole of the website! Therefore instead I thought I’d just pop some of the logos of our new customers on a document and hopefully tell the happy story! (It also looks really pretty – appeals to my sense of style and colour!!)
Anyway we reckon we’re doing alright – these customers are just some of the pub, restaurant and hotel groups we’ve starting working with recently (we have lots of other independent customers too various to mention but just as important to us)!
There are always various reasons why these customers have decided to work with Synergy Grill and hopefully we all know the benefits of this unique piece of equipment, but overall these customers have tried and tested the grill and they have decided to work with us because THEIR FOOD TASTES GREAT! And after all that’s what we’re all trying to achieve isn’t it?
Here at Synergy Grill we’re really happy to travel the length and breadth of the country to ‘show and tell’ with our smallest demonstration grill! Cook your own food, find out more about the technology, experience just how quick and easy it is to clean but overall taste your food with the unique cooking ability of the Synergy Grill.
Book a demo today or just give us a call for a chat on 01480 811000 ….
Over the last few weeks we’ve been trialling a Synergy Grill at Cafe A Vin in Spital Square – part of Galvin Restaurants. This has been arranged through Contract Catering Equipment Ltd and we’ve received the following feedback – enough said we think…….
“Dear all. We have found the synergy grill very efficient for our needs. It is easily cleaned and looks great. We have used for caramelising of large joints before wood roasting, grilling of single cuts and large cuts of steak (from bavette to Porterhouse), Grilling of corn cobs in husk, Spacthcock Poussin, halved ducks on the bone, beer poached frankfurters etc. etc. every time it has delivered outstanding results. This Saturday we hosted an event and used the Synergy side by side with the Big Green Egg! The synergy produced 3 times the amount of food with absolutely no fuss. All 3 chefs who worked the event were unanimous in their verdict that the synergy was by far the better piece of equipment. The only downside has been if we have used outside when the wind is blowing it seems to reduce the efficiency, however having said this our purpose would be indoors so this is fairly irrelevant. We have been working off gas bottles and are still only on our second bottle (we use the grill EVERY day). If possible we would like to continue using it for another 3 -4 weeks to help with the development of dishes on the grill.
Many Thanks
Best Regards
Warren
Warren Geraghty | Executive Head Chef | Galvin Restaurants”
We’re very much looking forward to working with CCE and Galvin Restaurants and thank everybody for the opportunity….
Now let me tell you a story…… How Synergy Grill met the good people at CCE Group Ltd….
It all started when CCE Account Manager Chris Bird found an opportunity at Whiskey Ginger in Borough Market which was just perfect for the Synergy Grill SG1300. Chris had previously been to our offices for a demo and understood the in’s and out’s of the Synergy Grill and had also sold a couple of the SG900 units.
The demo at Whiskey Ginger then led to us spending the day at CCE’s premises cooking yummy food for the staff and demonstrating the Synergy Grills capabilities (even though it was outside and the weather wasn’t exactly kind)!
Being an innovative product the day really piqued the interest of MD Ray Costello and another demo day was arranged to meet with Ray, Chris and Warren Geraghty, the Executive Head Chef of the Galvin Restaurant Group.
Everyone concerned had a fabulous day with our Sales Account Manager and foodie Phil cooking on the grill to display how well it cooked various types of food. Warren was particularly impressed with how moist the food kept – it was definitely more succulent and juicy than the same product cooked off on conventional grills. He also believes that cooking using Synergy’s natural stone base as oppose to metal is the way forward, seasoning like a wok and giving more flavour to the food. Being a ‘Green’ company, he also loved the energy saving achievable by using the grill aswell as the easy clean credentials of both the grill and the ventilation units above.
This week CCE Group Ltd have installed a Synergy SG1300 grill in Whiskey Ginger (who are loving it) and have also installed a unit the Galvin Restaurant Group Café A Vin in Spital Square East London. Chef Jack Boast tweeted a picture whilst charging his hand held vacuum ready for Synergy Grill cleaning in the morning! It’s a hard job but someone’s got to do it!
At Synergy Grill, we are loving working with CCE Group and their customers – especially when they tweet #lovingthegrill …….
Did you know an additional bonus of the Synergy atomising technology is that no black oily smoke penetrates in to ventilation ductwork? We’ve also had that tested and we can prove the money and time savings on ventilation cleaning. It’s been confirmed by Kenn Tagg from our great dealer partner Space Catering Equipment Ltd here:
‘Basically we have identified along with our Ventilation Specialist, that the Synergy Grill burns less gas than most of the competition and this in turn means that the Ventilation requirement for the appliances reduces pro rata, to the extent that we have suggested to a major pub restaurant group that choosing the Synergy over the competition negates the need to modify the Ventilation system, however when we tabled an alternative product which was burning 10kW more Gas, we were advised that the Ventilation Fan needed to be increased in size as well as power (Single Phase to 3 Phase) and that the potential overall cost in retro fitting this Chargrill added over £5K to the Ventilation.
The other benefit which yet another major group discovered revolved around the duct cleaning which has to be documented by the Major players who enter into 3, 4 or 6 month cleans depending upon how busy the site is. This customer discovered on a busy trial site that historically got cleaned every 3 months, that when the Duct Cleaning contractor turned up, he was amazed at how clean the duct work was and even challenged the site as to whether another contractor had attended prior to their scheduled visit. This huge group now believe that at a minimum this will save one clean per year at £400 per visit.
This is due to the greatly reduced heavy particulate that is exhausted from traditional Chargrills compared to the fine particulate “dust” that comes of the Synergy Unit.’
I think that says it all really – perhaps it’s time you looked at the Synergy Grill? Just email info@synergygrill.com to drop us a line or fill in our contact form and we’ll get in touch.
I was just chatting with one of our group customers and they said that the reason they like dealing with Synergy Grill is not just because the product is great but also that as we are the manufacturer we can make amendments to the product, manufacture new accessories to order and generally tweak the product to fit in with the exact customer requirements.
We like that, and we will always try to go the extra mile to make sure that the customer is happy and that we have provided exactly what they want. A recent example of which was where the customer required three SG1300 Synergy Grills with complete solid tops suitable for Japanese Teppanyaki Cooking.
We had the tops manufactured in 15mm thick polished stainless steel, replaced the cast iron bars with the tops and also reconfigured the grill lids so that they curved around the grill as the customers would be served food by the chef across the grill. All in around nine working days!
As the SG1300 has three independent burners, the Japanese chefs can use the middle burner only to cook and the rest of the space on the tops to chop and create the theatre of Teppanyaki cooking! The pic shows the launch night of the Kobee Restaurant in Dundee.
And also don’t forget that we’ve also manufactured a Slow Cooking and a Resting shelf for doing just that – slow cooking and resting……. A really popular addition to the range for a really flexible grilling station!
Why don’t you have a chat with us about what you need – you never know what we’ll be able to do unless you ask….
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