Well the suns still out and we’re wondering how long its going to last! Forgive the touch of pessimism in the tone, but we are British and (surely?!) such good weather must soon come to a crushing end? Luckily enough, our hard work before summer and the maintenance of this drive from within the factory has kept us ahead of the game and still in stock of all of our machines. So if you’re waiting for a machine, then come straight to the manufacturer instead!

            The World Cup continues to drone on (much in the style of their moronically iconic Vuvuzelas) through a multitude of group games, with seldom a goal being scored and many an angry player being sent from the pitch and onto the bench or into the dressing room. Appreciation of this lackadaisical approach towards the greatest sporting event on the global calendar has even been dwindling amongst the most hardened football fans within our establishment.

            But if enthusiasm has been lacking on the pitch, it has not been doing off it, not here anyway. Having thrown our hearts and souls into the manufacturing process, the machines that fill our warehouses now have all been scrutinized on various occasions, in numerous ways and by a multitude of inspectors. Each one the product of 50 years of evolutionary design, sheer build quality and culinary power, they lie in wait for the next push (at the moment they are literally rolling out of the door).

            The concurrent progress which has been taking place on our charcoal hog and spit roaster unit has been beyond promising. After ironing out minor problems following preliminary testing, our new charcoal units have responded to field testing in a highly admirable fashion. Building on the heritage of our great nation in the field of engineering, we were never going to let a tough design brief stop us, yet the speed of progress has been fantastic. The charcoal has not only managed to get to its optimum temperature with impeccable speed (helping our caterers no end when the traffic forces a later than expected arrival), but also our machine unit design facilitates a scenario where the coal is maintained at its optimum for a very long time. Not only does this allow for greater economy as regards the fuel use, it also is better for the environment, which is something we’ve been committed to for our whole time in the business. The planet is all of our homes, and who likes to live in an unclean home? Not us. On top of this, the economical burn rate hints at exceptional thermal properties of the machine whilst also facilitating the finest viewing platform incorporated into any of our machines to date. Hinging on the success that is derived from having a beautifully theatrical event, this allows for guests to be wowed by the great process happening before them.

            Elsewhere, our static hog and spit roaster machine project has taken to new heights. Capitalizing on our successes within the glorious confines of Jamie’s Italian, situated on Canary Wharf, we have continued to develop this roasting unit to new heights. This hog roast machine is the only unit of its kind which can be used inside, free of the need of any sort of ventilation. A true showpiece and great for any restaurant (not just ones with Michelin stars) the aesthetic qualities are just the beginning when it comes to the sheer amount of qualities this machine has to offer for the restaurant industry. Being able to run off natural gas as well as conventional Propane, the machine further underlines our commitment towards improving our precious and lovely environment as well as extending the choice that our customers have. The machine has the fantastic facility of being able to detach the roasting pig on its stand and being able to wheel it in front of customers within a restaurant.  Carving your chosen meat in front of your customers very eyes not only brings the theatre and splendour to the dining table of your restaurant floor, but also allows you to serve food which is sensational to eat.

            In another ambitious move, we have designed additions to this restaurant machine which allow the chefs to cook individual portions, such as steaks, on the spit roast platform. Facilitating a wonderfully balanced cooking method, this allows for frame grilled quality without having to cook too much or too little.

            So as we move further into summers loving bosom, we don’t let up our development as our clients and customers don’t let up their catering exploits.