Caterlink UK has completed the refurbishment of Attfield’s Farm Shop in Leicester in partnership with supplier Euro Catering.
The farm shop has a heritage stretching back to the 1960s and has long been encouraged to add an eatery where customers could relax after their shopping or meet up with friends.
Therefore this year it decided to create the Attfield’s Country Kitchen, working with both Caterlink and Euro Catering to achieve its goal.
Euro Catering’s Franco Sparano advised on the equipment that could best handle the kitchen’s menu, whilst also optimising energy and water consumption. He designed the new kitchen and front-of-house counter from scratch, specifying a Palux Topline heavy duty modular suite, with induction plates, fryers, planchas and vario pans, plus a Giorik Steambox combi oven.
The Topline suite offers the appearance of a mono-block – an illusion created by the Palux-patented and watertight joining system. Said to be easy to clean, the suite is designed to be futureproofed, as individual components can be taken out or slotted in as required, should the menu change.
The range is also designed to optimise workflow and in-kitchen communication, whilst also reducing the distance the chefs need to walk when preparing food. The appliances within it include the Palux vario pan which can cook meat, fish, flour dishes, potatoes, soups and sauces. The induction plates are said to only generate low-heat radiation with short heat-up times.
Additionally the Giorik combi oven should be able to cook a variety of dishes, with a precise and intelligent use of steam. Claimed fine control over the temperature and density of the steam used prevents oxidising, burning or drenching of dishes, with the humidity adjustable according to whether the chef wishes to use wet or dry steam.
Attfield’s Farm Shop’s owner Paul Attfield says: “We love our new kitchen, which officially opened on 1 August and which is already delighting customers. We are open seven days a week, but know we have the equipment to cope with the demands of a varied menu, which requires us to employ different cooking methods and keep up with customer demand.
“We have the ideal kitchen workflow, energy-efficient equipment that will not eat into our budget and a suite and oven that are easy to clean and operate. We feel we have set ourselves up with the best choices in the market and these will stand our kitchen in good stead for years to come.”
While Euro Catering’s Sparano added: “The combination of Palux and Giorik equipment is, in some senses, an easy sell, often on the basis of energy costs alone. When you add in the way in which the suite is manufactured and modelled, the intelligence of the equipment and its design and the fact that the gripes of any kitchen – the heat and the clean-down – no longer niggle the team, it is good news all round.“When clients can also learn how to best use their equipment, by working with our in-house development chef, Darren Massey, it is not surprising that they are delighted with what we can offer.”