Preston-based distributor CHR Food Service Equipment has completed a project for the Freemasons pub at Wiswell, Lancashire.
The site required an update to its current foodservice areas to help achieve its ambition is to be one of the best gastropubs in the world.
When it came to installing the new facilities, CHR worked with Freemasons to manage the project to use the space available to its optimum.
In turn, the distributor chose Precision Refrigeration equipment to meet the needs of the client.
Steven Smith, chef owner at Freemasons, commented: “Working with CHR and Precision, as a world class brand, helps us to continue to serve our loyal customers to the very high standards we have, and they appreciate the food and service we offer.
“The most important thing with fridges is that they need to work correctly. There are a lot of refrigeration companies out there that don’t have products that perform when needed. They need to hold the temperature, they need to be easy to clean, and be energy efficient. Precision offers all of this, and that’s why we chose them.”
Smith is particularly proud of the new wall cabinets in his kitchen. They feature glass doors, so both customers and staff can see the contents. One wall cabinet is a meat ager with Himalayan salt at the bottom of unit. It houses aged lamb and beef, the beef itself is aged 100 days to enhance the flavour. The wall cabinets keep a constant steady temperature to age the meat.
The other wall cabinet is a cheese fridge. Freemasons didn’t have a lot of space to keep cheese maturing, so using wall space gave the team the solution to house five or six different cheeses, which then ripen in a controlled temperature environment.
“The wall cabinets are a great tool for the customer journey,” commented Smith. “Customers ask us what those units are doing, and it’s a great talking point to engage further with them.”
Freemasons also chose the Precision blast chiller as part of its equipment selection. According to Smith: “It’s a small unit that has gone into a tight space, but the capacity is great, and it has revolutionised the way we do things in the kitchen.”
There are two parts of the kitchen, the preparation and the service areas. There are Precision drawer refrigeration units throughout. Smith detailed: “Chefs are constantly using the equipment to obtain ingredients for the dishes. The units hold the temperature in our busy kitchen environment.
“We have also installed two Precision bottle coolers at the back of the kitchen next to the chef’s table for a drinks experience. This is also working really well for us, and it’s great that we could purchase both foodservice and beverage equipment from the same supplier.
“The Precision fridges look superb. Aesthetically they look lovely, and they are also reliable for the kitchen. We recommend Precision equipment to others, and will be using their fridges for many many years to come.”