Lee Catering Installations has fitted a second Retigo 40-grid combi at South Lodge Hotel in Sussex, which operates The Pass, a Michelin-starred restaurant, and sister venue Camellia.
The hotel’s executive chef, Lewis Hamblet, trialled his first Retigo unit back in the summer and was so impressed with the output that he ordered a second one.
“South Lodge is a busy site and the kitchen staff test their equipment to the maximum using all the features that Retigo builds into the machines,” said the manufacturer’s UK commercial manager Adam Robertson. “The Retigo’s durability, simplicity of operation and great value were key factors in Lewis pushing the button on the second unit.”
As part of the installation process, Redditch-based Lee Catering removed a redundant 500kg oven and had the new unit up and running in less than four hours.
The Pass opened its doors four years ago and was awarded a Michelin star in October 2011. The restaurant serves 22 covers.