Nisbets enlisted to kit out ‘fast growing’ restaurant chain


One of the UK’s leading mail-order catering equipment companies has assisted a fast-growing restaurant chain kit out the newest addition to its property portfolio.

Middleton’s Steakhouse, which has opened seven eateries across the country since its launch in 2011, enlisted Nisbets to assist in equipment selection for its open-plan theatre kitchen in Leicester.

Nisbets provided key information to the 7-strong chain, which saw executive chef, Adam Mott, select equipment from Falcon and Williams for Middleton’s Steakhouse’s newest kitchen.

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“Firstly, I wanted to make sure everything was tough enough to last in a really busy kitchen,” Mott said. “And being busy, we need the equipment to work well together, creating a seamless system that lets our chefs focus on cooking.”

The equipment from Williams includes Jade fridge and freezer cabinets, a selection of Aztra undercounter refrigerated cabinets, TW9 and TW15 Thermowell prep stations and a UBC20 Under Broiler counter. The Falcon equipment is from the Dominator Plus range and includes three twin-basket gas fryers, a G3101 six burner range and, cooking the steaks themselves, two G3625 Radiant Chargrills.

The equipment from Williams and Falcon was chosen to work together and complement the grade-II listed building, which was formerly a Baroque-style bank.

Mott added: “Having experienced the build quality and the power of this equipment, we’ve decided to fit all future Middleton’s with them. It pays to invest in quality, not only do you get immediate results but it pays back in the long term!”

Tags : FalconMiddleton's Steakhousenisbetsrestaurant chainrestaurantswilliams
Emma Calder

The author Emma Calder


  1. I suspect Mr Mott is being a little lite with the actualite – Nisbets are not known for shifting quality boxes, just lots of boxes at an allegedly lite price.

    Also is Mr Mott suggesting Williams and Falcon are complimentary to darker ages??!!!

    1. I suspect Adam’s quotes are taken out of context as the restaurant opened a year ago (it isn’t even their newest restaurant as suggested). He also never mentions Nisbets .

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