Valentine Equipment and sister company Cuisinequip recently teamed up with Delvado, which offers coffee and catering equipment solutions, to specify, install and support on equipment use for the launch of Glasgow restaurant, Sugo Pasta.
Paul Stevenson, owner of Sugo Pasta and sister site Paesano, detailed: “We had a great formula for the recent launch of Sugo Pasta in Glasgow, building on the success of our Paesano Pizza restaurant.
“We chose to call in the expertise of Glasgow-based coffee and catering equipment specialists Delvado to help plan and deliver the great equipment we rely on. They in turn worked with Valentine Equipment and sister company Cuisinequip to install and give training on key pieces of equipment including pasta cookers, induction ranges and the excellent and crucial Bottene fresh pasta making machines.”
He added: “The response from the public to the opening of Sugo Pasta has been extraordinary and we owe a lot to the quality equipment, advice and support that we have received from Delvado and Valentine.”
Delvado MD Marco Jaconelli detailed: “Here at Delvado we work jointly with our suppliers on issues such as sustainability, economical and energy efficiency. We were delighted to work with Paul by combining these needs with innovative equipment and bespoke design features to achieve the quality required for Sugo’s pasta cooking and preparation areas.”
Delvado approached Valentine to recommend solutions for preparing fresh pasta, cooking the pasta and also for induction cooking. Valentine Equipment and Cuisinequip sales director Steve Elliott explained their input: “We had worked with a number of successful restaurants that deliver quality Italian cuisine including the Polpo chain in London and recently with Delvado on Caffé Parma, also in Glasgow.
“Sugo wanted to offer something really different to diners in Glasgow and that comes through in the variety and quality of pasta dishes they offer. Underpinning a number of those dishes is fresh pasta produced from the Bottene pasta machines we supplied, plus the pasta cookers and induction hobs. The latter offer ease-of-use, precise control, energy efficiency, advantages in hygiene/cleaning and of course less residual heat than a conventional gas cooking range.
“With Delvado we have gone back to provide back to provide additional training and advice so that the Sugo kitchen brigade can keep the consistent quality of dishes on offer and naturally keep up with the huge demand for them. We are very pleased with the teamwork and rapport we have developed with Delvado and results it has delivered for Sugo.”
Other equipment installed at the site by Delvado included two Retigo steam combi ovens, coffee machines, grinders and coffee.