Newly Launched Bistro Opts for Induction Cooking To Get Things Fired Up
A newly launched Hertfordshire Bistro is hoping induction cooking will be the difference when it comes to making guests warm to its contemporary offering based on classic British and European cuisine.
The Arbury in Baldock, which opened it’s doors just a few months ago, in a derelict former Greene King pub site, has turned to induction cooking to deliver food for its 40 covers; opting for induction cooking technology over gas as it bids to speed up the cooking process.
Martin Nisbet and partner Lucy Thompson, the pair behind the Arbury, made an enquiry to bespoke commercial kitchen specialists, Target Catering Equipment, about the possibility of introducing induction cooking into their new restaurant having previously worked with gas.
Convinced by the subsequent conversations and a visit to Target headquarters, The Arbury turned to Target for a full kitchen fit out, including the installation of an induction stove complete with induction solid top, induction plancha, fast action salamander grill, extraction system and bespoke fabrication of service hot pass, shelves, dishwasher sinks and tabling.
The whole kitchen was fitted and completed in July 2019 and in the months the bistro has been open, Martin, who operates as effective head chef, pot washer and everything in between, has been experiencing the operational and financial benefits of induction first-hand.
“The power that induction offers is phenomenal,” said Martin. “I don’t have to leave things switched on and can now do things instantaneously so, therefore, the ambient temperature is significantly less.
“I went for induction as it’s the way the modern world is heading, and I wanted to use renewable energy. Also, it’s far more pleasant to work in an induction kitchen all day than gas. It’s easier to clean and we don’t have to deal with gas burning all day. Going with induction was a win-win situation,” he added.
With his new induction kitchen, Martin can switch his salamander grill on whenever he needs it, with the fast action unit reaching full heat within just 4 seconds, as opposed to using a gas grill which would usually have to be left on for the duration of full shifts.
As someone who “hates cleaning”, Martin also benefits from only needing to carry out a simple wipe down of the units after shifts, a stark contrast to the dirty burned on carbonised black environment caused by cooking with gas.
Having saved on time, money and energy by turning to induction, Martin summed up his new pièce de résistance as a nod towards the future of commercial cooking.
“Having worked with gas for many years before opening The Arbury, I’ve noticed a massive difference between the two. It’s quite revolutionary actually and I feel quite emotional talking about it. I can’t thank the team at Target enough for helping me turn my vision into something beautiful.”
David Pedrette, Managing Director at Target Catering Equipment, said: “To hear such fantastic feedback from Martin is wonderful for what we’re trying to do. Induction has so many benefits, especially for smaller operators such as The Arbury where quick turn around and fast heat is essential. We’re delighted that Martin is so pleased and we wish him all the best with his efforts at The Arbury!”
Target is widely known for its commercial induction ranges, which have been recognised as highly sustainable products by industry body CESA/FCSI and the Carbon Trust.
For more information on The Arbury, visit https://www.thearburybaldock.co.uk/
Top London Seafood Restaurant The Oystermen Switches to Induction
At Target Catering Equipment, we love helping independent businesses find cost-effective and efficient solutions to their industrial catering requirements. Recently, we’ve been working with The Oystermen, a leading seafood restaurant in London’s Covent Garden.
After significantly growing their customer base in 2016, Matt Lovell and Rob Hampton quickly discovered that their seafood street food stall was outgrowing the capacity in which they could prepare and serve their high-quality oysters. Matt and Rob soon expanded into a pop-up concept in South Kensington, before expanding a stage further into a fully-fledged restaurant; The Oystermen - Seafood Bar and Kitchen. Matt and Rob have since developed their offering to feature some of London’s most high-end seafood.
The increase in customers soon resulted in the development of the restaurant, during which Matt and Rob acquired the neighbouring premises. The restaurant was closed for five weeks whilst a large-scale refurbishment took place. This re-design involved a complete renovation of the kitchen area - for which, Matt and Rob sought the help of our team at Target Catering Equipment after meeting us at a catering trade show in Birmingham.
The team at The Oystermen requested an upgrade to induction technology from gas in order to make cooking for large numbers an easier and more efficient process. In response to the brief we were given, we began to design and build an integrated cooking suite, which included an induction plancha, fryer and SelfCookingCenter XS. We also included in the suite special induction stockpot boiling zones, and a high-level filling tap, both of which are used specifically for the cooking of seafood in large stockpots.
The commercial induction range also incorporated a solid top induction hob, suitable for multiple small pan use, and an induction plancha griddle that allows for delicate and direct cooking. The design also included filtration deep fat fryers and specialist fish refrigeration drawers. In addition, a specialist hot and cold pass that featured a heated gantry and pass-through refrigeration was also designed and manufactured.
In particular, the induction unit, has allowed the team at The Oystermen to serve guests much more quickly, which has become especially useful in the West End, in which there are a high number of pre-theatre diners.
Since installing the new Target bespoke induction suite, the chefs have experienced far fewer burns, and cleaning has become an easier task. Overall energy efficiency has also improved, having both financial and environmental benefits for the company.