IN THE KITCHEN When it came to fitting out the kitchen for the new venue, Duncan Laidlaw, the Woolshed’s General Manager, put out a tender. He chose Moffat, which he says provided the best combination of quality, value and price.
In 2016 the venue suffered a significant setback when smoke came to the ‘shed, a fire there requiring the closure of the building for a large renovation project. After five months of careful planning, design and construction the venue triumphantly reopened to rave reviews in 2017. Now known simply as The Woolshed, the restaurant, bar and event venue provides a range of sleek interior spaces, including conferences, cocktail parties, weddings and much more.
team of chefs serve up a broad range of food, from refined classics to sit-down meals. Delivering a delectable menu with a seamless service is a big focus. With a space that can serve anything from 20 to 720 people The Woolshed’s kitchen needs to confidently cater to the biggest herds.
The newly renovated building features 2.5 kitchens including a main kitchen, a function kitchen and a casual BBQ kitchen used primarily for sports functions. The main restaurant is open seven days a week for lunch and dinner and the bar is open all day. A large
The new kitchens feature several pieces from the Blue Seal Evolution Series range as well as a Convotherm combi oven, Washtech dishwasher and Waldorf equipment. “Our chefs love the new combi oven, and the Waldorf and Blue Seal equipment both perform well and looks great, which is important as the main kitchen is open to diners,” says Venue Manager Samantha Arabatzis. “Our chefs output a huge amount every day,” says Samantha. “It’s usually an average of around 100 covers, although in the festive season this can quickly turn into around 1,000 a day. So the load on our kitchens is huge.” “The Moffat equipment that we’ve chosen really keeps up, and helps us output large amounts of great food, quickly. It’s all very reliable and durable, and the team in the kitchen is really happy with it,” she says.
Connection ISSUE ONE | 2019
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