into the kitchen, functionality is no longer the only consideration. Armend Aljo is operations manager at Oakman Inns, owner of 14 pubs including The Navigation Inn in Cosgrove, Northamptonshire. He says:“We recognised our menu was going to focus on home-cooked food with a Mediterranean influence, everything from fresh pizza and pasta through to an array of fish, meat and sharing platters. “The design for The Navigation featured an open-plan kitchen, allowing our chefs to demonstrate their skill and allowing the customer to interact with the cooking process. We like to be honest with the customer and as a result we needed equipment that would do the job but look good too. This is where Jestic, a company we had worked closely with many times before, came in. Helping us to spec and design the kitchen layout, we purchased a Josper Charcoal Oven, a Wood Stone woodfired pizza oven and a Henny Penny Fryer.”
p37-38 kitchen equip.indd 38
Cooking on Falcon Foodservice Equipment’s F900 chrome griddle
27/06/2016 12:12