CASE STUDIES
Williams and Falcon work well together with super steakhouse
S
ince opening its first restaurant in the Norfolk village of Middleton back in 2011, Middleton’s Steakhouse has opened a further five across the country. One of the latest is in Leicester and is based in a stunning Grade 2 listed building, a former bank built in Baroque style. With an open plan theatre style kitchen, executive chef Adam Mott knew they had to have equipment that was both extremely reliable and good looking. Mr Mott was heavily involved with designing the kitchen and choosing the equipment. He said: “Firstly, I wanted to make sure everything was tough enough to last in a really busy kitchen. And being busy, we need the equipment to work well together, creating a seamless system that lets our chefs focus on cooking.”
Working closely with Nisbets, he chose products from Williams to handle the refrigeration and Falcon Foodservice Equipment for cooking in the new restaurant.
58 December 2017
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. Completing the cookline is a seven-shelf Falcon combination oven. Mr Mott explained: “We use the undercounter refrigerators to keep different meats and seafood seperately. We need them to be reliable, as they’re in use all the time.” Despite the impressive size of the new restaurant, space is at a premium in the kitchen, which made Williams’ comprehensive range of slimline products ideal.
The products chosen from the range include Aztra undercounter cabinets and Jade Slimline counters. The Aztra cabinets are conveniently
fitted with a bank of drawers. This enables easy access to ingredients, without having to open the door fully and thereby blocking movement in the working area.
Constructed with a stainless steel exterior and insulated with high density polyurethane insulation, they are more than capable of life in the toughest kitchen environments while keeping food in peak condition. Finally, Middleton’s also has two Thermowell units, stand-alone prep wells which can hold a selection of 1/3 GN pans, keeping ingredients hygienic, refrigerated and readily accessible. Mr Mott said: “I’ve been very impressed with the build quality of the Williams products we’ve got. You can tell straight away that it’s going to last a long time.”
One of the key considerations for a restaurant based around steak is the quality of the grill. Mr Mott added: “Choosing the right chargrill was a long process. I was lucky enough to be able to visit Falcon’s factory. It
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