50 | KITCHENS | CATERING AND HOSPITALIT Y
MANCHESTER UNIVERSITY
BELOW:
University, fi ve years of restructures, a reduction in catering staff and a move to less spacious environs has left the team with an entirely diff erent set of criteria when it comes to choosing catering equipment. For them, the best kitchen technology is not necessarily the latest or most advanced, but rather the most fl exible, and robust. “We use traditional designs really,” says Jacqueline McPeake, Head of Catering at the University, “because it needs to last. It needs to be robust enough to manage the quantities.” Winners of ‘Best Catering Service’
at the 2014 CUBO awards, McPeake’s team were recognised by judges for the creation of their highly popular ‘world menu’, incorporating Mediterranean and Middle Eastern foods while using
ingredients that were sustainable, seasonal and locally sourced, in-keeping with the HEI’s green credentials. But the success of their cuisine has meant a surge in output, with a huge rise in demand throughout the University. The two catering areas at the Business School alone take over 2,000 transactions daily, more than double the projected 900. With such high demands on the
kitchen, it’s easy to see why McPeake’s team elect for hard-working equipment over futuristic bells and whistles. “We don’t have any dynamic kitchen equipment because we’ve got limited space,” she comments. “So the things we do ask for are multifunctional pieces such as Brat pans, where they can be dual purpose.” McPeake lists the most
useful piece of equipment in their kitchens as a Rational oven, “because they’re fl exible, we can pre-program them, they’re easy to clean, easy to maintain, and we can use them for large functions where we need quality and consistency.” The heavy-duty nature of the Rational
oven makes it a great choice for behind the scenes catering, but similar to Sheffi eld, Manchester Metropolitan have tuned into the benefi ts of induction hob for front-of-house food creation. “In our newest location on the Birley campus we’ve got an induction hob on the counter in the service area, which allows us to have a chef’s theatre,” confi rms McPeake. “So we’ve been able to bring in a street food menu, which has been
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82