The record for one day's service at Jamie's Italian, Kingston, Surrey, currently stands at 800 covers served between 12 noon and 11pm.
Jamie's Italian is the rapidly expanding collection of Jamie Oliver's restaurants, with eight branches including the latest just opened in Cambridge. Serving dishes such as JAMIES FLASH STEAK (wafer thin prime British beef steak pounded with sage and prosciutto, flash grilled with a spicy tomato, basil and chilli salsa), Kingston's record proves the popularity of an Italian menu promoted as 'rustic, simple dishes with the best ingredients we could source'.
Chefs working at Jamie's get the benefit of regular training with Jamie's mentor, guide, inspiration and frequent guest on his television shows, Gennaro Contaldo. A cookery writer and restaurateur (Passione, Charlotte Street, London), Gennaro told Adande: "Too many restaurants are more concerned with style and not enough about the food."More info at www.jamieoliver.com
Under both the solid top and chargrill sections of the cookline are two Adande single drawer refrigeration units. One holds seafood the other popular chargrill. Prepared by a team of up to six chefs, with another on the pass, the cookline faces the bar and is open to view by the public. The dish and potwash area is out of sight to the left of a swing door into the kitchen and the cookline is to the right, with cold rooms and storage behind.
Exactly What We Need
Given the busy nature of the kitchen and that the chefs work in their dedicated sections, having refrigerated storage handily placed underneath the solid top and grill is a real bonus. Each Adande unit can hold the equivalent of 4 x 1/1 GN containers and different menu items are held in separate containers. The temperature on each drawer can be changed from meat to fish, for example, to suit the daily 'specials'.
"This is the highest tech and best thought out kitchen I've seen in terms of space - it gives us exactly what we need to work in," says Jamie's Kingston Sous Chef David Bryan.
He adds that, despite the fact they are located under the two hottest pieces of equipment in the kitchen, this has no effect on the temperature stability of the Adande units.
Much Better Than Conventional Drawers
"To be honest, all I care about is that they keep the food cold and that they are easy to use. They are much better than conventional drawers and I would recommend them to other chefs."
Fish is stored without the need for ice - possible because the air velocity inside Adande's unique insulated drawers is very slow, which prevents dehydration. "The fish is fresh and moist," said Bryan, noting that some items are wrapped in cloth to keep them dry for service.
Having worked in Jamie's Brighton and Oxford and before that Carluccio's, this is Bryan's first experience of Adande. He was also impressed at how fast they recover temperature after cleaning.."At the end of the evening we empty the drawers, clean them and then re-pack; they only take two or three minutes to get back to chilled."
The kitchen at Jamie's Kingston was designed and installed by Advance Group
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