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Bonnet stoves: at the heart of the kitchen

15 November 2013
Bonnet stoves: at the heart of the kitchen

Bonnet stoves are the engine of the restaurant, says chef Tom Sellers

Behind every successful new restaurant is a great chef, a hard-working team and top-quality catering equipment to make it possible for them to serve delicious food day after day.

That has been the classic formula for culinary success at restaurant Story, which was opened in April by chef Tom Sellers, and it has made a huge impact on food lovers and critics alike.

Situated in London's Bermondsey, a historic part of the capital, the restaurant was designed to reflect the heritage of the area. Even so, its two kitchens boast the latest generation of catering equipment from Bonnet.

At the heart of the upstairs operation and given pride of place is a custom-built Bonnet Maestro Suite. The equipment ensures Sellers and his kitchen staff can prepare six and 10-course menus with a traditional British flavour. Specifically chosen Bonnet Advancia Modular equipment has been installed downstairs in the prep kitchen.

"I chose the Bonnet Maestro Suite because I wanted to work with the best in the business," says Sellers. "The engine of most restaurants is the stove, and the first time I cooked on Bonnet was in America with Thomas Keller [chef patron of three-Michelin-starred Per Se and The French Laundry] and I had never cooked on something so responsive, efficient and clean. I felt that this restaurant deserved a stove of that calibre, so to work with Bonnet was obviously a privilege.

"The kitchen is open plan, so a lot of diners are able to see in from the dining room. It is really a kind of a showcase piece and obviously that's what Bonnet does best.


As for his choice of Bonnet Advancia Modular equipment downstairs, he explains: "I think the main reason was that, 'pan-to-pan', it gives the best heat output per unit of equipment I've ever seen - it's also really versatile.

"The kit is modular, so we can change the configuration if we want. It is also so compact and clean. It works so well the way it's designed and it's all in one unit. It just makes everything more efficient."

To complement its bespoke horizontal cooking ranges, Hobart Cooking Solutions also offers a complete range - 18 models in all - of advanced technology Bonnet Combi Ovens. Caterers interested in finding out more should telephone 0844 225 1999 or visit www.hobartuk.com for detailed product information.

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