ON THE COVER MELBOURNE’S EUROPEAN GOES ALL-ELECTRIC. PAGE 4.
All is Good with the Hood.
Moffat Pty Limited - Australia moffat.com.au
Victoria/Tasmania
740 Springvale Road, Mulgrave, Victoria 3170
Phone 03-9518 3888 Fax 03-9518 3833 vsales@moffat.com.au
New South Wales
Phone 02-8833 4111 nswsales@moffat.com.au
South Australia
Phone 03-9518 3888 vsales@moffat.com.au
Queensland / Northern Territory Phone 07-3630 8600 qldsales@moffat.com.au
Western Australia Phone 08-9413 2400 wasales@moffat.com.au
Moffat Limited - New Zealand moffat.co.nz
Christchurch
45 Illinois Drive, Izone Business Hub, Rolleston 7675
Phone 03-983 6600 Fax 03-983 6660 sales@moffat.co.nz
Auckland Phone 09-574 3150 sales@moffat.co.nz
Blue Seal Limited - United Kingdom www.blue-seal.co.uk
Unit 67, Gravelly Business Park
Gravelly, Birmingham, B248TQ
Phone 0121 327 5575 Fax 0121 327 9711 sales@blue-seal.co.uk
Moffat Inc - United States of America www.moffatusa.com
3756 Champion Boulevard
Winston-Salem, North Carolina 27105
Phone 336 661 0257 Fax 336 661 0946 sales@moffat.com
Any time you need an oven but don’t have the space, the budget, the time, or the inclination for a full blown kitchen ventilation system, talk to Moffat about our range of Halton Ventless Condensing Hoods for Turbofan.
CONTENTS
4. The European
A new all-electric kitchen means more space
8.
Chef Profile Makoto Tokuyama
14.
Induction Technology Moffat’s expanded offering
18.
Christchurch Town Hall No occasion is complete without food
22. Sykes House Farm Opens all-electric demonstration kitchen
25.
Chef Profile Greg Lewis
29.
Te Pae Christchurch Convention Centre
A commitment to manaakitanga (hospitality)
32.
Northern Beaches Hospital Exceptional care and exceptional catering
35.
Chef Profile Lynsey Lappin
37.
Cinder, Male, Maldives Waldorf Bold gets attention
40.
Bellamy’s at the Beehive Dining at the heart of Parliament
46.
One&Only Za’Abeel Waldorf is the preferred choice
48.
Zephyr Cafe and Bar Fresh, homemade, healthy, nutritious.
50. Chef Profile Sarah Searancke
53. Amber Aged Care Waldorf Jump is a hit
54. The Kitchen Collective Providing space, equipment and community
56.
St Vincent’s Private Community Hospital Griffith Delivering hot meals made easy
58.
Lynbrook Hotel Keeping up with the cleaning up
60. Our People Australia, New Zealand and the UK
WELCOME TO THIS EDITION OF MOFFAT CONNECTION
It’s been quite some time since the last edition of Connection, but I’m delighted to report we’re back on track with regular publication of this leading industry magazine.
Getting through the pandemic and postpandemic period has been the focus for most businesses in the foodservice hospitality industry during the past four years.
The resilience of our customers in adapting and making hard business decisions during these unprecedented times is testament to the strength of character and instinct for survival within our industry.
With challenges come opportunities. This latest edition of Connection showcases a selection of customers who have achieved exceptional outcomes in our key markets during a difficult economic period. Their new operations are simply world-class.
We have much to learn from the articles written by our leading chefs. I’m constantly amazed at their boundless creativity and resourcefulness in developing new interpretations of cuisine from all over the world.
Moffat’s commitment to research and development is stronger than ever. New product releases this year include our Waldorf induction and electric cooking ranges, along with our Merrychef
accelerated cooking options now offering full connectivity. Ventless hoods have opened up new possibilities for food service operations big and small, and Convotherm continues to augment its range of combi-steamers with exciting new features.
Lifting our environmental performance is an ongoing process requiring constant assessment of our activities and how they impact the world around us. Rest assured we are working on every aspect of our business, from product design and manufacturing to packaging and delivery in our international markets.
One of the highlights of my role at Moffat is catching up in person with our customers. We look forward to seeing you all again soon at upcoming exhibitions and other industry events. Here’s to the future success of all our partners, as the light at the end of the tunnel shines a little brighter.
Until next time.
Greg O’Connell MOFFAT GROUP MANAGING DIRECTOR.
“We’ve had a pretty consistent food and wine offering for a long time, so people generally know what they’re in for when they come into our place. It’s quite a unique spot in Melbourne.”
Current owners Josh Brisbane and Con Christopoulos.
OLD WORLD FLAVOURS GET A MODERN MAKEOVER
The European in Melbourne is both well-known and well-regarded by those who want a little bit of European magic in their lives, without the long flights and immigration queues.
This iconic eatery has been a go-to destination for Melbournians and visitors alike since 1998, when current owners Josh Brisbane and Con Christopoulos joined forces to shine a continental spotlight on Melbourne’s food and drink scene. That focus on European flavours was quite unique at the time and now, boasting an all-electric kitchen installation, The European is once again bringing something new to the city.
The restaurant is situated next door to The City Wine Shop, a combined wine bar, bottle shop and bistro which Con and Josh took over in 2003. The two venues happily co-existed next door to each other until
recently, when a kitchen overhaul created space - literally - for a more unified offering.
“We had two kitchens running” Josh explains. “The kitchen that serviced the wine shop was quite large, but all the equipment was well and truly past its use by date. It wasn’t a big stretch to just replace all the equipment in there for brand new.
“The other part of this renovation was to consolidate the kitchens into one big one and to give The European more floor space for tables.”
Moffat had a long-standing relationship with The European group of restaurants (which includes The Melbourne Supper Club), paving the way to suggest something entirely new - an all-electric line.
Dating back to the 1800s, the historic building presented some layout challenges. These included being a narrow space and needing to upgrade utilities without damaging the building’s integrity, which is integral to its charm and ambiance. Vincent Inzitari from the Trent Group helped with the redesign, and Perry Peters, who manages Moffat’s Victorian and Tasmanian business, had a background that definitely helped. “Perry was a hatted chef back in the day and he actually worked in the space where The Wine Shop kitchen was, so he knew it pretty well,” Josh explains.
Along with The European’s Head Chef, Josh, Vincent and Perry redesigned the kitchen to service both venues. The refit
began mid-2023, and it remained business as usual with The European’s kitchen taking up full service while the wine shop’s kitchen underwent renovation.
The biggest challenge has been for the chef team, switching from gas to induction. “The guys have been in there since April and I think they’re all quite impressed with what they’ve got now,” says Josh. “It’s been a big change and it’s still going to take a while for them to really get used to, but so far, it’s been really amazing. They’re all working in one area rather than splitting between two, so it’s a lot more efficient too.”
At the end of May, the old kitchen of The European – now repurposed for additional restaurant seating – opened. The European can now seat 80, supplemented by a large outdoor area that serves both venues.
The wine bar is open seven days, whilst The European offers lunch and dinner, six days a week, with intentions to return to daily operation. The two venues share a menu and a team of staff. A cross-section of people come through the doors, including corporates, foodies, and Parliamentarians alike (they’re just across the road from Parliament House), and the restaurant is always popular.
“We’ve had a pretty consistent food and wine offering for a long time, so people generally know what they’re in for when they come into our place. It’s quite a unique spot in Melbourne.”
A Melbourne institution, the City Wine Shop now houses the brand new all-electric kitchen which services both venues.
“It’s like three or four times faster to cook things with the power these ovens put out.
IN THE KITCHEN
Perry Peters from Moffat suggested the move to an all-induction range of kitchen equipment, and design and installation were undertaken by Trent Group.
The European kitchen now includes the latest electric Waldorf equipment - an induction convection range, as well as fryers, griddles, a pasta cooker, a solid top oven range, Wexiodisk dishwasher and Convotherm combi ovens.
All-electric offers many benefits, says Perry. “It creates a cooler, safer work environment because there’s less residual heat from equipment. With sealed hobs and induction cooktops, health and safety is enhanced and, of course, there’s greatly improved cooking performance.”
And the verdict from The European? Owner Josh Brisbane agrees - “it’s like three or four times faster to cook things with the power these ovens put out. The kitchen team are really loving it.”
Sitting opposite the Victorian grandeur of Parliament House, the European has gained iconic status amongst Melbournians and visitors alike.
MAKOTO TOKUYAMA: THE QUIET ACHIEVER
Chef Makoto Tokuyama’s award-winning restaurant, Cocoro, is more than a place to eat; it is homage to the influences of Makoto’s childhood in rural Japan. Here, you feed not only the stomach and the senses, but ‘cocoro’ - ‘the heart and soul.’
Makoto arrived in New Zealand from Japan in 2002, lured, he says, by the “beautiful natural environment.” After working in a number of wellestablished Auckland restaurants, he made the leap to opening his own restaurant in 2011. Cocoro rapidly became, and has remained, a feature on many people’s ‘must-try’ lists ever since.
SERVING UP THE PERFECT ENCOUNTER
In Japan, Makoto and his family lived in a Zen Buddhist temple where meals were a communal experience. The same core ‘ingredients’ that infused every meal there infuse his food today - fresh ingredients that are treated with respect and crafted with care to create meals designed to be shared.
Makoto and his team aspire to offer dining experiences that deliver on the promise of ‘ichigoichie’ - ‘one opportunity, one encounter.’ “We really wanted to make every dining experience with us a one and only, provided by all our heart and soul” says Makoto.
When Cocoro opened in 2011, it was the first Asian restaurant that offered a full degustation menu, an experience that has been described as “verging on faultless” and for which it is now famed.
This unwavering and exacting focus on excellence and uniqueness is what has ensured Cocoro consistently tops ‘best of’ lists in New Zealand (and some international lists too). Accolades include Three Hats and Restaurant of the Year in the 2018 Cuisine Good Food Awards; Best
Restaurant ‘Cuisine Good Food’ Award in 2022; listing on ‘The World’s 50 Best’ website; appointment as a Japanese Cuisine Goodwill Ambassador for New Zealand in February 2022 and becoming an Ora King Salmon ambassador for New Zealand King Salmon.
CHAWANMUSHI RECIPE
Chawanmushi is a Japanese savoury steamed egg custard. “Chawan” means tea cup or rice bowl, and “mushi” means steaming in Japanese.
INGREDIENTS
• 3 eggs
• 2 cup dashi soup stock
• 1/2 tsp salt
• 1 tsp light soy sauce
• 1 tsp mirin
• 1 tsp sake
• Your favourite items (e.g. black foot paua, whitebait, prawn, chicken, mushroom etc.)
• Decoration items (e.g. Buckwheat puff)
METHOD
Lightly beat eggs in a large bowl. Try not to bubble the eggs.
Mix cool ichiban dashi soup stock, light soy sauce, salt, sake, and mirin in another bowl. Add the dashi mixture in the egg mixture gradually. Strain the egg mixture.
Put your favourite item in Chawanmushi cups. Fill each cup to three quarters full with the egg mixture. Cover the cups.
Preheat a steamer on high heat. Turn down the heat to low and carefully place cups in the steamer. Steam for a few minutes on high heat. Turn down the heat to low and steam for about 10-15 minutes, or until done.
Poke a bamboo stick in the Chawanmushi and if clear soup comes out, it’s done.
Place any decoration (I recommend adding something with a crunchy texture) items on top of Chawanmushi.
AN INFUSION OF NATURE
These acknowledgments have provided proud career moments for Makoto, but his upbringing and training as a Buddhist monk keeps him focused, balanced and humble.
Coming from one island nation to another, it is no surprise that Makoto is at home in the water. “I really like to surf so the proximity of the beaches in Auckland was also appealing. I’m often with my family and we’re at Te Arai beach. My kids love surfing, bodyboarding and swimming too and we all love playing and foraging in the rock pools at low tide.”
He learned the art of cooking from his grandmother, coming to understand the importance of having fresh ingredients, using every part of them and letting the natural flavours shine through.
His signature dish – a sashimi platter –reflects the influence of his childhood home in rural Japan, where he ate fresh seafood every day. It features up to 30 types of fresh fish (some specifically handpicked by Makoto) and prepared with precision and care, a process which takes 45 minutes.
KITCHEN DESIGN - THE PRECISION BEHIND THE PLATE
After working in kitchens from Japan to London, Makoto wanted to ensure the kitchen of his own restaurant would support his style and ambition to make exquisite food that leaves an impression long after the meal is over.
“I really wanted to make a great combination of the latest technology and traditional equipment. At Cocoro this was the Convotherm mini combi-steamer and the “hibachi”, which is the Japanese charcoal grill. I wanted to use both together to achieve the perfect result.”
“The results work well, and the Convotherm mini has also helped me show others how to replicate a perfect cook. It’s this consistency that’s very important in our work.”
The layout of the kitchen also needed to be as carefully considered as the components of his sashimi platter. “There are many things that we need to do in the kitchen to prepare, so the layout must be fit for those general purposes, without having any negative impact on the precision we
require later when cooking. To achieve perfection, every second matters, so the kitchen layout also needs to be perfect to minimise wasted time. It needs to work with the chefs and what is being cooked. It’s a delicate balance.”
Makoto believes that technology is there to help the process of creating but shouldn’t drive it; that is down to the skill of the chef in understanding his ingredients. “I think some chefs rely on technology a little too much. To give you an example, the perfect steak should be achievable with only an iron pan.”
FEEDING THE TASTE EVOLUTION
In the years since opening Cocoro, Makoto has noticed changes in the New Zealand cuisine scene, from both suppliers and customers. “There is plenty of excellent work being done here. High quality ingredients are more readily available, particularly seafood, compared to ten or fifteen years ago. Palates have changed too. And people have more knowledge about ingredients and what is actually going into their meals.”
With accolades and regular customers who love his work, it may seem that Cocoro and Makoto have reached their peak, but there is no rest for this hard-working chef. Makoto and long-time friend and colleague Jason Lee opened a new Auckland restaurant together in April 2022, Waku Waku (‘heart pumping’), delivering modern Japanese cuisine, with a twist.
“I simply want to continue working with top quality New Zealand ingredients and seeing happy customers enjoying dishes cooked with these ingredients.”
“My kids love surfing, bodyboarding and swimming too and we all love playing and foraging in the rock pools at low tide.”
MODELS ALSO AVAILABLE:
MEET OUR NEW HEAD OF THE FAMILY.
For the first time, Waldorf has introduced the 900mm Induction Range with Convection Oven – a veritable powerhouse that foodservice professionals have long been waiting for.
The new 800 Series Induction Range combines the space saving design of Waldorf induction technology with the refined looks and time-tested dependability of our convection oven line-up.
Up top, you have a choice of various combinations of four full area or round cooking zones in 3.5kW or 5kW.
The electronic components of the induction cooktop are housed within the unit itself which means there’s no compromise on space down below where a full size 6.1kW 2/1 GN convection oven completes the package.
TWO 270MM SQUARE FULL AREA INDUCTION
ZONE 5KW HEATING / TWO 270MM .DIA ROUND INDUCTION
ZONES 5KW HEATING
FOUR 270MM .DIA ROUND INDUCTION ZONES 5KW HEATING OR 3.5KW HEATING
FOUR 270MM SQUARE FULL AREA INDUCTION
ZONE 5KW HEATING
Disclaimer : The white circles and pastel yellow colours in the rendered image are not a product feature. They form part of the rendered image to demonstrate the size and proximity of each in the total cooking surface.
5KW
5KW
In this issue of Connection we feature recent all electric kitchen installs at The European, Melbourne and Sykes House Farm, Yorkshire.
WALDORF AND BLUE SEAL CHAMPION NEW INDUCTION TECHNOLOGY.
Moffat’s longstanding commitment to developing new, energy efficient cooking technology is behind the expansion of the company’s induction equipment offering says Moffat General Manager Sales and Marketing, Michael Lillico.
“Induction is the most important cooking technology today. As the professional cooking world aligns with the global movement towards cleaner alternatives to fossil fuels, we are now well positioned to lead the charge in the evolution of the all-electric kitchen.”
Induction equipment now accounts for a significant volume of Moffat’s annual production, driven by a steady uptick in demand from its key markets in the UK, Australia, New Zealand, and the Middle East.
The Waldorf and Blue Seal electric catalogues now include a full package of induction options. The centre piece is the
Induction Range, whose defining feature is a full size 2/1 GN convection oven. In total there are 12 configurations of induction cooktop, including 450 or 900, a choice of 3kW or 5kW elements, and round or full area cooking zones (or a combination of both). Cooktops can be supplied with suite matching modular cabinet bases, including doors and adjustable feet as standard.
Making the move from gas to induction is seen by some in the foodservice industry as a major culture change. There is a longheld affection for gas stoves that’s rooted in training, history, and to a large extent the sheer spectacle of cooking over an open flame. But the fact remains that gas is a
hugely inefficient heating source compared with induction.
“Chefs who adopt induction technology need to evolve their cooking processes for sure,” says Michael Lillico. ‘But in return they get more power and speed, more precision, and double the efficiency of cooking with gas.”
“We’re serious about the future of the foodservice industry and will continue to develop new technology that reduces the impact of our activities on the environment,” he says. With induction, it’s a matter of chefs embracing the idea of having far greater control over their creations and letting this exciting technology do the work for them.”
Event overview: This event aimed to equip all our business partners with comprehensive knowledge and training on Moffat’s latest induction cooking technology.
AN INDUCTION INTRODUCTION
Participants gained insights into how induction works, its numerous benefits, including energy efficiency and cost savings. The event also included sessions covering the technical aspects of the equipment, coupled with opportunities for hands-on experience. Lunch and dinner were provided, allowing attendees to network and engage further while exploring the advantages and savings offered by induction technology.
Event date: 16th April 2024
Event location: Moffat WA Balcatta Office
MORE POWER TO THE COOK.
The Waldorf family of induction cooktops in 450mm and 900mm is the ultimate in versatility offering 11 configurations of round and full area induction zones.
With a choice of 3.5kW and 5.0 kW induction heating, or a combination of both, the power to create is firmly in your hands.
BUILT TO PERFORM
Some performers may fade from fashion, but the best will stand the tests of time and change to become icons. Just so for the Christchurch Town Hall, which has been the city’s heart, and its defining image, for over 50 years.
a
The Christchurch Town Hall foyer is
gateway to five key spaces, the Douglas Lilburn Auditorium being the largest.
“We are so close to the source of some of the world’s best produce. As a business, we have the power to showcase these exceptional products, celebrating the hard work of our farmers, growers and producers.”
Having first opened in 1972, the Christchurch Town Hall was revitalised following the Christchurch earthquakes of 2010/11 and emerged stronger than ever and fit for the future. Owned and operated by Venues Ōtautahi, also responsible for five other significant venues in the city, the Christchurch Town Hall is the backdrop for incredible memories for the thousands of people who attend any of its 250-plus events each year.
Within this award-winning heritage venue are five key public event areas, including stage and auditorium spaces and function rooms. A diverse range of events, including performing arts and touring international music acts, school balls and graduations, civic ceremonies and corporate events, all make use of this beautiful and iconic venue.
And no occasion is complete without food. Catering is created in two kitchens – one upstairs and one downstairs. Under the leadership of Executive Chef Dan Shanks, the kitchens create menus for everything from gala dinners and cocktail functions to special musical events, and pride themselves on providing locally focused cuisine of the highest standard. The goal, says Dan, is “a restaurant quality meal in an event space.”
Southern Hospitality was responsible for overseeing the fit-out of the two new kitchens in 2019, when the entire venue was being reinstated and upgraded. The re-design of the kitchen spaces worked within the restrictions of this existing historic site. “You have to implement the plan in the space you’ve got, installing as much gear and capability as you possibly can,” says Dan. Capacity and quality are just as important. “You have to have the math done right and have complete accuracy in your cooking, particularly with big events. So, we need constant airflow and consistent temperatures, which this new equipment gives us.”
A bonus was having the expertise of Moffat close by, with their Christchurch factory being located only 30km away. “The Town Hall serves the community and Moffat, being just down the road, well… they are the community. Everyone talks about being sustainable but this - buying locally - is one you can achieve.”
An ethos of sustainability and a commitment to source raw ingredients locally is close to Dan’s heart and is the culinary ethos of Venues Ōtautahi across all its venues. “We are so close to the source of some of the world’s best produce. As a business, we have the power to showcase these exceptional products, celebrating the hard work of our farmers, growers and producers.”
“You have to have the math done right and have complete accuracy in your cooking, particularly with big events. So, we need constant airflow and consistent temperatures – which this new equipment gives us.”
IN THE KITCHEN
Crowds arrive at Christchurch Town Hall for a variety of purposes ranging from meetings and conferences to exhibitions and performances. Such an adaptable space requires equivalent amounts of flexibility and precision from its kitchens.
The Convotherm 40 tray combi ovens provide the raw power and enduring performance to the main kitchen, with three ovens required to meet the busy demands here.
The catering team also enjoy using the various Waldorf equipment, with a 6-burner range, two fryers, a griddle
and a 114 litre Crown kettle. Each is perfectly matched with infill benches.
In the second, smaller kitchen there are two Convotherm 40 tray combi-ovens alongside Waldorf’s 6-burner range, two fryers, a bratt pan and another 114 litre Crown kettle.
Executive Chef Dan Shanks knows how important quality equipment is for ensuring ease of use, meeting food safety standards and delivering quality menus. “There’s seamless integration in these kitchens - everything clicks together.”
PHOTO NANCY ZHOU
HIGH PERFORMANCE EQUIPMENT SHOWCASES HIGH QUALITY PRODUCTS
Quality never goes out of style, which may explain how Skyes House Farm, a supplier of top-quality fresh meat and poultry in Yorkshire, is still thriving after 40 years. It’s a success story which now includes a new chapter - the opening of a bespoke, on-site demonstration kitchen to showcase the best of locally grown and sourced meats from the north of England.
Since the 1970s, Skyes House Farm has been run by the Smith family –now under Robert Smith and Rachael Hirst, its third generation. It is renowned as one of the best catering butchers around, supplying English kitchens, large and small, at many of the finest restaurants and hotels, as well as large sport clubs and stadiums, in Yorkshire.
The farm sources, butchers, prepares and sells a wide range of fresh Grass-fed Yorkshire lamb, local pork, chicken and beef, as well as charcuterie, wholesale and via online and onsite shops. As former livestock farmers, Sykes House Farm pride themselves on providing the highest quality meats and knowing exactly where their product comes from and how it was raised.
About 70 people work at the farm as butchers, drivers, or admin support. That number recently increased by one when new in-house development/consultant chef, Greg Lewis, joined the team. Having
sourced meat from Sykes House Farm himself as a chef, and living locally, Greg was familiar with the quality the company offered and was very keen to take on the exciting new role.
In December 2023 the farm-to-fork vision came to fruition with the installation a new demonstration kitchen, ‘Method’, in meticulously modified shipping containers. Outside, a ‘living roof’ helps eliminate carbon emissions whilst inside, recycled plastic bottles successfully masquerade as
marble benches. The entire cooking space is open plan and spacious, enabling chefs, customers and guests to easily observe the featured meats and how they are being prepared to perfection.
The space was designed to host master classes of around a dozen, with a stunning chef’s table providing for sharing, or tasting menus.
Mark Tordoff and Andy Mannion from Northern Catering Equipment (NCE)
oversaw the design and fit out. “The whole concept of farm to fork whetted our appetites and it was an absolute dream to work on,” says Mark.
Greg attended cooking demonstrations at NCE’s test kitchen and, with their guidance, determined the best equipment solutions. He knew he wanted Blue Seal, which “lasts a long time, looks smart and is good to cook on,” but gas was not feasible for the container setup. Instead, the entire range is induction. “That was new for me”, Greg admits, but with practice he has found induction “almost as quick as gas and very easy to regulate.”
The result is a kitchen that, as Greg describes it, is “both aspirational and inspirational. We’re going to have top chefs coming here, so we want to give them the wow factor, something more than just good meat at a reasonable price.”
Apart from being on-hand daily to assist trade customers with menu development, Greg has oversight of all training and promotional events. Greg expects chefs from around the country will come here to observe the finer butchering skills required for certain fillets of meat and how various cuts can be prepared and served. For example, an apprentice chef team recently came for a pork masterclass session, highlighting unusual cuts and cooking techniques.
“We have a few guest chef nights lined up, and we’ll put on master classes and
domestic cookery sessions that spotlight the Farm produce. This is a really unique offering – I can’t think of any other facility like this in this part of the country.”
IN THE KITCHEN
High quality products require high performance commercial kitchen equipment, and for chef Greg Lewis, that was Blue Seal.
“We are a great supporter of Blue Seal equipment due to its quality and robustness, also the aesthetics of the Waldorf series” says Mark Tordoff from NCE.
The equipment installed included a Waldorf Bold Induction Cooktop, with large 270mm induction zones powered at 5kW each. The adjustable control
settings enable multiple dishes to be cooked with precise temperature control. Complementing the cooktop are two chrome plated griddles (one fully ribbed, one half-ribbed and half-flat) and Waldorf prep infill benches.
Together they “create a ‘state of the art’ kitchen with quick reacting, energy efficient equipment” says Mark.
“The chefs who have been in so far are very envious” agrees Greg.
“We’re going to have top chefs coming here, so we want to give them the wow factor...”
LIVING THE DREAM DOWN ON THE FARM
Almost 20 years ago a young chef, Greg Lewis, decided to pursue his love of cooking in the big cities, far beyond the Canterbury plains of New Zealand.
That’s how he came to Yorkshire, the home of Greg’s other love – rugby league (and, of course, the girl who became his wife).
Having forged a successful career in busy restaurants in Christchurch, Leeds and London, Greg now has his dream job as development/consultant chef for Sykes House Farm near his home and family in Yorkshire. Here, he combines his passion, experience and skills to showcase the quality meat produced in and around Sykes House Farm.
A young Greg began his food career in the humble bakery section of a Pak’n’Save supermarket in his hometown of Christchurch, back in 1995. He soon progressed to the bar/restaurants along the city’s popular ‘Strip’ and it was while there that he was presented with the chance to join the catering team for the athletes at the Sydney 2000 Olympics.
When the athletes went home, so did Greg. He took up an opportunity as an Interim Head Chef and, thanks to his innate creativity, his entry into the annual Montieth’s Wild Food Challenge (involving fish and a huhu grub!) was awarded the competition’s first ever perfect score and won his employer, All Bar One, the title of Best Overall Restaurant.
With that unexpected career high in his pocket at the age of just 20, Greg was keen to travel and took his skills to the home of his beloved rugby league –Yorkshire. It’s the place he’s called home
for the last 19 years. It didn’t take long for him to find work, landing a job chef de partie at the prestigious Pool Court under Michelin starred chef Jeff Baker. “I thought I was pretty good” he says, “but I got taken apart really. We were working silly hours; it was relentless.”
The experience still taught him a lot and he took that knowledge to a range of restaurants in both Leeds and London. “My final restaurant job was as Executive Chef for Leelex Restaurants, who had sites in London and Leeds. I was based at their flagship Basque tapas restaurant, Pintura, in Leeds city centre,” he says. There, he gained fans and won accolades, such as runner-up Restaurant of the Year (2016), from Observer Food Monthly.
Fatherhood ushered in a step back from the kitchen in 2019, when Greg became a
Sales and Accounts Manager for Fruit and Vegetable wholesalers Delifresh, but his kitchen experience was most invaluable to his new role as a dad. “If you’ve never had an intense job, parenthood could be a bit of a shock. But I was used to lack of sleep and, compared to a Saturday night service, it was pretty straightforward” he quips.
However, there was no escaping one fact - “I just missed cooking.”
Fortunately, a new opportunity was literally just around the corner, at Sykes House Farm, and it was too good to resist. “I had worked for the farm for a few years before this role came up, doing recipes for their website, helping with sales and food festivals etc. When they said they had plans to open a demonstration kitchen – well, it all just aligned.”
At the new on-site kitchen, Method, Greg and the Sykes Farm team will host guest chefs for training and development days...
At the new on-site kitchen, Method, Greg and the Sykes Farm team will host guest chefs for training and development days, as well as designing exclusive dining events and food experiences. Greg already has ideas to showcase the range and diversity of the meats available from the Farm, including a Spanish tapas lunch; a beef tasting menu; and a Christmas package in which people can order their Christmas turkey, and then attend a demonstration of how to prepare, cook and serve it to perfection.
There may even be a hangi pit in Sykes House Farm’s future, bringing a genuine taste of New Zealand to the New Yorkshire Dales.
Meet the Mother of Induction.
The 900mm Induction Range Convection Oven is the all-new playmaker in the Blue Seal Evolution Series kitchen.
It combines the best of all worlds, delivering speed and precision up top with a choice of round or full area induction cooking zones in 3.5kW or 5kW. And thanks to some clever design there’s no compromise on space down below where a full size 6.1kW 2/1 GN convection oven is ready to perform with typical Blue Seal dependability.
Induction Range Convection Oven 900mm
When your ideas are bigger than the kitchen.
When you need to apply maximum creativity in the smallest of spaces, the impressive capabilities of the Convotherm Mini will surprise you. A compact footprint, ventless hood, and the legendary performance of Convotherm ovens make this a brilliant all-rounder for any size food operation.
I’ll have mine black.
The black Convotherm Mini equipped with the Condensation Hood Pro is a star addition for standalone front of house cooking.
Te Pae Christchurch sits on a site of great significance for tangata whenua (people of the land). For over a thousand years, local Māori lived, harvested and traded food here.
GATHERING TO CELEBRATE THE BEST OF LOCAL
At the heart of Ōtautahi Christchurch is Te Pae Christchurch Convention Centre, the city’s newly constructed post-earthquake convention centre. Within this beautiful building, people from all over the city, the country and beyond gather to learn, share and connect.
Food is integral to the manaakitanga (hospitality) that is at the heart of Te Pae itself. Helping make that hospitality possible for hundreds and thousands each week is a bespoke kitchen, featuring a range of Moffat manufactured and supplied equipment.
Te Pae was opened in late 2021, but the detailed planning for this kitchen began three years earlier. Rau Paenga Limited (formerly Ōtākaro Limited) commissioned Southern Hospitality, on behalf of the New Zealand government, to design and oversee the installation of the modern, efficient and immense kitchen. Within this space there are purpose-specific sub kitchens (for prep, cold and hot food) to create food for literally every occasion, and any number of people.
With a capacity for 1,600 people seated and 24 meeting rooms, Te Pae is always busy and there is no such thing as a typical week for the kitchen team. The man who oversees the food production on a daily basis is Executive Chef Desmond Davies. Having worked in South Africa (his home country), the UK, Poland and Malaysia, Des was used to seeing the name ‘Moffat’ on catering equipment in kitchens everywhere.
For him, “the big surprise was seeing Moffat was based here, just 30 kilometres out of Christchurch.”
As the ‘gathering place’ for Christchurch, Te Pae hosts an array of people for a seemingly endless variety of purposes. The intention is to provide what people want for their occasion, but to always shine a light on what Canterbury
and New Zealand have to offer. That means that there’s no specific cuisine, “but obviously we have a huge focus on local, local, local” says Des. “But if people come up with different ideas and they want a different theme, then you create the food to tailor to that.”
It also means that there’s no such thing as a typical week in the Te Pae kitchens. “It changes all the time. One day a cocktail party for 250, next day canapés for 1,500, then a conference with morning tea,
lunch, and afternoon tea for 500, followed by an awards dinner for 350.”
Meeting such ever-changing demands and ensuring that food is delivered on time and of consistent quality requires planning, and reliable equipment says Des. “Have the plan, do the prep, and all the pieces of the puzzle are put together.
And then it’s just learning the equipment, so you know how it does what it needs to do.
“The key thing - whether you’re working in a restaurant or in mass cateringis reliability. If I use the ovens as an example, it’s that they’re accurate and they’re reliable. The Moffat equipment is also easy to use. It’s all kind of preprogrammed, so as long as you’re using the right programme to cook the right product, you can be sure it’s going to come out exactly the same, every time.”
Canterbury provides an extensive selection of food offerings, this allows us to source over 90% of the produce we use from within 60 kilometres of Te Pae Christchurch.
IN THE KITCHEN
Southern Hospitality consulted in specifying layout and the equipment specifications required to meet the everchanging needs of Te Pae’s customers, considering the overall flow of the space, the capacity required, and the ability to save time or energy. They also needed to ensure they created a kitchen not only fit-for-purpose, but easily operated.
Moffat’s supplied equipment included key items such as multiple Waldorf ranges, fryers and griddles, Friginox blast chillers, and Culino and Crown kettles. The latter were new to Des and his team, but user manuals and training on all the different features were provided by Moffat before opening. A key focus to Te Pae was to support local businesses, in addition to local support and service. With Moffat being manufactured locally and considered a leader in quality and innovation, this assisted in the decision making.
A particular pleasure for Des and his team was being able to visit the Moffat factory, a short distance away in Rolleston, and actually see how the Moffat equipment he’d used so often was made. “The Waldorf gas ranges, griddles and the fryers...it’s all made just here.”
PUTTING CULINARY FLAIR INTO HEALTHCARE
‘Hospital food’ - that traditionally doesn’t raise high expectations. Fairly or not, hospitals have not usually been famed for the cuisine they offer, but when Northern Beaches Hospital opened, it aspired to deliver food as exceptional as its healthcare. Judging by feedback, they’re succeeding.
Behind the catering is a range of Moffat equipment which helps ensure everything food-related runs smoothly and efficiently, even beyond the kitchen doors.
Northern Beaches Hospital, owned and managed by private healthcare provider Healthscope, opened in New South Wales in October 2018. It offers 488 beds, and provides general medical and surgical services, an emergency department, ICUs, and a range of specialist care. Approximately sixty percent of its patients are public admittances and forty percent are private.
In charge of delivering an average of 1,200 delicious yet nutritionallybalanced meals (and more) per day to those patients is Executive Chef, Lynsey Lappin. Lynsey joined Northern Beaches just eight weeks before opening, after working in another Healthscope hospital in Randwick. Lynsey had transitioned from restaurants and function catering to healthcare precisely because “hospitals get a bit of a bad rap for their food. I wanted to understand the reasonings for that and hopefully give it a bit of my flair.” So far, that mission is being accomplished, with feedback being overwhelmingly positive, even to the point of patients asking for recipes.
Having regularly catered for events of up to 1,500 people, volume was no issue for Lynsey. The initial challenge was the sheer variety of dietary requirements.
“Being an acute hospital, we see a broad range of different diets here (they cater to 90 different diet codes). It’s been a learning curve for me, but it’s something that I’ve adapted to. It really excites me to see all the diets out there and to be able to provide good food for them all.”
Both private and public patients receive a menu to select breakfast, lunch and dinner. The food offering is the same, but private patients receive an extra option, and a style of tray service designed to reflect hotel room service.
With in-patients, out-patients and emergency patients to cater for around the clock, food must be accessible when needed. In-patients receive three main meals and three mid-meals per day. The team also makes approximately 500 fresh sandwiches and stocks a fridge for each ward daily. “It’s a busy operation, but I have a good team behind me. I wouldn’t be able to do it without them” Lynsey says. Currently there are 98 people in that team, from kitchen hands and food service assistants to a full range of specialist chefs and diet aides, as well as a stores co-ordinator and catering manager.
“When we first opened, Moffat were on site probably every day and were assisting us with tray service. There are often service technicians here doing preventative maintenance...”
IN THE KITCHEN
Behind this continuous, large-scale catering endeavour is a range of Moffat equipment which helps ensure everything food-related runs smoothly and efficiently, even beyond the kitchen doors.
Convotherm combi ovens and Waldorf oven ranges are used to cook hundreds of daily hot meals, and “basically do all the cooking for us” says Executive Chef Lynsey Lappin.
Right from the beginning of the plating procedure, Moffat equipment is present to support with the Rieber plating line. The Burlodge B Smart meal delivery system of trolleys and docking stations ensures food temperature is boosted and maintained before it goes up to the public wards, and data can be downloaded to review food safety standards.
Meals are delivered to public patients on Moffat’s slim line SMART trays providing increased capacity in the Burlodge BSMART trolleys with unique Poliware rectangular high heat trayware, whereas
meals for private patients are presented on a room service style tray. Temperatures are maintained using the Aladdin Temp-Rite Heat On Demand system and insulated trayware.
When it comes to clean-up, the Rendisk conveyor system supports the separation of tray items for loading into the Wexiodisk flight machine while automatically loading cutlery and the slim line trays into the dedicated Wexiodisk Cutlery and Tray washing machine. Additionally, Wexiodisk technology has delivered a dedicated pot washing solution for the kitchen team.
From day one, Moffat has provided excellent support, says Lynsey. “When we first opened, Moffat were on site probably every day and were assisting us with tray service. There are often service technicians here doing preventative maintenance and they’re fairly quick to be on site if we need them. And if I have any questions, they’re always happy to give us some tips.”
Lynsey delights in presenting an everchanging menu of fresh, seasonal ingredients and plates that are a pleasure.
LOVE OF FOOD LEADS TO A NEW LIFE
When cooking shows trump cartoons for a child’s attention, it’s a fair bet that a career in food lies ahead.
That was the case for Lynsey Lappin. The child who was always pestering her mother to bake cakes with her has since built a career around her passion for food, and it has taken her across the world, from Dublin, Ireland to Sydney, Australia.
Food was a passion for Lynsey. She was always looking for opportunities to get into a kitchen and then, around the age of 15, she began thinking of food as a possible career path.
“I just had a huge interest in food - the presentation, how it looked, how it got made. I loved the interaction of chefs and customers, of being able to produce something and seeing the enjoyment on somebody’s face when they’re eating it” she says.
After completing catering college and working for several years in both in Dublin and Kerry, a 20-year-old Lynsey decided to see, and taste, more of the world. Moving to Australia, she settled in Sydney and added to her experience by working private golf clubs, hotel kitchens, a la carte dining, stadiums, private schools, cafes and as an agency chef. In fact, there’s not many styles of catering, or venues, Lynsey hasn’t experienced, and she considers that diversity to be a highlight of her career.
It has also influenced what and how she herself likes to cook and eat. Lynsey has “always had an interest in exploring different ethnic food, and definitely Indian cuisine is something that I love to eat and cook.” Her tastes regarding dining have evolved as well. “When I was in
my twenties, I was all excited to explore Michelin star or hat restaurants. Now, I enjoy share-plates in a casual setting. My choice in restaurant has changed with my palate over the years and I try to keep up with the trends.”
Her original plan was for a working adventure then a return to Ireland, but that didn’t stick. She returned to make Australia home in 2011 and, after several years, moved into healthcare, an area she loves for the challenges it offers her. As Executive Chef for the very busy Northern Beaches Hospital, “no week or no day is ever the same, but that’s what I find motivating. It’s not mundane, and it provides me with the motivation to come to work.”
A major part of that motivation is Lynsey’s determination to readjust expectations of ‘hospital food’. Lynsey and her team are always seeking to improve and enhance the catering offerings, “creating new meal items to keep the food interesting, while making sure that it’s still nutritious, edible
and presentable. It’s ongoing work every day and I take pride in it, as does the rest of the team” she says.
It also helps that the hours are more reasonable, and sustainable, than “the night shifts and the long shifts that are required in a restaurant or hotel. I wanted more of a work/life balance,” something healthcare provides her.
Whether it’s that lack of work/life balance or other factors, Lynsey notes that over the last few years – particularly postCovid – there has been a noticeable lack of qualified chefs. “I’m not sure whether it’s an industry that a lot of young people look at anymore, but hopefully we see more younger people coming back into the industry.”
Chefs like Lynsey, who know first-hand what a career in food can offer and where it can take you, will be there to show them the ropes.
A NEW TAKE ON A CLASSIC
The new Waldorf Electric Cooktops have reimagined the traditional electric element for improved hygiene and effortless cleaning.
With a choice of 2, 4 and 6 configuration, the sealed cast iron 2.6kW hot plate elements allow boilovers and spillages to flow down the sides onto the stainless steel cooktop surface where they are easily wiped away at the end of food service.
DIVING INTO A MALDIVES CUISINE ADVENTURE
If the promise of sun, clear waters and luxurious beaches weren’t enough to lure you to the Maldives, then the unforgettable food on offer at Cinder restaurant may do the trick.
Lankanfushi is a short 20 minute boat ride from Male, the capital of the Maldives.
Photo by Syd Sujuaan on Unsplash
“Customers can interact with kitchen crew while they work and it “demonstrates to customers that Cinder delivers on its promise to handle their food with care and respect”.
Cinder is a new addition to the rich culinary landscape of this island nation. Designed, operated and owned by well-known local chef Naju Rachey, this small but impressive restaurant (seating only 32) opened in November 2023.
Showcasing the freshest ingredients, the open kitchen concept at Cinder also spotlights the skills of its kitchen staff and the state-of-the-art appliances they use to create Naju’s unique and popular creations.
With only a few open kitchen restaurants on the mainland of the Maldives, this design ensures Cinder gets diners’ attention.
Customers can interact with kitchen crew while they work and it “demonstrates to customers that Cinder delivers on its promise to handle their food with care and respect,” says Naju. In an open kitchen, it also helps to have quality equipment as “you want people to see cleanliness, efficiency and smooth operation.”
As Naju likes to experiment and create unique food, as well as deliver items that are on trend, Cinder doesn’t limit itself to only one cuisine. While most customers have already tasted Naju’s food and trust they will want to experience whatever she creates, diners also include those staying in the guesthouse where Cinder is situated.
Opening her own restaurant was a longheld dream for Naju, one which Experglobal helped make a reality. Naju’s reputation “as a figure of considerable renown in the Maldives’ culinary scene, with a reputation for creativity and innovation” was one of the reasons Experglobal was keen to be involved, says Project Consultant, Maaish Abdulla.
“I knew what I wanted from day one” Naju says, “and Experglobal made it very easy for us to choose the equipment.” That equipment had to be versatile enough to handle various cooking techniques and cuisines with precision and allow for the experimentation Naju is famed for. Moffat was recommended by Experglobal for “their meticulous installation and maintenance of equipment.”
As part of the kitchen design, Experglobal devised creative solutions to enable the fitout of the kitchen within the confines of the existing building space and using existing utilities. As an open kitchen, it was also important to have appliances that delivered on reliability and efficiency for fast service and ease of movement.
“We helped optimise the available space by selecting equipment that could deliver maximum functionality within a compact footprint” says Maaish. “The layout and the equipment, such as the Waldorf Bold range and Turbofan ovens, were fitted in a way that allowed efficient workflow, movement and ventilation within the kitchen.”
Finally, Experglobal provided thorough training for Naju’s staff on how to operate the equipment for maximum efficiency.
“The equipment is single-handedly the most important part of the whole operation,” says Naju. “I feel 100% sure that it will last and the after-sale service from Experglobal will be top notch.”
The view of the whole kitchen through clear glass panes is enough to fascinate anybody who steps foot in the restaurant.
IN THE KITCHEN
A Waldorf Bold line-up sits centre stage in striking chilli red flanked by a Turbofan oven, all chosen due to their longevity, reliability and superior quality. Together they ensure that Cinder delivers the consistently topquality cuisine which Naju Rachey is known for.
Maaish Abdulla from Experglobal says they chose Moffat due to the company's “premium brand portfolio, offering a diverse range of kitchen equipment. They are ranked amongst the top when it comes to food and beverage equipment suppliers globally.
“Coupled with this, Moffat’s topquality services, including seamless communication and reliability, have proven beneficial for Experglobal, and our customers, over the years.”
A TASTE OF POWER AT PARLIAMENT’S RESTAURANT
Once reserved for elected MPs and their guests, you no longer have to receive the popular vote to dine at Bellamy’s, the official restaurant of the New Zealand parliament and something of a New Zealand institution.
Once reserved for MPs and their guests, anyone can visit Parliament’s restaurant and enjoy a truly unique dining experience inside the Beehive.
One of the country’s oldest restaurants, Bellamy’s history stretches back to 1854, although the current restaurant opened when ‘The Beehive’ building in which it is housed opened in 1975. It is one of only a few government restaurants open to the public. What has remained unchanged is its mission to offer the best cuisine and experience for international guests of the New Zealand government.
Head Chef Joshua Ross joined Bellamy’s in 2018 to spearhead a move to refresh the restaurant and grow the business by opening it to the public. The kitchen equipment also needed a refresh, as Bellamy’s kitchens hadn’t been touched for 25 years and the demands on both the restaurant and the accompanying production kitchen downstairs were becoming more frequent, varied and expected to grow.
Bellamy’s restaurant is open for lunch and dinner Tuesday to Friday and can serve up to 90 people each sitting, whilst the production kitchen, in charge of the cafeteria, functions and trolley service for meetings, operates Monday to Friday. Alongside Joshua is a head chef in charge of the production kitchen, as well as a team of 14 other chefs.
“In Bellamy’s we’ll have a wide range of guests including the general public, MPs, foreign ministers and delegations, through to Prime Ministers and sometimes royalty” says Joshua. “For many of these visitors, this might be the only meal they’re having in the country, so the produce and food must shine.”
The same is true for functions, which can also be booked by members of the public. “Seventy to eighty percent of our guests are external, and that allows us to
create more adventurous food because we’re turning over produce more quickly, and we can be consistently generating revenue as well.”
In 2022 a project began to replace key equipment as it reached end-of-life. Neil Thomson from BCE assisted in reviewing requirements and devising a cost-efficient plan to source kitchen infrastructure that was efficient, modern and future-proof. A key consideration was ensuring any replacement was absolutely necessary to the business, and cost-effective.
The principal replacements took place in early 2023. In the main production kitchen, one of the three Convotherm 24-tray wheel-in rack Combi ovens was replaced like-for-like; one will be upgraded to a bigger oven when it is due for replacement in the next few years; and the third was replaced by two smaller
ovens, stacked on top of each other. During a visit to scope the project Neil had noticed a large oven being used for only one tray of baking (a frequent occurrence for morning/afternoon tea trolley service), a huge waste of energy and capacity. Neil believed that this would end up being a better result for
the client, and he was right. “Having two smaller ovens stacked allows you to cook different things, at different temperatures, for different times” says Joshua. And while one oven is on a clean cycle, the other oven is available for use.
All the equipment is “really reliable, heat efficient and gives the correct temperature.” But for Joshua and his team, it’s the Waldorf pressurised Jump Multi-pan that has made the most difference. “It’s a pretty amazing piece of equipment. The pressurised component of it has really cut down times and helped us extract more flavours out of things like stocks.”
Bellamy’s now have reliable equipment to cook safely and provide a consistent, high-quality experience that represents New Zealand cuisine to the visiting world.
IN THE KITCHEN
Equipment installed in the Bellamy’s restaurant kitchen included a Waldorf chrome griddle, Waldorf chargrill and a 10-tray Convotherm combi oven with smoker unit; this offers chef Joshua more flexibility with menu creations.
The 24-tray Convotherm combi downstairs was upgraded and complemented by the flexibility and efficiency of double-stacked Convotherm 6-tray and 10-tray combi ovens.
Downstairs is also home to the pressurised 150-litre Waldorf Jump multipan, the benefit of which both kitchens share.
The project is an ongoing one, with one more 24-tray Convotherm combi to be replaced in the next 12-18 months.
An ongoing project to review, upgrade and replace equipment as needed, ensuring any replacement is absolutely necessary to the business, and cost-effective.
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A Solid Performance.
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ONE&ONLY ZA’ABEEL
Dubai is a city that pushes all the limits of creativity. A luxurious commercial, residential and hotel development called One&Only Za’Abeel takes that genius in new directions, quite literally.
Home to 11 spectacular restaurants and six Michelin-rated chefs, discover Dubai’s ultimate dining destinations at One Za’Abeel Tower.
With a focus on style, exclusivity and unforgettable experience, only the best will do here - and that applies to the kitchens of its multiple restaurants.
Located on the 23rd floor of One Za’Abeel Tower is a range of restaurants which can cater to any taste. Home to celebrity chefs and five-star dining, it’s no surprise that the most efficient and innovative commercial cooking equipment was required to ensure the highest of expectations could be consistently met.
Waldorf is a brand with a reputation to match those expectations, which is why the Waldorf range was the preferred choice from Chefs First, a leading distributor of food service equipment in the UAE. The lineup of Waldorf kitchen equipment ranges from gas and induction cooktops to powerful chargrills, providing the perfect foundation for an exceptional food experience.
BLOWN TO A PLACE OF REFUGE BY ZEPHYR
Powerful winds may buffet Wellington, one of the world’s windiest cities, but recently a warmer, calmer influence has appeared in New Zealand’s capital city – Zephyr Cafe and Bar.
Homed within Wellington’s new convention Centre, Takina (which means ‘to summon, connect, or bring forth’, in te reo Māori), Zephyr is a welcome place of refuge. The café opened on 3 June 2023, when Takina itself officially opened. Its creators are Sarah and Nigel Searancke and Anthony John, who worked together at SSC Hospitality Experiences.
For five years SSC dominated Wellington’s large event and conference catering, but the winds of change that brought forth Takina contributed to SSC’s decision to downscale its event catering. But they also created the prospect of a new adventure for the trio – the opportunity to host their own guests, at their own place, serving their own food.
Nigel manages the administrative side of the business, with Anthony as Café Manager and Sarah, a qualified chef, as Culinary Director. One of Sarah’s absolute joys has been the return to creating everything - even breads and relishesfrom scratch, in their own kitchens. This, Sarah says, is “something I hold close to my heart. There’s a lot of enjoyment that’s come back into what we’re doing now.”
Zephyr is a big operation. It can seat 120 internally with 30 more in the courtyard and is only closed on Christmas Day. It employs four full-time and two casual chefs - and Sarah, of course! Extensive counter options and an a la carte menu combine to satisfy a customer base that ranges from corporates to retirees.
An external catering kitchen and experience in high-quality, large-scale catering means that Zephyr retains the capability to cater any large events booked on the ground floor space of Takina. All baked and sweet products for the cafe are made in the catering kitchen, whilst all the savoury and a la carte menu items are cooked onsite, in the open concept kitchen. The menu is responsive to the seasons and focuses on classic foods, reinterpreted with a twist that produces food that is anything but ‘standard’.
Before you even sample the food, the first thing that strikes you when you escape the winds outside Zephyr is the calm and tranquility of this beautiful cafe, whose decor, design and layout has been as carefully considered as its food. “Anthony and I are huge on attention to detail and we like an elevated offering” says Sarah. “We put a lot of thought into everything, because we want to give our clients the most memorable cafe experience that they could have.”
Located on the ground floor of the Tākina Convention Centre, Zephyr is a delightful family-friendly dining spot serving memorable yet simple food and drinks.
IN THE KITCHEN
Whilst Anthony sourced soft furnishings from London, Sarah took control of the kitchen design. Neil Thomson from BCE (their Moffat dealer) helped turn up some new ideas. “I was always dead set on my kitchen lineup, but we put a lot of thought into how the kitchen was going to work. Neil was amazing and he had some really good ideas.” It was Neil who convinced Sarah that the Turbofan EC40 combi oven would be a perfect fit for the kitchen, and their cuisine.
Although customers can’t fully see into the open concept kitchen, Sarah wanted to ensure it looked as good as the food it produced. For her, that meant Waldorf –“I’ve always had Waldorf and I love it; it’s been good for me over the years.”
Sarah chose a Waldorf 600mm gas griddle, a 900mm oven range and two Waldorf fryers - one for gluten-free
food – to ensure that the cafe can cater safely for coeliac requirements. Despite initially considering a chargrill nice, but not essential, Sarah’s Executive Chef at the time convinced her to invest in one. She opted for a Waldorf 450mm chargrill and says “I wouldn’t be without my chargrill now.”
The only piece of equipment Sarah hadn’t used before was the Merrychef high speed oven but she had “seen the Merrychef perform, and I was aware of what it did. As soon as we had the cafe, it was a bit of a no brainer.” A Merrychef e1 s high speed oven heats cabinet food at speed whilst maintaining quality.
Moffat rep Steve Roberts offered training and helped the team get set up. “He was amazing” Sarah enthuses, “and the follow up has been fantastic.”
A LIFELONG LOVE LEARNED IN MUM’S KITCHEN
As a child Sarah Searancke stood beside her mother as she planned meals for the week or prepared hors d’oeuvres for guests at their home, and imagined a time when she would do the same. “That’s how my love of cooking really started” says Sarah.
She probably didn’t imagine planning food for thousands of people at dozens of events every week, but such is the nature of daydreams.
After qualifying as a chef in Wellington, Sarah moved to London, achieved her coveted City and Guilds qualification and then worked in a five-star hotel, an experience that helped forge a love of exquisitely presented cuisine that has never left her.
Back in New Zealand, she took on the full buffet of cheffing options, including cafes, fine dining restaurants and, eventually, catering. “That was something that I hadn’t really touched on before - and I liked the daytime hours” she adds. Catering also provided the union of the two things she loved and was good atmaking food and meticulous planning.
Sarah established Sarah Searancke Catering (SSC) with her husband Nigel, who took care of the administrative side of the business. “When we first started, we were catering for small weddings and corporates, and we used to make everything ourselves” says Sarah. As the business grew, that became less feasible. It was also impractical for Sarah to continue as a hands-on chef, and she segued to focus on the organisational aspects. But she could never stay away from the kitchen.
“It’s in my blood. Every single day I’d walk into the kitchen and just talk to the chefs, seeing and tasting whatever they were creating.”
In 2017, SSC secured catering and retail contracts for six major venues with Venues Wellington. “You really need to earn your stripes to get awarded a contract like that” she says, “but we had 20 years’ experience, so we just scaled everything up.
A working career dedicated to creating meaningful experiences in the hospitality sector, exceeding people’s expectations each and every time.
“Our biggest ethos in our catering was always to produce restaurant style food at scale. We had to be very creative in order to deliver really good food, while keeping costs down, and making sure that people always had a lovely experience both on the plate and in the mouth.”
Twenty-six years later, SSC is still in business, now catering functions on the ground floor space at the Takina Convention Centre where their café, Zephyr, is located.
An innovative spirit ensured SSC survived even major challenges such as Covid. During the lockdown periods, SSC started a food bag business called Let’s Cook, supplying ingredients and their own recipes. It kept them connected with customers and kept all of their staff employed. When staff were hard to source post-Covid, SSC recruited local school students, keen to undertake some fundraising.
Sarah has seen a lot of changes in the food industry since she first qualified as a chef. “There was the gastronomy phase of adding powders and texture to plates. It just became too labour intensive and too costly, but at the time it was great. And we’ve seen dishes go from very small to larger portions, and probably back again. But people still love their basic food, so I try and focus on really good flavours, regardless of the fashions.“
And what tempts this chef’s tastebuds? “Personally, I always think about the meal backwards because I love dessert. And I tend to be drawn towards Thai or Vietnamese because I love really fresh flavours - they do things to your senses!”
As a veteran of the food industry, Sarah’s advice to anyone thinking of a career as a chef is to be really passionate, be prepared to work hard, “and be patientit takes a long time to learn your skill.”
“...Every single day I’d walk into the kitchen and just talk to the chefs, seeing and tasting whatever they were creating.”
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“The tilt function is fantastic, so no more lifting full pots around the kitchen, and the cleaning process is easy. It has almost put the old pot scrubbing days to rest.”
Eddie at Amber Aged Care is loving all that the
COMMITTED TO QUALITY AND CARE
It’s about people first at Amber Aged Care in South Australia, and that’s something they’ve perfected over 30 years. One of the most important ways they support the wellbeing of their residents is to make sure they get nutritious, varied meals, and that got a lot easier with the installation of a new Waldorf Jump bratt pan in the kitchen.
Amber Aged Care started back in 1992 as the Baltic Communities Home (BCH) and initially focused on supporting residents originally from the Baltic nations. It has evolved to reflect it broadening community base but is still a place that values, reflects and celebrates cultural diversity. Together with its staff, its residents make up a unique multicultural community.
As a not-for-profit, all income is invested back into the maintenance and improvement of the facility and its services. That’s exactly why they invested in a Waldorf Jump – to better meet the diverse nutrition needs of those they care for.
With a typical kitchen team of only two, Amber Aged Care needed to enable staff to do more bulk cooking, but their conventional six-burner gas stove and oven wasn’t up to the challenge. Adrian Emmerson from Moffat in South Australia advised them that the Jump bratt pan would be ideal to not only meet their current needs, but to future-proof them.
IN THE KITCHEN
The Waldorf Jump was purchased and installed in 2022 and has streamlined meal production, thus saving time and money, whilst maintaining quality. It can do everything the menu requires, from boiling, steaming, stewing and simmering to roasting, poaching, braising and frying.
And it’s definitely a hit with the kitchen crew, says Amber Aged Care’s Support Services Manager, Steve Maher. “The tilt function is fantastic, so no more lifting full pots around the kitchen, and the cleaning process is easy. It has almost put the old pot scrubbing days to rest.”
“The Moffat sales and service team did an amazing job helping our crew with the training, installation and after-sales service. We would happily recommend these units for production style kitchens.”
Waldorf Jump Twin Electric Multi Pan can do.
FEET ON THE FLOOR, BUSINESS IN THE CLOUD
A relatively new concept for New Zealand, The Kitchen Collective is a shared commercial kitchen ‘coworking’ space. Like the more familiar office equivalents, it can provide shared, open plan workspaces, as well as the options for private spaces for dedicated tenants.
A belief in the power of community to help small businesses grow is the vision behind The Kitchen Collective, a ‘cloud kitchen’ which opened in Glendene, Auckland in May 2022.
The Kitchen Collective is the brainchild of Harrison Stott. With no background in hospitality, Harrison nevertheless fell in love with the concept of the cloud kitchen for its ability to provide a different way of viewing and doing things. “It was all just about allowing businesses to grow. We provide people a with kitchen space, and that allows smaller operations to come in to build their business without having to worry about the equipment or CapEx costs.”
Within this 1,100m² site are 20 private kitchens and an eight-bench shared kitchen space, fitted with core equipment, which can be booked for one of two eight-hour shifts every day. Helping Harrison bring his blue-sky vision into real-world reality was Richard Page from Aitkens. Aitkens had experience in fitting out New Zealand’s only other cloud kitchen, TuCK, based in Christchurch. This made The Kitchen Collective something of a passion project for Aitkens. “For us to win and execute a big project like this meant a lot. It was just that real ‘locals looking after locals’. We fought very hard for this project, and we’re very proud of it.”
Harrsion had definite design ideas and, along with Aitkens, was supported by CMP Interiors and Chris Spragg from TuCK to actualise a balance that ensured practicality while maintaining the integrity of that vision. For example, Harrison was adamant that there would not be individual roofs over each tenancy, fostering a sense of community “rather than just operating
within four walls.” Driver’s windows to the individual kitchens also allow for anyone walking down the hallways to look in and make connections.
The project was a significant one, requiring literally dozens of large-scale kitchen appliances. Yet despite the volume of equipment needed and the small matter of a global pandemic, the real challenge, says Harrison, was ensuring “a range of equipment flexible enough for such a wide and diverse set of users, and that would meet all of their needs and cuisines.”
Right from the early stages, Richard teamed up with Craig Hider from Moffat. Apart from the huge range, “there’s all the backup and support. They’re second to none with technical advice. So, we sort of wrapped that into a one-stop-shop package.”
Harrison received training as well as “quick tips and tricks” from Moffat’s Steve Roberts (also a qualified chef), and says that he has relied on Steve’s expertise many times - “he’s been on site more times than he probably ever needed to be!”
Whilst it has been a journey to educate people on the cloud kitchen concept, The Kitchen Collective is currently fully tenanted and producing not just great food, but benefits for the small businesses within. The open plan model means that there’s a lot of organic ‘cross pollination’ between tenants. “They are having conversations and then they connect, and then they do business” says Harrison.
Cloud kitchens are designed to help food creators minimise costs, maximise profits and streamline operations.
IN THE KITCHEN
For a range of kitchens that are working several hours every day, Richard Page from Atikens knew The Kitchen Collective needed equipment that “would meet the essential requirements - reliability, support, ease of use and robustness. Economical as well.” Richard recommended Moffat.
“We chose Blue Seal for all the prime cooking equipment because it’s extremely robust, this included cooktops, griddles, chargrills and fryers. We went with the Cobra range for the Asian fusion dedicated kitchens and, in terms of combi ovens, we went with Convotherm Maxx 10 tray easyTouch combi’s and also Turbofan 7 tray digital combis as well.
The changing tenants also require easyto-use equipment and “they’ve all got a very straightforward interface and are very, very easy to use.” Harrison admits that they’ve “probably been a good stress test of the equipment” but, so far, the outlook for The Kitchen Collective is looking clear.
“We provide people a with kitchen space, and that allows smaller operations to come in to build their business without having to worry about the equipment or CapEx costs.”
SUPPORT THAT GOES THE DISTANCE
Modern hospitals are testament to the way in which technology improves our lives. We expect them to house cutting-edge medical equipment, but these days, you will even find high spec and future-fit tech in the kitchens. And its thanks to technology that Moffat’s Kathryn Farrell was able to help St Vincent’s Private Community Hospital in Griffith plan its patient catering upgrade from an office 600km away.
St Vincent’s Private Community Hospital Griffith’s (SVPCHG) is part of St Vincent’s Health Australia (SVHA), Australia’s largest not-forprofit provider of health and aged care services. SVPCHG is the first rural hospital within the SVHA portfolio and, because it was built in partnership with local residents, Council and major benefactors, it is very special for the local community.
This small hospital offers modern facilities that provide essential medical services, including operating theatres, to both inpatient (20-beds) and day surgeries.
All meals are made on-site under the supervision of Muna Pawson, Food Services Manager, in a modern kitchen which recently had a major upgrade in its food delivery system. Eight staff work together to create patient meals, tailored to meet dietary requirements and health needs, plus staff and doctor meals and a daily Meals-on-Wheels service for the wider community.
As Muna points out, “Anyone that has ever been a patient knows that there aren’t a lot of reasons to be glad to be admitted to a hospital. One of the few things to look forward to is a healthy, tasty meal.” But their efforts in providing quality catering were being undermined by distance –this time, within the hospital itself. The length of delivery meant that some meals had cooled before they were received. A better system was needed, and the
answer was the Heat On Demand system.
Supplier RapidG contacted Kathryn Farrell, Moffat’s Healthcare Manager for NSW & ACT, to assist Muna in finding a solution that covered both hot and cold meal delivery trolley. “Distance was a big factor in this project” says Kathryn. “The hospital was located nearly 600km away from our closest office, so popping in for a chat and site inspection, which is our normal process, was not possible.” Instead, Kathryn conducted a digital site review with Muna via Teams.
SVPCHG were already using Aladdin Temp Rite standard insulated bases and domes for meal delivery, but after conversations with Muna, Kathryn suggested an “upgrade to the next level of Aladdin Meal Delivery system. This would give her the hot meal temperature maintenance required, along with allowing the reuse of the delivery trolleys already in use, and that were still in great condition.”
“Distance was also a factor in my equipment recommendations, as reliability was a must. I also needed to factor in maintenance requirements and ease of service and support.”
Muna and her team first trialled the new equipment, which took only 19 seconds to heat a base and could maintain a temperature above 60°C for over 45 minutes. Cool touch bases also ensured it was safe for both staff and patients. So far, so good.
But the real proof of success rested with the patients. “We specifically asked for
Patient meals are made on site in our modern kitchen and get delivered hot thanks to the Heat On Demand system from Aladdin Temprite.
feedback and it was all very positive” says Muna. “The Heat On Demand equipment really elevated the meals by ensuring they were delivered hot and stayed that way for a good period of time. It’s the perfect option for our facility.”
IN THE KITCHEN
SVPCHG uses a Heat On Demand from Aladdin Temp-Rite, model HOD250. The advantages of this system were its ease of use and dependability, especially crucial when on-site assistance is not easily at hand.
Heat On Demand doesn’t require regular technical maintenance and its solid-state electronic controls give enhanced reliability to the heating activator. Maintenance is straightforward, and planned quarterly audits ensure the bases are functioning exactly as they should be. It’s also durable up top, thanks to its stainless-steel countertop design.
With its touch-free operation, clear visual alerts and centering guide for hassle-free base insertion and removal, the Heat On Demand system is also simple to learn, and use.
Up to 500 people a day dine in on the international range of dishes, but such popularity leads to a lot of washing-up - exactly the type of challenge the Wexiodisk dishwasher range was created for.
QUALITY YOU CAN BET ON
Whatever your tastes, the odds are in your favour that you will find something to your liking in the famous buffet at the Lynbrook Hotel, a family hotel in suburban Melbourne.
The Lynbrook Hotel comprises 24 guest rooms, a large, popular sports bar, a bottle shop and a restaurant which can seat up to 420 people in one sitting. To say it’s a busy place is an understatement, which is why it requires a team of 95 people to ensure it all runs smoothly.
The hotel has been at the heart of Lynbrook community since 2009, thanks to its extensive coverage of all things sport, its friendly atmosphere and its international, all-you-can-eat buffet. Loved by locals and guests alike, it’s a perfect venue for family and casual dining or large events.
Offering people “value for money and great food”, is the secret to the buffet’s enduring success, says Venue Manager, Ollie Mann. It’s a combination that has seen the Lynbrook draw in customers far beyond its local suburb for lunch or dinner, seven days a week. Boasting an array of European, Asian and Australian dishes, including vegan and gluten-free options, there is literally something for everyone here.
Lynbrook Hotel offers an international all -you-can-eat buffet at the most affordable prices including European, Asian and Australian meals.
IN THE KITCHEN
The team in the kitchen are under pressure to not only keep sufficient food coming throughout service, but sufficient dinnerware. The previous dishwashing system was struggling to keep up with demand, so Ollie worked with David Emberton at Moffat to establish the best solution for the needs of the hotel restaurant; the answer was a Wexiodisk conveyor dishwasher. The new dishwasher has delivered on both high-speed and high-quality turnover of crockery and cutlery for customers. Just as importantly, it has saved on time and on work for the kitchen team, so it’s no surprise that “the staff love the dishwasher due to its efficient service” says Ollie.
“The new dishwasher has delivered on both high-speed and highquality turnover of crockery and cutlery for customers.”
Espress Yourself.
PURE COFFEE INTELLIGENCE.
The Classe 20 is an exemplar of thermal precision delivering stable water temperatures for consistent brew quality during peak and off-peak demand periods. Simple diagnostics combined with an intelligent interface allow professional Baristas to customise settings easily for each head according to their brewing style.
NAME YOUR BREW.
The QuBe is a compact, fully automatic coffee machine for speedy preparation in low volume operations where variety is key. With a built-in milk fridge as well as hoppers for coffee beans and other powders, it’s the convenient setand-forget solution for a wide menu of beverages.
OUR PEOPLE AUSTRALIA
Stephen Hehir
Steve has an extensive Moffat pedigree. He has been with the company for 36 years in total, and 26 in his current role as Queensland/Northern Territory Food Service Sales Manager.
What’s kept Steve in the company so long is his belief in Moffat as an ethical company that produces quality products, and he intends to keep on promoting and profiling them for a few more years yet.
Along with years of experience, Steve brings extensive trade, sales and people skills to a role that keeps him busy. He juggles his time between managing the sales team; liaising with distributors, consultants and customers; quoting and reviewing figures; and overseeing projects. Providing the service behind the sale is important to him and, he knows, to the wider Moffat team he works with, because when a job is completed, what Steve wants most is “happy customers.”
What makes Steve himself happy is the outdoors - camping, boating, fishing and crabbing – and time with his children and grandchildren.
Asa Passfield
Playing golf and solving jigsaw puzzles; these are two of Asa Passfield’s favourite hobbies. At first glance, they may not seem particularly relevant to his role as Key Account Manager or Executive Chef, but really, both serve him well in his working life.
With no two days ever the same, Asa has to stay calm, focussed and co-ordinate a lot of disparate elements to fit together seamlessly. Based at the Rydalmere office in New South Wales (NSW), Asa is just as often out on the road, working wherever he can connect to wifi. “One day I could be travelling around NSW, meeting customers and training them on their new Moffat equipment, the next I am cooking in a Merrychef or Convotherm at Rydalmere, helping customers explore the benefits of these great products” says Asa.
Asa joined Moffat five and half years ago, bringing with him his prior experience in selling commercial cooking equipment. Prior to that he had cheffed in kitchens as diverse as Michelin star restaurants, hotels, convention centres and aged care.
His personable approach and hands-on experience ensure that Asa can knowledgably demonstrate and recommend Moffat equipment to customers, knowing that he is authentically helping them to improve their business.
Letetia Sim
Food, ‘fires’ and people keep Letitia Sim busy every day.
Letitia, who says that her ‘hobby’ is food, brought her background in the hospitality industry to Moffat, a company she was attracted to due to its reputation for high-quality products. Finding an alignment between Moffat’s ethos and her own has kept her onboard for just over six years.
As Queensland/Western Australia Healthcare Account Manager, Letitia’s days involve ‘lighting, fanning and putting out fires.’ Those include generating leads, providing sales support to dealers, and qualifying Meal Delivery Systems for aged and/or healthcare facilities.
Initially working in a hospitality supplies dealer role Letitia has found her niche with healthcare clients and now works exclusively in the healthcare field. Here, her job knowledge and an ability to empathise combine to create positive impacts for patients or residents in the facilities she supports. The benefits are reciprocal, Letitia says - “everyday I learn something new from a client or colleague to bring back to my day-to-day work.”
Karen Leung
A combination of wizard and detective; that’s how Karen Leung, based in the Sydney office, describes her role as Digital Marketing Specialist.
Karen manages Moffat’s websites, makes magic content for various sites and audiences, and then analyses the data that tells her how those campaigns performed.
Karen honed those skills for six years at Woolworths, and now is “incredibly proud to have been part of Moffat for a little over six years.”
Time management and flexibility are essential in Karen’s role, where multiple priorities need to be juggled and adjusted, but she thrives under pressure, refining and adapting processes to meet the needs of each project. What helps make it worthwhile is “collaborating with a fantastic team” who “come together to make things work.”
Of course, she says, “you can’t love a company that dominates the food service sector without loving to eat!” and she is proud to be “a killer wine gifter” too!
Expect to see this enthusiastic problem solver advancing within the marketing team, aiming for strategic or leadership roles that leverage her expertise.
NEW ZEALAND
OUR PEOPLE
Daren Gamble
Patience and attention to detailDesign Engineer and CAD Manager Daren Gamble’s work requires both. It’s no surprise the same attributes carry into his off time - it takes a patient and skillful eye to unravel a clock’s intricacies, land the big one fly fishing or slow cook meat to perfection.
Those qualities have helped him as part of the Design Team creating Moffat’s top kitchen ranges for 22 years. Daren’s role involves designing, building and testing prototype equipment for Moffat, capitalising on his practical expertise of both CAD software/ systems support and sheetmetal manufacturing.
His job also requires him to source componentry, deliver accurate and high-quality documentation, and support the manufacturing, marketing and sales teams. “Some days you will find me in front of a computer, other days I’ll be in the workshop, testing and validating new designs,” he says.
Daren is also involved in the design of custom kitchen equipment installations as seen in some wellknown signature restaurants around the world, as well as new product releases and updates for existing products.
Joining Moffat was “an easy choice” for Daren, enabling him to work “in a world class manufacturing facility” where he can be the best he can be, and “help Moffat to be the best it can be.”
Tim Sutherland
If you want to know anything about parts and products, ask Tim “Rainman’ Sutherland.
Tim has built up an extensive knowledge over 28 years, advancing from store person to Spare Parts/Warehouse Manager, a role he’s held for 15 months.
Ten staff based in Rolleston and Auckland report to Tim and “everyone shares a common goal to ensure our customers receive the best possible service.” Together they supply the factory with parts, and process and dispatch customer orders. Tim is also responsible for ensuring proper processes, H&S protocols and MPI regulations are followed.
But really, it’s about people. Tim works hard to make everyone feel valued in their job, believing that “working with a great team and being satisfied with what we have achieved makes it worthwhile.”
A keen traveller, Tim recently visited China, and his wife’s home in Taiwan. He is also an avid V8 Supercars fan, supporting the Camaro team in lieu of his beloved Holden.
Tim is a firm believer in lifelong learning and, while his current role keeps him busy, is interested in developing into logistics or supply chain management.
Glenn Hinman
Being able to talk about technical things in non-technical terms helps makes Glenn Hinman a great Technical Services Manager, because Glenn is not really dealing with equipment – he’s dealing with customers.
Glenn oversees a highly competent services team who diagnose problems related to both manufactured and agency products, and then finds solutions. What he wants most of all is for Moffat customers to be confident that they will receive the support they need.
Every day brings a different issue to resolve, but that variety fuels Glenn’s enthusiasm. That’s partially why he joined Moffat after 27 years with another local manufacturer – for new challenges, and new achievements. “I have been at Moffat for almost four years and have enjoyed every day” he says.
Glenn loves the continual learning opportunities his work brings him, and “working with a great bunch of people.”
Off-the-clock, Glenn’s enjoyment comes from his family, and cars. If you ever want to talk motorsport, or need tips for precision automotive detailing, head over to the Technical Service Department and ask for Glenn.
William Manuofetoa
William may be great at planning and scheduling, but even he can’t control the weather. As the Supervisor of Despatch and Export, it’s one of his job’s biggest challenges, as he relies on sea and air freight to move finished items around, and out of, the country.
A career built in logistics and manufacturing – and one which included storing and dispatching Moffat units – was the perfect entrée to Despatch at Moffat in early 2016. In 2023, William was promoted to supervisor.
In the course of his working day William may be overseeing loading, co-ordinating with freight forwarders and transport companies, completing export documenting and planning container movements.
“I love what I do here” says William. “The best part of my job is the opportunity to learn and grow, both professionally and personally. Working with talented and supportive colleagues not only boosts productivity, but also makes each day enjoyable.”
A dedicated churchgoer, William likes to relax with Tongan food, and a good book. If you need a new read, he’s got a long list, but at the top right now is ‘Atomic Habits’, which he “thoroughly recommends!”
OUR PEOPLE
Madison Sanders
If ever your Blue Seal equipment is not working properly, Madison Sanders has you covered.
Madison has worked as Service Coordinator for the Service Warranty Department at Blue Seal in the UK for almost two years, building on a background in administration and customer care. A typical day draws on all of her interpersonal and organisational skills as she liaises with customers, engineers and distributors, all with the intention of ensuring equipment is working as it should and that customers are happy.
Juggling so many moving parts (literally) relies on Madison being organised, patient, polite and, most of all, a problem solver!
Madison particularly loves the opportunity to keep learning in her job. “For my career it was important to know that I could grow with the company I work for” Madison says, “and Moffat is growing every day.” She hopes to keep gaining experience and working her way up the ladder.
Outside work, Madison likes taking long walks with her dog and exploring new places with family and friends.
Ian Richards
On a busy day, you won’t find Spare Parts Team Leader Ian Richards in his office juggling emails, quotes and ETAs; he’s just as likely to be with the rest of his small team, picking and packing spare parts orders. “We all work together, with the same goal - to satisfy our customers” he says.
Ian joined the Blue Seal team three years ago, bringing skills in purchasing and stock control with him. Ian is a numbers guru excelling in organisation and attention to detail. Just as well, since it’s his responsibility to order, manage and deliver spare parts on time – quite a challenging task when stock can take a few months to arrive and a port delay can throw a spanner in the works !
Ian has been married for just two years, but a longer love affair is with music. He used to play trumpet but admits that “my first love has always been piano.” He’s played for over 30 years, and it’s definitely his happy place – with no deadlines in sight.
THE POCKET ROCKET
The Fastfri FF18 is ideal for small to medium sized kitchens with relatively high production rates.
PERFORMANCE. ELECTRIFIED.
Waldorf 800 Series and Waldorf Bold offer a complete collection of new and reimagined equipment for chefs and food professionals moving towards an electric future.
