East-end pie shop says ta-ta to mash and liquor stains with the help of Wexiödisk

Aqueue of customers wrapped around the corner is always a good indicator as to how good the food at a venue is, especially if the restaurant has been consistently working their way through these queues for over 60years.

Tucked amongst the bustle of the East End, G.Kelly has been serving up the city’s most prized dish: pie, mash and liquor - since 1939 when George Kelly first opened the store. Since then, the heritage filled shop has been passed down generation-by-generation with current mother and son co-owners Neil and Sue Vening taking the shop to the next level as Neil explains

“The heritage of G.Kelly’s is a key part of our business. We like to stick to tradition, serving artisan pie, mash, and liquor – foods which we proudly make entirely from scratch, on site, using only local produce.

As we did over 60 years ago, we make each pie by hand between a close-knit team of three. We still even operate some catering units which have been in the shop since the 60’s!.”

For Neil however, certain old school methods would no longer cut the mustard, or rather the mash:

“Due to the starchy nature of mash and liquor in particular, finding a solution which could effectively remove these stains proved difficult. In fact, when using our previous warewasher model, we would often have to run the plates through the machine numerous times in order to get decent results! This was not only timeconsuming, but extremely inefficient.

However, since switching to a Wexiödisk warewashing system (WD-6+PRM), stained plates are no longer an issue! This is largely thanks to the automatic pre-rinsing process which alleviates the messy and time-consuming task of pre-rinsing by hand whilst also guaranteeing food waste is cleared off each plate load after load.”

Designed to help operators cut costs with a clear conscious, Wexiodisk’s ultra-sustainable PRM allows operators to save an astonishing 9,000 kwh of energy, 200 litres of often environmentally damaging chemicals per year and 200,000 litres of water*.

These astonishing savings were ones that blew Neil away when he first discovered the Swedish brand at a UK foodservice exhibition:

“We were first introduced to Wexiödisk’s UK Country Manager – David Glover – at a UK foodservice exhibition. Here, David gave us an overview of the products, USP’s and benefits of a Wexiödisk warewashing system... I was truly amazed, not just by the astounding savings outlined, but by the clear build quality. The cherry on the top was certainly the competitive price!”