Transcript

[Upbeat music playing]

Mark Kendall, Managing Director, Gratte Brothers Catering Equipment Ltd:
Hello, my name’s Mark Kendall, and I’m the Managing Director of Gratte Brothers Catering Equipment Ltd. We first engaged with the hotel back in December 2022 when we met with Sally, with Michael. Sally Abe is the Consultant Chef here with Conrad for The Pem, and Michael is the Executive Head Chef for Hilton. When we arrived at The Conrad, there was just one kitchen, and one kitchen was serving two restaurants. So, the challenge was to try and create two separate areas for The Pem restaurant and for the Blue Boar. It was a multi-M&E kitchen, so it was using gas and it was using electric. We looked at that and we thought, we’ve got a real opportunity here to turn that kitchen into an all-electric kitchen. On quite complex hotel projects, it’s very very common to have lots and lots of protagonists within the project; mechanical, electrical, architect, designer, and the list goes on. Fortunately, through the services that Gratte Brothers as Group provide, we were able to provide the client a true one-stop shop. That’s one order, they gave us the keys, in 12 weeks we gave them back, and now they’re operating two new kitchens – The Pem, and The Blue Boar here at The Conrad, London St James. Gratte Brothers Foodservice Solutions chose MKN particularly for their horizontal and vertical cooking appliances. We’ve delivered a kitchen with most of the products from the portfolio, MKN were the product of choice for the majority of the equipment in the kitchen. Partnerships are key – we’ve been around since 1948, and guess what, so have MKN! We’re a family business, and they are, and the fit is just right for us.

Gilbert Genelazo:
Blue Boar Pub is a modern and relaxed take on the classic pub. Gratte Brothers’ experience is an amazing experience for us in the kitchen team - from the first meeting all the way to seeing the plan, seeing the schematics of the plan, guiding us through to all the stages. The team is very happy, it helps with the morale of the team to have that new kitchen feeling. The MKN FlexiChef is, for me, a godsend. For example, when we’re braising say a lamb or a beef that would normally take us 3 to 4 hours, we’ve done one a couple of days ago and it took us 30 minutes. And that for us is efficiency in a nutshell.

[Logo on screen: Gratte Brothers | Serving up Quality Since 1948.]