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Alyn Williams

Case Study

Challenge

Alyn Williams is the head chef at the Westbury Hotel in Mayfair, London. Having worked with Marcus Wareing at the Berkeley, Alyn opened his own restaurant at the Westbury in the Autumn of 2011. Winning national Chef of the Year and recently being awarded a Michelin Star, his outstanding food and consistent quality is at the forefront of the experience he offers.

Solution

After purchasing a Thermodyne 300NDNL as a food holding unit for the hotel breakfasts, Alyn and his team soon learned that it offers much more than just a resting place before service. Experimenting with it for cooking techniques, the Thermodyne has now become a key part of the team’s culinary expertise and efficiency of service. From fish and meat, through to tarts and custards, Alyn has begun to tap the true potential of cooking that can be achieved with the precision of the Thermodyne.

Gentle and consistent heat distribution allows the chefs to prepare the most delicate of dishes to a high standard with a reduction in the effort usually required. Having a Thermodyne enables chefs to cook a variety of dishes in a consistent way. It is often used to allow meat to rest after roasting or frying to enhance flavour and texture. This important step in cooking procedure allows the meat to reabsorb juices that contract when exposed to immediate heat. Letting the meat rest in the Thermodyne gives a consistency of temperature throughout, leaving the diner to enjoy a perfectly cooked meal that’s beautifully tender, full of juices and flavour.

“It’s become one of those pieces of equipment that would be hard to do without” – Alyn Williams

Beautiful food presentation is Alyn Williams signature, but with high customer volumes in the busy restaurant, the right equipment choices are critical. With our support, they now produce great looking food with minimal stress in their kitchens.

The Benefits of Thermodyne to Your Kitchen

Speed of Service

No matter what the time of day, no matter how service levels fluctuate, Thermodyne allows you to have quality food, ready to go at any time.

Higher Yield / Less Waste

Thermodyne’s gentle conduction heating preserves nutrients and moisture, reducing shrinkage. Tests have shown that compared to convection cooking, you can save 10-15% of the yield of your food.

High Quality Food

Thermodyne allows you to hot-hold your food for extended periods of time with no deterioration of quality. The food that you produce at the end of service is as good as the first plate that you deliver.

Ease of Use

The majority of the Thermodyne units use a conventional 3-pin, 13amp plug, so are truly “plug and play”. This in itself makes it a highly energy efficient unit, with energy costs as little as £1 per day.

Food Safety

The Thermodyne units conduction heating process ensures that there are no dramatic changes in temperature across your held food, with or without doors. In addition, as there is no re-circulating hot air flavour crossover is eliminated.

Future Proof

With the hospitality and restaurant world changing at a fast pace, the flexibility and adaptability of Thermodyne ensures that you will always deliver quality food products, on-time. Thermodyne provides precision hot-holding and cooking for every occasion.