A neighbourhood pub cooking simply and sustainably in the heart of London. Truly ingredient led cooking, we source the best quality produce we can and cook it simply with as much respect to the ingredient as possible.

 Could you please give some examples of the cooking results coming out of the Retigo product(s)?

► We use multiple functions on the oven to achieve consistent results. We bake our own bread daily, and utilize the oven for steaming and combi cooking all day long, allowing us to finish cooking on our bbq in service.

Which benefits does Retigo product bring to your kitchen?

► Our kitchen is very small and the oven is a great use of space due to the volume we can get through it in an extremely efficient way. 

For which reason would you recommend the Retigo product to other facilities?

► Before using the Retigo I had only used other ovens for the duration of my career. I would now go Retigo going forward – it does everything as other does and I love the horizontal loading of gastronorms. The support I have received from Retigo in terms of training and maintenance has also been second to none, and this goes a long way in an industry built on relationships.

What does RETIGO product mean for you just in a one word? 

► Quality.

What’s your masterpiece in Retigo combi oven?

► We cook our own naturally leavened bread on a daily basis & the Retigo gives it the perfect rise & the perfect crust.

Do you use special programs (e.g. night cooking, sous-vide, smoking…)? What’s the best for you?

► Not really, we mainly operate manually but I do like the Yorkshire pudding setting on a Sunday!

Rob Tecwyn

Chef Director