The Union Jack Club. Waterloo, London, UK.
“The SelfCookingCenter® is easy to use and delivers consistent results. Fillet steaks or bakery goods – SelfCookingControl® means everything comes out perfect.” - Simon Atkins, CEO of The Union Jack Club
“The SelfCookingCenter® is easy to use and delivers consistent results. Fillet steaks or bakery goods – SelfCookingControl® means everything comes out perfect.” - Simon Atkins, CEO of The Union Jack Club
The Union Jack Club is a home from home for visiting Armed Forces in London. Primarily for serving and ex-serving military personnel of Her Majesty’s Armed Forces, the club also welcomes military personnel from other countries. In addition, the emergency services as well as the UK civil service can make use of the club‘s facilities.
Last year more than 100,000 people passed through the doors, taking advantage of the clubs facilities, such as restaurants, bars, lounges and 12 banquetting rooms. Function rooms at the club can serve 15 to 250 patrons.
The club is a charity based facility and the functions play an importatnt part in raising funds to keep the Union Jack Club running.
Recently the club refurbished its kitchens in order to be able to provide excellent quality food in the two restaurants, bars and banquetting rooms.
“When it came to investing in new equipment, we looked at a number of different options. RATIONAL has great credentials and ultimately we took confidence from the market place. We have also used RATIONAL for quite some time and we knew how good they are and what they can do”, says Simon Atkins, CEO of The Union Jack Club. Before they purchased, Head Chef Marcin Koch attended a RATIONAL CookingLive to see the equipment in action. “Until you see it for yourself it’s hard to believe they can do what they say but they can”, says Marcin Koch.
The Union Jack Club uses the SelfCookingCenter® for just about everything – from a la carte service to banquetting and overnight roasting. “Typically we serve 125 breakfast, 30 to 40 lunches and over 100 dinners each day. And the Club’s 100 staff need to eat as well”, says Simon Atkins. “It’s a huge variety of food and different types of cooking – the flexibility of RATIONAL comes in useful.”