Oxford’s finest goes the induction route


A new state of the art kitchen featuring a new Ambach range including induction cooking equipment has been installed at Oxford’s Old Parsonage Hotel.

The state of the art kitchen and new bar area were specified and designed by Derek White of consultants Sefton Horn Winch.

Michael (Bertie) Wright – Head of Kitchen Operations, says: “The design and layout of the kitchen, bar and ancillary areas provides for breakfast, lunch, afternoon teas and dinner, as well as room service and drinks and hot beverage service.

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“The Ambach cooking suite has met our requirements and helped to improve productivity and efficiency. We have also seen gains in performance and our ability to guarantee the delivery of excellent food quality has been optimised.

“We now have a much cooler and cleaner working environment for chefs to work in. Once you get use to looking at a green flashing light as opposed to a pilot light, you soon realise how energy efficient induction cooking really is.

“The high quality of finish on this modular design shows an outstanding level of attention to detail in the design and construction of the equipment.”

The Old Parsonage Hotel iwas built in the 17th century the building is located in the heart of this historic city on the beautiful ‘boulevard St Giles’ and is the sister hotel to the Old Bank, both owned by locally based hotel and restaurant operator Mogford.

Kathy Bowry

The author Kathy Bowry

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