Elvating Michlin-quality food productionion
Unalome, a Glasgow-based restaurant led by renowned chef Graeme Cheevers, earned a Michelin star within just eight months of its opening. The restaurant’s innovative approach combines Japanese and French culinary techniques, reflecting Graeme’s creative and inventive style.
With a focus on sustainability and seasonality, the menu is ever-evolving, sourced from local suppliers and grown in-house, offering diners a unique farm-to-fork experience.“I like to take my influences and combine them in new ways, in my style,” Graeme explains. “The menu is always changing as new ingredients become available with the seasons.”
This philosophy is reflected not only in the food but also in the restaurant’s operations, which prioritise sustainability and eco-conscious practices in fine dining.Under Graeme’s leadership, Unalome underwent a comprehensive refurbishment, including the installation of an open-plan kitchen equipped with state-of-the art technology.
Among the kitchen’s cutting-edge appliances are top-of-the-line Rational products, including the iVario Pro 2-S bratt pan, and iCombi 10-1E, and iCombi XS combi steamers. The iVario Pro, which has two independently operating pans, is a key piece of equipment for Graeme’s team. “We mainly use the iVario Pro for making stocks and sauces,” Graeme explains. “During service, we use it for cooking sous vide, so it’s in use pretty much the whole day.”
The appliance allows the team to use tougher cuts of meat, which can be set to cook overnight, resulting in tender, flavourful dishes. The multi-functionality of the iVario Pro has greatly improved efficiency at Unalome.
“Rational systems would always be my recommendation for anyone looking to modernise their kitchen.” – Graeme Cheevers
As well as the main open-plan kitchen, we have a small prep kitchen,” Graeme continues. “Having something that can replace five traditional appliances makes everything much more streamlined.”
Additionally, the staff appreciates features like AutoLift, which reduces manual handling and makes cleaning easier, creating a more pleasant working environment. “They love how easy it is to clean, and at the end of the shift, they use it to make a communal dinner for everyone, which always goes down well!” Graeme adds.
The iCombi Pro is another vital asset to the restaurant. “We use it for everything,” says Graeme. “We bake our own bread, and it’s great for that. We can also set it up to prepare batches of canapés throughout the day, knowing they’ll come out exactly as we want them thanks to the programmable recipes.” The self-cleaning function of the iCombi Pro has been particularly popular with staff, as Graeme notes, “Not having to hang around cleaning it at the end of the day has been a big hit. Just set the self-clean cycle and go home!”
Both the iVario and iCombi Pro allow for easy programming of new recipes, which is a significant advantage given Unalome’s frequently changing menu. “It’s very easy to set up new recipes,” Graeme explains. “This is hugely beneficial as our menu changes so often.”
Recipes can be uploaded and edited via Rational’s ConnectedCooking platform, giving Graeme remote access to operational data. “I can check on what they’re cooking when I’m not in the kitchen, ensure cleanliness and hygiene standards are met, and monitor HACCP data. It saves a lot of time,” he says.
As concerns about sustainability and energy consumption grow, modern cooking systems like Rational not only improve efficiency but also help address staff shortages. “Not only can fewer people produce more food with them, but new staff are also attracted to working with modern equipment,” Graeme adds.“Rational systems would always be my recommendation for anyone looking to modernise their kitchen,” says Graeme. “Without them, we’d face more maintenance issues, tighter time constraints, and a more crowded kitchen with extra appliances. Our Rational systems reduce waste, energy consumption, and create a more pleasant working environment.”
Are you ready to take your kitchen to the next level? Book a free consultation visit with an expert Rational sales manager to discuss your kitchen goals: RATIONAL AG (rational-online.com) or call: 01582 480 388.