Rotisserie’s carveries and hog roasts

Designed to any specification from counter top units and hot servery upgrades to mobile units for after service storage. A variety of work surfaces and fascia panels can be fitted.

The Clockjack Oven

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About two years ago, Ray Costelloe met with Frazer Duncan, Jerry Goldberg and David Moore to discuss the concept of a quality, single product restaurant. The product they had in mind was chicken with its own unique barbecued flavour.

David has known Ray for many years as a result of the work CCE have done in connection with his two Michelin starred restaurants Pied à Terre and the sister restaurant L’Autre Pied, and so called upon his years of knowledge and …

Click here to read the Clockjack Oven case study
 
 
     

 

 

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