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

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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