Rotisseries, carveries and hog roasts

Designed to any specification from counter top units and hot servery upgrades to mobile units for storage when not in use. Available with a variety of work surfaces and fascia panels.

The Clockjack Oven

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 resulting in this collaboration.

Click here to read the Clockjack Oven case study




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