The Cherry Tree in Bolton is known for its superb cuisine and ambience and has, deservedly, been the recipient of numerous awards including Bolton’s Best Restaurant 2019/2020.
The kitchen within this family run bar and restaurant is home to a 16 strong brigade of chefs who work tirelessly, producing several hundred meals every day. In fact, with 200 indoor covers and a further 100 outdoors, it’s not unusual for the number of dishes produced each day to exceed 1,200.
Running The Kitchen Efficiently
Keeping the kitchen running efficiently is down to head chef, John Jones, one of the driving forcesbehind The Cherry Tree’s success.
“I won’t ever compromise on equipment,” he claims. “Whatever we have has to function perfectly and provide us with the reliability and consistency we need.”
Recently, when he was looking to upgrade some undercounter freezers, Aquilo was a brand that was recommended to him.
“I’m glad I made the decision to buy from them. The build quality and temperature recovery are outstanding and, because they’re hydrocarbon refrigerated, they’re environmentally sound and are very cost effective to run.”
In fact, Taylor was so impressed he went on to buy several Aquilo counter fridges which have been grouped together to form an island unit providing not only a large amount of refrigerated storage space but also a large worktop area.
Swapping Components To Tailor Them For Specific Processes
“We swapped doors for drawers in some of the units which has really helped maximise efficiency and versatility,” he explains. “They’ve been installed since the end of 2021 and all the units are performing perfectly. I’d have no hesitation in choosing the brand again.”