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Free Equipment Demo Day!

We’re hosting FREE interactive sessions around the UK so you can experience our innovative Combi Ovens and High Speed Steamers first hand, whilst gaining invaluable advice and inspiration from chefs who understand your daily challenges.

As a token of our appreciation, if you attend a CookSmart with Bonnet session and purchase Bonnet equipment within 6 months, you will receive a year’s supply of free chemicals, PLUS preferential rates on equipment!*

CookSmart Locations

1. Edinburgh

No upcoming dates available.

2. Taunton

No upcoming dates available.

3. London

No upcoming dates available.

4. Peterborough

No upcoming dates available.

5. Birmingham

No upcoming dates available.

6. Leeds

No upcoming dates available.


*CookSmart with Bonnet offer is available for bona fide UK based caterers only. 18+ years. Bonnet equipment order must be placed within 6 months of attendance of CookSmart event for caterer to qualify for free chemicals offer. The amount of chemicals that qualifies as a years’ worth is based on average usage judged by Hobart Cooking Solutions. Their decision is final and correspondence will not be entered into.

Interested In Joining Us?

CookSmart with Bonnet sessions will be running in several venues across the UK, so just reference the map to the left to find your nearest location.

If you’re interested in signing up for a session, would like to request more information or simply have a question for our Development Chef, just pop your details below and someone will be in touch.

Prefer to call? Here’s our direct line 0844 225 1999

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Meet our Development Chef

Our CookSmart with Bonnet events will be led by our newly appointed Development Chef Greg Crump, who as well as demonstrating how Bonnet equipment performs, will also be sharing his expertise in recipe and menu development!

Here’s a quick Q&A to give you the inside scoop on Mr. Crump.
 

Q: What has been the highlight of your career so far?
A: Winning Conference Chef of Excellence 2007, gaining my foundation degree in International Culinary Arts and working for Steve Love, a Roux Brother Scholar and previous National Chef of the Year winner.

Q: What’s the best thing about working at Hobart Cooking Solutions?
A: It is a pleasure to work for such a well-known name in the industry! I have new challenges to take on every day and it gives me scope to travel and meet new people in the industry.

Q: Where did you start out as a chef?
A: My first job was as a Commis Chef at the Globe Hotel – a small Italian restaurant in Warwick.

Q: Who was your inspiration growing up?
A: Charlie Trotter, Marco Pierre White (especially his book ‘Heat’) and my Dad who is a Group Executive Chef at Warwick University and has given a lot to the industry over the years with his involvement with the British Culinary Federation and TUCO.

#AskGreg

Got a culinary dilemma?
Our Greg is on hand to answer your questions - just pop him a tweet @HCS_Cook using #AskGreg.