TESTIMONIALS
Hobart is a respected supplier to a variety of food establishments across the UK. Here’s what some of our customers have to say about our products and services.
For more press information please contact:
Sam Rooke
Jellybean Creative Solutions
Tel: 01372 227950
For more information on Hobart products and services call
0844 888 7777 or email customer.support@hobartuk.com
The Range
Michel & Alain Roux, 3 star Michelin Chefs and Owners of the Waterside Inn
“At The Waterside Inn we use some of the best items of kitchen equipment on the market so naturally we want the very best service to maintain them. As members of the Hobart Service Club, we get highly skilled technicians that look after our whole kitchen, every day we are open, throughout the year, and to a restaurant with our reputation, that’s imperative.”
Rook Gouldie, Head Chef, d’Arry’s
“Our new machine is a pleasure to work on, it runs like a well oiled machine - and I check the stockpot every night before I go home!”
John Wright, General Manager, Lancing College
“We need Hobart Service to ensure our kitchens always run efficiently. The cost is more than worth it, and it is undeniably beneficial to our operation to have PLUS contracts on our machines. Without Hobart service we would have a problem – after all, who wants to wash 1250 dishes by hand?”
Bjorn van der Horst, Chef Patron, Eastside Inn
“As a chef, to design one’s own suite is literally a dream come true. The induction tops make working conditions better for the team; they are cooler to work on and simple to clean. My Bonnet suite does exactly what I needed it to do and now I can begin to enjoy the Eastside Inn.”
Nick Smith, Contract Manager, BSkyB
“With Hobart you have the reassurance that your service is being provided by one of the biggest companies with true expertise, who also provide a really personal service. It’s truly reassuring to have the same engineers each time.”
Janet Hoskins, Head of Hotel Services, Bethlem Royal Hospital
“Hobart Service is definitely worth having and I would encourage anyone to take a contract out. They’re efficient, friendly and at a reasonable cost; the service we receive is worth every penny.”
Andre Garrett & Chris Galvin, Galvin at Windows
"The new suite has quickly become the centre of the kitchen, vastly improving team communication. The plancha alone has greatly decreased the number of pans we need to use and increased efficiency hugely. All in all, the Maestro suite is a fantastic addition to the kitchen at Galvin at Windows.”
Nigel Emblin, Partner, The Waffle House, Norwich
"Having the Hobart MAX contract is complete reassurance. I don't get charged for call outs, labour or Hobart parts, so I know exactly how much I'm paying."
Michael Caines MBE, Executive Chef, Bath Priory Hotel, Restaurant and Spa
"I first cooked on a Bonnet suite in France when I worked under the great Joël Robuchon in Paris, in 1993. Since then, there has been no doubt in my mind; Bonnet is forward thinking and the suites offer complete flexibility but above all, Bonnet is the very best you can buy.”
Tara Byrne, Catering Manager, Leading Engine Manufacturer
“Chefs aspire to cook on a Bonnet and our chefs are so proud to do so, they spend almost as much time cleaning it as they do cooking on it. I would absolutely have a Bonnet again if I had the chance."
Ray Goodenough, Estates Manager, Downe House School
“We are delighted with the end results and the way the project with Hobart has gone. We had a great team of people working with us and I think they all worked very well together. Finishing late was not an option and we have not only managed to deliver on time, we also achieved all of our objectives.”
