BGL Rieber wins ‘Food Display and Bar Installations’ Award. Find out what caught the judges eye


The Caterer and Hotelkeeper Excellence Awards recognise innovation and enterprise in the development of professional catering equipment and supplies.

After assessing all the entries for evidence of fresh thinking, significant advances in design and innovative application of technology, Caterer’s panel of judges selected Rieber’s Hybrid Kitchen as the Winner of the ‘Food Display and Bar Installations’ Award category.

Find out more about the Hybrid Kitchen in the Front Cooking section of the website: title="Front Cooking"> Front Cooking

Said Caterer: “The Hybrid Kitchen from Rieber combines the company's Thermoport and Thermoplate food-holding and food-transport systems with its Varithek cooking options. The resulting compact, mobile, modular cooking unit that will transport, finish and serve both hot and cold food, won our judges' votes for its "versatility, simplicity and effectiveness". It can cater for up to 50 guests in hotels, conference venues, and at contracts and events where facilities are limited. The options include woks, griddles, and boiling tops for cooking, stainless steel chafers for hot food, and transparent chilled units for salads, pastries or desserts. The system is linked by removable gastronorm ports that can be detached to serve as tabletop bottle chillers and plate or cutlery holders.”

THE JUDGES
Mark Errington, Senior Sous Chef, House of Commons
Stuart Ferguson, Group Executive Chef, Vivat Bacchus
Tony Galvin (Chairman FCSI UK & Ireland), A&E Partnership
Peter Kitchin (Chairman CEDA), C&C Catering Equipment
Nick Vadis, UK Executive Chef, Compass Group UK & Ireland