Testimonials

The kitchen team load 25 four-bone ribs of beef into the Moduline CHC282 every Saturday evening about 11pm which cook low and slow overnight – retaining essential juices and minimising energy usage – and then holds them in optimal condition at an even 54° until service begins at 12 noon every Sunday. Each joint is then removed from the Cook and Hold and carefully finished by chefs over charcoal embers for about 15 minutes before being loaded onto antique silver carving trollies to the delight of guests around the dining room.