In the latest instalment of our Kitchen Equipment Special Feature we asked chefs working in pub, restaurant and hotel kitchens to tell us the one bit of kit they couldn't live without and we filmed three of them showing us exactly what made the equipment special.
Investing in a new piece of kit can make a kitchen more efficient or rejuvenate a menu but with so many developments in equipment technology it can be difficult to know exactly where to start so we asked leading chefs from across the industry to reveal the must-have bit of kit in their kitchen.
The responses were varied - Stewart Parker, executive chef at Maison Blanc parent company KFG Restaurants chose a simple microplane, Ross Gray, chef patron at the Peninsula Dining Room on the Wirral said he couldn't live without his MKN oven and Martyn Pearn, head chef at Peels Restaurant plumped for a Thermomix.
In this video Kevin Love, head chef at Heston Blumenthal's pub The Hinds Head, Bray, Ed Shaerf, chef patron at One Blenheim Terrace and John Woodward, regional development chef at Malmaison and Hotel du Vin hotels reveal their choices, show us their favourite kit in action and explain why it is so important to their kitchen.
For all our articles in the Kitchen Equipment Special Feature, click here . For an extra video with all three chefs revealing the one piece of kit they wish could be invented, 'like' our page on Facebook .