The Chef-Patron of the Michelin-starred Elephant Restaurant and Bar, Torquay, closed the restaurant for a whole month to prepare for the show. 

Chef Simon Hulstone used the Convotherm 6.10 combi steamer to cook his Quintessential British Cuisine themed entry.

Enodis UK Demonstration Chef, Keith Howland, worked with Simon to ensure he got the best out of the equipment.  At the final, the Convotherm 6.10 stood up to the scrutiny of 24 elite judges to steam, roast-steam and normal roast a selection of dishes. Simon expertly used the Convotherm half-speed fan to create the most delicate menu items including perfect tartes and brulees.Talking about the Convotherm 6.10, Simon, who is 2008 Knorr Chef of the Year, said:

 “There’s an unbelievable amount of preparation required to compete at this world class standard.  Working with Keith and the versatile Convotherm 6:10 proved invaluable support.  In a competition environment, the precise timings provided by Convotherm technology allowed me to plan perfectly, producing consistent results.

“As I begin to prepare for the Bocuse d'Or competition in 2011, I feel confident that the Convotherm unit will help propel the UK team into the winning circle.”