The Seasonal Brewing in Perth is a pub that prides itself on its beer and food. During a time of staff shortages, the team in the kitchen is bucking the trend. The seven chefs and three kitchen hands are close and have a good working relationship. This may be partly due to the pub’s values.
“I feel quite lucky we have a solid team here,” says head chef Danny Matthews.
The pub caters for 300 diners and is open seven days a week. But they don’t just serve beer and pub grub. They also support the local community.
Perth artists can display their art and receive 100 percent of the sales. The Seasonal Brewing showcases their art on its website and Instagram. The pub uses local produce whenever possible, and as the name suggests, uses food that’s in season. A local farmer collects the spent brewing grain to feed his cows.
Sustainability is also important. Their goal is to reach carbon neutral certification by 2030. All waste is composted, water recycled and energy harvested from the sun. Vegans and vegetarians are also well looked after.
“It’s modern food with a twist that people like to eat with a beer,” says Danny.
Wednesday curry nights and winter beer degustation events offer cauliflower & lentil tikka masala and hearty celeriac soup. But the meat lovers are also catered for. Crispy pig ears, chicken tikka masala and sticky BBQ pork ribs are all on offer.
The RATIONAL iCombi oven is heavily relied upon to cook veggies and Sunday roasts.
Danny prepares the pork roast on Saturday night for the next day. Sunday morning before leaving home, he operates the RATIONAL from an app on his phone to crisp up the crackling.
“The RATIONAL oven saves me 20 minutes (every Sunday morning).”
The Seasonal Brewing also rely on their Trueheat equipment. The chargrill, deep fryers and flat grill keep their heat, so there’s no downtime. Also, the pieces are modular,allowing them to layout their kitchen with the workflow that supports their menu.
“My experience with Trueheat is it’s done the job from day one. It’s reliable and durable. It’s in a good price range.”
Danny also uses the Purevac to make the seasonal produce go that little bit longer.
“We use the Purevac to vacuum seal produce so it lasts longer in the fridge.”
The Seasonal Brewing worked with the team at Comcater to design a kitchen that would complement the brewery.
“My advice to a chef that’s looking at purchasing new equipment is to not skimp on equipment. It’s the engine of the business. If you don’t get it right from the beginning, you end up spending more money.”
If you are faced with the challenge of staff shortages, speak to Comcater. We can help you work more efficiently, saving time and money.
Call us on 1300 309 262 or fill out the form for more information.
