Right from the start, Nourish Group, the group behind Euro Bar, of which Simon Gault is Executive Chef, had the vision of creating a world class dining experience in the heart of Auckland’s Viaduct Basin. Euro Bar was the first New Zealand restaurant to make it into the world’s Top 50 restaurants in Conde Nast Traveller magazine.
The SKOPE Solution
SKOPE’s brief was to supply equipment to meet and exceed the demands of a busy kitchen, serving only the freshest and finest local and imported ingredients. Gault was adamant that an Irinox Blast Chiller be included in the kitchen, along with refrigeration from the premium Pegasus foodservice series. Since installing the Irinox Blast Chiller, Euro Bar have dramatically reduced their levels of food wastage.