{"id":5430,"date":"2025-02-13T18:44:22","date_gmt":"2025-02-13T08:44:22","guid":{"rendered":"https:\/\/www.moffat.com.au\/blog\/?p=5430"},"modified":"2025-04-17T11:27:12","modified_gmt":"2025-04-17T01:27:12","slug":"high-performance-equipment-showcases-high-quality-products","status":"publish","type":"post","link":"https:\/\/www.moffat.com.au\/blog\/working-kitchen\/united-kingdom\/high-performance-equipment-showcases-high-quality-products\/","title":{"rendered":"High Performance Equipment Showcases High Quality Products"},"content":{"rendered":"[spb_column col_sm=”12″ padding_horizontal=”0″ width=”1\/1″ el_position=”first last”] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n

Skyes House Farm has been a family-run business since the 1970s, now led by its third generation\u2014Robert Smith and Rachael Hirst. Recognized as one of Yorkshire\u2019s top catering butchers, it supplies premium-quality meats to restaurants, hotels, sports clubs, and stadiums across the region.<\/em><\/h1>\n[\/spb_text_block] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n

From Farm to Fork: Sykes House Farm\u2019s Commitment to Quality<\/h2>\n

Sykes House Farm has built a reputation for supplying premium-quality meats, including grass-fed Yorkshire lamb, locally sourced pork, chicken, and beef. Their selection also features artisanal charcuterie, available wholesale and through their online and onsite shops. With a strong background in livestock farming, they ensure full traceability from farm to fork, providing only the finest cuts.<\/p>\n[\/spb_text_block] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n

Expanding the Team<\/h2>\n

A dedicated team of 70 butchers, drivers, and support staff keep operations running smoothly. Recently, they welcomed development chef Greg Lewis, who previously sourced meat from Sykes House Farm for his own culinary ventures. Familiar with the farm\u2019s quality, Greg was eager to step into this exciting new role.<\/p>\n

In December 2023, Sykes House Farm unveiled \u2018Method,\u2019 a state-of-the-art demonstration kitchen designed to bring their farm-to-table philosophy to life. Built inside meticulously designed shipping containers, the kitchen features a \u2018living roof\u2019 to reduce carbon emissions and worktops made from recycled plastic bottles crafted to resemble marble.<\/p>\n[\/spb_text_block] [spb_image image=”5432″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”no” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/1″ el_position=”first last”][\/spb_image] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”]\n

Expert Design & High-Performance Equipment<\/strong><\/h2>\n

The open-plan layout allows chefs, customers, and guests to observe expert butchery and cooking techniques up close. The space hosts intimate masterclasses, seating up to a dozen participants, with a stunning chef\u2019s table for tasting menus and shared dining experiences. Beyond assisting trade customers with menu development, Greg oversees training sessions and promotional events. The kitchen welcomes chefs from across the UK to refine their butchery and cooking skills, including an apprentice chef team that recently attended a pork masterclass exploring unique cuts and preparation techniques.<\/p>\n

Looking ahead, the farm will host guest chef nights, masterclasses, and hands-on cookery sessions, all designed to highlight the exceptional produce of Sykes House Farm. \u201cThere\u2019s nothing else quite like this in the region,\u201d Greg notes.<\/p>\n[\/spb_text_block] [spb_image image=”5435″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”no” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/2″ el_position=”first”][\/spb_image] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/2″ el_position=”last”]\n

The Power of Blue Seal Equipment<\/h2>\n

 <\/p>\n

For a high-performance commercial kitchen, only the best equipment would do. Greg and the NCE team chose Blue Seal<\/a> for its durability, efficiency, and sleek Waldorf series<\/a> design.<\/p>\n

The kitchen features a Waldorf Bold Induction Cooktop<\/a> with powerful 5kW induction zones for precise cooking, complemented by chrome-plated griddles and Waldorf prep infill benches. \u201cThe chefs who\u2019ve visited so far are seriously envious,\u201d Greg adds with a smile.<\/p>\n[\/spb_text_block] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/2″ el_position=”first”]\n

Setting the Standard in Farm-to-Table Excellence<\/h2>\n

 <\/p>\n

With sustainability, innovation, and top-tier ingredients at its core, Sykes House Farm is redefining the farm-to-table experience. Their expertly butchered meats, immersive demonstration kitchen, and commitment to quality continue to set new standards in the catering industry.<\/p>\n[\/spb_text_block] [spb_image image=”5433″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”no” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/2″ el_position=”last”][\/spb_image] [\/spb_column]\n","protected":false},"excerpt":{"rendered":"

[spb_column col_sm=”12″ padding_horizontal=”0″ width=”1\/1″ el_position=”first last”] [spb_text_block animation=”none” animation_delay=”0″ simplified_controls=”yes” custom_css_percentage=”no” padding_vertical=”0″ padding_horizontal=”0″ margin_vertical=”0″ custom_css=”margin-top: 0px;margin-bottom: 0px;” border_size=”0″ border_styling_global=”default” width=”1\/1″ el_position=”first last”] Skyes House Farm has been a family-run business since the 1970s, now led by its third generation\u2014Robert Smith and Rachael Hirst. Recognized as one of Yorkshire\u2019s top catering butchers, it supplies premium-quality meats to restaurants, hotels, sports clubs, […]<\/p>\n","protected":false},"author":2,"featured_media":5431,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[129,106,171],"tags":[137,199,424,194,96,114,211,33,30],"class_list":["post-5430","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-united-kingdom","category-working-kitchen","tag-blue-seal","tag-blue-seal-evolution-series","tag-commercial-induction-cooktop","tag-commercial-kitchen","tag-commercial-kitchen-equipment","tag-cooking-equipment","tag-food-service","tag-restaurant","tag-waldorf-bold"],"_links":{"self":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/5430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/comments?post=5430"}],"version-history":[{"count":6,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/5430\/revisions"}],"predecessor-version":[{"id":5505,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/5430\/revisions\/5505"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media\/5431"}],"wp:attachment":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media?parent=5430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/categories?post=5430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/tags?post=5430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}