Good food, good wine and a good welcome at a value-for-money price is the aim at all Hotel du Vin establishments.

 

The company now has seven hotels including Winchester, the original Hotel du Vin, which opened in 1994, with Cheltenham and Cambridge set to open later this summer.

 

As winner of the Eat Out Foodservice Top 50 Award, the hotel's bistros are recognised for their fine food, wine and great cocktails, served in classic yet chic surroundings. Described as "hotels with substance and wit" by one journalist, this small hotel chain is oozing with charm, with each hotel serving freshest of local ingredients cooked simply and without over embellishment in the modern bistro style. 

 

Mark Nind, Sous Chef at Hotel du Vin Birmingham, knows what it's like at the sharp end, working as part of a team that produces up to 150 restaurant meals on a typical Saturday night.

 

Eat Out asked him about the kit in the kitchen:

 
EO   What's the most important aspect of the equipment you use?
MN   Reliability and safety. We need to know that we're not going to be let down in the middle of service – it's every chef's nightmare. It's worth investing in good quality equipment that works well. Cheaper models are just not worth it, so it's best to stick with names you know and trust. Kit needs to be well maintained as well, to keep it in good condition.

EO What's the hardest working kit in your kitchen?

MN The solid top ranges and convection ovens, they're on all the time. We're also constantly using pieces

of kit like combi ovens, salamander grills, chargrills and fryers.