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Banquet buoyed by British

14 July 2011

An award-winning British chef is flying out to Algiers to help the award-winning, five star Sheraton Club des Pins Resort and Towers get up to speed with an award-winning piece of British foodservice technology – the Moffat Chillogen banqueting trolley.

Neil Moore-McCarthy

The Club des Pins is one of Algiers most renowned events venues – its 700-seater auditorium has hosted heads of state as well as business people and tourists. Meetings and conferences are big business and recently the hotel decided to upgrade its banqueting facilities. After visiting the Gulf Food Show the hotel ordered five high-tech Chillogen banqueting trolleys from British manufacturer Moffat.

Neil Moore-McCarthy, head chef of Royal Armouries International plc, has spent over 12 years perfecting the delivery of high quality food to large corporate audiences at the Royal Armouries in Leeds. Now he’s agreed to travel to Algiers, in July 2011, to help chefs at the hotel get up to speed with the Chillogen technology and share his experience and success with Moffat's banqueting trolleys.

McCarthy is one of the UK’s leading experts when it comes to preparing banquets for up to 1000 guests. He describes the first time he started to use the Chillogen as ‘a breakthrough.’ “When Moffat wheeled out the Chillogen customer feedback hit the roof almost overnight – food was the main focus and the most common comment was ‘excellent,’” he said.

What sets the Moffat Chillogen banquet trolley apart is its ability to act as a rapid chiller, refrigerator, regen oven and hot cupboard – minimising handling and maximising food quality. Chefs simply put hot, plated meals in, then let the Chillogen chill them, store them and regenerate them automatically. Meals can be loaded days in advance of an event and each trolley can handle up to 90 plates.

Moffat sales director Gary Allen said: “Neil has been a leading light in developing menus for the Chillogen and we are delighted he is going to Algiers to demonstrate how easy it is to create high quality food for a mass audience using this British technology.”

Neil Moore-McCarthy added: “Food habits have changed, clients want imagination, creativity and to feel like they are the only diner in the room. That’s a tall order when you have hundreds or even thousands of people to feed.”

He says the Chillogen technology has provided the opportunity to perfect banquet menu choices and has created an industry solution for a centuries-old catering conundrum: how to deliver perfectly cooked food, simultaneously, to 900 people.

Neil Moore-McCarthy is flying to Algiers to share his ideas and, hopefully, widen his own vision on how the Chillogen can be used within a hotel or conference environment.

Gary Allen explained: “This is highly advanced technology that puts Britain way ahead of the field. Food quality doesn’t have to suffer just because the number of people attending a banquet is into the hundreds: Chillogen provides the solution.”

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