Since opening its doors in May 2024, Skof has quickly become one of the UK’s most celebrated restaurants. The debut venue from Tom Barnes, former Executive Head Chef at Simon Rogan’s L’Enclume, was awarded a Michelin star in less than nine months and continues to receive national acclaim. Behind the scenes, the kitchen team relies on RATIONAL cooking systems to help deliver consistently high standards, day in, day out.
Barnes was already familiar with RATIONAL equipment, having used both the iCombi and iVario during his time at L’Enclume. At Skof, the iVario is used daily to prepare stocks, sauces, and for sautéing. Its pressure cooking capabilities have proven especially valuable. In addition to the iVario, the kitchen also runs two iCombi Pro ovens — used continuously from morning prep through to service. “The iCombi’s are in use all day — roasting bones, vegetables, steaming, drying, proving bread. It’s amazing for the bread as well,“ says Barnes.
