For Director Gregor Robertson, the idea behind The Lamb and Trotter was to create an English country pub in the heart of central London (EC1). The result was a homely, cosy and welcoming venue which combined a pub-bar with a laid back restaurant.
Both the restaurant and bar are proud to serve exceptional English dishes made using the highest quality English ingredients. Pork dishes are a major component of the menus; favourite bar food specialties, such as sausage rolls and scotch eggs, are handmade by Head Chef Danny Burns.
The restaurant’s two Retigo Combi Oven B611s are central to the smooth operation of the kitchen and the production of dishes of the highest calibre. Though Danny was unfamiliar with Retigo machines when he first joined the restaurant, he was soon impressed by their performance, as well as the comprehensive ongoing support and the matchless customer service he received.
Watch the video below to hear from Gregor and Danny to find out why they rate their Retigo ovens so highly and how the Retigo team helped them make the most of the cutting edge technology at their fingertips.