Mixing business with leisure, the trip involved a day trip around Venice followed by a second day at Unox HQ. Day two saw the chefs tour the state-of-the-art facilities, which included a behind-the-scenes factory visit of the manufacturer’s operations, a live cooking demonstration with the latest innovative equipment and a panel discussion.

French, chef patron at Jöro in Sheffield, said: “The trip to Unox HQ has been absolutely unbelievable. Really, really impressed. The factory tour was absolutely unbelievable. The attention to detail from start to finish is absolutely mind-blowing. Just how immaculate everything is. The organisation and the knowledge that Luke's got, and the passion these guys have – it’s been amazing.”

Guided by Unox UK active marketing chefs Luke Taylor and Andy Gynn, the tour gave the group exclusive access to Unox’s warehouses and workshops to take a closer look at the innovation and detail that goes into every individual oven. The panel discussion focused on how the chefs are using the world’s first ‘hot fridge’ from Unox to enhance and develop their menus.

Reflecting on the first Stella Experience Scott Duncan, managing director at Unox UK, added: “A big topic during the trip was of course sustainability, so we were pleased we could show the group the targets we’ve met as well as our vision for achieving new ones and how this could help their kitchens and teams cook more energy efficiently.

“This was a carefully selected group of chefs, consisting of long-term and new customers, so it was a fantastic way to get feedback from chefs who are at different stages of their journey with Unox and know how we can support them further with their culinary ambitions. We want to focus on different equipment for each trip, but this is definitely the first of many Unox Stella Experiences to come.”