Barnes, who has retained his Michelin star for 2026, guides viewers through how these technologies enhance his team’s workflow and culinary output.

Since opening in 2024, Skof has become one of the UK’s most talked‑about dining destinations, and Barnes credits Rational technology as a key part of his kitchen’s success.

He said: “I’ve worked with the iCombi and iVario for years, they make our day-to-day life so much easier. I’d be lost without them.”

In the first video, he prepares his signature Roasted Duck with Celeriac & Fig Leaf Sauce dish, which is built around a deeply flavoured sauce cooked under pressure in the iVario Pro.

He added: “Cooking the duck stock under pressure gives us a fresher flavour and a much better yield. Before the iVario, we’d be watching pans all day.”

The duck is then roasted in the iCombi Pro at 300°C with 5% humidity, creating perfectly even caramelisation in only three minutes, a level of precision that supports consistency across every service.

The second film showcases confit King Edward potatoes, yellow split pea purée, roasted chicken skin and a light Isle of Mull cheddar sauce. Using the iCombi Pro for gentle steaming allows the team to create a cheese infusion without risk of splitting.

Barnes explained: “If you do this in a pan, it’s so easy to catch it and ruin the sauce. With the iCombi, we can set it, leave it, and know it will be perfect every time.”

Finished with a laminated brioche and fermented onion top butter, the dish demonstrates Skof’s signature balance of comfort and technical finesse.

Both new films are now available on Rational TV https://bit.ly/4an2kf4, giving chefs and operators a close‑up look at how Rational technology supports precision, efficiency and outstanding results in one of the UK’s most exciting kitchens.