The catering facility serves 150 staff and 730 students daily. In addition to several models of iCombi Pro combi steamers, the school has recently opted for the iVario Pro L, featuring the pressure cooking option.

John Bantawa, chef and catering manager at St Margaret’s School, said: “I'm looking at how I can keep developing my kitchen. Space is at a premium, so having flexible equipment on site allows me to maximise the usage of my space.

“We deal with everything from breakfast, lunch, dinner, hospitality, and events for the school PTA to outside events like weddings and everything else in between. We've got a huge cultural diversity, which means we need to be able to cook in many ways.

“My favourite feature of the iVario has to be cooking under pressure. It has massively reduced cooking times for me, meaning I’m not constantly stirring the stew or turning that piece of meat. I know when the timer goes off, it’s going to be ready.”

St Margaret's is committed to further enhancing its catering capabilities and is considering adding more iCombi Pro units and iVario cooking systems to its kitchen. These Rational investments will enable the school to better accommodate its growing student population and offer a wider variety of culinary options.