Only in London. I turned my Boris bike into a closed road and was instructed by the Police to push it along the pavement, then this.

We specialize in crafting bespoke induction cooking suites & kitchens. For this project we integrated electrics, refrigeration, prep sinks, hot cupboards & hot pass seamlessly. If you're seeking a top-tier kitchen where every detail aligns flawlessly, let’s discuss your vision!

Bookings are now live! fifteensquaremetres.co.uk/bookings

Off to work Caribbean style, commissioning a Angela Wildman cooking suite on an Island off of Antigua. It’s a short ferry ride to the site but our plans are being scuppered by a lunchtime site lockdown due to the imminent tropical storm!

Taxi picking us up after work

Mother knows best! #TrumpIsALaughingStock

And this is a photo of our ‘Jockey Club’ induction suite. This image also shows how it breaks down for access through narrow doors and up and down stairs.

New insulation going on the roof of our latest but oldest factory. I’m certain it will reduce our energy usage, but I’m nervous about saying anything about it’s effect on our sustainability and our carbon footprint!

One week left before the crowdfund goes live. Last night @boltonfoodfest was amazing. We had a great audience and I unashamedly plugged our crowdfund campaign. Thank you once again for all your support and for continually sharing our messages. #crowdfunding #knutsford

Only 6 days left to go. A little shout out for potential staff. We are looking for a sommelier and a pastry chef to join us on October. Thank you once again for all your help and support. #hospitality #knutsford

There’s not many things that make me feel young these days, but this Yew tree does! Purported to be over 500 years old, it sits in the churchyard of Much Marcle church in Herefordshire. I’ve been here for many a family event, todays being my Cousin’s Grandson’s christening.

I know this is a long shot, my car identical to this one was stolen from outside the house last night in Hertfordshire. Inside were all my knives, equipment, passport, recipes, lots of work stuff. The registration is EF63 UPL PLEASE SHARE

After a 30 hour trip from London arriving at 7.30am in Melbourne, I’m pleased to say I managed to keep my eyes open at Fine Food Australia . The stand worked well with plenty of interest in our cooking suites and the Sicotronic energy optimisers and Valentine fryers.

Nice write up on Stuart Ralston ‘s growing group of restaurants in Edinburgh in this months Olive magazine. All kitchens powered by Conttol Induction.

One of the busiest kitchens I’ve seen. This is Songbird, Chef Neil Perry’s latest venture in Sydney, Australia. The gorgeous Control Induction cooking suite is the centre piece of this hectic kitchen Currently the restaurant is at about 60% capacity so is set to get much busier!

The start of the last leg of my trip down under. After the Melbourne show we’ve spent a couple of days at our factory near Wollongong and now I’m watching the sun rise whilst trundling up the coast to Sydney airport.

The best laid plans! So we’re all geared up for a 6am Sunday start stove building, what could go wrong? Friday afternoon our customer is advised that the car park (our access route for the induction suite) is closed today for filming, so we have to create a plan B!