The 21 Hospitality Group is made up of 21 itself, The Broad Chare pub, Café 21, 21 Express, Saltwater Fish Company and Porterhouse Butcher and Grill. Eight years since they arrived, the VarioCookingCenters remain vitally important, allowing 21 to handle its 200 covers per service capacity as well as acting as production kitchens for the group’s other businesses. When it comes to creating an efficient and productive professional kitchen, advanced multifunctional cooking systems can have positive effects that allow your business to evolve to meet new challenges. Few chefs know this better than Terry Laybourne MBE, owner of Michelin star winning restaurant 21 and the 21 Hospitality Group based in Newcastle-upon-Tyne. “When we got our Rational VarioCookingCenters back in 2014 I was working full time in the kitchen,” he says. “The VCCs speed everything up and have really let me focus on growing my business to where it is today.”