Case studies

Cedabond Members Event

On the 24th of April, Smeg UK HQ buzzed with excitement as we welcomed over 50 esteemed guests to our Smeg Professional Cedabond members event. The day promised a unique opportunity for attendees to delve into the world of Smeg Professional products, indulge in the art of coffee using our array of La Pavoni machines, and explore our colourful range of domestic offerings. Here's a glimpse into the highlights of the event that left everyone inspired by the Smeg brand.

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The morning commenced with a delightful spread of pastries and freshly brewed coffee, setting the perfect tone for the day ahead. Nestled in our La Pavoni suite and Atrium space, guests savoured these treats whilst mingling and gearing up for an enriching day ahead. Our Professional Sales Director Phil Coulstock, kicked off proceedings with a warm welcome, setting the stage for what was to be an immersive journey into the realm of Smeg Professional innovation.

Divided into four groups, attendees embarked on a round-robin adventure, rotating through five different stations designed to showcase the breadth and depth of our offerings. From the delights of the La Pavoni suite, where the secrets of crafting the perfect cup of coffee were unveiled, to the conference room where Martin Dawson gave everyone an in depth look at the machines, to the Professional showroom, where cutting-edge machines dazzled with precision and performance, each station offered a unique perspective.

In addition to the main event, a service engineer training session was held concurrently, with our Technical Service Manager, Matt Cosnett, leading the session. This provided an invaluable opportunity for professional development, highlighting Smeg's commitment to supporting our partners with comprehensive training and expertise.

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An exciting highlight of the day was the captivating "Breakfast, lunch and dinner in 45 minutes" cooking demo led by our very own Ian McLaughlan in the Living Kitchen. Showcasing the versatility and top performance of the Galileo professional oven, guests were treated to a culinary spectacle, indulging in three delectable tasters: quails egg "breakfast" with hollandaise sauce, Korean-style spicy slider burger "lunch," and a mouthwatering surf and turf steak with prawns "dinner." Recipes can be found for each of the scrumptious dishes at the bottom of the page.

As the sessions unfolded, excitement mounted, fuelled by the anticipation of what each station had in store. The Domestic showroom tour with our home economists Alice and Zara, not only offered a history of Smeg and it’s Italian origins but also a glimpse into the world of Smeg's beautifully crafted products that transform home kitchens into spaces of both design and functionality.

Amidst the exploration and discovery, guests were treated to a delicious Italian-themed lunch featuring Italian classic dishes of lasagne, focaccia, and fresh salads, followed by beautiful fresh cannoli for dessert. After the feast, the event continued with a tombola drawing, offering prizes including travel cups and signed cookbooks by Michelin-starred chef Theo Randall, sparking excitement among attendees – everyone was a winner! The crowning jewel, our ECF02 espresso machine, attracted everyone’s eye and the lucky winner claimed their prize and chose the product in a colour to match their kitchen.

Beyond the products and presentations, the day was a celebration of connection and collaboration, with networking opportunities abound. We take pride in our knowledgeable team at Smeg UK and are honoured to have welcomed such esteemed guests to our stunning headquarters, where innovation and inspiration merge.

As the event drew to a close, echoes of laughter and conversations filled the air, testament to a day well spent. We extend our heartfelt gratitude to all who attended and look forward to continuing the journey of innovation and excellence together. Until next time, here's to the pursuit of culinary mastery and the joy of sharing it with others!

Breakfast Lunch and Dinner in 45 minutes

Using the Smeg Galileo Professional Oven

Breakfast: Eggs Benedict

Breakfast: Eggs Benedict

Breakfast: Eggs Benedict

Ingredients

Bread

Bacon

Spinach

Quails egg

Hollandaise

To make the hollandaise – melt butter over a medium heat until fairly warm, the extra heat in the butter will cook the egg yolks. In a blender add egg yolks, whole grain mustard, lemon juice and a splash of vinegar, blend. Whilst continuously blending, very slowly drizzle in the warm melted butter to emulsify, once the butter is all in, let down the sauce with a splash of water.

Place your bacon on a GN tray and put in the oven set to convection at 200°c for 7 minutes

Butter your bread and place on the GN griddle ready for the oven

Crack the quails eggs in to the egg and baking tray

Put the spinach in a perforated GN

After 5 minutes, add the bread to the oven set to convection for 2 minutes

Steam quails eggs and spinach for 2 minutes at 100°c set to 100% steam

To serve add the bacon to the toast, then the spinach, then the egg and dress with hollandaise.

Lunch: Korean Chicken Sliders

Lunch: Korean Chicken Sliders

Lunch: Korean Chicken Sliders

Ingredients

Brioche bun

Chicken thigh

Kimchi

Sriracha Aioli

Cut the chicken thighs in half and marinade (gochujang, soy sauce, sesame oil, rice wine, garlic, ginger, salt, pepper), this is best done overnight.

To make the sriracha aioli, in a blender add egg yolks, garlic, vinegar and blend. Whilst continuously blending, very slowly drizzle in olive oil until the right consistency, finally add spicy sriracha sauce and season to taste.

Set the oven to 200°c with 20% steam to cook using the core temperature probe at 75°c. Place the chicken thighs on a GN tray, probe the largest one and put the tray in the oven. We used probe cooking but timed it at 12 minutes.

Steam the cut brioche buns for 2 minutes at 100°c set to 100% steam

To serve add sriracha aioli to the heel and top of the bun, place the chicken on the heel, add the kimchi and brioche bun top.

Dinner: Surf & Turf with Chimichurri

Dinner: Surf & Turf with Chimichurri

Dinner: Surf & Turf with Chimichurri

Ingredients

Sirloin

Prawns

Chimichurri

To make the chimichurri, finely chop shallots, chilli, garlic, parsley, coriander and oregano, add olive oil, lemon juice and a splash of vinegar, this is best done a day in advance.

Place the GN griddle in the oven and set to convection at 270°c to preheat

Oil and season the steak

Once preheated, place the steak on the GN griddle in the oven and cook for 2/3 minutes on either side, then rest.

Cook the prawns for 2 minutes at 120°c set to 80% steam.

To serve, slice the steak, top with prawns and dress with chimichurri.