Welcome to Pantheon Catering Equipment

“Previously I worked at Gather and Gather as their development chef. In 2014 I won their highest accolade of the chef of the year, awarded for my professionalism and work ethic. That’s why, when I opened my own business in 2016, I wanted equipment that was of a professional quality. Pantheon is such a brand I purchased a Pantheon BM1 Bain Marie. I have been so impressed with it that I entered a Pantheon competition to win a Contact grill and am now the proud owner of a CPG panini grill.”

Mark Hopkinson - Hoppys at Castleford.

“We purchased from Pantheon a MS300 meat slicer. Despite the machine being in constant use, 5 days a week, not only have we never had the need to have it serviced but it has never failed on us once. Considering the age of the machine I just wanted to endorse how happy we are with its performance up until now, a true reflection of its build quality, and long may it continue.”

Arquati Bistro and Restaurant 417 Strand  Covent Garden, London

“Prior to taking on The Cherry Tree, I’d worked in a number of kitchens and tried out a lot of kit – some good and some bad. I concluded that when I had my own place I would shop carefully to find the quality I wanted within the budget I had available. A good purchase is far more than simply the product itself – solid support, a good sales team, competent installation and ongoing advice are just as important. Pantheon provided all the plug-in equipment we needed to fulfil our menus easily and efficiently. These include a Convection Oven, Twin Fryer, Adjustable Salamander Grill, 20 Litre Planetary Mixer and a twin Bains Marie “

Tom Taylor, The Cherry Tree, Blackrod

“When we decided to add gourmet pizzas to our repertoire, we got a Pantheon PO4+4 double pizza oven installed so we could add both standard sized pizzas and half-sized pizzettas to the menu. However, they proved so popular that we needed a second oven just a few months later. The two ovens have made a marked difference to the numbers of non-booked diners which have increased by about 25% and boosted revenue significantly. The pizzas have also encouraged many of our bar customers to order food.”

Jeremy Guest, Retreat, Bolton

“We’re planning to refurbish the kitchen in the near future but to expand the current cooking facilities, I bought the plug-in induction hob IND340 from Pantheon and it’s helped hugely for very little financial outlay.”

Mike J, The Swan, Kent

“My experience of using Pantheon equipment has been entirely positive.  The equipment performs exactly as required, and also offers great value and I’ll be looking to include more items in kitchens I’m involved with in future.”

Aiden Byrne - Church Green Gastro Pub and Chef - Manchester House

“We recently bought a Pantheon Contact Grill to extend our lunchtime sandwich service and it’s been great. It does exactly what we want it to and since we’ve had it, we’ve been using it to provide customers with Panini and toasties when the kitchen’s closed.”

Susan G, Royal Oak, Hampshire

“I’d actually say that my Pantheon PM10 mixers are my go to items of equipment. They’re used all day, every day from mixing dough for our pizza bases and bread to blending lots of ‘hidden’ fresh vegetables into sauces to ensure the children at the schools we provide meals for are eating enough. We also produce a lot of low sugar desserts and, again, the mixers come into their own.”

Aaron Walker, chef at Outfront Kitchens, Halifax

“Owning a vegetarian restaurant, a machine that can slice and dice vegetables quickly is an invaluable tool. Our Pantheon VPM has proven to be such, repaying its cost back in saved time and labour a 1,000 fold. If we ever opened another restaurant, the Pantheon VPM would be the first thing on our list to purchase.”

Food For Thought 31 Neal Street, Covent Garden