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Exose runs the busy BVLD Manchester kitchen in Manchester’s uber-trendy Spinning fields. His brigade of 6 chefs enable him to cater for up to 200 covers on a busy night.

He also uses the Kitchenaid Heavy Duty to make a whole range of desserts including his signature gluten and dairy free sticky toffee pudding and his mouthwatering yuzu chocolate brownie sundae, both really popular with his loyal guests and served at just £7 each, a really reasonable price for central Manchester.

We caught up with Masterchef finalist Exose Grant at his Manchester restaurant BLVD to discover how he has integrated the Heavy Duty into his workflow. 

“I really enjoy making fresh pasta but it takes time by hand. It’s not just the rolling but also the kneading that uses up precious time. As many chefs are experiencing, the shortage of chefs means that we are getting more and more time poor.

“But what I’ve found with the Kitchen Aid is that I can make my pasta dough on a low speed with the hook attachment and then both roll and cut the pasta through the pasta attachment.

“I’ve found this really speeds up my production, meaning that my dish of wild mushroom and spinach tagliatelle is simple to produce with the minimum of fuss and that means I have time for other tasks. “It’s a popular dish and is a real favorite for staff tea. The Kitchen Aid really helps me out.”

Guy Cooper from Mitchell and Cooper said

“The Heavy Duty Kitchen Aid is one of the most iconic kitchen mixers and its great to have this stalwart back in stock. Chefs like Exose Grant are busy and rely on both us and the products we sell to  maximise their kitchen time and increase their output. The heavy duty is popular for a reason - it gets  the important jobs done, quickly and efficiently.”