The Garrison Wickersley is a quaint, independent restaurant that prides itself on delivering a premium dining experience, placing a strong emphasis on quality and exemplary service. Brewfitt was tasked with supplying the Future of Dispense system for the venue, deemed the perfect solution by Elliott Vaughan, the owner and head chef.
Elliott sought the flexibility to change his draught drink offerings at will, untethered by ties. He was particularly adamant about ensuring the system’s efficiency and the beer’s premium quality. In discussing the system and his experiences with the Brewfitt team, Elliott shares insights gained throughout the process.
Brewfitt has been a key partner for Roxy Leisure since 2012, providing dispense equipment for over 17 sites. We caught up with Ben Jones to chat about how Brewfitt’s Future of Dispense system has played a key part to their success.
Ben shared his experience on working closely with the Brewfitt team and the support he received from “inception to pour”. He discusses the multifaceted benefits of the Future of Dispense system including listing fees and barrelage discounts, which has bolstered the business’s strategic position. Ben also highlights the system’s other key benefits, including how it boosts efficiency and cuts costs, all while strengthening their partnership with Brewfitt.
The Magic Rock Taproom in Holmfirth, Huddersfield is the first dedicated venue for the popular craft brewer and from inception was seen as an opportunity to showcase their range of products and brand identity.
With the site being a former bank, it presented the team with a number of technical challenges including routing beer lines, temperature management and dispense configurations across multiple floors.
Escape to Freight Island is set at the disused freight depot in the heart of Manchester. Packed with multiple food and drink outlets, the complex also provides large scale entertainment events.
With high volumes of demand the venue had a number of requirements including reducing line cleaning waste, managing dispense temperatures and creating cocktail stations capable of being dispensed quickly without compromising on quality.
