“I’m a big believer in Ballarat. I love the town, and want to see it grow” explains Brian Taylor, Director of Ballarat Hotel, Jackson & Co. Breathing new life into this historical town, Jackson & Co opened after extensive renovations in early 2013 to a roaring trade.  A firm favourite with the locals, Jackson & Co has quickly gained widespread attention.

With renovations complete, Jackson & Co now features three stylish floors, a ground floor cafe and restaurant, first floor functions space and a roof top beer garden, with each floor having its own bar and kitchen space.

“We wanted to offer a more urban-contemporary experience to the people of Ballarat, with a great menu, great service and layout, but while remaining a friendly and unpretentious country hotel, as it should be.”

One of the most pivotal decisions for the team was choosing the right kitchen equipment. For this, Brian called upon Comcater’s Area Sales Manager, Stephen Wilson.

“We have known each other for about 5 years and during this time have developed a bond, both professionally and personally. I don’t do business based on price, but on developing strong relationships. For this, I have faith in what Stephen and Comcater are going to deliver, we are likeminded, and will always make the time to sit down, turn the phones off and listen and act on what we need”.

The Jackson & Co kitchen is like stepping into a Comcater showroom, it’s full of premium quality equipment including Brema commercial ice makers, Cambro shelving and storage, Comenda warewashers, Frymaster commercial deep fryers, Garland ranges, Lincoln impinger ovens, RATIONAL combi ovens and Tecnomac blast chillers.

“We are very fortunate to have equipment that is high performing, reliable and, at the end of the simply makes life easier. If I had to pick a favourite, it would be our Lincoln impinger oven. The Lincoln is practically fool-proof, you can wack it up to 300 degrees, and it doesn’t burn. We use it for grilled skewers, sausages- which come out really well, baked eggs, baked beans and steak- which in 4 ½ minutes go from rare to well done” concludes Martyn.

“The food culture is quickly catching up here in Ballarat. Other businesses are following in our footsteps; they even come in here and take notes! A Ballarat boy born and bred, I welcome this, because it’s only when we work together, that we will achieve our goal, in building the best future for this town and its people”.