Acclaimed London restaurant’s new venture uses Pay Per Wash equipment to beat the post lockdown odds


The Covid-19 crisis has forced restaurants to take drastic measures in order to survive. With social distancing requirements reducing the amount of customers that can be served at any one time and an increased focus on hygiene, many businesses are having to think big and come up with bold new strategies.

Nobody knows this better than Brian Hannon, co-founder and director of Super 8 Restaurants. The group owns three of London’s best eateries, The Smoking Goat, Brat and Kiln. Equipment from Winterhalter is installed in each location. “Our team love them,” says Brian. “They’re simple to use, but the results are always outstanding.”

As lockdown began to ease at the beginning of July, he was faced with having to cut the capacity of the restaurants by 50%. “We employ 135 people,” says Brian, “and we were facing the possibility of having to let some of them go, which we really didn’t want to do as they’re a great team. So we started looking for ways to keep the staff not required at our restaurants employed.”

“ Pay Per Wash is fantastic value. It means we can use the same best-in-class equipment that our staff already know and trust, without the initial outlay.” Brian Hannon, co-founder and director


Brian began searching for an outdoor space suitable for use as a restaurant. After reaching out to one of London’s most renowned speciality coffee roasters, Climpson’s and Sons, they arranged to open a pop-up on the outdoor space at Climpson’s Arch cafe in London Fields, Hackney for three months, serving the menu from Brat. They worked with Advance Catering to specify and install the new operation. “Advance were fantastic,” says Brian. “We wouldn’t have been able to get up and running on such a tight schedule without them.”

The new pop-up is based underneath a railway arch, and has plenty of space outside for safe, socially distanced dining. “It’s an amazing space, in one of the busiest and coolest neighbourhoods in London,” explains Brian. “We have a maximum of 50 diners at once here. On the weekdays that’s working out at about 150 covers a day, but at the weekend it’s over 200. The menu offers many of the classic dishes from Brat, including whole turbot and our amazing Cornish beef.”

Winterhalter was the obvious choice for the new location’s washing needs. “We have them in our existing restaurants, so the staff already know how to use them which makes it easier for us to hit the ground running,” says Brian.

Two undercounter models were chosen for Brat at Climpson’s Arch, one for dishes and one for glasses. As well as the staff’s familiarity with Winterhalter, the fact that the range is hygienically certified was very important. “Knowing that the Winterhalters are powerful enough to kill virtually all germs makes them a key part of reaching the higher standards for cleanliness required now,” says Brian.

As with any start-up, keeping the costs down was very important. To this end, Brian took advantage of Winterhalter’s Pay Per Wash contract. This is a no risk, no money up front option that includes not only the dishwasher, but all chemicals and consumables as well as a comprehensive service and support package. Operators only pay when the equipment is operational, helping to reduce costs and eliminate the upfront costs.

“Pay Per Wash is fantastic value,” says Brian. “It means we can use the same best-in-class equipment that our staff already know and trust, without the initial outlay.

“Pay Per Wash is also very easy to use, you just log on to the portal and buy the wash cycles you need and it’s ready to go immediately.”

Pay Per Wash is one of Winterhalter’s latest innovations, but the company is not resting on its laurels. The company has been working hard to further improve its range of chemicals, and Brian is impressed. “We were offered the chance to trial the new Winterhalter chemicals and they’ve knocked my socks off,” he says. “The range is going to be another huge step change when it’s launched, Winterhalter is raising the standard again!”

Pay Per Wash is designed to be flexible in order to help businesses adapt to changing circumstances. “Initially we’re looking at a three month residency here,” says Brian, “but if we decide that we need the equipment for longer, we can easily extend the term, or even buy the machines outright.”


Each of our customers has their own specific reasons for choosing Winterhalter for their commercial warewashing needs. These are Brian Hannon's main ones :

  • Simple to use
  • Outstanding Results
  • Hygienically Certified
  • Keeping costs low through Pay Per Wash

Pay Per Wash is designed to be flexible in order to help businesses adapt to changing circumstances. Initially we’re looking at a three month residency here, but if we decide that we need the equipment for longer, we can easily extend the term, or even buy the machines outright.

Brian Hannon, Co Founder and Director


Commercial Undercounter Dishwashers for Restaurants


This machine is all about reducing downtime to your business and cutting costs. We understand the impact of a machine going down, so the Undercounter is reliable and designed to last. It's completely versatile too. The technology inside allows us to adapt the settings to suit the wash items, the water hardness, the ingredients on your menu, or even the language that your staff speak. ThIs machine will deliver years of top-quality wash results. This is an investment that will keep on giving.

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