The Talbot Inn

When Ben Goldsmith moved into The Talbot in West Sussex, he took the time to look at 13 different EPoS systems before going with TISSL

Ben Goldsmith, one of the exclusive group of chefs called the ‘Young Guns’, and winner of Young Chef of the Year at the Sussex Food and Drinks Awards 2009, is the face behind The Talbot in Cuckfield, West Sussex.

The newly-opened restaurant at The Talbot, which seats 45 diners, offers inspirational food with a contemporary twist using as much locally-sourced produce as possible. Dishes include starters such as Crispy beetroot, Barkham Blue and sweet and sour shallots; and Celeriac soup with roasted hazelnuts.

The beautiful old pub in Cuckfield’s High Street underwent a six month refurbishment, which gave Ben plenty of time to consider which EPoS would work best at The Talbot and he spoke to around 13 different companies.

“I was looking for a system which was straightforward, easy-to-use and offered good support – and TISSL shone through,” says Ben. “We also wanted a system which we could add to if we wanted to.”

The Talbot Inn has three TISSL terminals – two in the bar and one in the restaurant – with a printer in the kitchen. The team uses the terminals for food ordering, as well as stock control of drinks.

“I am a chef and TISSL seems to understand how chefs work and what we need from a system,” says Ben, who appreciates how flexible the TISSL system is. “I know that we aren’t using the TISSL system to its full advantage at the moment and I anticipate that we will start utilising it for more things in the future – such as preparing rotas. I am also looking at putting a screen in the kitchen, as I like to be in control and know what’s going on.”

As Ben was preparing for the Christmas rush at The Talbot – with dishes such as Hot Smoked Loch Duart Salmon, creamed potatoes, leeks and preserved lemons on the menu – the new TISSL system hit the ground running and saw him through his first busy period.

“It’s a great system and it does exactly what it says on the tin,” he says. “My main concern is preparing great food and serving our customers and the TISSL system is working away in the background helping us to do that.”