CHR Foodservice Equipment, commercial catering scheme designer and supplier, has been chosen to carry out a sustainable kitchen project centred around its Eco-Chef GB concept, to serve a fine dining restaurant at the Forest Side Hotel in the Lake District.
Forest Side in Grasmere has been purchased by Andrew Wildsmith, who also runs The Ryebeck in Bowness and Hipping Hall in Kirkby Lonsdale, as a luxury boutique hotel with a fine dining facility headed up by award-winning local chef Kevin Tickle, previously at Simon Rogan’s L’Enclume and Rogan and Company in Cartmel. Andrew aims to make the restaurant one of the best in the country and is spending a total for £4.5 million renovating the 21 bedroom premises.
CHR, which specialises in sustainable kitchen design and installation, is fast becoming the installer of choice in gastronomic havens in the Lakes with projects already completed and in action at: Simon Rogan’s l’Enclume in Cartmel; The Drunken Duck, Ambleside; The Castle Dairy, Kendal and The Old Stamphouse, Ambleside. Scott Walker, sales manager for CHR, says: “For a first class sustainable restaurant, you need a first class sustainable kitchen and that is what we set out to achieve.
