Sometimes these 2 disciplines couldn’t be further apart; one concentrating on developing recipes, the other designed for feeding thousands.
However, one could be used to create dishes that may need to be scaled into the other.
For us here at CHR it’s always a case of listening to the client to establish what they will need the kitchen to achieve.
Development kitchens allow chefs the freedom to experiment with what they want to produce, whilst production kitchens may need to focus on the numbers and the ease of service or distribution.
- TSC Foods, Scunthorpe
- Aulis, Cartmel
- Wellocks, Burnley