The main project concerns were initially energy consumption and potential savings to be had by switching from bottled gas to all electric.
The owners were also interested in renovating the kitchen area in terms of hardware and extraction methods. The kitchen at the Dawnay Arms Inn was previously fitted with several outdated cooking apparatuses which were – by their design – energy sapping and inefficient.
Due to their outdated kitchen, Martel and Kerry were paying just under £15000 p/a on their combined energy bill (313 days’ operation at 790.5 kwh p/d – average UK price of 6p per kwh).
In addition to this considerable expense, cleaning and maintenance was both inconvenient and costly.
CHR worked together with Martel and Kerry to create a design that addressed cleaning and convenience concerns as well as offering substantial savings on their energy bill.
Design constraints were considerable due to a lack of space and preservation of some existing hardware. Martel had always previously worked with Bonnet gas suites and was sceptical about switching to Eco-Chef. However, after visiting the factory where the suite is manufactured, any reservations he had were quickly put to bed.
As well as improved ventilation and cooking hardware, CHR’s new design included a vinyl floor to assist with maintenance and cleaning. The company enlisted its specialist flooring contractor and advised on the kitchen’s new floor.