CHR were given free rein on the kitchen design and installation. The client wanted to achieve an open-plan finish similar to previous CHR projects in Lancashire and Cumbria, so interior walls were to be removed.
For the owners, Stephanie Barton and her son, Tom, a move away from gas to electric cooking was important. This was because of their environmental consciousness and a wish to conserve their energy use as much as possible.
CHR made sure an energy-efficient solution was the priority.
Team members from The Drunken Duck Inn then visited installations at Wellock’s and Lancashire County Cricket Club ground at Old Trafford as well as the factory that manufactures CHR’s equipment. This further assured them that CHR had been the right choice to complete their project.
The design of the project faced several major complications. The Drunken Duck Inn’s location is remote and the building itself also presented considerable height restrictions.
In the old kitchen, units were moved around daily to create the space needed for each service; breakfast, lunch and dinner. In an open plan design, this would no longer be possible. CHR’s team therefore considered the use of space very carefully in their design.
The pot washing station needed to be present and accessible yet hidden from the view of patrons. Daily operations and workflow were looked at in detail to find the best overall solution.
The owners required the work to be completed in a small window of only 2 weeks. This represented a challenge as walls needed to be knocked down and new cladding given time to set before work could continue.
CHR developed a tight schedule to ensure the job was completed on time. Through difficult weather conditions and crowded working environments, subcontractors from both parties worked hard to achieve an outstanding result. The rigorous timetable at one point saw 16 workmen on-site at once.