When the Nelson Hotels Group, owner of four hotels in the north west of England, renowned for their delicious British gastro food offering, needed a new kitchen for the historic Fishpool Inn in Cheshire, a sustainable cooking range was top of the wish list.
After seeing Tweets from satisfied chefs who had already invested in CHR Equipment’s British-built, bespoke Eco-Chef range, a former head chef at the Fishpool Inn alerted the Nelson Group owners, who rather reluctantly, because of loyalties to previous suppliers, allowed the company to put forward a proposal for an all-electric kitchen. The brief CHR tackled was to deliver a state of the art, environmentally friendly open kitchen for the 17th century building. The kitchen was to be sustainable, economical to run and easy to clean and maintain serving a 180 seat restaurant with a diverse British menu. It was also stipulated that installation was to include an Inka charcoal grill and a Jestic Wood Stone pizza oven. The decision having been made to exclude gas from the mix, CHR’s bespoke Eco-chef cooking suite took centre stage. CHR had developed the all-electric, energy efficient Eco-Chef concept to deliver a turnkey cooking operation offering maximum versatility, efficiency in operation and amazing fuel-savings.
Eco-Chef is a bespoke cooking suite built to handle heavy demand in professional kitchens. Each range is specific to each application and is specifically designed to substantially reduce energy consumption. Individual components can be added to Eco-Chef as required and each suite is designed to fit perfectly within an establishment’s food operation – whether as a wall suite or in a single-island or double-island configuration.