A full refurbishment of the basement production kitchens was also needed to cater for the existing business as well as additionally delivering the needs of the new ground floor restaurant serving an additional 60 covers. According to Adam “We badly needed a major revamp because it was a cage, in the nicest possible way of course. Now we can cope easily with the restaurant and with our ‘room service’ to the offices too.”
CHR’s Paul Neville agrees saying: “The hub of this operation is the newly designed basement kitchen, which is a vital ingredient in the whole operation and logistics for the business. There is lots of induction, pressure cooking and high efficiency appliances to help reduce the amount of ventilation required as well as being a key driver to a more sustainable and energy efficient solution to the client.” The new production kitchen, even though it is in the basement, is fitted out more like a front of house kitchen with beautifully tiled walls and with bright and well-lit spaces to improve the working conditions for the chefs, helping them to be comfortable in their creativity.
Adam says: ‘The whole area is light and airy due to the LED lighting despite there being no window. I chose matt white tiles too give the space a better feel. With the use of induction the kitchens are not hot – it is a very nice environment to work in”. The new provisions to the basement also encompass a goods-in area, separate preparation areas for larder, meat, fish and sauces and a bakery area with a three-tier Tom Chandley deck oven and retarding provers. CHR’s hygienic finish involved installing all kitchens with steel plinths to prevent food, fat and grease gaining ingress under the units which also helps with cleaning.
The plinths are additionally fitted with an anti-rodent filling to remove the risks of vermin entering through the drains. The physical installation presented practical problems as Paul Neville explains: “Deliveries had to be scheduled outside normal hours due to parking and crowded footpaths. A small passenger lift also decreed that goods would need to be procured in a way that would allow us to deliver and re-build on site, a bit like Lego sets.
“The Pavilion project is very close to our hearts at CHR,” says Neville. “The initial enquiry came from Adam’s father George who sadly passed away before the scheme was finished but his research into our company was a key factor to the opportunity given to our team.” Adam says: “Going back about three years I remember my dad being very impressed with CHR’s Eco-chef concept. It is my ambition at some point to open my own restaurant and I will definitely have CHR in to fit that out.
“CHR have been extremely attentive and helpful over the design of the kitchen and worked extremely hard to set it up.”