When the talented Michelin-starred chef Adam Simmonds took over at the Pavilion Business Members’ Club in London’s Kensington High Street, CHR Foodservice Equipment helped him realise his vision to design and install a retail offer for the onsite customers as well as kitchen facilities for a new standard of restaurant that would offer a star destination in the London dining scene.
The Pavilion Business Members’ Club (formerly Drylands), has five floors of luxury serviced offices and working spaces offering a 24/7 food and beverage offering.
The new ground floor retail area uses marble, various woods, steel and brass within the design and fit out. This is where an impressive deli counter housing a fromagerie, patisserie, charcuterie and meat aging fridges – all bespoke – make a bold statement in the centre of the restaurant. The refrigeration cabinets have individually controlled zones for aging and holding the impressive selection of meat on offer for both the deli and the restaurant.
British cured meats are sourced from London’s Cannon & Cannon while freshly baked breads – 12 varieties – and patisserie are baked by Adam and his team. “This variety ensures we can cater for the diverse needs of the five floors of members offices, some of whom may want to eat at their desks or in the meeting rooms,” says Adam.
A spectacular central bar serves a collection of classic and signature cocktails, wines, beers and Champagnes. Designed with Marquina marble, brass inlays and a delicately profiled pewter top, the bespoke bar also features a brass wine gantry and dramatic illuminated glass pillars reminiscent of the 1930s.
Buying British was a key driver for Adam, “Smaller suppliers seem to have a better ethos about quality and therefore produce a better product.”