“We needed a much larger kitchen for our new Garden Suite and we knew we could absolutely rely on Nelson to provide it,” explains Barry Whitham, the hotel’s maintenance manager. “The new facility, costing several million pounds, can accommodate up to 280 people for a sit down meal and even more for standing functions, so the kitchen needed to be able to deliver.”
Nelson’s design for the second kitchen focuses on a large, bespoke induction suite comprising six induction hobs, a fryer and a sink. To one end is a bank of four combination ovens providing a total grid count of 42. Running parallel between the cooking suite and the pass is a very well specified prep area, accessible from both sides, complete with various refrigerated and heated units and ample holding space.