Although she had been aware of Nelson Commercial Kitchens reputation in kitchen design, the glowing recommendation of Kate’s colleague and friend Sam Harrison, in combination with Nelson’s innovative ideas to take the kitchen forward, sealed their appointment. “They met all the owners’ exacting criteria,” explains Kate, “and their amicable, helpful attitude made the project a genuine pleasure to be involved in.”
team worked in consultation with Michelin starred chef Mark Kempson, an advisor to the hotel whilst still maintaining his Head Chef position at Kitchen W8, and the hotel’s own Head Chef, Jack Scoines.
The layout of the Grade 2 building couldn’t be altered and meant that Nelson had to work within the limitations that the structure allowed. The largest area was devoted to a well specified cookline that includes 2 x 6 grid combination ovens, 2 x countertop griddles, a multi-zoned induction hob and a fryer.
Immediately in front of this is a long L-shaped pass with a number of hot cupboards and refrigerated units. Preparation and pastry are housed within an open room to one end of the kitchen while a warewash area has its own, separate, dedicated space.