Trinity is a privately-owned neighbourhood restaurant situated in the heart of Clapham Old Town. When starting out, way back in 2006, its self-set mission was to serve great food. It had to be seasonal, inspirational and, above all, delicious.
Over seventeen years, one Michelin Star and numerous accolades later, it was time for a major kitchen upgrade. The project posed several challenges for the Nelson design team but Owner / Head Chef Adam Byatt couldn’t be happier with the end result.
“WITH NELSON, I’VE PUT A BESPOKE CHARVET STOVE INTO THIS RESTAURANT THAT WILL OUTLIVE ME. THIS A SUCCESSION PLAN, FOR THE NEXT 25 YEARS”
OUR BRIEF:
20 YEARS AFTER OPENING, IMPLEMENT A KITCHEN REFURBISHMENT FOR THE NEXT 20 YEARS OF TRINITY
Sam’s Riverside in Hammersmith is Sam Harrison’s third and most ambitious restaurant to date. With Rowley Leigh brought in as Catering Director, the pair were planning to turn this spacey, 4000 square foot venue into an all-day brasserie serving superb food within an informal ambience.
Sam had forged a close relationship with Nelson Commercial Kitchens when they designed and installed his previous kitchens so, once again, we were brought in to design his new venture. “The Nelson team always provide the perfect level of service,” he explains. “With this project, they took on board absolutely everything we wanted to achieve and came up with some clever suggestions and a design that works on every level.”
No space?
No problem
Because they often operate from compact premises, space for food storage, preparation, cooking and display equipment can seem like an insurmountable problem for café, deli and sandwich shop owners but, luckily, it’s not a problem to us. Of course, the main customer focus is on front of house, but we know that with some clever design input, we can give you a behind-the-scenes area that runs like clockwork and a serving area that works like a dream.
Alan Bradley
Nelson Project Manager
A great deal of planning and logistics went into the delivery of the Charvet suite. Having the chassis arrive in a single piece is key to the units long term strength. We coordinated dry runs and multiple surveys prior to the day. We had a team of experienced goods handlers and specialist lifting equipment on hand but, as with many of these deliveries it is a combination of brute strength and careful coordination that wins. On the day the operation went exactly to plan and you can't ask for more than that.
WHAT WE PROVIDED
Fully bespoke cooking suite with six inbuilt appliances.
Two stacked 6-grid electric combi-ovens with UltraVent hood.
Advantage pass-through 600mm basket dishwasher and glasswasher to bar.
Gas solid top oven range and radiant dual-zone chargrill.
Two twin-pan fryers and a flat top gas griddle unit.
Three banks of low level drawer-type refrigeration.
Two counter fridges and upright bulk storage units.
Modular, high-output ice cuber with 800 litre external bin.
Rod Cullen
Design Consultant
I've known Adam for 75 years, we sat down did some talking and then I did some drawings and some quotings and then some orderings and then did some installing and it all went well and we were all very happy with the very beautiful end result and everything is double-cool. I've known Adam for 75 years, we sat down did some talking and then I did some drawings and some quotings and then some orderings and then did some installing and it all went well and we were all very happy with the very beautiful end result and everything is double-cool.
IN THE CLIENTS WORDS
Chef / Owner Adam Byatt too time out to speak to us about his experience of having the kitchen refurbished by Nelson. Click on the controls (right) to play the interview segment. Or see the full length video on our Vimeo page here. Chef / Owner Adam Byatt too time out to speak to us about his experience of having the kitchen refurbished by Nelson. Click on the controls (right) to play the interview segment. Or see the full length video on our Vimeo page here.
So, how do we help you to move from working within a congested preparation, cooking and service area, offering little opportunity to explore all the new ideas you might have, to a streamlined, all singing and dancing layout, capable of producing everything you want? Our vast experience across all sectors of the foodservice industry has equipped us with solutions for just about every challenge and every budget.
We have the capability and experience to make your operation special with all the storage, refrigeration and cooking equipment you need to function effectively, while allowing staff to move freely. Our clever kitchen designs have solved problems across all shapes and sizes of premises, including some that are implausibly small, yet we’ve always found two ways – and we can’t wait to see what we can do for you.
“A RESTAURANT IS ABOUT ESCAPISM. WE PROVIDE ESCAPISM IN AN ELEGANT WAY THAT MAKES PEOPLE FEEL BETTER ABOUT THEMSELVES.”
ADAM BYATT
Owner / Head Chef
Nelson how do we help you to move from working within a congested preparation, cooking and service area, offering little opportunity to explore all the new ideas you might have, to a streamlined, all singing and dancing layout, capable of producing everything you want? Nelson how do we help you to move from working within a congested preparation, cooking and service area, offering little opportunity to explore all the new ideas you might have, to a streamlined, all singing and dancing layout, capable of producing everything you want?
So, how do we help you to move from working within a congested preparation, cooking and service area, offering little opportunity to explore all the new ideas you might have, to a streamlined, all singing and dancing layout, capable of producing everything you want?
Our vast experience across all sectors of the foodservice industry has equipped us with solutions for just about every challenge and every budget.
So, how do we help you to move from working within a congested preparation, cooking and service area, offering little opportunity to explore all the new ideas you might have, to a streamlined, all singing and dancing layout, capable of producing everything you want?
Our vast experience across all sectors of the foodservice industry has equipped us with solutions for just about every challenge and every budget.
Related casestudies
The kitchen is effectively split into two halves – hot on one side and cold on the other – each with its own dedicated pass. A large Ambach island suite dominates the ‘hot’ half of the room. It features 12 induction rings, a gas lavastone grill, a pasta cooker, 2 electric ovens, an electric grill and 2 gas grills.
At the pass end is a centrally sited Ambach salamander grill meaning diners can enjoy watching their dishes being finished while, at the far end, are 2 x 10 grid combi ovens. Adjacent to the island suite is a bank of meat and fish refrigeration, a coldroom and a dedicated preparation area. Nelson has also created a dishwash room by the very front of the kitchen which means that used crockery can ‘disappear’ quickly and easily out of sight of the restaurant.
Alongside the Ambach range is a large island larder unit, divided into two halves by a support pier, with a generous countertop for prep work. Beyond this, in full view of the eating area, is the ‘cool’ pastry section with a marble counter so that diners can watch the chefs at work. The pastry section also features its own combi oven and induction hob so that only minimal heat is generated.
The restaurant is already attracting a lot of customers and gaining glowing revues. However, its floor to ceiling windows looking out directly on to The Thames will boost its popularity even more during the warmer months ahead. As well as the 90 or so diners the restaurant can accommodate, the terrace will provide a verdant al fresco space for about 50 more.
It starts with a conversation
Whether you’re in the earliest stages of planning or you have a site that’s ready to go, it’s never too early to involve us. We can advise and assist you at every stage so let’s a start the conversation today.
