Food creators and caterers for some of the biggest London and New York events
‘A place for everything and everything in its place’ was the on-going brief Nelson was given for the new, 30 metre commercial kitchen at Rhubarb Food Design – one of the UK’s most sought after catering and event management companies, internationally renowned for its slick operation and professionalism, regularly preparing and serving 2-3,000 covers a day. Aesthetics, too, were important as it is sited adjacent to 2 glass walled tasting rooms used by clients when compiling menus.
The kitchen is home to several full time chefs and a fluctuating number of temporary kitchen workers and has to house sufficient equipment, storage and workspace to service all client requirements.
Around 50% of Rhubarb’s food repertoire is canapés so a bank of self-contained work stations was created along one side of the kitchen.
Functional and bulk cooking is situated around the island and includes combination ovens, a brat pan, boiling jackets, twin wok cookers, fryers and 2 x 6 burner ranges with ovens.
A giant, custom built extraction canopy is set over the island which, at 8.5 x 3 metres, is reputed to be one of the largest in London.
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