Although, initially, Raj planned to open the canteen with his own, in-house chef running the kitchen with a brasserie style menu, he envisaged the residency idea as a probability for the future. Therefore, when he called in Nelson Commercial Kitchens to design and install the kitchen, he was able to brief them fully about his plans.
Without a definitive menu, or even cuisine style, the keyword for the project was ‘generic’. The equipment had to be very carefully considered as it had to be as versatile as possible – and it needed to come in on budget. As well as this, a large part of the kitchen would be on view to diners so had to look great. “We took on board what Raj was hoping to achieve and, with a great deal of design input, created a very versatile layout that would support all types of menu and accommodate a large number of kitchen staff,” explains John Nelson, who headed the Nelson team.