The place was a building site when the group’s executive chef, called in Nelson Commercial Kitchens to oversee the kitchen’s design and installation. He had been involved in 7 kitchen design projects over his career and had a good idea of what the kitchen should include. Meanwhile, Nelson had previously been involved in the other Vinoteca kitchens so was an obvious partner.

The kitchen is fully open to the restaurant area so the design had to be aesthetically pleasing as well as practical. The central island which lies immediately behind the pass is the main focus and it is here that dishes are assembled prior to moving on to the pass. With the main cookline along the wall to the right of the island, combis and fryers are sited at the back while a pasta cooker, chargrill and salamander are closer to the eating area.

The dishwasher station and pot-wash is positioned at the extreme rear of the space, so the sight and sounds of dirty pots and crockery are hidden from diners.

Much of the prep and pastry work is carried out in the basement, immediately below the kitchen, in which Nelson created a bespoke coldroom and installed sinks, basins and tabling. Essentially, it concentrates the theatre elements and means that diners only see the team cooking and plating.

King’s Cross Vinoteca has proved extremely popular since its opening and averages over 260 covers a night, another 130 for lunch and even more for the weekend brunch and much-loved Sunday roasts.