The Waterside Inn has reopened following a three-month multi-million pound refurbishment of the kitchen.
The project was 18 months in the planning and overseen by chef patron Alain Roux. "I have been giving this overhaul consideration for years, so I knew exactly what design and layout I wanted," he said. "A larger bespoke kitchen would speed up preparation and service, plus accommodate the addition of a separate bakery room. Equally important were the sustainable considerations and new energy saving equipment which would need to meet the highest of health and safety standards".
Energy saving devices used to minimise the new kitchen's impact on the environment include a heat recovery system for cooling, drainage via a specialised fully bio-degrading treatment unit and high specification acoustic dampening to reduce the noise impact of the roof top plant equipment.
Cooking equipment includes a bespoke island suite by French company Athanor, induction hobs set into work surfaces and a rotisserie for cooking items such as suckling pigs, chickens and ducks.
See the kitchen in more detail in 4 June issue of Caterer and Hotelkeeper when it will be the subject of a My New Kitchen feature.
By Diane Lane