Essex-based distributor CCE has overseen the outfit of the recently-opened Great British Restaurant (GBR) beside Dukes Hotel, St James’s in London.
The dealer and the site’s executive head chef Nigel Mendham chose a bespoke induction range from Cuisinequip as the prime cooking equipment.
The range was fabricated for Cuisinequip by HWM and includes four twin induction hobs, with the installation and commissioning carried out by Cuisinequip’s team.
Open all-day every day, the 58-seat restaurant serves breakfast through to lunch, afternoon tea and dinner, and so the flexibility and efficiency of induction cooking should be useful. The restaurant also includes a 12-seat private dining room and a seven-seat bar overlooking the restaurant that serves a light menu of snacks and a comprehensive cocktail list.
Mendham explained: “I knew all about the theory behind induction cooking and for the launch of GBR we switched from gas powered range cooking to induction from Cuisinequip. We now have a much better working environment for the kitchen brigade, and I think it’s 100 times better in terms of speed and accurate cooking control. The whole team has taken to induction extremely well and it is making a great impact on positive service.”
The head chef’s hospitality career began working in various established country hotels and restaurants across the UK, including The Randolph Hotel in Oxford, Stapleford Park Country House Hotel in Melton Mowbray, South Lodge Country House hotel in Sussex and the Michelin-starred Samling Hotel in the Lake District. In 2011 he made the move to London, as executive chef of Thirty Six by Nigel Mendham at Dukes London.