CHR fits out Pavilion, London’s latest must-go-to restaurant

Distributor CHR Foodservice Equipment has just finished fitting out Pavilion in London’s swanky Kensington High Street for the talented Michelin-starred chef Adam Simmonds in a project worth £750,000.

The restaurant opened on 30 May to great acclaim.

The Pavilion restaurant is part of the Pavilion (formerly Drylands) Business Members’ Club, with four floors of luxury serviced offices and working spaces and a 24/7 food and beverage offering.

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The Pavilion restaurant needed a full refurbishment of the basement production kitchens to cater for the existing business while being extended to deliver the needs of the new ground floor restaurant serving an additional 60 covers.

Alan Dooley, General Manager of the then Drylands contacted CHR to talk about the proposed new venture and the company worked alongside the internationally acclaimed interior design team Design LSM to realise the vision to make Pavilion, with its relaxed, non-corporate feel, a star destination of the London dining scene in its own right.

According to CHR Sales Director Paul Neville: “The hub of this operation is the newly designed basement kitchen, with the ground floor area expanded to incorporate the new restaurant. The basement is also a vital ingredient in the whole operation and logistics for the business.

“There is lots of induction, pressure cooking and high efficiency appliances which helps reduce the amount of ventilation required as well providing a more sustainable and energy efficient solution to the client. The design and build includes over 80 per cent of British manufactured product and features our own Eco-Chef cooking block with energy monitoring fitted as standard.”

The restaurant also houses an impressive deli counter which includes a fromagerie, patisserie, charcuterie and meat aging fridges bespoke designed and using individually controlled zones for aging and holding the impressive selection of meats on offer from both the deli and the restaurant itself.

“Part of the vision at Pavilion was to create an individual dining experience and we have quite simply helped create one of the most beautiful open kitchens and chef’s tables in London,” says Neville proudly.

Pavilion is yet another blue chip project undertaken by CHR for Michelin starred chefs following close on the heels of the installation for Aidan Byrne at Manchester House.
 

 

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