More cool details revealed for Crosbys’ Raby Hunt outfit

Crosbys’ John Clarke (left) with chef owner James Close in The Raby Hunt kitchen.

Additional details have been revealed for Crosbys’ recent project to refit the two Michelin star Raby Hunt restaurant in Darlington.

The Newcastle-based distributor was tasked with renovating the theatre kitchen to enable the site’s increase from 25 to 35 covers.

Crosbys specified Williams Refrigeration for chef owner James Close because its models are said to have offered the combination of looks and performance the restaurant required.

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The distributor’s project manager John Clarke said: “The refrigeration, like all the catering equipment, had to function perfectly but also had to look good.”

Nearest the chef’s table are biscuit top counters, which are sited below specially fabricated worktops featuring a rolled edge. Chef’s stations have individual counters with drawers, so each chef has direct and easy access to the ingredients they need.

The pastry area has a two-door counter with a granite worktop, while the central prep island features multiple counters, with both chilled and frozen storage. The main cooking area also has counters, again with drawers.

The counters are a mix of William’s Jade, Aztra and Amber units. Clarke commented: “The variety of sizes and configurations Williams offers allowed us to maximise the chilled and frozen storage capacity of the kitchen.”

For example, the Aztra units at the restaurant include a single-door, wide format, two-drawer freezer, model LAZ5UC, which has a footprint of 660mm wide by 609mm deep. Plus there’s the narrow-format, single-door HAZ5CT Aztra fridge, which is 455mm by 734mm. Meanwhile the single door Amber, HA135, is 606mm x 577mm.

The Jade counters are all two-door models, in a mix of biscuit top (to fit under a worktop or counter) and standard counter models. The Raby Hunt also has a Jade upright cabinet freezer.

Clarke concluded: “This is a very busy kitchen that’s focused on quality – quality food, quality ingredients. The refrigeration has to be robust enough to cope with the workload and it has to have ultra-reliable temperature control. It has to be quality.

“At the same time, it has to offer value for money. Plus, it needs to fit the Raby Hunt’s sustainability and energy efficiency criteria. On all counts, Williams fit the bill.”

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