Harlow-based distributor, Dawson Design Projects, has helped a village country pub reopen after 3 years, following an extensive refurbishment.
MD Reg Dawson led the design and installation of the foodservice facilities at the Weeping Willow, located in Barrow, near Bury St Edmunds.
The overhaul began when architect Peter Romaniuk took a personal interest in the 16th Century listed building and, together with his wife, renowned florist Paula Pryke OBE, created a family-friendly venue that is winning great praise for its food.
The main dining room seats up to 60, with the pub featuring a fully open-view kitchen with chef’s table for diners to watch head chef Nick Claxton-Webb create dishes.
Therefore for the cooking equipment requirements, Dawson detailed: “A Charvet Extend central island cooking suite was chosen for the Weeping Willow because it really does suit the open kitchen environment.
“The client had asked for something that looked right in terms of character and which would bring a feeling for cooking good food to the project. When I showed them the Charvet Extend concept they were heads over heels in favour.
“The pub’s customers can also get right up and close, sitting just a few feet away from where the chefs are working.
“I proposed Charvet for this project because I have known sales manager Colin Leonard and MD Wayne Cuomo for many years.
“When you design and install kitchens, there will be times when you have ‘issues’ with the equipment suppliers – but I have never had that situation with Charvet.
“Charvet is easy to work with and I must say, it is also a pleasure, because they know exactly what they are doing.”
The specification for the Extend includes two gas burners, solid top, plancha, double fryer, 1metre wide pass-through oven with a matching hot cupboard at the other end of the suite. Facing the suite on a wall is a Charvet Rise and Fall Salamander.
For dishwashing, Dawson specified a Meiko FV40.2 G-GiO glasswasher for the bar and a pass-through UPster H500 model in the kitchen, which sits in an enclosed corner, out of customer view. The UPster H500’s hood is designed to vent to the rear, pushing the steam away from the operator.
“No bar should be running without reverse osmosis and Meiko GiO is the best,” said Dawson.
“You pay extra to have Meiko, but they are good for a reason. They are another company that is easy to work with; their machines produce excellent results, are reliable and there are no call-backs after installation, unlike some other manufacturers I have dealt with.”