A Cumbrian hotel left devastated by storm Desmond is close to re-opening its main kitchen this month thanks to the work of catering equipment distributor Lakes Catering Maintenance.

Owners of The Wateredge Inn, in Ambleside, were left distraught last year when waters from Lake Windermere rose through the garden and car park, then up through the restaurant and bar until the water was a foot deep in the kitchen.

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It was particularly heart-breaking for the hotel given that it has twice suffered floods in the last eight years.

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But the site is looking to put its bad luck behind it when it finally re-opens its main kitchen this month after a high-end revamp project-managed by Milnthorpe-based LCM.

The dealer has installed a new Charvet Pro 900 central island suite in the kitchen, alongside new bar and restaurant facilities. The suite measures 4700mm x 2000 and features powerful combinations of equipment within one-piece tops.

A bank of three double 25-litre fryers are rated at 25kW, each with a 50kg/hr output, will provide the speed that the hotel wants, while a smaller double 7ltr/8kW fryer on the other side of the suite is suitable for finishing garnishes.

The double chargrill features Charvet’s Diamond Point, which puts fine lines on the food. It also has the benefit of reducing the risk of steak or fish ‘sticking’ because the contact area with the branding rod is, almost certainly, the smallest on the market.

Additionally, there are two solid top sections, two double gas burners, a double induction hob and a 6 basket 1GN pasta cooker with steamer facility. An Adande refrigerated drawer features in the range, with another in the pass.

The range is completed with multiple sets of drawers and cupboards, a double pot rack measuring 2750mm and a ‘back to back’ service duct which simplifies installation and ongoing maintenance. A Charvet Rise & Fall Salamander sits next to the pass.

Scott Cowap, the Swiss trained chef and owner of The Wateredge, said he will have a team of up to eight chefs working in the kitchen plus two KPs, serving up to 500 covers daily. He believes the investment in high-end kit will benefit the brigade.

“Chefs are hard to get hold of and a kitchen to this standard will help to motivate and retain them. We have retained out core staff, some of whom have been with us for 25 years,” he said. “It is the last cooking range that I am going to be buying and I wanted to make the kitchen a nice environment to work in.”

Cowap also hailed the efforts of LCM in getting the kitchen ready so that it could begin serving dishes again from this month. “The LCM team who installed the unit were enthusiastic and really wanted to get a good job done,” he said.