Gateshead-based dealer GastroNorth has recently completed works at the Fellsider Bar & Kitchen in Whickham, Newcastle Upon Tyne.

The venue has been given a new lease of life thanks to Star Pubs and Bars and Roseberry Leisure, which have collectively invested £270,000 to bring the premises up to speed from what was a traditional 1970s-style public house to a modern food-led gastropub.

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The kitchen was designed, supplied and installed by GastroNorth and features an open pass for diners to peer into to see the brigade of chefs preparing dishes.

The open pass is kitted out with four raise and lower style heat lamps to keep dishes piping hot when leaving the kitchen.

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The heart of the kitchen features a 10 grid Unox Mind.Maps combination oven, a Cobra salamander, a Falcon six-burner, a Blue Seal fryer and a ChefQuip gas lava rock grill three-burner, which are all installed under a canopy and ventilation system supplied by RS Vents.

The dishwash area is located out of sight of the main kitchen and is equipped with tabling from CED Fabrications and a hood type dishwasher from Comenda.

Also out of view of the kitchen pass is a central storage area containing all dry storage and an existing Gram cold room.

Bob Vardy, sales manager at GastroNorth commented: “This project was huge in relation to design and planning, as the bar had to be halved to allow for space to create a completely new kitchen from the floor up.

“We were commissioned to provide all equipment to deliver a menu suitable for a busy gastropub; by using our experience and knowledge of the sector we were able to provide an ergonomic solution that has the flexibility and the durability needed to deal with a high volume and demanding location.”

One of the greatest challenges for an open kitchen operation is balancing the kitchen ventilation so that the fresh air flows from the input system and doesn’t then pull air through the food pass, cooling the food in the process.

For this project, calculations were made and the system designed and now in operation means the airflow in the kitchen is suitable, enabling a comfortable, safe environment for the chefs to work in without the need to draw air through from the bar area.