Sheffield-based HK Projects has completed a swift refurbishment for Fischer’s restaurant at Baslow Hall in Derbyshire.
The existing kitchen was 25 years old and fell short of the high working standards and environmentally conscious operations that Baslow Hall works hard to maintain in line with its accredited ‘environmental mark’.
As with every large scale kitchen refurbishment, cost and downtime were of great importance, but for head chef Rupert Rowley, there were a number of more pressing concerns. “The old kitchen used inefficient external fume extraction methods which were noisy and unpleasant. The noise could be heard from the dining room during service and the old equipment was no longer capable of maintaining a suitable temperature in the kitchen during the summer months,” he said. “We were keen to address this issue by purchasing new appliances with built-in extraction facilities.
“Another key consideration was creating a kitchen which would lower our energy consumption, but still provide dual-fuel cooking capabilities. Baslow Hall is a rural location and often suffers power cuts as a result. Relying solely on electric cooking methods would certainly make us more energy efficient, but in the event of a power cut, would render the kitchen incapable of feeding our guests. With this in mind, it was vital that we maintained at least an aspect of gas cooking technology to future-proof us against this common inconvenience.”
Rowley had seen one of HK’s other projects, at Sheffield University, and so met with its design and project consultant, Jason Fish, to discuss the prospective overhaul. Likewise, Rowley had used some of MKN’s equipment many years ago during a cooking competition and wanted it in his own kitchen when the time came.
Closing the kitchen to accommodate the refit was unavoidable, so it was imperative that the Fischer’s team, HK Projects and MKN worked seamlessly together to minimise downtime. In total it took just 10 days to remove the old equipment and fully refurbish the room, kitting it out with the latest in foodservice technology from MKN.
Fish commented: “Turning this project around quickly was imperative consideration, so the project team worked through the night to ensure the project was executed.
“Rupert knew that he wanted MKN equipment, and settled on two MKN SpaceCombi ovens with one Magic Pilot control system. At just 55cm wide, the SpaceCombi offers all the integrated functions of MKN’s larger models, in a much smaller footprint.
“Alongside the ovens we installed three double multipoint induction stoves, a PowerBlock griddle plate and four gas burners to give the kitchen that all important dual-fuel element.”