Athanor's five star installation


Grande Cuisine has provided an Athanor electric cooking suite for One Aldwych boutique hotel in London.

The five-star venue required a kitchen equipment upgrade and executive chef, Dominic Teague, initially wanted a predominantly gas-based cook suite. Consultant Sefton Horn Winch specified the new kitchen, with distributor Berkeley Projects overseeing the outfit. Working with Grande Cuisine, the project partners proposed increasing the number of electric components, rather than continuing with a reliance on gas.

Indigo’s existing equipment and kitchen layout wasn’t optimised to the needs of a contemporary hotel kitchen, so the refurbishment needed to offer better organisation and workflow, with less reliance on pans and levels of pan traffic between the hot kitchen and adjacent pan wash area.

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Heat generation was also an issue and needed to be limited, allowing for kitchen staff to work in more comfortable conditions all round.

Finally, the new kitchen needed to be robust and easy to maintain, minimising the risk of issues during service, allowing for both easy access and space efficiency.

The proposed and ultimately supplied Athanor suite is said to have allowed for ‘traditional style’ solid top cooking, and can be used as a direct cooking surface during the busy service periods – this was achieved through the inclusion of three double Plaque Athanor plancha cook plates.

The island cook suite is relatively small, measuring 2,500mm (long) x 1,650mm (wide) and comprises: two single 4kW radiant hobs, a multi-cooker, a twin tank deep fat fryer, along with a traditional cast iron ‘roasting oven’ and a set of hot holding drawers, as well as its Plaque Athanor additions.

During mise-en-place, the island’s production space (on the Plaque Athanor planchas) is used for bulk water based cooking in the morning, along with the Multicooker, and then can be used for holding sauces during service period , as well as cooking pasta or blanching and/or steaming vegetables.

“The new kitchen space is incredible and such an improvement on the original. We gave Sefton Horn Winch an overall brief and the solution delivered has incredible versatility and it’s a real pleasure to work within. The Athanor is a dream too,” said Teague.

“The team are really starting to understand the benefits of working with this new suite – the overall heat is considerably less and the flexibility is far beyond what I expected.”

Tags : athanorcooking suitesGrande Cuisinehotelsoutfit
Clare Nicholls

The author Clare Nicholls

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