Essex dealer CCE is to oversee a project to refurbish the kitchens at luxury hotel and spa, Whatley Manor.
The distributor will have just over a month to complete the project, as the Wiltshire premises will be closed between 6 January and 13 February 2019 for the overhaul.
CCE is working with executive chef Niall Keating on the new kitchen design, aimed at ensuring a more efficient and effective working environment.
Central to the new equipment provision is an Athanor cooking suite, supplied by Grande Cuisine. The bespoke range will consist of four induction hobs, two plancha cook plates, an integrated water boiler, and a ‘quick therm’ salamander grill, which uses infra-red technology.
Gas appliances will no longer feature in the kitchen, in order to save on energy bills as well as reducing the hotel’s carbon footprint.
Athanor will host Niall and Sue Williams (general managers of the hotel) in France on 9 January, where the stove is being manufactured, to make final adjustments. The stove and other features of the kitchen will be finished in white enamel.
There will also be a Rational ‘Vario Cooking Centre’ multifunctional appliance provided to maximise the overall kitchen space and produce higher quality stocks and sauces.
The kitchen layout is being designed to be flexible to the hotel’s changing needs. Modular units will be able to move, recognising that each F & B outlet, whether The Dining Room, Grey’s Brasserie or event outlet has its own requirements met on any given day.
Commenting on the kitchen plans, Keating said: “I am incredibly proud of what we have achieved over the past 2 years since I joined Whatley Manor. Refitting the kitchen is a crucial part of developing our food outlets, increasing efficiency and creating a more memorable guest experience.”
Sue Williams stated: “It is timely that we have this opportunity to completely renew Whatley Manor’s kitchens, as they are the hard-working hub of the house.
“The owners recognise that Niall and his team have great skills and passion, and feel that it is imperative to support and motivate them with the latest equipment to develop the hotel’s food offering.”