Croydon-based SLS Refrigeration has fitted a designer coldroom that has transformed the way a leading Covent Garden presents its steaks.
The company worked with Sophie’s Steakhouse to install a Williams coldroom that showcases the effort it puts into preparing dishes.
The restaurant ages its foreribs for 28 days, in house, with chefs carrying out much of the butchering. Sophie’s used to hang the meat in back-of-house coldrooms, but realised the aging process could be part of the theatre of their restaurants.
The Williams coldroom is now centre stage in the restaurant and contains a huge glass window that displays the hanging meat. To fit in with the restaurant’s chic industrial décor, the unit is clad in a ‘rust’ finish.
“In the Covent Garden restaurant we can get through up to 45 foreribs a week,” said co-owner Sophie Bathgate. “Since we’re holding a month’s stock at any one time, we have to be able to rely totally on the refrigeration. The stock value of meat alone is worth a lot of money. More importantly, it’s not like we can just order up ready-aged replacements if something goes wrong.”
While longevity and reliability were key criteria, the coldroom supplier also had to be able to tailor the installation to create a commercial unit that met the restaurant’s specific requirements.
“We want to shout about the quality of our meat and the fact that it’s aged for 28 days,” added Bathgate. “The coldroom certainly does that for us. It’s out front, right by the kitchen, it looks great and we love it. It cements what we do.”