Hampshire-based dealer HCE teamed up with supplier Grande Cuisine to install an Athanor cook suite at The Pig On The Beach hotel in Studland, Dorset.
As the hotel and its restaurant were fully booked following the easing of lockdown restrictions, there was no chance of shutting the site’s kitchen for any great length of time to carry out the installation of the new suite.
Therefore, HCE and Grande Cuisine’s installation team had to work swiftly to complete the project. Removal of the existing range, made up of modular equipment, began at 8am in the morning and the new Athanor suite was installed by 4pm the same day, all ready for evening service.
Complete with a four zone Plaque Athanor, gas solid top, two radiant hobs, central shelf, pass-through storage under and three heated drawers, the purpose-built suite is mounted on a stainless steel plinth for ease of cleaning.
HCE’s sales director, Adam Horvath said: “With it being such a busy kitchen, removal and disposal of the old suite, and installation of the new one, had to be done in one day and this required meticulous planning, co-ordination and project management.
“As this was effectively a working kitchen we also had to contend with working around the existing structure, equipment and extraction canopy, no mean feat in itself.”
He continued: “This is the latest in a line of ‘Pig’ sites to feature an Athanor suite and, once again, Grande Cuisine did a superb job of working with HCE and the chef to configure a suite that enhances the workflow in the kitchen, improves energy efficiency and creates a better working environment for the brigade.
“Furthermore, the elements that go to make up the suite make it flexible enough to deal with the exacting demands of a modern fine dining menu. As always, Grande Cuisine’s ‘can do’ attitude and excellent communication during the project, along with excellent after-sales service, have made them a pleasure to work with.”