Kitchens fit for gentlemen


Boodle’s, the London gentlemen’s club, has had its kitchens revitalised by SeftonHornWinch, as the catering areas had not been upgraded in more than 20 years.

SeftonHornWinch performed work across the kitchen area, including specifying and upgrading the ventilation system, providing design and specifications for the stainless steel fabrication preparation and service areas, and contacting Grande Cuisine about a new bespoke cooking suite.

Initially, the design Grande Cuisine supplied was based on a generic schematic, however, after discussing the needs of the club, Grande Cuisine went beyond the ‘like-for-like’ replacement to provide an optimised suite.

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Executive chef Stephen Carter had undertaken market research on the different suites and ranges offered by manufacturers and, after checking on reputation and market references, asked SeftonHornWinch to consider the Athanor range as a potential solution for the site.

The original suggested solution was customised from 70% gas and 30% electric to a 95% electric suite. This shift to more electric cooking mediums within the cooking suite was achieved by replacing the traditional gas solid tops with Plaque Athanor planchas. The planchas offer the same performance of traditional solid tops – providing reductions to energy consumption and residual heat, while offering increased flexibility of use and operation.

“The Athanor suite is a joy to work on,” said Carter, “its precise temperature control, versatility of products and flexibility is ideal for our environment.

“Furthermore, the energy savings are considerable. I’m glad we chose to go this route with Plaque Athanor cook plates replacing all the old style solid tops.”

The suite was provided with several additions, such as stainless steel gully in-fills to surround the moat section of the Plaque Athanor – optimising pan use during mise-en-place and service, removable ribbed cast iron searing plates for the grill, multicookers and water baths were also integrated within the suite for use as bain-maries and chaufont cooking.

Tags : cooking suitesGrande Cuisineinstallationseftonhornwinch
Clare Nicholls

The author Clare Nicholls

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