Lakes Catering Maintenance has provides state of the art kitchen facility for a grade II listed Georgian country house.
The Traddock hotel is located in the village of Austwick within the Yorkshire Dales.
The distributor teamed up with Control Induction once again to provide a bespoke, functional, modern day commercial kitchen.
The building and upgrades work started on the hotel at the end of 2018, with the build consisting of a kitchen extension with additional guess suite rooms above.
The equipment specification included a bespoke Control Induction suite consisting of 1 x 10kW slider induction, 2 x 4kW French plancha plates, 4 x 5kW induction zones, electric salamander, along with an under-suite Blue Seal convection oven.
A Rational SCC61 combi oven completed the main cooking equipment provision.
A bespoke ventilation system was supplied by Inox Fabrications, while Williams provided bench fridges with drawer configuration.
The kitchen has been designed to maximise productivity and consistency. The distributor believes the selected equipment will reduce energy consumption and clean-down times, with the layout supporting an ergonomic workflow – this will all play an important part for the efficiency in the running of this hotel.
Lakes MD Leigh Howard revealed: “I have been working on this project for 4 years with different changes to the building plans, budgets and kitchen plan revisions so it’s been a long game to see it finally complete.
“I was quoting and pitching against four other industry-respected kitchen design houses, so I was over the moon when The Reynolds family chose Lakes Catering and myself to carry out the kitchen design and project through to completion. We are proud of this one and again respect to the Lakes team for a job well executed.”
The Traddock managing partner Paul Reynolds praised: “We have been a customer of Lakes Catering for the last 4-5 years and have always found its team responsive and reliable.
“Leigh and the team were very patient during the many extension redesigns as we grappled with getting the project affordable and commercially viable. The final design just seemed to work and once reviewed by the kitchen team and some minor tweaking felt ‘right’ from then onwards.”
He concluded: “Price and equipment spec seemed very competitive and since Lakes is local to us it was a no brainer to appoint the company as lead contractor.
“What has been delivered is well beyond our expectation, the layout is perfectly to size, ergonomic and a perfect addition to our growing business.”