Lakes Catering Maintenance (LCM) recently carried out a project for recent Masterchef Professionals 2018 contestant Oli Martin, who heads up the kitchen at Hipping Hall, Cowan Bridge near Kirkby Lonsdale.
The old gas equipment was de-commissioned and replaced by an energy efficient bespoke Control Induction cooking suite.
The suite consists of three induction zones, slider induction zone, plancha, rotational rise and fall salamander grill and two Blue Seal E31 D4 convection ovens. The range should provide extra capacity to support the three AA Rosette award winning restaurant and its new 10-course taster menu.
Hipping Hall comprises of a collection of grade II listed buildings dating back to the 15th century. Located in the Orangery, a bespoke front counter has been designed to complement the historic building.
Working in partnership with Stellex Manufacturing, the counter front has an aged antique copper finish while the rear stainless prep area provides a starter/dessert section complete with a Foster refrigeration double flexi drawer.
Leigh Howard, director of Lakes Catering commented: “Installing the Control Induction island range really has provided a really flexible kitchen with extra prep areas, but the additional front counter has created an extra section which will change the dynamics for this compact kitchen and make all the difference for Oli and his team.
“As we draw close to the end of 2018, Hipping Hall sees another project under our belt, delivered on time and on budget within a short timeframe. This all made for a very satisfying end result.”
Martin added: “Working with LCM was an easy choice. I’ve known Leigh for years, and he and the team have always done a fantastic job when called out for repairs or upgrades on our previous kitchen, working quickly and professionally and offering cost effective solutions.
“The new kitchen at Hipping Hall was a joy to design with Leigh, he offered a lot of advice and adjustment to make my life easier that sometimes you miss when looking at a whole project. The timeframe was short to turnaround a whole new kitchen fitment, from floor to ceiling in just 6 days, with the added task of working on building dating back over 300 years, but with their fantastic planning and efficient operation they had us back up and running as planned.”
As for the actual operation itself, the chef said: “The kitchen is a dream to work in; everything feels a lot more open and modern. By actually removing a lot of shelving we have a created a cleaner feeling environment. Switching to induction was a no-brainer for us, we are caring of the environment and take any steps where possible to be considerate of that.
“Adding in an additional counter in the orangery area was one of the main concerns, it was the biggest change to the layout and a meant a totally open kitchen, so everything in sight had to look immaculate. It has helped us break down the barrier between guest and chef, and brings the team on the front of house and rear of house closer together working as one team. The execution of the counter is incredible and really sets us apart from other restaurants; it has given us our own unique stamp.
“After the fitting of the kitchen, the care didn’t stop there. Leigh has been in constant contact ensuring our happiness with the project and finishing any ‘after thought’ jobs to see us to complete.
“Our new working environment really is a work of art. Hats off to Leigh, Sally and the LCM team.”