Basingstoke-based distributor Peter Cox Catering Equipment has fitted out the kitchen in the unique No Man’s Fort, 1.5 miles into the Solent offshore Portsmouth.
The fort was opened as an events venue by AmaZing Venues in April 2015 after originally being built in 1880 as part of British sea defences, designed to protect the port of Portsmouth against seaborne attack.
Head chef Mark Pilgrim then recently contacted Peter Cox Catering in order to increase the kitchen’s cooking performance.
The choice of equipment was the Fort’s, and with Pilgrim having worked with Charvet before, he chose the same brand again.
The new Charvet 800 series electric Hot Plate Range installed will cater for up to 200 guests at the venue, which can be rented in its entirety or hotel-style as individual rooms.
The distributor’s team had to manage taking a one-hour boat trip from port to fort in order to deliver and install the equipment.
Charvet’s sales development manager Gary Allen also had the pleasure of a trip out into the Solent on a ‘rib’ in order to carry out the site survey and make sure the access route, including steps up from sea level and the interior doorways and corridors, were wide enough to get the unit inside.
With 22 luxury bedrooms, No Man’s Fort’s distinctive architecture and period details are complimented by a helipad, hot tubs on the roof, a spa and its own golfing tee into the Solent, complete with bio-degradable golf balls.