Falkirk-based kitchen design house Prois has brought chef Graeme Cheevers’ first solo venture to life in Glasgow.
The distributor was tasked with designing a unique cooking and dining experience at the new Unalome, and carrying out a complete kitchen overhaul.
Chef patron Cheevers is striking out after a successful career to date at Martin Wishart at Loch Lomond and the luxury Isle of Eriska hotel. He won a Michelin star whilst working in both venues.
Prois was recommended to Cheevers through an existing client. The Unalome scheme called for a full design and build for a new relaxed fine dining restaurant which will be looking to obtain a Michelin star within its first year of opening.
The operation had to include an open kitchen where the majority of customers can view the cooking suite, a kitchen table, and a private table which doesn’t block the view for other guests when not in use. The kitchen had to be designed to be as sustainable and energy efficient as possible, as well as being modern, chic but with a classic feel.
Prois MD Michael Payne recalled: “The original project timeline was to get started in October 2020 for the site to open at the start of January 2021. The kitchen in the most part was completed in the timescale but the main shopfitting part of the project was held back with Covid delays, with joiners testing positive for Covid and local lockdowns.”
An all-electric kitchen was specified to be as energy efficient as possible, with Rational for the combi ovens and iVario multifunctional cooking system, while Control Induction provided the prime cooking suite, featuring three planchas, a slider and two single induction hobs. Furthermore Falcon and KoolZone’s connected kitchen technology monitors all appliances’ energy usage.
Foster flexi drawers were mostly used in the different sections along with Gamko’s flexbar in the bar area, while Williams supplied coldrooms. Warewashing was provided by a Meiko M-iclean with reverse osmois and Gio module for heat recovery.
Payne described the scheme’s main challenges as: “Sourcing a company that could cut the xstone kitchen cladding proved difficult but we found a company in Durham that used special water cutting tools and they did a great job. The switchable option to change clear glass to frosted at the touch of a button also proved difficult, but we managed to find a company to retrofit it on the walk-in chiller viewing panel and the private booth dining area.”
Cheevers praised the kitchen design house’s efforts, saying: “Prois was amazing to work with, from the initial design, out the box ideas and complete hands on project management, it was great.
“There’s always challenges on jobs of this size but the team managed to take a lot of the pain away with thinking ahead and reacting quickly when issues did arise. I would highly recommend them in the future.”