Bristol-based QCM Equipment has completed a refurbishment project for The Olive Shed on the city’s historic waterfront.
Taking place over lockdown, the scheme called for a transformation for the independent Mediterranean influenced bar and restaurant, which has been serving Spanish, Greek and Moroccan dishes for over 20 years.
QCM was recommended to The Olive Shed’s owner, Anastasia O’Shea, by longtime collaborator Josh Eggleton, who worked at the restaurant at the start of his illustrious career as a chef.
The distributor’s general manager Gerry Oakley said: “We were ideally suited to the project, being Bristol based and having a long track record in working for some of Bristol’s best known independent’s including Josh’s Salt & Malt, Root and Pony & Trap venues, as well as the Michelin-starred Casamia and Paco Tapas for Peter Sanchez, Wokyko, and at a number of locations for Imogen and Kieran Waite who operate the successful Season & Taste group which includes Bravas, Bakers & Co and Cantina.”
The layout of The Olive Shed’s space was designed with major input from O’Shea, who managed the whole refit, with QCM’s Oakley working with her to interpret her concept into working solutions.
The open kitchen refit included a move away from gas cooking equipment with the installation of a Lincat induction range and next generation Rational iCombi Classic oven, as well as a new bespoke stainless steel central preparation island with roll under refrigerated counters and elevated pass.
Oakley detailed: “A slightly disjointed workflow was greatly improved by repositioning the wash-up to a more logical position between the cookline and waitress pick up, with large sorting station for crockery and utensil washing.
“The customer-facing side of the space was reconfigured to provide a serve-over counter for drinks with bottle and keg coolers for draft beer, a glasswash and coffee station immediately adjacent – with an inviting seating area where diners can perch and observe dishes being composed and feel part of the bustle of a busy casual restaurant.”
QCM have made maximum use of a very tight space, with carefully positioned equipment in every available location and bespoke stainless steel from its regular partner, Bridge Catering Fabrications.
Oakley concluded: “Already proving a hit after only a week of being able to trade again, you feel a sense of how popular The Olive Shed will prove as soon as lockdown restrictions permits inside dining again. Anastasia has very cleverly retained the original feel of the restaurant so loved by her regular clients, as well as providing a very attractive and refreshed look for those who are new to the experience.
“Her bold decision to invest substantially during the enforced closure will surely pay off and is testament to the spirit of the Bristol independent restaurant scene.”