Basildon-based distributor and fabricator, Salix, joined forces with Grande Cuisine for one of its latest projects.
The dealer was tasked with refurbishing the Nut Tree Inn, a Michelin-starred venue in the village of Murcott, Oxfordshire.
The inn’s original building dates from the 16th century, and the existing kitchen was small and cramped, with a low ceiling. This lack of space compounded with its dated gas equipment created an uncomfortable cooking environment – and its energy usage proved very inefficient.
Therefore, owners Mike and Imogen North tasked Salix with creating a more modern and spacious kitchen within a 5 week period.
Salix, in turn, approached supplier Grande Cuisine to design and supply an island cook suite that would provide a hub for the kitchen.
Grande Cuisine recommended a bespoke Athanor cook suite that it believes will be durable, efficient and versatile. Outfitted with electric components, the suite to serve as the expanded kitchen’s powerhouse and featured a radiant single induction hob, three double plaque Athanor planchas and a single well, twin basket fryer.
The planchas can be used as direct cooking surfaces, or as holding/counter space during off-peak hours, while the radiant hob offers controlled cooking temperatures through induction technology.
The central island suite includes a traditional cast iron roasting oven, a set of hot holding drawers and open ambient storage, to make the best use of the newly expanded space. The oven’s extraction vent also supports an over shelf, which features a salamander grill.
Mike North was very positive about the newly installed Athanor suite from day one, praising both its use of space and capabilities, and being able to accommodate up to six chefs at once in high demand periods. “The kitchen is far beyond what I expected. I had an idea of how it would look and work but it has surpassed my expectations… The kitchen looks amazing and the flexibility of the product and its components is beyond my expectations,” he said.