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Salix designs jungle star’s cookery school

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Catering and refrigeration equipment from ITW brands Hobart and Foster has been selected as the centrepiece for a new cookery school fronted by celebrity cook Rosemary Shrager.

The ‘I’m a Celebrity…Get Me Out Of Here’ star recently launched the venture in the Lower Pantiles of Tunbridge Wells, specifying purpose-built kitchens to inspire chefs at every level.

Refrigeration from Foster and cooking equipment from Hobart was incorporated into the kitchens, which have been designed to Shrager’s personal taste by Essex-based catering consultancy Salix Commercial Kitchens.

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Rod Cullen, who headed up sales and design for Salix Commercial Kitchens, said it got the job after the client saw the kitchens it has designed and built for Michelin-starred chefs like Jason Atherton, Adam Byatt, and Marcus Wareing.

“We have partnered with leading names in the industry, Foster, Bonnet and Hobart, to deliver the most durable, up-to-date and efficient kitchen possible to create a real restaurant or hotel kitchen environment,” said Cullen.

John Rogers, executive Chef at the cookery school said: “Opening this school is a life-time ambition for Rosemary, so we knew we had to get the design right. We wanted to do justice to the amazing Pantiles setting, while providing a fully professional efficient workspace for our students.”

Rogers said the emphasis was on finding equipment that was “quality and durable”.

The site features a large demonstration kitchen, along with fully equipped work stations for each student and will include a purpose-built bespoke cold store with remote refrigeration plant; a BCFT11 Blast Chiller; two EP1/4H 4 door counters; one HR150 with drawers and one EP700L upright freezer.

Laura Kirk, head of marketing at Foster, added: “We are delighted Rosemary and John chose to work with us on this project. Cookery schools present a unique challenge, with space a premium with multiple students.”

Salix was formed as a fabrication business 20 years ago by husband and wife team Jayson and Kay Ball.

It now employs 60 people and has built up a reputation for designing and manufacturing exceptional kitchens, bars and food equipment for some of the best known names in the food and drinks industry.

It has recently designed kitchens for The Gilbert Scott restaurant in St Pancras, owned by Marcus Wareing, and Pollen Street in Mayfair, owned by Jason Atherton.

The company’s high-profile UK retail clients include Tesco, Hummingbird Bakery, Krispy Kreme and Waitrose.

Tags : catering equipmentcookery schooldealersDesignProjectsRosemary Shrager
Andrew Seymour

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