Formerly a listed Cotswold manor house the transformed hotel opened in July 2003 exuding style and class in the twenty three bedrooms including suites, Spa, two bars, two restaurants and a central kitchen. The brief was that the guests were not to be disturbed by any sight, sound or smell of kitchen activity which was achieved by goods inwards, all necessary storage, food preparation, utensil and dishwashing being carried out in the basement. Delivery of the clean ware and prepared food is via a designated clean lift to the upper floor kitchen whereas the soiled crockery and utensils are despatched in a separate dirty lift. The areas are kept meticulously clean by the use of wash down hose reels and the inclusion of Technocater stainless steel floor channels and roll grids which are lifted, rolled and sanitised in the dishwasher.
A hand built seven metre Bonnet Maestro cooking range serves both restaurants, The Dining Room and Bistro, and the surrounding fabrication containing refrigerated and storage cupboards is also manufactured by Bonnet. A ventilated ceiling containing an ultra violet grease and odour removal system covers the whole area and the adjacent pastry preparation area is temperature controlled.
Our task was to design the five star facilities without the input of an Executive Chef but Martin Burge, one Michelin star, was appointed upon completion and has since gained a second Michelin star this year (2009). |
