To modernise and rationalise the kitchen facilities, dating from the 1900’s, meant adhering to the strict Historic Scotland regulations involving the retention and encasing of the tiled walls and floor and other features and finishes. To obtain the correct work flow a light well was filled in to provide a new floor for the central kitchen and existing areas were integrated and enhanced.
The centrepiece is a 3.2 metre long Elro induction range with their separate pressure bratt pan and two salamanders, a Wimbock vaulted ventilated ceiling which suits the ambience better than a conventional flat ceiling, additional equipment includes combination ovens with water filters on a slide out runners to facilitate servicing and built in refrigerated counters, all supported on plinths with the stainless steel fabrication having a bull nose edge to match the Elro range. Other areas leading off the main kitchen include goods inwards, vegetable and pastry preparation, dishwashing and glasswashing requiring reverse osmosis to deal with the high peat content of the water, a dispense bar, two supporting pantries adjacent to the dining rooms provide the still room function and pre ordered packed lunches.
Craig Rowland, Executive Chef, is delighted with transformation but states “The unsung hero is the (Technocater) stainless steel floor drains, which make cleaning so much easier…..”
