The building of a multi million pound Spa adjacent to the 18th century Palladian mansion required an equally impressive open plan Brasserie kitchen. An Elro Sirius induction range takes centre stage not only for its fine performance but to reduce the energy consumption and ventilation requirements. Low energy lighting is also used throughout to mitigate operational costs and enhance the ambience.
To create the streamlined finished look all the equipment visible to the diners is on a plinth and built-in, including the Jestic wood burning stone hearth oven, used for baking speciality breads, meat and fish. We specified a LeighTec ventilated ceiling containing the Nobel fire suppression system in preference to a canopy to maintain the sleek look.
Less glamorous tasks such as utensil washing, dishwashing and vegetable preparation are out of sight and do not spoil the visual impact. An adjoining bar and support area was also included in our designs.
Michelin star Executive Chef, Hywel Jones, commissioned Sterling to re-organise his existing main hotel kitchen whilst we were designing the new Brasserie. The refurbishment included replacing the gas solid tops with an Elro induction range, a new hot and cold pass, coldroom, pastry and general preparation areas.
Award winning Whatley Manor Hotel, formerly a listed Cotswold manor house the transformed hotel opened in July 2003. The 23 bedrooms, including suites, Spa, 2 bars, 2 restaurants and a central kitchen exude style and class. The brief was that the guests were not to be disturbed by any sight, sound or smell of kitchen activity. This 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 downstairs in a separate dirties lift. The areas are kept meticulously clean by the use of wash down hose reels and the inclusion of ADO-Metal UK 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 the 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 was appointed upon completion and has since gained a second Michelin star.