The new clubhouse was built for the Ryder Cup 2006. One million Euros was invested in the catering facilities and the project took about eighteen months to complete. There are temperature controlled separate food preparation areas in the basement where the prepared food is sent on trolleys via a food lift to the kitchen upstairs for cooking, portioning, plating and serving. The Cook-Chill system is utilised for the 500 banqueting covers. Several bars were designed along with an 80 cover oriental kitchen with a water wash canopy to dispel the grease from the wok cooking.
Dishwashing is carried out in the basement with the dirties going down in one lift and cleans coming up in a separate lift. The area is kept safe and dry with the inclusion of a ADO-Metal UK stainless steel floor channel and roll grids which are easily uplifted, rolled and sanitised in a dishwasher.
Due to the high demand for ice throughout the building a dedicated ice room was installed with strict hygiene regulations in place because ice is treated as food.
Modernising and rationalising the kitchen facilities, which dated from the 1900s, meant adhering to the strict Historic Scotland regulations and involved retaining and encasing 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 its separate pressure bratt pan and 2 salamanders and a Wimbock vaulted ceiling which suits the ambience better than a conventional flat ceiling. Additional equipment includes combination ovens with water filters on slide out runners to facilitate servicing and built in refrigerated counters, all supported on plinths. The surrounding stainless steel fabrication from Stellex has a bull nose edge to match the profile of the Elro range. Other areas leading off the main kitchen include goods inwards, vegetable and pastry preparation, dishwashing and glass washing, which requires a reverse osmosis system to deal with the high peat content of the water. A dispense bar and 2 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 and states “The unsung hero is the (ADO-Metal UK) stainless steel floor drains, which make cleaning so much easier…”
Completed in 2001 this is the first purpose built track in the UK since Brooklands opened in 1907. Rockingham has a £70 million ¼ kilometre long grandstand accommodating 7,500 seats and 20,000 spectators around the circuit. It consists of the race control, press centre, commentary boxes, 56 corporate hospitality suites for 1,000 people, a 120 cover restaurant and a private club. Food is prepared and cooked in the galley style kitchens on each of the 6 levels, a total of 24 Rational combination ovens were installed, with a production kitchen and wash up on the ground floor servicing The Pit Stop, a fast food outlet.