Lucknam Park Spa
The building of a multi million pound Spa adjacent to the 18th century Palladian mansion required an equally impressive open plan Brasserie kitchen.
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.
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.
from our client
“I have no hesitation in recommending the services of Sterling Foodservice Consultancy.
Sterling were appointed as consultants when we redesigned and refurbished the main kitchen in the Michelin starred Park Restaurant. They also designed, supplied and supervised the installation of the Brasserie kitchen and bar in our new Spa.
The Brasserie kitchen is an open kitchen with a wood-fired over and an induction range. Both Andrew and Elaine Powis, provided an excellent service at the planning stage, during the installation and post completion.”