Lucknam Park Hotel Brasserie & Main Kitchen


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.