St James’s Hotel & Club
Founded in 1857, this five star boutique hotel is riddled with tight angles and its basement kitchen suffered from a severe lack of space. Exclusive Ranges was briefed to come up with a 21st century layout in a 19th century building and produce a solution so that William Drabble, Michelin starred chef, could maximise what little space was available and at the same time, improve the cleaning regime for his team of chefs.
Client:St James’s Hotel & Club, London
Project Type:Menu System Induction Cooker
We worked closely with William and the Hotel’s engineering department so Menu System could create a truly bespoke solution for a very challenging site. It was the first installation to have remote induction generators and mechanical services using Menu System’s unique methods which created more space within the range. All the induction equipment is integrated alongside the griddle plates and the multifunctional cookers sit beside integrated combination ovens. The cooker itself had to be built in 20 parts, assembled in the factory for testing, deconstructed, delivered to the Hotel and re-built in situ, such was the lack of space on site. Apart from gaining space, the main benefit of this install is that now the chefs only need to clean up to, and not under, the equipment as it is all sealed, totally integrated and closed in; before, they had to pull out every item of kit at the end of every service to ensure a total clean down.