The Close Hotel
For any small, privately owned, country house hotel group, the investment in a new kitchen is a major one. And the decision to introduce a full induction cooking system as a significant element of that project is not to be taken lightly but after the owners and chef, Pete Lias, along with distributor, Fatboys Catering, were taken by Exclusive Ranges to visit the Menu System factory in Switzerland, they knew it was the right way to go and that what they wanted to achieve was scaleable to fit their operation, from a physical and financial perspective.
Integrating a modern cooker into a traditional setting not only presented logistical challenges, it required a new power supply and key changes to the infrastructure of this 16th century former town house. The kitchen needed to change from being a traditional, gas heated operation to having more electrical, induction appliances, as well as a multi-functional cooker and griddle plates.
Client:
The Close, TetburyCompletion:
2015Project Type:
Menu System Induction Cooker
Today
The Menu System layout now allows the kitchen to flow in a linear way, with no crossover when chefs are accessing ovens and induction hobs from both sides of the island. Added to this, the temperature in the kitchen has been greatly reduced, as has the time spent cleaning and the chemicals used to clean. The Hotel now has a truly 21st century operation.
