The closing of this iconic restaurant for the first time in 25 years gave the project team the chance to entirely change the way in which the kitchen operated, including the removal of walls and a total restructure. The brief for Exclusive Ranges was to provide a cooking island for the future, move away from traditional gas and provide a modern cooking suite, in a renewed environment, that would enable Gary Lee and his team to produce the classic Ivy menu, all in just six months.
The range was to include induction hobs, induction multifunctional cooking, planche and grills, despite the initial concerns of the client that induction may not cope with the fast pace of this extremely busy restaurant. Customers were to see nothing but an improvement in service; the kitchen was to deliver the same classic menu, plus additional dishes with a modern twist.
Client:The Ivy, London
Project Type:Menu System Induction Cooker
With the spotlight clearly on this project, it was a true privilege to work on the refurbishment of the 99 year old Ivy. Built within the range are ovens and food holding cabinets, alongside dedicated service refrigeration, only capable of being integrated because of the reduction in residual heat build-up within the range. One of the biggest island cookers ever manufactured by Menu System had to be delivered in 14 pieces to the basement and reassembled on a plinth. It is operable from all four sides and thanks to the commitment to induction by the client, the brigade has benefitted from having a cooler, calmer kitchen environment that requires no mechanical cooling to keep the kitchen at a stable temperature. In addition, there is a new private dining kitchen on the first floor that is entirely separate from the main kitchen, so no more running food up from the basement. Winning the client’s confidence in our ability to deliver against the brief was key to being able to produce a kitchen that worked for them and such are the benefits, Tim Hughes is now a ‘total convert to induction’.