This project involved working closely with the chef to develop a collection of exciting ideas into a design that delivered a fully working service to the entire school. The kitchen incorporated flexible high output cooking equipment, sufficient ambient and refrigerated stores and an efficient wash-up capable of delivering fast consistent results.
A stand out feature of this project was the use of theatre cooking in the unique servery counter. The bespoke servery incorporated a pizza oven and rotisserie as well as a display area that allowed the chef to showcase weekly themes, seasonal menus and specials. Situated in the dining hall, the counter had to offer a variety of hot, cold and ambient food to all students, staff and visitors throughout the day.