Adande's Flexible Storage Solution is a Hit with Top London Chef
Reproduced courtesy of Caterer and Hotelkeeper magazine and caterersearch.com
L'Autre Pied opened in November as the sister restaurant to London 's two-Michelin-starred restaurant Pied a Terre with Head Chef Marcus Eaves at the helm.
Designers Contract Catering Equipment had to make creative use of some awkward space in the new basement kitchen, as Diane Lane reports ...
When Shane Osborn and David Moore found the perfect site for their second London restaurant, in Blandford Street, not too far from there two-Michelen-starred Charlotte Street restaurant, Pied a Terre, the original plan to open a brasserie operation changed direction and they decided to install Marcus Eaves in the kitchen to run his own operation.
The site - formerly Stephen Bull's iconic 1990s restaurant - together with the talent of Osborn's former sous chef at Pied a Terre demanded nothing less than a fire - dining restaurant, and so L'Autre Pied was born.
With the deal for the site sealed in September 2007 and an opening in early November planned, there were just six weeks to gut the kitchen and revamp the 51 seat dining room where customers would be offered a casual fine-dining experience of modern European cuisine.
"We're doing the best food we can cook, served in a relaxed, informal atmosphere" says Eaves of the restaurant's offering, currently averaging 80 covers a day. "There are some interesting combinations but the foundations are simple."
The young brigade numbers seven in total and includes Eaves' brother Jason in the role of sous chef. It's the first time they've worked together, apart from a brief period at Simpson's in Kenilworth.
Tasked with designing and fitting out the basement kitchen - which Osborn estimates is 40% bigger than the one at Charlotte Street - in the short turnaround time was Contract Catering Equipment, which brought some clever ideas to the table to make the most of a rather awkward space.
The starting point was the cooking suite, the position of which was dictated by an existing extraction canopy. Having a bespoke Bonnet Maestro Classic suite at Pied a Terre, the decision was made to go with Bonnet again, but this time a modular suite suited the budget better. The cooking line is made of a mixture of top and open burner ranges from the Bonnet Optimum 900 series to give room for plenty of pans and provide rapid heat where needed.
Flexible refrigeration which maximises storage capacity in the form of three Adande VariCool units - one in larder, one in fish prep and one in pastry - each with two variable temparature drawers to provide a fridge, freezer and blast chiller in one.
"The blast chilling facility means we can make ice cream at 7am and it's ready for lunch service" says Eaves.
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