brasserie design
 

 

SAM'S BRASSERIE & BAR COMMERCIAL KITCHEN

A buzzing restaurant set in an old wallpaper-printing mill; Samís Brasserie has quickly become one of THE places to be seen in Chiswick.

Samís offers a diverse and constantly changing menu with influences from around the world. With its high standards and commitment to sourcing only the best, fresh ingredients and recent flutter of media attention, Samís has fast earned a reputation for excellence.

Celebrity chef Rick Stein recently commented, "Iím so pleased that heís decided to call it Samís as I know that heíll run the place in his own individual style, and I also think that Rufus is a rising star. Lucky Chiswick."

Head Chef Rufus Wickham needed a commercial kitchen that could stand up to the demands of its fine dining menu, and promptly called on the expertise of Nelson Catering Equipment. With their help they designed an efficient and robust kitchen for what would turn out to be a thriving business renowned for its emphasis on quality and innovation.

Having worked with Rick Stein (a principal investor and guide for Samís Brasserie), owner Sam Harrison had a good idea of what he was looking for, which is why, with the guidance of Nelsons, The Enodis Group were selected to provide the back bone of Samís kitchen. Garland heavy duty cooking equipment and Delfield Sadia refrigeration were chosen to form the centre of this commercial kitchen.

Nelson Catering Equipment designed a logical and fluid workflow within the compact kitchen area to meet the demands of the constantly changing menu and unrelenting work load split between an extensive compliment of kitchen staff.

The design of the commercial kitchen itself incorporates a central cooking island comprising of several heavy duty Garland Master Series appliances. These, complimented by a series of other specialist cooking appliances, result in a stunning, purpose built island all mounted on a custom-built concrete plinth, adding ease of cleaning and maintenance to great functionality.

The appliances specified include a twin bullseye oven range, a 4-burner oven range, a 6-burner oven range, a radiant chargrill, 2 high-output fryers and the ever essential salamander grill. The plinth itself was designed with precision and is fully tiled and water tight. A stainless steel service spine sits at the rear of the plinth and neatly houses all water, waste and gas pipework in addition to all electrical outlets required by the centre island.

Opposite the cooking island is a 5 metre long pass and plating up surface, vital to deliver high volumes of food promptly whilst maintaining the highest degree of presentation and quality.

The design of the commercial kitchen was essential to its smooth running and the early indications are that it is proving to be a big hit. Rufus Wickham (Head Chef) remarked, "Our menu changes twice daily, so when it comes to planning I need to know the equipment is up to the job Iíd go as far as to say that this equipment is in a different league."



 
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