NELSON CATERING KITCHEN FOR FENWICK’S BOND & BROOK RESTAURANT
As part of a three year store redevelopment project Fenwick, in London’s Bond Street, retained A Private View - a consultancy headed by Fay Maschler and Simon Davis to create a new restaurant for shoppers at the flagship store. A Private View then commissioned Rhubarb Food Design to take on and run the fashionable, new, Bond & Brook restaurant.
Rhubarb was already familiar with Nelson Catering Equipment’s capabilities, having selected us to design and install the vast restaurant kitchen within its central production facility, so it was a natural choice for us to be asked to become involved in Bond & Brook. The project’s high profile status demanded the most thorough and professional approach at every stage – all governed by a highly sensitive time schedule.
Because the restaurant was to provide an all day service, with daily menu changes, across a wide variety of customer requirements, it was important that the restaurant kitchen should be sufficiently versatile to be able to cope with all manner of fine dining styles and should offer the ultimate in operating efficiency. The day starts with breakfast and brunch which entices customers with dishes such as Croque Mademoiselle or egg white omelette with herbs and chilli, through to lunch, which includes Bond & Brook’s signature ‘Collection’ menu from which diners choose three, small, mixed and matched dishes, to tea with delicate sandwiches and gold-dusted cakes.
The space allocated to the restaurant kitchen was challenging in size while several architectural fixtures prevented free reign in the design process. Therefore, we worked around the fixtures and, wherever possible, incorporated them into our kitchen design. An existing lift was dedicated to receiving goods so, by siting both the cold room and a bank of refrigerated storage adjacent to it, we were able to avoid unnecessary footfall in the area from non-kitchen staff. A single, solid wall to the kitchen area was deemed the best location for the run of commercial prime cooking equipment. This comprises 2 stacked combination ovens, a pasta cooker, a fryer, a griddle, a salamander, a chargrill and a solid top range. A fully fitted warewashing room with a Nelson Speedwash pass through dishwasher is sited at the entrance to the kitchen (although not visible from the restaurant) allowing waiting staff to offload soiled crockery and cutlery quickly and efficiently before proceeding to the heated gantry nearby. We also found sufficient space to create a small pastry area that is removed from the busy cooking run and even gained enough room for a small kitchen office.
Meanwhile, discreetly hidden behind the restaurant’s striking, sculpted silver bar, created by architect Zaha Hadid, we installed a highly specified Speedclean glasswasher and a run of bottle coolers.
Both Rhubarb and Fenwick are delighted with the kitchen that serves this very popular and exceptionally chic restaurant.