Restaurant kitchens are intense energy users. Food preparation, refrigeration, and water heating combined represent nearly 60% of total energy use, making those systems excellent targets for energy savings. With the right advice and solutions, it’s possible to make simple operational and equipment changes that can reduce energy use and ongoing repair bills significantly.
Probably the most important decision to a chef is finding the right knife. A very personal professional decision, this will be determined by numerous factors including the style of cuisine being prepared, frequency of use and the environment in which the knives are to be used.
Opening a restaurant is an extremely costly undertaking and can sometimes be so overwhelming that chefs do not attempt it on their own. Tom Brown, Head Chef and Owner at the Cornerstone in Hackney Wick, discussed his experience of opening a new restaurant without financial backing.
Whatley Manor’s state-of-the-art new kitchen is a statement of intent for Niall Keating and his team. Niall Keating compares his new kitchen to the bridge of a spaceship, and he isn’t too far off the mark. A brightly-lit mix of brilliant white and carefully buffed stainless steel, it contrasts with Whatley Manor’s relatively traditional look and feel.