brasserie design
 

 

GOLDEN BALL PUB KITCHEN

James Conway, an experienced chef, and his wife Tina, had wanted their own pub for many years. When they first viewed the premises that they were to rename The Golden Ball, in picturesque Pinkneys Green, near Maidenhead, they knew that they had found what they were looking for. “It was very, very tired indeed,” says James. “The interior desperately needed gutting and refurbishing and much of the Pub’s kitchen equipment was actually condemned! However, we could see it had enormous potential and the location was fantastic.”

Tina and James bought the pub in early 2009 and started the process of breathing new life into it. The kitchen was a key consideration and James had researched several commercial kitchen design and installation specialists before deciding on Nelson Catering Equipment. “Nelson’s knowledge and experience of pub kitchens was seriously impressive. They immediately understood what I wanted to achieve and were able to provide exactly the level of service I needed,” explains James.

With his cheffing background, James has some very definite ideas about the equipment he wanted so Nelson’s commercial kitchen design team worked closely with him to incorporate everything into a highly efficient design that flows perfectly. The layout maximises the working space and enables the three chefs and other kitchen staff to work together comfortably and harmoniously. It also means that extra staff can be accommodated at exceptionally busy times. Most importantly, the new commercial kitchen adheres to all legislation and enables a much better working practice.

The pub restaurant has quickly built a strong reputation and now regularly caters for between 150 and 250 covers a day. Food is virtually all cooked to order and the emphasis is on high quality, locally sourced ingredients. It was important to James that the pub kitchen should be able to respond fast so the equipment he decided on reflects this.

“By investing in good quality equipment and a well thought out kitchen design, I know I won’t have to worry about the kitchen again for a long time,” concludes James. “We have built a loyal clientele and with my new pub kitchen, I can simply enjoy cooking for them with complete peace of mind.”

Equipment at The Golden Ball Pub includes:

  • 1 Hobart Pressure Steamer
  • 2 Gram Undercounter Freezers
  • 2 Williams Undercounter Refrigerators
  • 1 Gram Undercounter Refrigerator
  • 1 Williams Refrigerated Thermowell
  • 2 Blue Seal Fryers
  • 1 Blue Seal Chargrill
  • 1 Lincat Salamander
  • 2 Blue Seal Ranges
  • 1 Merrychef Convection Microwave


 
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