Space’s plan involved a workable scheme for the open kitchen centring upon a clever Charvet modular cooking system capable of turning out a wide range of seasonal dishes. Everything is suited together so it looks smart from the restaurant. An induction cooker has been incorporated into the cookline to reduce the energy consumption and minimise the kitchen temperature, while the dishwasher re-uses energy from steam and drainage water to help heat the water.
A large custom-made hot pass opens out onto the restaurant, with solid wood carving blocks for serving the roast of the day and an open marble-topped deli counter adding up to a very tempting offer.
“Although The Almanack looks very different to our other pubs, it still has the same great Peach product and service ethics,” says Lee Cash, Co-founder of Peach. “Space really understands what we’re all about and has applied their knowledge in this our most ambitious project so far.
“Space has helped bring our ideas to life, get the result we were looking for, and, crucially, evolve our kitchens and bars to a new level. It’s been a lot of hard work in the making, but with Space’s support and positive, can-do attitude, the journey to creating The Almanack has been that much easier.”
More photos and the full case study can be found at: http://www.spacecatering.co.uk/portfolio/restaurant-kitchen-design-at-peachs-almanack-kenilworth/