Lakes Catering Maintenance (LCM) has just completed a £270,000 project in Windermere to transform the former Lighthouse Restaurant into what has been renamed Brown Sugar.
LCM MD Leigh Howard commented: “The project has been of one of our more challenging of the year. A basement kitchen in the heart of Windermere village has, of course, presented logistical challenges; the extraction system has not been straightforward to say the least and the kitchen had to be craned in through an existing beer cellar hatch and then reassembled in position.”
The kitchen equipment consists of a Charvet Pro900 Series Centre Island with an Adande refrigerated drawer, Rational SSC Duo combi ovens, a Synergy Grill, Gram refrigeration, Hobart warewashing, extraction system and fabrications from Inox Fabrications and Gamko bar refrigeration.
Howard concluded: “I would like to thank Lee Preston from Inox Fabrications and Ian Clow and the team at Charvet Premier Ranges for all their support with this project.”
The full story behind Brown Sugar is featured in the September edition of Catering Insight, available to view in digital format here.
Adapted from a story by Clare Nicholls (Author Catering Insight)
