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The Swan, Esher

The project:

Design and install the main and garden kitchens at the Swan Hotel, the latest business venture of chef Claude Bosi, whose previous businesses include the award winning 2 Michelin starred Hibiscus.

The result:

Claude Bosi has overseen the Swan Inn's renovation with a light touch that updates the property with his effortless style, whilst still retaining a traditional pub feel. The menu is a mix of classic pub and comfort food favourites with a twist - from Clarence Court duck egg tart with smoked bacon and artichoke to beer battered fish and chips , not forgetting, of course, a traditional roast on Sunday and a children's menu every day to make the Swan Inn perfect for families too.

Having worked with Bettaquip previously at a former business, the Malt House in Chelsea, he approached them again when he acquired The Swan to design the main kitchen.

The modular cooking suite by Electrolux combines open burners, solid top and chargrill mounted on a refrigerated base with a separate Electrolux rise and fall salamander. Also in the main kitchen is a Valentine EVO 2200 fryer together with a Rational 6 grid combination oven. A second similar Rational oven, with an Electrolux bratt pan, blast chiller and Adande refrigeration is installed in a separate area for mis en place. A walk in cold room provides ample cold storage capacity and bespoke open pass and fabrication is designed to maximise work space, with a Winterhalter dishwasher to keep the tableware spick and span.

As a second stage of the Swan Inn's refurbishment a further 100 covers has been added to the restaurant by the development of the garden area. Bettaquip were again called upon to provide the design and installation of the outside kitchen. This features another Valentine EVO 2200 fryer and Williams counter refrigeration. It also includes a Synergy Grill which was trialled by Head Chef Andy Barber prior to ordering. The Synergy Grill is designed to use less gas whilst producing maximum heat for faster cooking. The grill atomises fats from cooking food into dust and moisture is pushed back into the food  - even chicken breasts and well done steaks retain succulence and texture.