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.
Specialists in the design, supply, installation and after sales care of commercial kitchens and catering equipment
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