When the Fat Duck by Heston Blumenthal refurbished its kitchen recently, the team picked SHW to come up with a design worthy of one of the world’s top 50 restaurants.
Under the stewardship of head chef Jonny Lake, the kitchen runs from 7am to midnight, five days a week, creating dishes of the highest standard, so SHW needed to produce a kitchen able to cope with the toughest demands.
Gareth Sefton, director at SHW, commented. “We have been working closely with the Fat Duck for the past six years and clearly understood the site requirements. Access and space forced us down the route of modular ranges rather than a totally bespoke cooking block.”
After visiting the factory, Gareth and the team chose the Rosinox range.
