New Kitchen for a Newly Refurbished Pub
A Grade II listed, thatched 17th-century inn needed a kitchen capable of supporting its renewed food offer — despite limited gas and a single-phase electrical supply.
Design the kitchen around the building, not the other way around.
After refurbishment works, the pub needed a commercial kitchen capable of supporting its food trade.
The building's single-phase electrical supply, limited gas, planning constraints, noise and odour requirements and thatched-roof fire risk all narrowed the available options.
Hi-Tech carried out an electrical load survey and made utility enquiries before committing to a design.
When gas and ventilation did not stack up commercially, the design changed.
Menu consultation established what the kitchen actually needed to deliver.
The M&E team designed an all-electric kitchen using local grease extraction and temperature-controlled fans, then rebuilt the space with Whiteroc, flooring, pipework and new electrical supplies.
The project was planned around the property, the customer and the operational environment.
The work in context.
Project imagery from the original case-study media set, used throughout the refreshed layout.
A kitchen matched to the pub's real operational needs.
The finished kitchen gave the refurbished pub a modern food-production environment without forcing an unsuitable gas and ventilation strategy into a constrained historic building.
The installation was also future-proofed with provision for additional supplies if requirements change later.
A kitchen matched to the pub's real operational needs.
The finished kitchen gave the refurbished pub a modern food-production environment without forcing an unsuitable gas and ventilation strategy into a constrained historic building.
The installation was also future-proofed with provision for additional supplies if requirements change later.
One project. The right disciplines.
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