The Café Kitchen is extremely busy, with 400 covers a day and a fast moving brasserie style menu. Our new design has radically altered the concept and production capabilities of the kitchen; the old galley kitchen now has a central island suite, yet remains within the original space, so no seating area was lost.
The kitchen design is based around the De Manincor induction range, which has reduced the ambient kitchen temperature, increased productivity by 30% and reduced running costs by 70%.
Jonas Karlsson the executive chef said “I was not an induction fan at all, but after having it fully explained, and with demonstrations from chefs that have been using it for years, all my myths were dispelled, I know I would be kicking myself if I had continued with gas, it gives you so much more control and even heat.”