TAG designed a kitchen that made the best use of the space we had designated for the kitchen, it has good flow and good lines of sight for the Chef to see all dishes leaving for the restaurant. This was made possible by using induction which meant we were able to have a cold and pastry section right next to the hot lines all feeding onto the same pass.
The kitchen now runs right alongside another signature restaurant kitchen and the main hotel kitchen. The kitchens run symbiotically well together.
