The Bell Inn - Selsley, Stroud
16th Century grade two listed Cotswold inn, The Bell Inn, located in the quaint village of Selsley, is a fine example of a typical traditional Cotswold pub with rooms. Serving up real ales, locally sourced food and seasonal game on a daily basis.
COMMERCIAL KITCHEN DESIGN & PLANNING
In April 2017 Chef Proprietor Mark Payne decided that it was time to upgrade the existing small kitchen by building an extension and converting all gas appliances to electric. Mark approached Target Catering Equipment, as local Carbon Trust Accredited Suppliers, to work with him on the project to design and deliver a sustainable kitchen that could meet all his needs.
The kitchen cookline was designed to encorporate the very latest Target TR-E+ Range complete with induction hobs and induction plancha, Unox 5 grid combination oven and Lincat electric fryer. The huge potential energy savings that could be made when compared to the existing gas appliances was apparent and therefore warranted a Carbon Trust Green Business Funding application to be made.
Following an Energy Saving Assessment completed by Target and the review of the application by the Carbon Trust, the Bell Inn Green Busniess Funding application was successful and they were granted £4,129.50 which would help offset the expenditure for the energy efficient equipment.
INSTALLATION
Whilst the kitchen renovation was being completed Mark wanted the pub to remain fully operational so a temporary kitchen was hired for 2 weeks while the major building work took place. The kitchen doubled in size by removing a central wall and a new backwards facing kitchen extraction canopy was manufactured and installed by Target.
The ventilation canopy incorporated smaller twin fans to help reduce noise in the kitchen, this also provided a natural stack ventilation system. Consequently the fans now do not need to be operational all the time, helping to provide a quieter working environment for the kitchen brigade.
By repositioning and converting the cold room and freezers, large cold rooms were formed and the pastry section completely changed to become a dishwashing area with Classeq pass through dishwasher. Existing sinks and tabling were joined together to create a more streamlined operation whilst keeping costs down.
The pastry section is now located away from the busy main cookline with its own table and induction hobs. It also benefits from its own Turbofan® covection oven with steam injection.
An island for prep was formed to take sous vide and vac pac machines, microwaves and salad bar with existing counter fridges and fitted with bespoke Target 2 tier gantries complete with power feed from above.
COMPLETE KITCHEN REFURBISHMENT
Following completion of the kitchen renovation the Bell Inn continues to grow from strength to strength and has subsequently been recognised in the 2018 Michelin Guide, 2017 Good Food Guide (Waitrose), been awarded with 2 AA Rosettes for Culinary Excellence and received a 5 star hygiene rating by environmental health and a 4 Star AA quality inspected rating .
Mark and the team at The Bell are excited for the future of their business, and are looking forward to all of the opportunities their investment will bring.
Lexicon Healthcare, Green Tree Court Nursing & Dementia Care Home - exeter
Lexicon Healthcare, operators of Green Tree Court, Exeter, an exceptional 5-star nursing and dementia care home, wanted to be able to offer a 5-star a la carte menu for residents and their guests in any one of the 5 dining rooms or in the residents private rooms.
Unfortunately, they had inherited a kitchen that was dysfunctional. The original commercial kitchen was gas fired, and had a noisy and inefficient ventilation system with ducting that was poorly designed and the fans were inaccessible in the roof space; this made the adjacent rooms unable to be offered for resident's use.
OLD COMMERCIAL KITCHEN
Head chef, and 2017 Masterchef competitor, Tim Ware researched a number of companies to advise and suggest solutions but ultimately selected Target Catering Equipment. The kitchen needed to be redesigned and the existing ventilation system completely re-engineered and replaced.
Tim wanted the new commercial kitchen to be designed to include a new and energy efficient cookline, chefs' pass, new cold room, beverage stills area, pastry section and prep areas so the kitchen could function more efficiently. With a fully waited service to residents' rooms and 5 dining areas the kitchen brigade needed to be able to quickly and efficiently deliver to the pass.
Once the new kitchen design and specification had been signed off, Target Catering Equipment was assigned as main contractor overseeing the 4-week scheduled refurbishment. With the existing kitchen out of use for this period of time, residents were still needing to be catered for, Target facilitated a portable temporary kitchen and storage container to replace the main kitchen whilst the work took place.
OLD KITCHEN EQUIPMENT RIP-OUT
WALLS, FLOORS & VENTILATION INSTALLATION
NEW EQUIPMENT INSTALLATION
Set against a new service wall which effectively formed an island wall cookline, a new Rational SCC 6 grid was stacked on top of the existing combi master and positioned alongside a new bespoke Target induction suite with integrated fryer and Target plancha. The chefs now had a powerful and energy efficient cookline. The addition of the new service wall enabled the creation of a usble perimeter prep and pastry section and also utilised the available natural light from the windows.
Storage space was increased and a new Foster Coldroom with remote compressor and condensers fitted. The new fans mounted on the roof will make the cleaning and maintenance of the ventilation system easier and all ducting has access inspection and cleaning hatches which are demountable for deep cleaning purposes.
COMPLETED COMMERCIAL KITCHEN
The pass now has a hot section with a fast action Rise and Fall salamader grill for finishing and browning and a cold section for cold food. The waiting staff have their own new beverage stills area with under counter glass washer and refrigerated storage.
The whole project was completed on time and on budget to the delight of the owners and the kitchen brigade headed up by Tim. The residents now enjoy freshly prepared a la carte food created in a the kitchen which is now an organised and comfortable environment to work in. Nosiy fans have gone, and the ventilation system requires minimal use. All thanks to the team of designers, engineers and installers organised by Target.
Oak Cantina - Tetbury
Custom Stainless Steel Fabrication Completes Airstream Catering Trailer Fit Out
Having completed the full refurbishment at the Royal Oak Tetbury, owners Chris York and Kate Lewis set their hearts on their next project, a festival style street food mobile catering trailer to be name Oak Cantina, to be homed in the gardens at the Royal Oak, Tetbury, with the added flexibility of a mobile catering outlet to cater at events and festivals, delivering freshly cooked Mexican and Tex-Mex food.
As custom stainless steel fabrication specialists, designing and building commercial kitchens suitable for small spaces is a regular occurrence. It was therefore right up Target Catering Equipment's street when they were commissioned by Chris and Kate to design, build and install a catering facility within an American Airstream 1962 Trade Wind trailer.
With specialist vehicles and trailer conversions needing a road worthiness certificate to allow them to travel on roads in the UK, from October 2014, it was essential that the first task for this project was to get the iconic Airstream IVA tested. Having refurbished and modified the trailer to comply with European and British specifications, the Airstream was then examined at the Avonmouth DVA test station where the modifications passed with flying colours.
Next came the fit out, incorporating custom-built stainless steel catering equipment and a complete mechanical and electrical installation. LPG modular kitchen equipment from the Lincat Silverlink 600 series was chosen by Target for the cookline and was installed on a customised stainless steel framework, allowing the modular cookline to be easily changed if needed to suit varying menu styles.
The front servery counter was again custom-built and fitted onto a roll in-roll out system, incorporating Lincat Seal hot and cold tabletop servery display units, fitted over a bespoke Target hot cupboard and an Adande fridge freezer drawer unit. This enabled the servery counter to slide out under the motorised gull wing side doors and awning. Not only did this provide more working space but also made cleaning much easier within the trailer.
At the front end of the trailer a full-size double bowl catering sink with separate handwash basin and under counter commercial dishwasher system were squeezed in place with a plate draining shelf positioned over. With hot and cold water, along with power connections being supplied to the trailer from external services.
A purpose-built kitchen ventilation canopy and high-level ventilation system was designed, and custom built by Target to ensure a comfortable working environment for the chefs working in the cantina with air quality and safety proven with a gas safety interlock system.
Set in the backend of the trailer is a Kamado Joe, a Japanese style charcoal oven, which is ideal for smoking and slow roasting as well as BBQ grilling and searing. This style of cooking uses lump wood charcoal which gives food a unique smoked flavour.
Target Catering Equipment Managing Director and Project Manager/Lead Designer of Project Oak Cantina, David Pedrette commented, “Installing a kitchen inside an Airstream was never going to be easy. We needed to incorporate bespoke fabrication and use equipment powered by LPG bottled gas, and Lincat’s Silverlink 600 range was the perfect modular solution to combine with our bespoke fabrication. It uses 0.5inch gas supply, which uses minimal fuel, making it cost-effective. Being 600mm deep, it can also be squeezed in neatly under a smaller kitchen ventilation system.”
David continues, “We wanted high quality, multi-discipline kit that could be used to cook a variety of street food. The modular Silverlink 600 range was ideal, and should Chris and Kate want to cater for other cuisines, it can be easily changed for other models in the range. We also chose to include both heated and refrigerated Lincat Seal display units. Food can be displayed well and kept in optimum condition, encouraging purchases. Aesthetically, the equipment had to compliment the look of the trailer, whilst bringing something to the customer experience. Lincat equipment looks fantastic, suits the space and is competitively priced.”
Having been lifted into position by specialist crane operators, the Airstream now enjoys it’s pitch site at the stunning Royal Oak in Tetbury, Gloucestershire, providing a venue for outdoor special events and functions in the large beer garden and entertainment area.
Following a successful launch, Oak Cantina Head Chef, Richard Simms commented, “We served over 300 people on the launch day and are delighted with the layout and all the equipment in the Airstream. The four-burner range is excellent for all the pan work - the hob allows for multiple cooking and it has a very large and well-heated oven, especially considering the small space it had to fit into.”
Kaskelot - Tall Ship Marine Galley Kitchen
TARGET MARINE GALLEY EQUIPMENT COMPLETES LUXURY TALL SHIP RENOVATION
Tall ship Kaskelot recently left Gloucester Docks following a complete refit and renovation. Together with new marine galley equipment, new main propulsion engine and power generators, new mechanical and electrical control and navigation systems, and newly painted hull, she looks magnificent and has been transformed to a new gleaming vessel.
Hidden in the staff accommodation is a new all stainless steel marine galley. Designed, manufactured and installed by Target Catering Equipment of Gloucester. The marine galley includes a bespoke marine induction cooking suite which incorporates the very latest Target commercial induction cooking technology and replaces old, inefficient LPG gas cookers.
The new commercial induction range produces little or no waste heat which makes the galley a much cooler and safer place to work in. It also provides reduced running costs and reduced fuel consumption which are very important on a vessel of this type.
The galley has everything you would expect to find in a commercial kitchen including; sinks, hobs, oven, microwave, extraction system, refrigeration and storage and through innovative design, this has all been squeezed into a small space with no straight lines or level surfaces, as you would expect to find on a shaped and streamlined ship. With the design approved, the bespoke shaped and height adjustable equipment was accurately templated and manufactured, by Target’s skilled engineers, to suit the curved decks and fine lines of the ship.
Target worked with yacht designers and project managers to ensure a commercial galley kitchen was produced on time and on budget ready for the ship to sail. Her new owners Sportcel are a sports and events marketing company and tall ship Kaskelot will now enjoy her new role in corporate hospitality and marketing around the world.
The ship is a great working exhibit of the fine traditional craftsmanship undertaken by ship builders Tommi Nielsen and Co, based in Gloucester Docks. The refit also used the skills and products from many other local manufacturing businesses.
Target Catering Equipment’s Managing Director, David Pedrette comments; “It’s not often a tall ship comes in for a total refit but that’s just what Kaskelot did, using the skilled shipwrights of Tommi Nielsen’s shipyard and dry dock, one of the few remaining. And, with my marine engineering background, what an honour it was when they approached Target to design and fit out the galley on board. Gone with the old dangerous LPG gas ranges and in with all new energy efficient electric induction ranges suitable for life at sea. It was a challenge but an absolute designer’s dream to fit out this tiny galley space from top to bottom and I think we did this beautiful vessel justice making everything here in the often-forgotten Port of Gloucester.”
The Royal Oak - Tetbury
TARGET PUTS INDUCTION COOKING AT THE HEART OF A REJUVENATED COTSWOLD HOSTELRY
There's something satisfying about bringing a much loved, but long neglected, Cotswold pub back to life. When two people decided to rejuvenate the Royal Oak at Tetbury, Gloucestershire, their vision centred on turning a run-down 'drinking hole' into a real ale, food and accommodation led community pub. Making an impossibly small kitchen work for their chefs to produce great home cooked food demanded a special kitchen contractor with experience, ingenuity and attention to detail. That's when Target Catering Equipment got involved.
Cotswolds based Chris York and Kate Lewis love challenges. Not content with careers in the music business and marketing, the Tetbury couple took on a labour of love to bring The Royal Oak, a much loved (but terribly run-down) Cotswolds hostelry, back to life. If ever a phoenix was going to rise this was it, due to the pub's condition after several year's neglect. With a big part of Chris and Kate's vision being the transformation of the former wet-led pub into a culinary hotspot, the kitchen was always going to be at the heart of the project.
The existing "kitchen" was little more than a lean-to afterthought on the end of the run-down building. Nevertheless, seeing its potential prompted Chris and Kate to approach Gloucester based Target Catering Equipment. Then, as part of the pub's redevelopment, the "magic" began - under the watchful eyes of the owners and executive chef, Al Fricker, whose lengthy CV includes work for non-other than the governor of The Bank of England!
Al takes up the story. From the start, it's a tale of how a seasoned catering professional's reservations turned into unbounded admiration for the craft and service standards of the Target team. Target's work began with the inspired creativity of lead designer Nicola Pedrette as she completely rethought the "impossibility" of The Royal Oak's kitchen space.
VERY PLEASED WITH WHAT TARGET ACHIEVED
"I'll be honest and say that I had reservations from the start," admits Fricker. That's no reflection on David Pedrette and his team, but the kitchen was a nightmare. When I first got involved, I was really surprised by the lack of space. Then I realised how they'd thought out the design and as I saw each component fit into place, I gradually came to like it. More than that actually; I'm very pleased with what Target achieved - and so are Chris and Kate.
Al keeps referring to Target's knowledge and can-do attitude as he recalls their work. "As a kitchen contractor, David stands out for combining two things: his considerable knowledge and the way that if he says he'll do something he just does it. No chasing, no reminders, it just gets done to a very high standard when he says he'll do it."
Knowledge and punctuality came with ingenuity too, as Target conjured much needed extra storage from nowhere - including clever maximisation of wall storage, set clear of the kitchen walls for easy cleaning. However, Fricker's favourite demonstration of their ingenuity is the way they used "dead space" in the kitchen's attic for a modular self-assembly fridge unit that could be assembled in a space where no other free-standing unit would fit.
NO DOUBTS ABOUT INDUCTION COOKING
At the heart of the kitchen is Target's induction cooking range - a logical decision given that a new electrical supply was in the brief. Executive chef Fricker isn't the first experienced chef that Target Catering has introduced to induction cooking. Like others before him, he had reservations...
"My initial misgivings, " he concedes, " about the induction cooking line's ability to give enough heat, proved unfounded. We've had three chefs working here together and we all noticed how much cleaner and cooler this kitchen is. We haven't got before and after fuel costs to compare, but the spec for the induction range promises excellent future performance. Chris and Kate were keen to go electric because it's better for the environment as well as being cost effective!"
UNEXPECTED BENEFITS
As well as the environmental, energy consumption, cleanliness and temperature advantages of the commercial induction range, the new kitchen's biggest benefit is simply that it has transformed an "impossible" space into a working kitchen to support Chris and Kate's culinary vision for The Royal Oak. Al Fricker elaborates: "I've worked in lots of kitchens but few as difficult as this. David's team turned the impossible into the "doable". Without that, the new Royal Oak simply wouldn't have been able to deliver when Chris and Kate decided we could officially reopen in August 2013."
The pub's executive chef goes on to explain another, less obvious, benefit of working with Target: "David," he explains, "is very well connected. He's been a valuable source of introductions to local catering networks, including local organic food sources, as he strives to get everything just perfect. As well as understanding design, fabrication, specification and kitchen installation, David loves good food and understood our passion for getting food right. Then he put his heart into the project to create the heart of the pub. That's pure gold on a project like this."
RECOMMENDATIONS AHEAD FOR TARGET
Asked whether he'd recommend Target Catering Al Fricker answers unhesitatingly: "Definitely. I'll be doing so shortly when I speak with another consultant involved with different aspects of the pub's development. In fact, I'd go so far as saying Target Catering Equipment is probably the most consistent delivery-based supplier, I've ever worked with for kitchen fitting in the UK." That's praise indeed from a chef whose career has involved the culinary stratosphere of several UK three-star Michelin kitchens as well as consultancy across Europe.
It's a sentiment shared by pub owners Chris York and Kate Lewis, as their hard work finally comes together, and the transformed Royal Oak opens its doors (and new kitchen) to guests.
THEY’VE HELPED OUR VISION COME TRUE
Kate sums everything up: "We hope the local community and visitors to Tetbury will come and enjoy a warm welcome in a creative, fun and friendly freehouse with a wonderful kitchen at its heart. What we've achieved in our pub kitchen wouldn't have been possible without the support, ingenuity, patience and contacts that Target Catering Equipment brought. Just like a great pub that you stumble upon and make your own, they're a wonderful find that has helped our vision come true and sets us up for a successful future."