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| Rhubarb Puts Its Production On Display |
 London based event caterer Rhubarb Food Design needed a new kitchen to cope with the growing demand, and one of its requirements was that the kitchen had to look good to visiting clients.
The Nelson Catering Equipment team, lead by John Nelson, took the challenge and designed an impressive high volume production kitchen with both versatility and visual appeal in a disused print works in Wandsworth.
Adjacent to the kitchen are two glass walled tasting rooms where high-profile clients can taste and compile menus whilst watching the theatre of the kitchen revolve around a central island suite. With a dedicated pastry area, a bank of Falcon wok stations with individual sinks and workbenches, the introduction of Falcon combi-ovens and powerful Chieftain burners, solid top ranges, chargrills and salamanders, Rhubarb owner Lucy Gemmell is pleased with the flexibility, practicality and sleek appearance Nelson have delivered.
Given the nature of the kitchen's output, under counter refrigeration was deemed unnecessary. Instead, there's a Williams' coldroom and blast chiller room for storing ingredients. After preparation the food moves into a new Williams coldroom designed specifically to store prepped food elements ready for delivery to the event location. The new coldroom measures 6.5m x 4.5m with two doors, one from the kitchen for food to be brought in and one to the outside of the building for loading into refrigerated vans.
Rhubarb currently employs a core staff of seven full time chefs, including a head canapé chef and two pastry chef's plus 30-40 more to call on as required. Rhubarb currently has a turnover of £5.5m and is gearing up to reach £8m. Using Williams and Falcon equipment and a unique design tailored to their needs, Nelson has provided them with the kitchen to achieve this. |
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Bryggen Road, North Lynn Indust., Est., King's Lynn, PE30 2HZ.
Tel: +44 (0)1553 817 000 Fax: +44 (0)1553 817 111 Freephone: 0800 526 517 |
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