GastroNorth have recently completed works at the Fellsider Bar & Kitchen which has been given a new lease of life thanks to Star Pubs and Bars and Roseberry Leisure, who have collectively invested £270,000 to bring the premises up to speed from what was a traditional 1970’s style public house to a modern food led gastro pub.
Styled with the sophistication of country decor and a cosy family atmosphere, the Fellsider is more than just another pub.
The kitchen was designed supplied and installed by GastroNorth and features an eye catching open pass for diners to peer into to see the brigade of Chefs preparing great dishes. The open pass is kitted out with 4 raise and lower style heat lamps to keep dishes piping hot when leaving the kitchen and arriving on the tables of diners. The heart of the kitchen features a 10 grid Unox mind maps Combination Oven, Cobra Salamander, Falcon 6 burner, Blue Seal Fryer and a ChefQuip gas lava rock grill 3 burner, which are all installed under a state of the art canopy and ventilation system supplied by RS Vents.
The dishwash area is located out of sight of the main kitchen and is equipped with tabling from CED Fabrications and a hood type dishwasher from Comenda along, also out of view of the kitchen pass is a central storage area containing all dry storage and an existing Gram cold room.
Bob Vardy, Sales Manager at GastroNorth commented: “This project was huge in relation to design and planning as the bar had to be halved to allow for space to create a completely new kitchen from the floor up. We were commissioned to provide all equipment to deliver a menu suitable for a busy gastro pub, by using our experience and knowledge of the sector we were able to provide an ergonomic solution that has the flexibility and the durability needed to deal with a high volume and demanding location.”
One of the greatest challenges for an open kitchen operation is balancing the kitchen ventilation so that the fresh air flows from the input system and doesn’t then pull air through the food pass cooling the food in the process, calculations were made a system designed and now in operation the airflow in the kitchen is superb meaning a comfortable, safe environment for the chefs to work without the need to draw air through from the bar area.