Looking for proven and high-quality foodservice equipment CCE Group approached Valentine Equipment and sister company Cuisinequip to assist in the design of an island induction cooking suite for the kitchen to serve the new 45 Jermyn St, formerly the Fountain Restaurant at Fortnum & Mason.

Valentine’s Steve Elliott worked alongside Fortnum & Mason’s Executive Head Chef Sydney Aldridge in CCE’s kitchen design studio to develop the bespoke range that incorporates a Valentine EVO 2525 Turbo fryer with pumped oil filtration, 8 x 8kw induction zones, pan racks, a Frima 112T vario cooking centre, a half ribbed and half plain griddle, Adande refrigerated drawers and a quick heat salamander from Hatco. Ovens and other refrigeration are raised off the ground adjacent to the cook suite around the walls. This is an ergonomic design to allow for the maximum number of free-flowing workstations in this busy kitchen.

Head Chef Lee Streeton, comments, “The improved workflow of the kitchen is brilliant, and the kitchen equipment is state-of-the-art, so much so I had to get my commis chefs to show me how to use it! Seriously, though, the CCE team are consummate professionals who deliver on time and to a budget. They understand our business thoroughly, and are great people to work with.”

The bespoke range, measuring 3.2m x 2m is the heart of the kitchen and provides the platform for the majority of the prime cooking and finishing for this new restaurant.

Talking about the project for Fortnum & Mason and working with CCE Group, Steve Elliott, national sales manager for Valentine/Cuisinequip, says, “During the extensive build programme we partnered the project manager at CCE, and attended several site meetings, and during installation we worked with CCE engineers to put the range on a plinth before the hot pass was fitted.

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