The recently opened GBR – Great British Restaurant – beside Dukes Hotel, St James’s in London has chosen a bespoke induction cooking range from Cuisinequip. Overseen by Executive Head Chef Nigel Mendham, GBR is using induction cooking from Cuisinequip to produce an exciting range of traditional British dishes with contemporary twists.
Open all-day every day, the 58-seat restaurant serves breakfast through to lunch, afternoon tea and dinner, and so the flexibility and efficiency of induction cooking is very useful. The restaurant also includes a 12-seat private dining room and a 7-seat bar overlooking the restaurant that serves a light menu of snacks and a comprehensive cocktail list. In this busy environment, induction cooking comes into its own as Executive Head Chef Nigel Mendham explains, “I knew all about the theory behind induction cooking and for the launch of GBR we switched from gas powered range cooking to induction from Cuisinequip. We now have a much better working environment for the kitchen brigade, and I think it’s 100 times better in terms of speed and accurate cooking control. The whole team has taken to induction extremely well and it is making a great impact on positive service.”
In this busy environment induction cooking comes into its own as Executive Head Chef Nigel Mendham explains, “I knew all about the theory behind induction cooking and for the launch of GBR we switched from gas powered range cooking to induction from Cuisinequip. We now have a much better working environment for the kitchen brigade, and I think it’s 100 times better in terms of speed and accurate cooking control. The whole team has taken to induction extremely well and it is making a great impact on positive service.
The range at GBR has been fabricated for Cuisinequip by HWM and includes four twin induction hobs, manufactured to exacting standards. The installation and commissioning were carried out by Cuisinequip’s team. Cuisinequip frequently works closely with sister company Valentine Equipment to offer a range of cooking suites and solutions including the brand’s renowned fryers and multi-cookers. Recent projects include Kitchen W8, 45 Jermyn Street and the Polpo Group.
Nigel Mendham’s hospitality career began working in various established country hotels and restaurants across the UK, including The Randolph Hotel in Oxford, Stapleford Park Country House Hotel in Melton Mowbray, South Lodge Country House hotel in Sussex and the Michelin-starred Samling Hotel in the Lake District. In 2011 he made the move to London, as Executive Chef of Thirty Six by Nigel Mendham at Dukes London.
