Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Raby Hunt’s fridges get the beauty and the brawn

Williams’ good looking, hard-wearing counters fit the bill at two Michelin star restaurant

You don’t make major changes to a two Michelin star kitchen without good reason, and certainly not without ensuring you have the best expertise at hand.  So when chef owner James Close decided to install a new kitchen and expand the Raby Hunt restaurant from 25 to 35 covers, he called in Crosbys, the kitchen specialist based in Newcastle upon Tyne.  And when Crosbys specified the refrigeration, they called in Williams – because its models offered the combination of looks and muscle-power the restaurant required.

The Raby Hunt is in the tiny village of Summerhouse, near Darlington.  James Close is known for simple, stunning and visually exciting food. The new kitchen is on view to diners so they can get a sense of the theatre of a two-star kitchen in full swing. 

“The refrigeration, like all the catering equipment, had to function perfectly but also had to look good,” says John Clarke of Crosbys, who project managed the job.  “And the Raby Hunt has a lot of fridges!”

The fact that Williams offers such a wide range of products meant the company was able to supply models that met the variety of specific needs in the new kitchen.  Nearest the chef’s table are biscuit top counters, which are sited below specially fabricated worktops featuring a rolled edge.  Chef’s stations have individual counters with drawers, so each chef has direct and easy access to the ingredients they need.  The pastry area has a two-door counter with a granite worktop.  The central prep island features multiple counters, with both chilled and frozen storage.   The main cooking area also has counters, again with drawers.

The counters are a mix of William’s Jade, Aztra and Amber units.  “The variety of sizes and configurations Williams offers allowed us to maximise the chilled and frozen storage capacity of the kitchen,” says John.

For example, the space-saving Aztra units at the restaurant include a single-door, wide format, two-drawer freezer, model LAZ5UC, which has a footprint of 660mm wide by 609mm deep.  Then there’s the narrow-format, single-door HAZ5CT Aztra fridge, which is 455mm by 734mm.  Meanwhile the compact, single door Amber, HA135, is 606mm x 577mm.

The Jade counters are all two-door models, in a mix of biscuit top (to fit under a worktop or counter) and standard counter models.  The Raby Hunt also has a Jade upright cabinet freezer.

“This is a very busy kitchen that’s focussed on quality – quality food, quality ingredients,” says John.  “The refrigeration has to be robust enough to cope with the workload and it has to have ultra-reliable temperature control.  It has to be quality.  At the same time, it has to offer value for money.  Plus, it needs to fit the Raby Hunt’s sustainability and energy efficiency criteria.  On all counts, Williams fits the bill.”

Editor’s notes

For more on the Raby Hunt visit www.rabyhuntrestaurant.co.uk

For more on Crosbys visit www.crosbys.co.uk

 

 

 

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *