The Hinds Head

The Executive Chef Hayden Groves made a commitment to change the cooking process from a conventional cooking operation to a full induction kitchen. This provided a challenge to both Exclusive Ranges and Menu System: to optimise kitchen operations in order to add flexibility for both staff feeding and directors' fine dining.

With a combination of multi zone, power with slide control and full coverage hobs, as well as a custom build island with griddles, high performance fryers and integrated refrigeration, we met the client's exact specification and requirements.

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Le Gavroche

For the first time in 19 years, Michel Roux Jr’s iconic restaurant closed its doors to complete ...
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Dinner by Heston Blumenthal

The body of the ranges, with black enamelled panelling and polished stainless steel trim, was built ...
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Lloyds

The Executive Chef Hayden Groves made a commitment to change the cooking process from a conventional ...
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Scott's

At Scott's, the iconic Mayfair restaurant and part of the Caprice Holdings stable, we were asked to ...
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The Ivy Club

Having provided the heart of the cooking operation with a Rorgue range for the main kitchen at the ...
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34

Another exclusive Caprice Holdings Group restaurant in Mayfair, and another coup for for Exclusive Ranges: ...
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Hinds Head

This historic 15th century pub, The Hinds Head, looked to Exclusive Ranges to install a Menu System cooking suite when undergoing a full refurbishment.
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