Mareno M Series helps breathe new life into an old favourite
Sadly, having been THE place to be seen in London for more than 70 years, Le Caprice closed its doors for the final time during COVID. Now though, the restaurant has been brought back to life by Jeremy King Restaurants, with a new name – Arlington – and a new M1 series cook suite from MARENO.
Working alongside consultant Alex Pitchford, Operational Chef Consultant, Marc Benzimra, and Le Caprice’s former executive chef, Will Halsall, Grande Cuisine has created a suite for the ground floor kitchen that makes use of every inch of what can only be described as a very tight space.
‘The refurbishment of the restaurant presented the ideal opportunity to replace the existing cook suite which had been in-situ for the best part of 30 years,’ says Alex. ‘Such situations are often the catalyst for a complete redesign of the kitchen area, and with it the cook suite. However, what made Arlington different was two things: firstly, the lack of available space, and secondly the fact that the configuration of the original cook suite actually worked really well. So, what we were really looking to do was design a cook suite that would allow Will to continue the cooking style for which the restaurant had become so well known, whilst improving energy and operating efficiency.
‘As with many buildings of its age, the available electrical supply was an issue: we had hoped to include induction as part of the new suite, but this wasn’t possible. However, we have been able to incorporate a 4 zone electric plancha alongside twin gas fryers, a 4 burner gas range, a bain-marie, undercounter refrigeration, and a gas chargrill. All in all, this has given Will and his team a really good balance between direct and indirect cooking, and we also know that what we now have is capable of covering any menu changes that he may wish to make in the future. Furthermore, alongside a new extraction and ventilation system, the new MARENO equipment has contributed to a noticeable reduction in the ambient temperature within the kitchen and therefore a more pleasant working environment for the staff. It’s also super easy to clean at the end of service.
‘But, as is often the case, there was much more to this project than the new equipment, and that is why we looked to Steve Hobbs and the Grande Cuisine team. Having worked with them previously, we knew that we would not only get the best possible equipment solution, but also the very best in service and support, and so it has proved. For example, the existing suite was very reluctant to leave after such a long time, but thanks to their expertise and the choice of modular equipment that could easily be suited together, the Grande Cuisine team was able to complete the installation of the new suite in just three days, which was pretty remarkable given the time and space restrictions. They even managed to take a last minute design change in their stride. Along with the main kitchen area, Grande Cuisine also provided a MARENO 6 burner gas range and a bratt pan for the basement kitchen, where most of the daily prep is done.
‘Despite us having no previous experience of the MARENO brand, the fact that Steve was prepared to vouch for its build quality and reliability was enough for us. In short, Grande Cuisine are the only people we want to work with because as a business we place tremendous value in the relationships that we have developed and hope to maintain over time. Steve and his team are always available and incredibly supportive, and you can’t put a price on that,’ concludes Pitchford.[/vc_column_text][/vc_column][/vc_row]