The Nut Tree

Description

The Nut Tree Inn, a destination dining venue masquerading as a rural village pub, has been awarded a Michelin star for 7 straight years. Situated between the River Ray and Otmoor, in Oxfordshire, The Nut Tree is the public house for the village of Murcott.

Chef and owner, Mike North, grew up in the area and had long dreamed of owning the Nut Tree Inn, finally making it reality when he and his fiancée Imogen bought the venuein November 2006. Since purchasing, they’ve undertaken several major improvements to its front of house and bar area, while keeping its rural pub nature intact, with regulars and fine diners alike enjoying its hospitality.

As written about by Stockpot magazine, here.

Case Study

The Nut Tree Inn, a destination dining venue masquerading as a rural village pub, has been awarded a Michelin star for 7 straight years. Situated between the River Ray and Otmoor, in Oxfordshire, The Nut Tree is the public house for the village of Murcott.

Chef and owner, Mike North, grew up in the area and had long dreamed of owning the Nut Tree Inn, finally making it reality when he and his fiancée Imogen bought the venuein November 2006. Since purchasing, they’ve undertaken several major improvements to its front of house and bar area, while keeping its rural pub nature intact, with regulars and fine diners alike enjoying its hospitality.

Motivation for investment:

The original building, dates from the 16thcentury, and the idea of a kitchen refurbishment had been considered for several years prior by its new owners; the existing kitchen was small and cramped, with a low ceiling. This lack of space compounded with its dated gas equipment created a very uncomfortable cooking environment - and its energy usage proved very inefficient.

Challenges identified:

The increasing service costs and energy use, coupled with the uncomfortable work environment and lack of space, meant that a complete kitchen redesign was called for. The Nut Tree Inn elected to construct new kitchen walls around the old, before closing for 5 weeks to facilitate a smooth transition to their new, modern and much more spacious kitchen.

Grande Cuisine was approached by SALIX Stainless Steel to design and supply an island cook suite that would provide a hub to this vibrant and exciting kitchen.

Solutions:

Grande Cuisine recommended a bespoke Athanor cook suite that would be durable, efficient and versatile. It was, outfitted with electric components, to serve as the expanded kitchen’s powerhouse andfeatured a radiant single induction hob, 3 double plaque Athanor planchas and a single well, twin basket fryer.

The planchas can be used as direct cooking surfaces, or as holding/counter space during off-peak hours, while the radiant hob offers high performance heat without energy waste, offering controlled cooking temperatures through powerful induction technology.

The central island suite also includes a traditional cast iron roasting oven, a set of hot holding drawers and plenty of open ambient storage, to make the best use of the newly expanded space.

The oven’s extraction vent supports an over shelf, which features a salamander grill.

Installations

Innovation + sustainability

Essential to the catering equipment industry is the ability to combine practicality with energy efficiency and cost savings....

more