Cliveden House Hotel


Now a hotel, Cliveden House was once the home of the prestigious prominent Astor family.  Having been devastated by fires, rebuilt and even used as a wartime hospital by the Canadians in World War 1 and as a place of learning by the United States’ Stanford University, it has operated as a luxury hotel since 1985.

One of many storied landmarks of the surrounds of South Buckinghamshire’s village of Taplow, the Hotel and its 376 acres of Grade I listed formal gardens and parkland includes panoramic views over the river Thames. In addition Cliveden House features the innovative and meticulously prepared menus of Savoy-trained, executive chef, Andre Garrett.

Case Study

Cliveden House’s existing kitchen was due an upgrade, having loyally served the hotel for almost 20 years; the high throughput and demanding environment of the Hotel’s kitchens plus increasing maintenance costs and energy use meant that it had become increasingly obsolete.

Challenges identified:
These rising costs and the existing kitchen’s reliance on gas-power resulted in Design Consultants, Graham Barrie, approaching several manufacturers with their brief: ‘liaise with the chef directly and put forward your proposed solution for a new cooking suite that would meet the chef’s exact requirements and work around the space limitations’.
Garrett specified Athanor from early on in the schedule, based on his previous experience of the cooking range supplied by Grande Cuisine’s managing director, Steve Hobbs. They had worked togetherat the Orrery in Marylbone, London, in 2000.

Grande Cuisine arranged a personal visit with the Athanor range’s owner, Djamel Debousse, to seal the deal.

An all-electric solution was supplied by Grande Cuisine, with the only remaining gas component being the existing gas salamander grill, the reuse of which was incorporated within the new design.
The supplied Athanor Island was built to the Chef’s specification, coming in at 2900mm x 1700mm, topped off with a one-piece top made from 3mm stainless steel chrome titanium alloy.

Also included were four (2 x 5kW) double induction multi-zone hobs, three double Plaque Athanor plancha cook plates and two sets of 2/1Gn hot holding drawers for ‘holding’ product during service or for ‘low and slow’ cooking, as required. 

The size of the suite, coupled with the site’s available space, meant the unit was manufactured in two pieces and welded and polished on site to create its one-piece finish, while incorporating the existing salamander grill.

Benefits for the customer:

The bespoke one-piece island suite had been specially engineered for the needs of the kitchen, in order to optimise workflow, and improve energy efficiency while providing state-of-the-art performance for a world-class venue.

The refurbishment and upgrade of the kitchen has led to dramatically decreased energy and maintenance costs, with all the modern features expected of a leading kitchen.

The use of induction cooking tops means the environment doesn’t become uncomfortably hot, while and multi-use Plaque Athanor planchas offer flexibility to the kitchen staff, whether as a direct cooking surface, a heat source for pan work or just functioning as a normal counter.

The new kitchen is a sympathetic modern fixture within a hugely significant historic building, and will enable The Cliveden House hotel’s kitchen to continue to perform for another 20 years or more.


Innovation + sustainability

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