Fischer's Restaurant

Customer’s Business
Fischer’s Restaurant, an ‘informal neighbourhood café and konditorei’ inspired by the Viennese cafes of the early twentieth century, playfully describes itself as ‘open for breakfast until late into the evening.’

Heralding back to the City’s golden era as the capital of the Austro-Hungarian Empire and a flourishing hub of music, art and drama, its classic Viennese café menu offers an extensive choice of cured fish, salads, sausages, sandwiches, schnitzels and brötchen. It also offers a range of sweeter goods, ranging from strudels, biscuits and ice cream coupes.

Completing the effect is a wine list taken from Austrian, German, French Alsatian and Hungarian vineyards, Fischer’s Restaurant is located at 50 Marylbone High Street, London.

Motivation for investment
The site’s existing island suite was no longer suitable for the needs of the kitchen, so a newly designed Athanor custom-suite was specified.

Fischer’s Resturant’s Head Chef, Lee Ward had previously worked with the Athanor range at Corbin & Kings’ The Delaunay located in Aldwych, and was keen for Fischers’ to consider Grande Cuisine as a potential supplier as a result.

The head Chef, Lee Ward, having previously worked with Athanor, was confident of its quality and value.

The project was initiated with the aim of boosting the performance and capabilities of Fischer’s Restaurant’s kitchen and equipment, whilst complying with the limitations of the site.

Challenged identified
The limitations on the site included power limitations, along with restrictions as regards access of the site’s basement kitchen, which meant the suite needed to be manufactured in six sections to ensure delivery to the kitchen was possible.

The initial design was prepared by the client’s food service consultants, Sefton Horn Winch, and distributed to several manufacturing companies. Through a tender process, it was decided that Grande Cuisine’s Athanor proposal and design adaptations was the one best suited to the kitchen’s needs.

The suite was required to be capable of operating from 6:30am to 11:00pm, every day of the week.

The proposed implementation featured the inclusion of multiple cooking elements within the confined space available, whilst complying with the site’s power limitations. These same limitations led to a gas-centric fitting solution. Included in the implemented design was the potential for third party product integration, including a Rational combination oven and an Elro boiling pan.

Grande Cuisine’s adapted design ultimately featured a peninsular suite comprising of 70% gas elements. Among the gas elements were two 12kW gas solid tops, two 4.5kW gas simmer tops, two 10kW gas ovens and a gas salamander grill.
Also included were a double plaque electric Athanor plancha, two inset fryers (electric), an Athanor Multi-cooker chaufont/water bath.

The resulting design implemented a layout to optimise workflow, whilst ensuring that the island was durable and reliable during the busiest times of the day and service.

Benefits for the Customer
The Fischer’s Kitchen benefits through its high quality Athanor build, offering; reliability, ease-of-use and customisable design and fine tuning options.

It maximises the kitchen’s capacity, making the most out of the site’s space, access and power challenges while delivering the very maximum efficiency attainable.

In addition to impressive performance, Athanor offers versatility. The suite’s flexibility allows the kitchen to cope with the constant challenges of the working day, allowing for constant mise-en-place throughout the day, while performing under pressure during service.

To discuss your cooking environment contact us on 01908 745540


Innovation + sustainability

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