Heirloom, London


Heirloom rests in the heart of London’s Crouch End – with a menu of delectable rarities and produce sourced from Buckinghamshire’s Hazeldene Farm.

Specialising in rare-breed meats and endangered varieties of heritage vegetables, Heirloom’s menu changes daily based on the freshly picked ingredients delivered. Their seasonal menu is enhanced with a choice selection of craft beers and wines ranging from the natural bio-dynamic to the old world.

Serving both a la carte and set courses, Heirloom also has a bar menu with a relaxed feel, perfect for grazing or sharing.


Case Study

Motivation for investment:

Heirloom’s menu scope and innovation means it needs powerful flexibility in its cooking equipment, serving a la carte and both 4 course and 7 course tasting menus means rapid controlled heat is invaluable to operations.

Efficiency is a key consideration for all restaurants, with reductions in energy use and residual heat improving the work environment and running costs.
Challenges identified:

Chris Slaughter had approached Dawson Projects for a kitchen redesign, who together with Grande Cuisine identified the need for an increased induction presence within the kitchen.

The nature of Heirloom’s cuisine and dining experience meant that rapid heat with a high level of control would be invaluable in managing workflow.

The high volume of varied meals being produced during service also meant that cleaning and clearing workstations during service also required optimisation.


Grande Cuisine discussed the needs of the kitchen with chef director Chris Slaughter, and it was determined that the kitchen’s need for rapid, high efficiency heat was best met through a bespoke Adventys equipped fabrication.

Featuring two 6.2kW dual ring Adventys induction tops with remote controls (model: D2IC 6200), the installed fabrication also included an induction-powered plancha/grill (Adventys DGIC 3000).

The dual ring inset cooking tops are powered by two 180 mm generator coils, capable of automatically selecting which needs to be turned on by detecting pans – with a manual override for single or double coil use.

All of Adventys’ induction equipment is controlled with vitroceramique touch control panels, with the units themselves built out of flawlessly pressed stainless steel with flush fitted vitroceramique tops.  

Benefits for the customer:

Capable of accurate temperature outputs ranging from 60 to 300 degrees Celsius, the induction powered Adventys cooking surfaces supplied offer the highest degrees of energy efficiency, safety and heat control. While also allowing for rapid heating, control and high temperature cooking on demand, the plancha adds additional flexibility through use as a direct cooking surface.

Induction technology is incredibly energy efficient, meaning heat pollution is greatly diminished, boosting staff conditions and allowing for greater efficiency in the kitchen, with higher morale.

With only induction pots and pans heated, the Adventys range of equipment supplied is quick to clean, allowing for more up time during service – perfect for high volume, varied menus such as Heirloom’s.


Innovation + sustainability

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