Lakes Distillery


The Lakes Distillery is a £2.5 million developmental venture located near Bassenthwaite Lake, Cumbria, headed by Nigel Mills and Paul Currie.  Situated within a converted model farm near Keswick, the picturesque surroundings of the Distillery capture the majesty of the Lake District.

As only one of two Whiskey distilleries in England, Lakes aims to produce the equivalent of 300,000 bottles of single malt whiskey per year. As well as the distillery, the site also houses a visitor centre, bar, bistro and shop – each aimed at showcasing locally sourced Cumbrian produce. It also offers tours for visitors, and was developed and built using environmentally-friendly and sustainable materials.
Undertaken with John Clarke of CNG Foodservice Equipment Ltd, the design and layout of the kitchens was created through extensive communication with the Distillery team, along with Lakes Distillery’s Consultant Chef, Terry Laybourne MBE.

Laybourne has CAPIC kitchen equipment installed at other restaurants he is linked to, with sites in both County Durham and Newcastle-upon-Tyne having elected for Grande Cuisine’s modular range.

Case Study

While focused on its single malt whiskey and distillery operations, the Lakes Distillery also aims to provide an exciting venue to promote local produce and foodstuffs. The restaurant, bar and bistro are located in a picturesque location and together with the distillery, provides excellent quality food and drink to visitors to the area and visitors alike.

Challenges identified:

The custom-designed kitchen was built to the customer’s specification, featuring ergonomic layout and positioning, easy-to-use components and cook suites with additional design modifications for ease of cleaning and maintenance, addressing the need for a space optimised solution that would improve workflow efficiency.

Temperature management was a priority to manage the range of foods on the menu, with a very specific requirement on reliability, and energy efficient equipment that didn’t leave the work environment cluttered.


A customised CAPIC 800 series was supplied, with its special back-to-back layout allowing for its installation as an island suite, making the best use of available space and enhancing the kitchen’s workflow.
The central island suite featured an all-electric set of components consisting of 2 planchas, 2 twin basket fryers, 3 double radiant hobs, hot holding drawers and open cupboards for space, storage and efficient handing of menu items.

A plating-up rail and shelves were also included with the components, with an over-shelf for added flexibility.

An extra bar was included on the over-shelf, allowing chefs and kitchen staff to easily reach the pans and equipment stored on the over-shelf.

Easy-cleaning was achieved through the inclusion of a ‘kick-plate’, which runs around the island to stop ingredients falling under the suite, with the central spine of the suite having been flattened to aid in the easy passing of kitchen equipment.

Benefits for the customer:

The customer’s kitchen is equipped from Grande Cuisine’s modular CAPIC 800 range, providing versatility and efficiency. The kitchen’s ergonomic design was enhanced by the flexibility of the suite, and its reliability, along with its all electric components, will contribute to a greatly diminished lifetime cost when compared to conventional kitchen equipment.
The kitchen’s workflow and use of space was carefully planned and considered, with ample overhead storage supplied along with shelving and a flattened central divider to allow staff to pass equipment and dishes across safely.

The safety and employees was hugely important in the new design, with ambient temperatures and efficiency also considered along with workflow. Additionally, the inclusion of a kick plate around the island suite made for quicker end-of-day ritual.


Innovation + sustainability

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