Upstairs, downstairs – new MARENO suites star at Newman Hotel, Fitzrovia
The newly opened Newman Hotel in Fitzrovia, London incorporates two MARENO M1‑90 cook suites, supplied via the kitchen fitout specialists SALIX. One suite which is a modular island set up of suited units is installed in the basement to serve as the main prep, production kitchen and service kitchen for the Gambit Bar, while the second suite with a one-piece bespoke top is positioned on the ground floor Brasserie Angelica kitchen. Executive Chef Christian Turner joined the project after the equipment had been specified and has since overseen the commissioning, pre-opening and now opening of the site.
Christian comments, ‘The two kitchens were designed with different operational roles in mind, and the equipment mix reflects this. The ground‑floor Brasserie kitchen features a combination of induction cooking, a 2‑in‑1 electric plancha, a single‑well electric pasta cooker, a twin‑pan electric fryer, an electric salamander, and a series of worktop and bottle‑holder units. This configuration supports the fast, flexible service environment with a menu that benefits from the precision of induction and the versatility of plancha cooking. The basement suite, by contrast, includes a 4‑zone induction top, an electric plancha, an electric chargrill, a twin‑pan fryer, an electric salamander, and multiple worktop units. Notably, it does not include a pasta cooker, a deliberate choice based on the intended menu. The inclusion of the chargrill in the basement further differentiates the suite and aligns it with the prep kitchen’s broader production requirements.
“The suites are very straightforward to use, with controls that perform well under the pressure of service,” says Christian. “Ease of cleaning is a strong point, and an important factor when it comes to both hygiene and staff efficiency. Support from both Grande Cuisine and Salix has been very good whenever assistance has been needed.
“The build quality of the suites looks to be good, and my early impressions suggest a solid, practical solution that aligns well with the project’s objectives and budget. If MARENO is within their price range, then I would recommend the brand to other chefs.”
The two MARENO suites have been smoothly integrated into the kitchens, supporting both high‑intensity service and back‑of‑house production. Taken together, they demonstrate how a cost‑conscious equipment choice, combined with thoughtful layout planning and reliable installation, can deliver two functional and efficient cook suites tailored to the hotel’s varied operational needs.