Husky Refrigeration has supplied the cold storage equipment to renowned TV chef Paul Foster’s crowdfunded restaurant.
SALT, a ‘stripped back’ fine dining establishment, will open later this month and is one of only a handful of crowdfunded restaurants in the UK.
The launch of the restaurant, which will be in Stratford, is supported by a £102,000 funding pot that has been generated entirely by donations from members of the public, local businesses and other well-known chefs.
Husky, which is based close by in Lutterworth, is supporting the launch by supplying refrigeration units to the restaurant. It is not clear if the equipment was supplied for free or at a discounted rate to support the campaign.
Foster was introduced to the company through a director at Great British Chefs, an organisation which celebrates and supports Britain’s leading and up and coming chefs.
He selected the company’s C2 Back Bar unit and the new single door PRO display unit from Husky’s front of house range, as well as the single door under counter fridge and two door stainless steel prep counters from the back of house range.
Serge Kremer, CEO at Husky Commercial said: “At Husky we are passionate about helping up and coming chefs. We do this by providing them with the best, reliable and high quality refrigeration equipment and after-care service that will in turn contribute to running a successful business.”
Foster, an award-winning chef who has appeared several times on the BBC’s Saturday Kitchen, set himself the challenge to raise £100k in just 30 days to open the new restaurant. After exceeding the target, he developed the concept for SALT which is to serve simple, refined food that focuses heavily on flavour.
He said: “I chose Husky not only because they’re a fellow local business, but also because I wanted a provider that would support me during the consultation and installation stages, and also had a reliable after care service. So far they’ve been incredibly supportive and I’m confident this will continue as we begin installing the kitchen.”