One of the UK’s leading luxury hotels has reopened after a short break this January following a complete kitchen redesign led by executive chef Douglas Balish.
Grove of Narberth, which is nestled in the rolling Pembrokeshire countryside, has taken stock of an energy efficient kitchen that will allow it to introduce new cooking techniques.
Mr Balish, who designed the kitchen with general manager Thomas Agius Ferrante and kitchen supplier Control Induction, described it as “one of the best kitchens in the country”.
The refurbishment has included new floors, work tops and the installation of a state-of-the-art cooking suite by Control Induction.
The bespoke UK-built stove consists of eight induction hobs, four Plancha cook plates and a ‘quick therm’ salamander grill, using infra-red technology.
The cooking suite not only improves the cooking environment at the Grove but also helps reduce energy consumption by moving away from LPG to electric.
The annual cost savings will be significant and the kitchen team are already enjoying the cooler kitchen environment.
Mr Balish said: “The new kitchen allows us to develop new techniques and push the food offering further than ever before for our Fernery restaurant and Artisan Rooms. We are very lucky to now have one of the best kitchens in the country and I hope we can do it proud.”