We were confident that we could repurpose the existing kitchen to meet Atul’s specific demands
Atul Kochhar was the first Indian chef in the world to receive a Michelin star awarded whilst he was at Tamarind. He then went on to win his second star at Benares.When he was looking to open a new restaurant, Kanishka, exploring the little known style of cuisine from North East India’s Seven Sister States, with the mission of bringing a fascinating and original new flavour experience to devotees of Indian cuisine, he found the ideal location in central Mayfair within the building that was once home to Agnar Sverrisson’s 28°-50°. Atul and business partner, Tina English, had plans to completely transform the site, to include gutting and completely replacing the kitchen, as it was deemed wholly unsuitable for Atul’s new menu. It also needed to be able to cook for the anticipated 120+ covers the restaurant could seat across its two floors and terrace.
The 28°-50° kitchen had been installed by us and we were amongst the companies invited to quote for Kanishka. However, unlike the others, Nelson was confident that they could completely repurpose the existing kitchen to meet Atul’s specific demands by using much of the original equipment and bringing in several specialist items.
“I was dubious initially,” says Atul, “but once they showed me their innovative design it made complete sense. In fact, it would have been crazy to dispose of all that perfectly good equipment.”
OUR MAIN FOCUS WAS TO DESIGN CHEF’S STATIONS TO
CREATE DEFINITION AND ENABLE AN UNINTERRUPTED FLOW
Nelson’s main focus was on creating defined chefs’ stations to create clarity and harmony and to enable an uninterrupted flow throughout.
One of the most important stations to establish was the tandoor, manned by two chefs, which Nelson achieved by removing the old Inka grill and replacing it with a very high-powered tandoor oven.
The existing, bespoke, four slider induction suite has become a further station for 2 chefs servicing mains. The precise temperature control the induction affords is important in replicating consistent results across the vibrant dishes Atul has devised while the multi-drawer refrigeration units below store a huge amount of ingredients that can be accessed quickly and conveniently. Other stations include those for general preparation, starters and desserts, the last of which is sited in the furthest, coolest zone of the kitchen.
Because much of the kitchen is visible from the lower floor restaurant via the dramatic new pass, its aesthetic appeal, as well as function, was an important factor. Therefore, Nelson designed the pass in collaboration with Atul’s interior designers, Fabled Studio, so that it frames the busy kitchen and forms a captivating focal point.
Nelson was also commissioned to design bars for both floors of the restaurant. Cocktails and mocktails are a major focus and there’s also a serious selection of whiskies, all of which can be accompanied by Atul’s delicious bar snacks.
“I am amazed at how perfect the kitchen is,” concludes Atul. “It looks, feels and functions exactly as I wanted it to, yet Nelson has achieved this without starting afresh. I’m very impressed with the way the company works and, crucially, listens, so I had no hesitation in commissioning them to design the kitchen for my new, Marlow restaurant, Vaasu.”
When I took on the site that was to become Kanishka, there was already a superb kitchen in place but, unfortunately, it wasn’t appropriate to my style of cooking. I initially considered starting again but Nelson produced a design that repurposed much of the existing kit and introduced the new elements needed to fulfil my menu. I will definitely continue to use them.
THE SUCCESS OF THIS PROJECT LED TO US DESIGNING THE
KITCHEN FOR ATUL’S NEW MARLOW RESTAURANT, VAASU