A bustling and well-disciplined restaurant kitchen is at the heart of every thriving restaurant and over the years we’ve truly learned what drives a great operation.
We’re constantly speaking with restaurateurs and chefs about the latest food styles being championed, which cooking methods are trending right now and what’s new in technology and equipment.
You can never stand still, but rest assured, we keep a finger permanently on the pulse of restaurant kitchen innovation.
We owe it all to you
We believe that every restaurant kitchen we work on makes us stronger because we learn something from every single one.
We have worked with 1000s of chefs over the years and we listen closely to what they tell us they need.
Invariably, these FOUR MUST-HAVES arise during every conversation:
In fact, there are hundreds of factors we take into account during the kitchen design process.
Every restaurant kitchen is as unique as its owner and that’s what makes innovation a constant and why we never tire of what we do.
With Nelson, it feels like you’re working with a small, family run business – but with global scale professionalism! They’ve helped me with designs from modest to, frankly, grand restaurant kitchens and they work meticulously to get the best outcome. They respond fast, follow up every call and never miss a detail.
It’s All About The Design
Our design studio is in many ways the engine room of our company. The way your kitchen functions, the way your chefs work, the way you store, cook, serve, wash and clean-down are all addressed through the intense work of our design team.
Considered thought about the smallest details, intrinsic attention to detail and a passion for ergonomics have a profound impact on the way your restaurant kitchen performs.
Not only do you want the perfect restaurant kitchen creating the best possible food but you also need to be assured that your staff will be safe. This important factor forms an integral part of the design process and is something we take into account at every single stage.
With careful space and flow planning and a considered approach to the positioning of various stations, we can predict the footsteps of your chefs within specific zones. This will reduce the need for paths to be crossed and therefore minimise any associated risks.
Beyond safety, we need to make sure that you will be operating legally. There are many rules, guidelines and regulations which must be adhered to within every commercial cooking and food preparation environment. Although some are obvious, many are not, but rest assured that we stay fully abreast of all applicable legislation, directives and guidance.
Ultimately, we rigorously check that your equipment layout provides a very safe and compliant environment for your chefs and staff. To achieve this, we work wholly in line with the rigid demands of Environmental Health, local councils and industry bodies such as the Gas-Safe Register and HVAC (Heating & Ventilating Contractors Association).
Sam’s Riverside is much bigger and more high profile than my previous restaurants and getting it ready involved a lot of contractors and expenditure. I already knew and trusted Nelson and, when we started work on the design for the restaurant kitchen, they totally looked out for me and gave me the confidence I needed to make the right decisions.
Every restaurant has a kitchen – but it also has a bar. And, while we might be primarily associated with restaurant kitchen design, we frequently utilise the same skillset at the front of house too – to great effect.
We manufacture bespoke stainless-steel back-bar solutions and provide all the necessary equipment needed in order to keep your drinks cool, keep your glasses clean and keep you in a fresh, never-ending supply of crystal-clear ice.
We can help you with ventilation too. We have in-house kitchen ventilation consultants who will quickly ascertain what you need and then arrange to team-up with a specialist manufacturer. No matter how simple or complex your requirements, we can provide you with the extraction system your restaurant or premises demands.
Commercial kitchen ventilation design is a highly regulated and challenging science and must therefore be addressed correctly – it is not something that can be ignored or postponed. Ideally, we should speak at the outset of your venture and then we can guide you through the process.
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