The place was a building site when the group called us in to oversee the kitchen’s design and installation
Much of the prep and pastry work is carried out in the
Basement within which Nelson created a bespoke coldroom.
Situated within a stone’s throw of King’s Cross and St Pancras stations, the fifth, and largest, addition to Brett Woonton and Charlie Young’s Vinoteca, award winning wine bar/restaurant group, opened its doors in March 2015.
The dishes on the Mediterranean inspired menu include wine pairings from the extensive range available in the bar and adjacent shop (so customers can buy more of what they enjoyed). Vinoteca opens at 7.30am and doesn’t close until 11.00pm and there is even a selection of breakfast wines!
The place was a building site when the group’s executive chef, called in Nelson Catering Equipment to oversee the kitchen’s design and installation.
He had been involved in 7 kitchen design projects over his career and had a good idea of what the kitchen should include. Meanwhile, Nelson had previously been involved in the other Vinoteca kitchens so was an obvious partner.
The kitchen is completely open to the restaurant area so the design had to be aesthetically pleasing as well as practical. The stunning island which lies immediately behind the pass is the main focus and it is here that dishes are assembled prior to moving on to the pass.
With the main cookline along the wall to the right of the island, heat generating combis and fryers are sited towards the back while a pasta cooker, chargrill and salamander are closer to the eating area.
The dishwasher station is positioned at the extreme rear of the space, so dirty pots and crockery are hidden from diners. Much of the prep and pastry work is carried out in the basement, immediately below the kitchen, in which Nelson created a bespoke coldroom and installed sinks, basins and tabling. Essentially, it means that diners only see the team cooking and plating.
King’s Cross Vinoteca is extremely popular and averages 260 covers a night, another 130 for lunch and even more for the weekend brunch and Sunday roasts.
The kitchen is open to the restaurant area so the design
had to be aesthetically pleasing as well as practical.
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