We are delighted to have reopened after a short break this January following a complete kitchen redesign led by Executive Chef Douglas Balish.
In a bid to support the team by creating innovative work spaces, the refurbishment includes 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.
Emphasising our commitment to sustainability, this new cooking suite not only improves the cooking environment at the Grove but also helps reduce energy consumption creating a cooler kitchen environment by moving from LPG to electric.
Executive Chef Douglas 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.”
Works are also underway in further projects we are once again working with acclaimed UK interior designers Martin Hulbert and Jay Grierson, as they reinvent 5 rooms in the original house.