Conran's Paternoster Chop House Required the Best of British
The Case
| A love of simple British food prompted Terence Conran to develop his London restaurant, Paternoster Chop House. The menu ranges from Mersea Island oysters to Lancashire suckling pig and the interior of the 110 seat restaurant has been designed to complement simple British cooking at its best. |
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It may be located in a brand new building in the heart of the City and a stone's throw from St Paul's Cathedral, London, but since medieval times, Paternoster Square has been the site of numerous taverns and ale houses.
The Conran Group is well know for its great design but it needed a specialist kitchen designer to produce a kitchen with all the right workflows to allow its catering staff to perform at its best.
The Solution
As every chef knows, the key to success is a smoothly run kitchen and this can only be achieved by having the right equipment in the correct position.
Carford was not only commissioned to fit the main kitchen on the ground floor and the prep kitchen in the basement, but also to fabricate stainless steel work surfaces, tables, shelving and extraction. The main cooking equipment included inset grills and Bonnet bespoke suite.
The Result
From back-of-house through pass to bar, catering staff benefit enormously from Carford's planned workflow patterns, reducing production time and increasing throughput.
The kitchen has an open-to-view kitchen which provides an exciting, busy perspective to the restaurant - and shows off our kitchen design nicely!
Terence Conran said: "At Chophouse we are trying to bring back some of the atmosphere of the old Paternoster Square of pre-war days. The gutsy, British menu of simply cooked food, carefully chosen from fisheries, market growers cattle farmers and dairies. We really do have the very best ingredients in the world in this country and Chophouse aims to demonstrate with its delicious food on of Britain's best kept secrets."
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