| Enjoying beautiful views from the very edge of the harbour at Christchurch Quay (and boasting six private moorings for the use of guests) this strikingly contemporary hotel aims to offer the finest service in every way - not least in its Tides Restaurant. The restaurant serves modern European food described as 'good honest cooking', with menus embracing a wide variety of fresh, quality ingredients. The restaurant serves modern European food described as 'good honest cooking', with menus embracing a wide variety of fresh, quality ingredients. | |
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In addition to the Athenor suite, the kitchen has Angelo Po refrigeration and combi ovens, a Carford extraction canopy and stainless steel fabrication, a Storer walk-in coldroom and Aventise induction hob and dishwasher. There is also a small salamander, which is used for flashing rather than cooking. An important feature of the design is the airy open plan for easy workflow and good communication between staff around the central suite. |
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Head Chef Andrew Gault, who was formerly sous chef at the Burj Al Arab Hotel in Dubai (claimed to be the only 7-star hotel in the world), is particularly impressed by the quality of the Angelo Po equipment, but above all he likes the wide open space and the natural light in his new kitchen - and it obviously works for his team.
"The workflow works well - even when my team are really all head chefs in their own right," he says. "We decide on the menu together, and we've not had one day of animosity in the kitchen since we opened!" |
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