40 Case Studies
King of the castle A
DANDE, IN PARTNERSHIP with National Facilities Management, has supplied refrigerated drawer systems to Young’s pub, The Castle, in Tooting Broadway, south west London. Located on the high street, this local has been part of the Young’s Brewery pub company since 1832 and underwent a contemporary refurbishment in 2014.
The Castle is now one of 15 Young’s pubs at which Adande refrigerated drawers have been installed and the pub company is planning a roll out across additional sites.
The Castle is an integral part of the vibrant Tooting High Street, offering an impressive outside space, bar and dining room, as well as an open kitchen, which allows diners to experience all the theatre of food preparation and cooking. Serving the best of British, using seasonal produce, the menu includes premium steaks and poultry, Young’s handcrafted burgers and fresh fish, as well as the restaurant’s popular Sunday roasts. Typically, the kitchen serves over 2,500 covers per week, including 350 Sunday lunches.
Adande supplied a two drawer unit, mounted beneath a combination oven.
The top drawer is typically used for the chilled storage of raw or pre-cooked food, during service, whilst the bottom drawer is configured as a blast chiller.
Joints of meat are slow cooked overnight for optimum flavour and maximum yield, before being transferred to the blast chiller the following morning.
The meat is pulled down to a food safe temperature of below 8°C within 90 minutes, eliminating the possibility of bacterial contamination.
Adande also supplied a single drawer Chef Base unit, which is located beneath the kitchen’s in-line cooking equipment. Usually operated at chilled temperature, the unit is used for the storage of raw steaks, burgers, chicken and fresh fish for the restaurant’s grilled food menu. Stuart Mills, head chef at the Castle, stated: “The Adande maintains temperature no matter how frequently the drawers are opened. As a result meat and fish retains its moisture and appearance, meaning that there is no food spoilage. “The fact that the drawers can function as chillers, freezers or blast chillers, at the touch of a button, gives us cold storage flexibility to meet seasonal variations in menu. The versatility of the Adande
also means that we don’t need so many refrigeration units.”
Chris Knights, executive chef at Young’s Brewery, commented: “Pub kitchens are notoriously tight for work space. The large capacity of the Adande drawers, relative to their compact footprint, helps us make the best use of the available floor area. “The units are inherently robust and well insulated, allowing us to mount cooking equipment on them for even greater space savings in the business area of the kitchen.”
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