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CHR helps Michelin-star chef keep it local
  time:2016/1/25 10:49:15
  Moor Hall is a grade II listed building set in six acres of gardens with views over a lake, which is said to be the remains of a medieval moat. The site was acquired by Andy and Tracey Bell in 2015 and is undergoing a major renovation which is due to be completed this year. Paul Neville, MD of CHR explained: “Mark’s Eco-Chef GB component is a bespoke cooking centre created and built specifically to provide him with a range of professional tools to help deliver first class gastronomy. “Each unit is created to deliver the most powerful, yet controllable heat in the professional kitchen to ensure menu consistency and speedy turnaround of dishes. “As Mark is growing his own food, on site and producing his own charcuterie alongside a cheese aging area it made sense for him to use a local commercial kitchen design and installation specialist with a history of delivering energy efficient, sustainable projects. “We will be putting in a full production kitchen, with a pastry area, stills room, wash-up area and two bars. “Central to that will be the CHR Eco-Chef GB bespoke cooking block concept on which he will cook his local produce for the fine dining restaurant and also for the casual dining restaurant which will be on the first floor of the barn conversion.” Neville added: “Work is currently underway and we are being careful to design the kitchen around the menu. “With all fabrication sourced from the North-West, the footprint is as green as it can be.”
 

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