The brief was to design two kitchen areas, one as a restaurant operation, the other as a training kitchen.
The restaurant kitchen needed to serve a restaurant area for both fine dining and functions, but maintaining the training aspect. It incorporated a separate pastry area, island cooking suite and surrounding preparation areas leading to a servery.
The training kitchen needed separate stations, one meeting the needs of wheelchair students. The wheelchair station incorporated worktops, sink and cooking appliances that could be lowered when required.
