One of the UK’s most highly acclaimed dining venues. R H Morton invited to redesign and upgrade this Michelin Star restaurant to meet current demands.
Martin Wishart established his eponymous Edinburgh Restaurant in 1999 and was awarded a Michelin Star in 2001.He has retained this accolade every year since. During that time, it has been possible to expand the size of the restaurant and kitchen in stages with the acquisition of adjoining properties. It was ten years since Mortons had fitted the kitchen for the first time.
The two Charvet solid tops had been well looked after and only needed a good polish up to bring them back to looking new. A lot of discussion took place about the detail of how the new kitchen was going to be improved, both with Martin and his team and then with Sales Director, Mark Rodden and Managing Director, Judith Tatham to ensure that every detail was covered.
Spending the necessary time at the front end and watching the chefs during service is always rewarding in the finished result. A large centre preparation work surface incorporated Adande Fridge Drawers and improved the circulation of the chefs. The Morton fabricated fish preparation section near the incoming delivery door has a fish fridge, a double drawer unit for vac-pac consumables and a place for everything.
Fine dining kitchens need extra space for all the different shaped tableware used in our fashionable climate, many of them small but all needing to be kept scrupulously clean and instead of linen covers needing to be used constantly to protect them, Tambour door wall units were made by Morton’s and fitted at the Pass to take care of that aspect.
Two sets of copper rise and fall heat lamps were added elsewhere in the kitchen with the traditional Morton heavily strengthened Pass being utilised as the main plating up area and not the least important area of Pot Wash where space was at a premium, was designed to provide optimum usage.