Public Sector- Barnsley / Stockport Academies
- Medway Police Station, Kent
HotelsRestaurant - St Pancras Grand Restaurant
Retail- Gordale Nursery & Garden Centre
- Ashton Park Garden Centre
Leisure- Gordale Nursery & Garden Centre
- Ashton Park Garden Centre
Construction- Barnsley / Stockport Academies
- Medway Police Station, Kent
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Amjad Bashir, known as Peter to his regular customers, has just opened the second of many planned Zouk restaurants which boast a contemporary dining area offering a health-conscious fusion of Eastern cuisine. The restaurant is dominated by an open kitchen which forms the stage for the chefs' 'performances'. With flames from the charcoal grills; dough thrown to make chapattis; the smells and spicy scents; it makes for a real dining experience.
Is 'Zouk' your first venture and what's the concept?
I've been in the restaurant industry for about 30 years and had several restaurants but this is.
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'The Kitchen now standing at platform one is the Vision Commercial Kitchen, at St Pancras Grand Restaurant, St. Pancras International Station.' When world class catering company Searcy's were asked to create a station restaurant at the newly renovated St. Pancras International, their CEO Duncan Ackery and appointed Executive Head Chef Billy Reid knew that they had to catch a northern connection.
A huge project like this doesn't happen overnight and obviously requires a great deal of process and planning, not least of all from the point of view of the kitchen requirements. Take me through.
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Everyone knows there's fast food or there's healthy food. 'Leon' is a new restaurant concept which challenges that maxim by offering cheap, fast food that isn't bad food. Henry Dimbleby, son of broadcaster Jonathan and cookery writer Josceline, is one of the three Leon founders. He's keenly aware how important Vision's role, in designing and installing all the kitchens, has been to the success of the business thus far and to achieving his huge ambitions.
Can you explain the 'Leon' concept?
We want to make it possible to get away from empty, sugary foods that make you fall asleep in the.
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Max Gnoyke is Managing Director of Heathcotes restaurants which encompasses the 'Simply Heathcotes' and 'Olive Press' brands as well as two stand alone restaurants; 'the Winckley Square Chop House' in Preston and the original, Michelin starred, 'Longridge Restaurant'. A time served chef himself, Max has worked at Gavron and The Connaught with Gordon Ramsay - restaurants with three Michelin stars, so he naturally demands high standards of all his suppliers.
How would you describe your role?
The three mantras I live by split into team, customer and profit. So it's a balance of driving the.
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