Case study · Restaurants & cafés
Betteshanger Country Park, Deal
Specifically, Restaurant and wedding venue kitchen design and build at Betteshanger Country Park, Deal — all-electric kitchen from an unfinished shell, Rational combi ovens, Blue Seal cookline, True refrigeration, walk-in cold room and bespoke bar fit-out. Additionally, Delivered in 3 weeks.
Client
Betteshanger Country Park
Location
Deal, Kent
Project value
£50k–£100k
Build time
3 weeks
The brief
Restaurant kitchen design Kent: restaurant and wedding venue kitchen, built from shell
Furthermore, Betteshanger Country Park is one of Deal's most popular visitor destinations — a 170-acre country park hosting events from the Kent Wind Festival to family activity days throughout the year. Moreover, When Quinn Estates brought the long-unfinished restaurant and event building to completion, KCK were appointed to design and build the commercial kitchen and bar to match the ambition of the venue.
Also, The kitchen is fully electric — no gas — and was designed and built as a zoned, HACCP-compliant restaurant kitchen capable of supporting both day-to-day café service and large-scale wedding and event catering. In particular, Three weeks, built in-house, direct appointment.
What we did
Shell to operational in 3 weeks
All-electric cooking suite
Notably, A restaurant kitchen design Kent for Deal.
Specifically, rational combi ovens installed as the primary cooking units — programmable batch cooking for both regular service and event catering volumes. In particular, blue Seal electric appliances across the main cookline. Also, cooktek induction hobs and Flashgrill electric griddle. Therefore, valentine fryers. Indeed, full extraction and ventilation system installed above the cooking suite. In particular, all equipment specified as electric-only in line with the venue's sustainable energy approach.
Refrigeration and cold storage
Additionally, walk-in cold room installed for bulk storage. In particular, true refrigeration and Precision refrigerated prep counters at the cooking line — cold storage directly at point of use. Also, hoshizaki ice machine for the bar. Therefore, all refrigeration sized for the dual demands of daily restaurant service and peak event catering.
Surfaces, fabrication and warewashing
Furthermore, uPVC hygienic wall cladding throughout the kitchen. In particular, slip-resistant vinyl safety flooring across the full kitchen floor area. Also, bespoke stainless steel benches and sinks fabricated and installed throughout all zones. Therefore, maidaid glasswasher and dishwashers for the warewash area. Indeed, aqua Mundus grease management system installed to serve the kitchen drainage.
Bespoke bar design and installation
Moreover, full bar designed and installed to complement the restaurant and event space — built to support both casual daytime dining and large wedding and private event service. In particular, bar refrigeration and beverage equipment specified and installed as part of the same programme.
Equipment specified
All-electric, specified for restaurant and event catering
- Rational combi ovens — primary cooking, batch and event capacity
- Blue Seal electric appliances — main cookline
- Cooktek induction hobs — cooking suite
- Flashgrill electric griddle — cooking suite
- Valentine fryers — frying station
- True refrigeration — cold storage
- Precision refrigerated prep counters — under-counter at the line
- Walk-in cold room — bulk cold storage
- Hoshizaki ice machine — bar service
- Maidaid glasswasher and dishwashers — warewashing
- Aqua Mundus grease management system
- Bespoke stainless steel benches and sinks — all zones
- UPVC hygienic wall cladding — full kitchen coverage
- Slip-resistant vinyl safety flooring — throughout
- Commercial extraction and ventilation — above cooking suite
- Bespoke bar — refrigeration and beverage equipment
The installation
Inside the finished kitchen
The outcome
A kitchen built for a venue Kent visits
Therefore, Betteshanger Country Park opened with a fully equipped all-electric restaurant kitchen and bar — designed from a shell, zoned for HACCP compliance, and built to serve the full range of the venue's operation from café service to large-scale event catering. Consequently, A project close to home, delivered in 3 weeks entirely in-house.
- CEDA Member The Catering Equipment Distributors Association — UK's voice for foodservice equipment specialists.
- ISO 9001 · 14001 · 45001 Certified The only Kent commercial kitchen design-and-install firm certified to all three.
- F-Gas Certified Certified to handle and install refrigerants in commercial refrigeration and cooling equipment.
- Gas Safe Registered All commercial gas installations carried out by Gas Safe registered engineers.
- Part of Advantage Catering Equipment Kent's design, supply and service specialists since 2003.
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