Pub kitchen Kent — this case study by Kent Commercial Kitchens.
Case study · Pubs & gastropubs
The Britannia Inn, Dungeness
Specifically, Pub kitchen Kent — kitchen redesign for a coastal Shepherd Neame pub, built for fast service to beach visitors and railway day-trippers, with a new cold room, cookline and pizza station.
Client
Shepherd Neame
Location
Dungeness, Kent
Project value
£100k+
Build time
3 weeks
The brief
Pub kitchen Kent: faster kitchen for a busy coastal pub
The Britannia Inn sits a couple of minutes from the beach at Dungeness, known for fish and chips and home-cooked food. Between beach visitors and day-trippers off the nearby miniature railway, the kitchen had to turn meals around quickly, often against tight schedules.
Working with Shepherd Neame and landlord Richard, the brief was to redesign the kitchen so it ran faster, replaced ageing equipment, and could flex between a traditional menu and quicker options. We planned the layout around clear working zones so the kitchen could hold up at peak times without bottlenecks.
What we did
A new cold room, cookline and pizza station
Layout and cold storage
A redesigned layout with separate zones for cooking, pizza prep, dishwashing and food prep, so staff could move cleanly through service. The old cold room was replaced with a modern energy-efficient unit, adding storage and cutting running costs while keeping ingredients to hand for busy weekends.
Cookline and pizza station
A heavy-duty Blue Seal cooking line to carry volume at peak, with a Cuppone pizza oven added to serve railway visitors quickly alongside the classic fish-and-chips menu. The mix gives the team fast options without losing the pub's traditional offer.
Extraction and install
A bespoke extraction canopy designed and built for the space, with bespoke stainless steel fabrication, and all gas, electrical and plumbing works. Hoshizaki refrigeration, a Maidaid dishwasher and a Scotsman ice machine completed the fit-out.
Delivered in three weeks. This was one of three Shepherd Neame pub kitchens we have delivered, alongside the Lord Nelson in Dover and the Royal Naval Reserve in Whitstable.
Equipment specified
Specified for fast coastal service
- Blue Seal: cooking line
- Cuppone: pizza oven
- Hoshizaki: refrigeration
- Maidaid: dishwasher
- Scotsman: ice machine
- Scandia: cold room
- Parry: stainless steel and servery equipment
Gallery
Inside the Britannia Inn fit-out
The outcome
Faster service, a flexible menu
The redesigned kitchen lets the team prepare meals faster and serve more guests at peak, while carrying both the traditional menu and quicker pizza orders. The energy-efficient cold room and cookline cut running costs without affecting food quality. Delivered in three weeks for Shepherd Neame.
"The team delivered an excellent project from start to finish, providing practical design solutions, high-quality workmanship, and great communication throughout. The finished kitchen is both efficient and well-suited to the demands of a busy pub operation. The project was completed professionally and with minimal disruption to the business."
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