Case study · Pubs & gastropubs
The Tiger Inn, Stowting
A gastro kitchen built into a low-headroom country pub, with an eyebrow extraction canopy engineered around the beams. Repeat work for The Tiger Inn in Stowting.
Client
The Tiger Inn
Location
Stowting, Kent
Project value
£100k+
Build time
4 weeks
The brief
Pub Kitchen Design Kent: gastro kitchen for a low-headroom country pub
The Tiger Inn is a country destination pub in Stowting, known for its gastro food. Having worked with the team on previous projects, we were asked back to design and build a commercial kitchen for the newly refurbished space, one that could carry the gastro menu without losing the character of the pub.
The complication was the room itself: low ceiling height and awkward structural beams, the kind of space where a standard canopy will not fit. The kitchen had to be designed around the building rather than dropped into it.
What we did
An eyebrow canopy engineered around the beams
Extraction in a tight ceiling
A Pub Kitchen Design Kent for Stowting.
The main challenge was ventilation. With limited headroom and beams in the way, a standard box canopy was out. We designed and installed a low-level eyebrow canopy that clears smoke, steam and odours while working around the structure, with a fire suppression system fitted alongside to meet safety requirements.
Kitchen design and fit-out
A CAD layout planned around the constrained space, with bespoke stainless steel fabrication, hygienic wall cladding and slip-resistant vinyl flooring. The cookline and equipment were chosen to carry a busy gastro menu in a compact footprint.
Equipment and install
Supply and install of the full catering line with all electrical and plumbing works. A Blue Seal gas range and salamander, Rational iCombi Pro combi oven, True refrigeration and a pass station with gantry, sequenced so the kitchen came together as one.
Delivered in four weeks. Because we had worked with the team before, the brief moved quickly from layout to install, with the design built around the building's constraints rather than fighting them.
Equipment specified
Specified for a busy gastro kitchen
- Blue Seal gas range and salamander
- Rational iCombi Pro combi oven
- True refrigeration
- Scotsman ice machine
- Moffat servery and prep equipment
The installation
Inside the finished kitchen
The outcome
Open and serving a full gastro menu
The Tiger Inn now runs a full gastro menu from a kitchen built to fit its space, with the extraction working quietly under a low ceiling and the cookline laid out for service. It was repeat work for a client we had built for before.
"Great team and post install care is as good as the installation. Highly recommended 5*."
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