The Cinnamon Club offers its discerning clients a variety of contemporary and classic Indian dishes with an emphasis on fresh, local and sustainable ingredients. The restaurant is open for lunch and dinner six days a week and also offers a breakfast service on weekdays. In total The Cinnamon Club serves over 350 covers per day.
As part of the kitchen refurbishment, we supplied three Montague heavy duty ranges, each with four gas burners. Two of the ranges incorporate integrated Montague gas ovens with the third module offering ambient storage. We also supplied a Montague Legend low level stockpot gas burner, a Montague Legend gas griddle and an Imperial two basket fryer, which are suited with the ranges to create in-line foodservice workstations.
The design and layout of the refurbished kitchen are the result of extensive consultation between CCE Group’s team, The Cinnamon Club’s Executive Chef, Vivek Singh, and other members of the restaurant’s team. The specification of the Montague and Imperial products was influenced by several critical factors, including floor space, available services, functionality, speed of service and budget, as CCE Group’s Managing Director, Ray Costelloe, explained:
“The appliances are robust, powerful and efficient, which makes them ideal for the high intensity of traditional Asian cooking. In terms of durability and performance, there are very few products on the market which are suitable for this type of kitchen environment. The fact that the equipment is covered by a two year parts and labour warranty is testament to Gamble’s faith in product quality.”
The Cinnamon Club’s Head Chef, Rakesh Ravindran Nair, stated that his team is delighted with the kitchen refurbishment:
- The Cinnamon Club’s Head Chef, Rakesh Ravindran Nair
“The powerful equipment provides us with the levels of heat which are critical for traditional Indian cooking, whilst also providing accurate control to regulate temperatures for different cooking processes. The installation of the new cooking equipment has increased our capacity and improved our efficiency, which is invaluable in periods of busy service.”