Killingworth Castle, Woodstock
The Killingworth Castle is run by Jim and Claire Alexander who have lovingly restored the property from a derelict shell to a shining example of a country out and guest house. It has held two AA rosettes and a Michelin recommendation for a total of seven years now. The focus is on seasonal food and organic whenever possible.
Head Chef Adam Brown, who joined from The Ebrington Arms (awarded the UK’s No 1 Pub for Food in The Telegraph and Sawdays). Adam learned from the best Michelin restaurants, including Gordon Ramsay and Le Champignon Sauvage. But it’s always about the whole team and he has amazing skills beside him with Mike, Tom, Ula and Raj to mention just a few.
The Brief
Our brief for Killingworth Castle was a simple one from Head Chef, Adam Brown. He wanted an open kitchen that was fully electric with low running costs.
Space was a premium in this kitchen so a fully sustainable, compact and lean design was produced in a small area. On top of the normal design and technical requirements, Adam wanted to be able to interact with diners at the pass.
We gave Adam a state of the art, all electric kitchen, framed with a window around the pass for the chefs to show off their wares.
The Build
- Bespoke Ecochef i+
- One piece top
- Ecochef induction 2 x 2 zone
- ¾ plancha
- Bespoke heater drawers
- Personalised panels
- ¾ cook-marie
The Facts
Killingworth Castle’s Ecochef i+ range uses a maximum of 11.7kW per hour. Saving 63kW per hour.
88%
REDUCTION
IN
ENERGY USE
