Year: 2020

Location: London

Specifics: Open-fronted Theatre Kitchen 

 

The design works began in August of 2019 for this project in the heart of central London. Contract manager, Gary McMullan, worked closely with owner Francois O'Neill, head chef Matthew Ryle and F&B Manager Ed Wyand for 4 months perfecting the designs for Maison François. This Gallic-styled, all day brasserie has a central production kitchen & bakery in the basement, as well as an open-plan ground floor service kitchen in full view of the public. 

 

Designs for the basement space needed to include the correct equipment for Matthew and his team to start work baking at 5am for the days fresh breads, and then move onto service prep. This space includes the cold room by Williams, Rational SCC and VCC items for bulk production, a Polin twin deck baking oven and a 20kw 4-zone induction hob from the Blue Seal Waldorf range.

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As well as housing the central production kitchen, the basement also boasts a private dining room and the spectacular Franks Bar, where customers can enjoy a freshly made cocktail or even some charcuterie. Franks Bar is fully equipped with a custom fabricated "U" shaped bar with bottle steps, glasswash section, cocktail station and refrigerated storage for bottles.

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The ground floor space open-planned service kitchen plays a big part in the ambience of Maison Francois. At the heart of this kitchen we have designed and installed a one-piece top Charvet peninsula suite with a built-in custom Robata grill. This suite is surrounded with custom stainless steel workspace and shelving, as well as refrigeration its own living flame pizza oven by Clay Oven Co. 

Maison Francois opened in September 2020 during a very difficult year for the hospitality industry, but it has not held them back. An instant hit with customers and critics alike, it is a project Galgorm Group are very proud to have been a part of. 

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Contract Manager- Gary McMullan

Main Contractor- Konstruct Interiors

Architect- Millimetre Design