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We were asked by Little Chef to assist them in this project to develop the Little Chef site at Popham near Winchester, along with Heston Bluementhal owner of the three Michelin star restaurant The Fat Duck in Bray.
Heston and Little Chef were working on a channel 4 programme called Big Chef Little Chef. The programm due to be televised on Channel 4 in mid January 2009 shows the transformation of a Little Chef site including the launch of a new Heston Bluementhal inspired menu, which it is hoped could be used as a re-launch for Little Chef and the possibility of a future roll out programme.
As part of the process a brief was taken from Heston and his team from The Fat Duck, from which drawings were produced for approval from both Little Chef as well as the Fat Duck team.
One of the major issues for the new equipment list was the gas rotisserie for the freshly cooked chickens, as Little Chef's generally do not have a gas supply a LPG cylinder had to be installed externally to the building. A new extract canopy had to be installed complete with a gas interlock system. As well as the rotisserie a gas chargrill was also installed on the Bonnet cookline which included (2) two refrigerated drawer cabinets, (3) three electric griddles, (2) two fryers and (2) two water baths. KCCJ had to manufacture a plate warming cupboard complete with MCB housing and a surround drip tray to follow the profile of the Bonnet equipment.
Everything ran smoothly on this project until the delivery of heat lamps sourced specially from America got caught up in UK customs, which meant a last minute rush to get them to site just before the opening weekend.
