Day one saw us gutting the old gas range and clearing the back wall to make way for a new floor with integrated drainage. By mid-week, our engineers had laid an energy-efficient induction range — allowing the chefs to run up to fifteen pans simultaneously while keeping ambient temperatures in check — and commissioned a fresh-water potwash room complete with powerful rinse sprays.
To streamline service, we cut a hot-pass through the stone wall dividing the kitchen from the corridor, so the waiters no longer needed to sprint back and forth to collect plates.
When Little Hollows finally welcomed diners again on January the 19th, the difference was clear for both diners and the Little Hollows Team. What once felt like a kitchen past its prime had become an ergonomic powerhouse: with twice the pan capacity, each table now turns faster, and the chefs can focus on perfecting every plate rather than wrestling with outdated kit.
