Kitchens boast state-of-the-art refurbishment
We are delighted to say that over the past six months Alrewas Hayes have invested heavily in renovating both our Grand Pavilion kitchen and our Fine Dining kitchen, to benefit our guests and increase the quality of the food offering at weddings, corporate events and private parties.
This investment has enabled us to provide an enhanced range of catering options, increase efficiency, include more freshly cooked food and develop a range of menus which utilise the finest local produce suppliers. Both kitchens are fully state-of-the-art, energy star rated and boast excellent use of space, full induction setup and ‘RATIONAL’ Self Cooking Centers, which enable intelligent cooking and wide and varied usage to enable us to cook Sous Vide to Tandoori or even 300 breakfasts at once all prepared individually with sensitivity and care!
Alrewas Hayes certainly opened both kitchens in style by holding the first of its kind joint venture with the ‘Sauce Supper club’. The event was entitled a ‘The Ultimate Fine Dining Experience’ and featured Tom Kerridge alongside six other chefs Luke Tipping, Brad Carter, Richard Turner, Rob Palmer, Adam Bennett and Liam Dillon who each prepared a course for the evening for over 300 guests! These world renowned chefs certainly put the kitchens through rigorous testing as they prepared their fine dining courses with precision and we are pleased to say both passed with flying colours with the chefs commented on how great the facilities were.
This is just the beginning of a schedule of refurbishment throughout Alrewas Hayes, so keep an eye on our blog as we keep you updated with our continued improvements.
If you are yet to visit Alrewas Hayes to see our versatile and unique venue for weddings or events to suit any size of party or situation, please call us on 01283 791 625 or email email@example.com to arrange your personal tour.
Photo Credit: With thanks to Jodi Hinds, award winning food photographer.