Walls were knocked down and a new walk-in fridge was built. New temperature controls and insulation was installed as well as 100 millimetre polystyrene roof insulation.
The project, which took six weeks to complete, also features a new butchery with modern equipment, insulated walls and extractor fans, a separate facility for the pastry chefs and a back up 'satellite' kitchen if needed for major functions. 'Dry stores' for non-perishable stock have been relocated, while the entrance for receiving of goods has been redesigned to further comply with all relevant health and hygiene regulations. A separate kitchen has been installed dedicated to supply exhibition organisers and their visitors. As before, Gallagher accommodates all the requirements for the preparation of Halaal food.
Says Fraser: "It is truly a pleasure to work in the new environment. As we have to cater from small executive functions to up to hundreds of guests in any one session, the quality of a kitchen is the heart of any professional organisation in the hospitality industry - no matter how professional the kitchen staff may be. Now the inside of Gallagher is a perfect match to what our guests perceive from the outside and we are ready to please everyone's tastebuds."
