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Burges Salmon

FCSI Consultant, Jackie Snaith of Chapel Foodservice Consultants specified the Combi Line750 series for this busy B&I site. Situated over two floors, the catering operation provides feeding for 600 staff and visitors on the ground floor, where diners can see into the “theatre style” kitchen. Providing a full hot meal offer and a complete range of deli based choices the staff have one of the most enviable facilities in the South West of England.

The fifth floor kitchen provides further hospitality for the partners and clients and can cater for up to 370 diners.

Both kitchens have similar equipment, meaning chefs can move easily from one facility to the next.


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