The Grove of Narberth in Pembrokeshire has reopened following a kitchen redesign led by executive chef Douglas Balish.
The refurbishment includes new floors, worktops and the installation of a cooking suite from Control Induction. The bespoke, UK-built stove consists of eight induction hobs, four plancha cook plates and a ‘quick therm' salamander grill, using infra-red technology.
Faithful to the Grove of Narbeth's commitment to sustainability, the new cooking suite will help reduce energy consumption by moving away from LPG to electric, as well as cutting costs and providing a cooler working environment.
Balish commented: "The new kitchen allows us to develop new techniques and push the food offering further than ever before for our Fernery restaurant and Artisan Rooms. We are very lucky to now have one of the best kitchens in the country and I hope we can do it proud."
Works are also under way with UK interior designers Martin Hulbert and Jay Grierson, remodelling six rooms in the main house.