February 2019 marked the opening of Tattu’s third and most impressive restaurant yet, located over two floors in what was once the boiler room of Birmingham’s Grand Hotel. Marble steps lead down from the bar to the exquisite dining area adorned with oriental artwork and stunning cherry blossom trees. The main focal point of the room, however, is the large, open kitchen bringing a sense of theatre.
Having already worked with Monarch Catering Equipment to create a new kitchen at his Leeds site, Tattu’s managing director and part owner, Adam Jones, had no hesitation in asking the company to design and install a kitchen layout that could fulfil the modern, fine dining, Chinese menu but which, crucially, also delivered on the all-important aesthetics.
The Monarch team liaised with Adam, his executive chef and Edwin Pickett, the restaurant’s interior designer. Explains Sandro Wulkan, Monarch’s managing director and head of design, “There were a number of specially sourced items of kit that we needed to incorporate including a 3 burner wok range, two large steamers, a chargrill and a plancha grill, alongside more usual equipment such as fryers and combi ovens. We housed most of the cooking equipment within a large island unit directly behind the pass so that diners can catch glimpses of the chefs at work.”
Adam sums up “Working with Monarch has been a key factor in the evolution of Tattu restaurants. They’ve helped us refine our kitchen designs to allow for the smoothest and most efficient flow of service while their attention to detail and desire to produce something special dovetails perfectly with the Tattu philosophy. We hope to work on many more projects together.”
At Birmingham, as well as the kitchen, Monarch also created a back of house preparation area, a cold storage area, the main backbar and a dispense bar.
Visit the website: www.tattu.co.uk