Kitchen
Our modern kitchen is the perfect venue for external caterers to plate-up meals, prepare and serve a meal, give a cookery lesson or simply make a good cuppa! The kitchen area may also serve as a (licensed) bar.
The kitchen may hired in two ways. Firstly, like other facilities, as a hireable space in its own right, giving exclusive access to prepare or plate-up big meals, operate a bar, or as a venue for for cookery classes.
Alternatively, (and subject to availability) it may be hired as an additional service to a room booking for just £4, granting shared access to make cups of tea/coffee and prepare snacks.
Features
Dimensions
- Width: 6m
- Length: 12m
- Height 4m
Power Points
8 standard UK mains sockets
Appliances
We have :
- 4-hob electric cooker
- electric grill/top oven
- electric main oven
- microwave
- kettle
- fridge
- freezer
- dishwasher
- sink with hot & cold running water
- waste bin
Serving Hatches
The kitchen has two lockable serving hatches, a large one opening out to the main hall and a small one through to meeting room 1.
Not included...
Access to the kitchen includes access to its facilities only. You will need to provide the following - and take them away at the end of your hire:
All ingredients, including:
- tea, coffee, milk, sugar
- biscuits
- food
- seasoning, sauces & condiments
All crockery and cutlery, including:
- mugs
- teaspoon
- teapots
- plates
- glasses,
All cooking equipment, including:
- pots and pans
- ladles, knives, peelers, can-openers, and other implements
- chopping boards
- electric appliances such as blenders
All cleaning equipment, including:
- dishcloths and scourers,
- tea-towels,
hand towels, - washing-up liquid, dishwasher tablets, disinfectant,
- bin-bags
Kitchen Hygiene
You are expected to maintain a high standard of hygiene during your use of the kitchen, and by the end of your booking to returned it to a clean and orderly state.
In addition, you are expected to take extra care when using items which may provoke an allergic reaction in others who may use the hall afterwards. This especially relates to nuts, seeds, wheat and gluten-type products.
In addition, you are expected to take extra care when using items which may provoke an allergic reaction in others who may use the hall afterwards. This especially relates to nuts, seeds, wheat and gluten-type products.
You will be expected to thoroughly clean, disinfect, and dry:
- all work surfaces
- the sink
- the floor
- the fridge and freezer
- oven
- microwave
You are required to remove all traces of your use by the end of your hire period, including removing all your items such as containers, utensils, perishables and waste.
No goods - perishable or otherwise - may be stored on-site (including within the fridge/freezer and/or cupboards) before or after your hire period.
Safety Issues
Cooking is an inherently hazardous activity. risks include:
- burns from hot implements,
- cuts from knives, and
- bumps and bruises from hard surface edges
- slips and trips.
Catering for a group in an unfamiliar environment increases these risks. You are therefore encouraged to bear the following points in mind:
Give yourself plenty of time to:
Give yourself plenty of time to:
- to familiarise yourself with the layout of the kitchen
- prepare and organise yourself and others
- cook and serve the food
Familiarise yourself with:
- emergency procedures
- the location of:
- first aid kit
- the fire blanket
- fire extinguishers,
- nearest fire alarms,
- nearest fire exits and assembly points
Capacity
The capacity of kitchen is yet to be determined but for now take it to be a maximum of 4 people.