Clandeboye Lodge unveils Coq & Bull kitchen extension
The kitchen of the Coq & Bull brasserie at the Clandeboye Lodge has been extended and renovated to deal with increased guest numbers and an increase in staffing.
During the last lockdown Colin Magill – Environmental Health Manager with Ards and North Down Borough Council specialising in Food Control and Consumer Protection – was consulted from the concept stage to ensure plans complied with legal requirements and best practice.
He said: “I have a long association with the Clandeboye Lodge Hotel, previously advising the team when extending their banqueting kitchen as the business had grown significantly.
“Lockdown afforded the Clandeboye Lodge the opportunity to plan an outdoor, heated extension to the Coq & Bull brasserie and together with my colleague Joy Lyness, provided recommendations to achieve a work area which creates maximum efficiency, whilst also being safe for staff and customers, complying with all current Food Safety regulations.
‘Safe environment’
“Fire risk reduction was also key consideration, with the installation of a fully integrated gas safety system regulating fresh air and extraction fan speeds dependent on atmospheric conditions to ensure a safe working environment for employees, and a fire suppression system to prevent from any risk and injury as a result of fire.
“I’m very pleased that the extension work has now been successfully completed and on time for the reopening of the sector on 24 May.”
Clandeboye Lodge owner Pim Dalm added: “Covid safety was always foremost in our minds. The kitchen extension also gives us much more space to distance and help protect our staff as well as enhancing working conditions.
“The extension is covered with a sedum roof exclusively grown in Magheramorne on the shores of the Irish sea, to create improved thermal performance and energy efficiency, whilst also offering an attractive outlook from guest rooms.
“As one of the first businesses in Northern Ireland to receive the industry best practice Covid safety mark, we really are Good To Go!”
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