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Daniel Ridd and Richard Todd worked closely with the owners of the Hotel to transform restaurant and kitchen from dated dull dinning to a vibrant, colourful and thoroughly lively dining experience.

The Prom Hotel has become a favourite destination thanks to the transformation undertaken by the EFD team.

The new kitchen design required some hi-tech thinking to solve some key issues that existed in the site. A basement kitchen with minimal drainage with a small footprint and limited natural ventilation. The EFD solution was to utilise the latest Catering Equipment and energy efficient cooking technology. A two-tier Rational combination oven system was installed together with the latest induction cooking technology suited together with griddle plate and lower refrigerated drawer system.

The result was a kitchen capable of a variety of menu options and a very high output within the minimum amount of space. Ventilation ductwork, fans and a bespoke ventilation canopy gave the finishing touches to this superb kitchen.