The Pavilion restaurant is in London’s upmarket Kensington High Street and it involves a project worth £750,000.

The venture is part of the Pavilion (formerly Drylands) Business Members’ Club, with four floors of luxury serviced offices and working spaces and a 24/7 food and beverage offering.

The Pavilion restaurant needed a full refurbishment of the basement production kitchens to cater for the existing business while being extended to deliver the needs of the new ground floor restaurant serving an additional 60 covers.

Alan Dooley, general manager of the then Drylands contacted CHR to talk about the proposed new venture and the company worked alongside the internationally acclaimed interior design team Design LSM to realise the vision to make Pavilion, a star destination of the London dining scene in its own right.

CHR sales director Paul Neville said: “The hub of this operation is the newly designed basement kitchen, with the ground floor area expanded to incorporate the new restaurant.

“The basement is also a vital ingredient in the whole operation and logistics for the business.

“There is lots of induction, pressure cooking and high efficiency appliances which helps reduce the amount of ventilation required as well providing a more sustainable and energy efficient solution to the client.

“The design and build includes more than 80 per cent of British manufactured product and features our own Eco-Chef cooking block with energy monitoring fitted as standard.”

The restaurant also houses a deli counter which includes a fromagerie, patisserie, charcuterie and meat ageing fridges bespoke designed and using individually controlled zones for ageing and holding the impressive selection of meats on offer from both the deli and the restaurant itself.