Recently the Caravelle Hotel has undergone extensive ground floor renovations as the star of a hotel wide redevelopment. They have added a small restaurant which reminds me somewhat of Victor Churchill’s butcher in Sydney Australia.
Take a look at the the picture below of the kitchen and the blending of back of house and front of house. This small kitchen has aged meat hanging at the back, fresh herbs and refurbished meat slicers and scales amongst a functioning kitchen.
The impact of the aged meat and fresh herbs has a significant impact on the consumer creating the perception of fresh produce even before a meal is made. This is supported by the high quality refurbishments of the scales and slices which also suggest the produced prepared in the kitchen will be of a high quality.
