The Professional Kitchen at Château Destinée

Not quite what we had imagined

That said… it didn’t exactly resemble the kind of professional kitchen we had imagined - or any we’d worked in before.

Let’s start with the walls. The colour may well have suited another room, but in a kitchen it felt anything but appetising or inspiring. We’ll spare you what the base shade reminded us of (and the curious red patches painted in odd places). The important part is this: it needed a very good clean, and it needed fresh white walls.

One practical improvement at a time

From there, the kitchen evolved the way working kitchens always do - one practical improvement at a time. Over the course of nearly four years, we continued to add equipment and refine the layout until it became the space we rely on today.

Now it’s a kitchen that truly works: a calm, functional setup where three chefs can cook side-by-side, and where we can cater for up to 100 guests - delivering beautiful food, all year round.

Everything we need

And while chefs will always dream of more room, more storage, and one more piece of equipment, we honestly can’t think of what else we could ask from this kitchen.

With a walk-in fridge downstairs, three freezers, five fridges, and a dedicated dry store room, we have everything we need to keep service smooth and ensure our guests are exceptionally well looked after.

It’s not the most glamorous renovation - but it’s one of the most important. Because every unforgettable meal starts here.