New venue for restau­rant as ex­pan­sion hits Tar­get

Gloucestershire Echo - - BUSINESS -

FROM start­ing out with one venue, a Sri Lankan restau­rant has opened its fifth restau­rant in three years.

The Coconut Tree opened its first bar and kitchen in Chel­tenham in 2016 and has ex­panded to Ox­ford, Bris­tol and now a new venue in Cardiff, all of which have been in­stalled with a state-of-theart kitchen de­signed by Tar­get.

The fam­ily-run Glouces­ter firm has been pro­vid­ing be­spoke catering equip­ment for more 30 years.

And it has in­stalled a range of mod­u­lar equip­ment in­clud­ing wok in­duc­tion hobs, ovens and grills through­out each restau­rant, help­ing the chefs to serve up the au­then­tic­ity of its renowned Sri Lankan tapas-style dishes.

Coconut Tree oper­a­tions di­rec­tor Ro­drigo Rashinthe said: “Our restau­rants were get­ting busier and busier so we needed equip­ment that could cope with the grow­ing de­mands of the busi­ness.

“The Tar­get team of­fered a friendly, knowl­edge­able ser­vice and we couldn’t rate them highly enough for their ex­cep­tional in­duc­tion equip­ment.”

Af­ter their ini­tial open­ing, it be­came clear the out­dated gas-pow­ered kitchen needed up­grad­ing to keep up with de­mands and make a safer, more com­fort­able work­ing en­vi­ron­ment.

Hav­ing been rec­om­mended to the team by a friend, Tar­get rec­om­mended they should con­sider switch­ing to in­duc­tion cook­ing tech­nol­ogy due to its ben­e­fits within a small kitchen space and min­i­mal ex­trac­tion requiremen­ts.

Fol­low­ing tri­als of the equip­ment at Tar­get’s demon­stra­tion kitchen, The Coconut Tree en­gaged the com­pany to up­grade the en­tire kitchen, in­stalling the lat­est en­ergy-saving in­duc­tion wok tech­nol­ogy along with be­spoke fabri­cated items, specif­i­cally de­signed and man­u­fac­tured to meet the restau­rant’s

unique requiremen­ts and en­sure cus­tomers would be treated to only the very best Asian cui­sine.

Mr Rashinthe said: “The equip­ment has al­lowed us to pro­vide a bet­ter qual­ity of ser­vice to our cus­tomers and our chefs are find­ing the in­no­va­tive catering equip­ment tech­nol­ogy a lot eas­ier and safer to use.”

Tar­get is widely known for its com­mer­cial in­duc­tion ranges, which have been recog­nised as highly sus­tain­able prod­ucts by in­dus­try body CESA/FCSI and the Carbon Trust.

The com­pany also spe­cialises in de­sign­ing sus­tain­able com­mer­cial kitchens in­clud­ing kitchen ven­ti­la­tion sys­tems, as­sist­ing cus­tomers with overcoming dif­fi­cult kitchen ven­ti­la­tion and lay­out is­sues.

Man­ag­ing di­rec­tor David Pe­drette said: “We’re de­lighted Ro­drigo and all the team at The Coconut Tree are en­joy­ing our equip­ment as much as their cus­tomers en­joy their tasty Sri Lankan dishes!

“We hope they con­tinue to en­joy the many ben­e­fits of sus­tain­able in­duc­tion equip­ment in the many years of suc­cess­ful busi­ness to come.”

Coconut Tree’s Tar­get kitchen at their site in Bris­tol, be­low

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.