Kitchen design and build
We delivered the design and build of the main kitchen and second kitchen, ensuring the layout, equipment and production flow could support high customer volumes across both floors.
Manufactured bar and back-bar areas
Our Bradford manufacturing team produced the front bar and back-bar fabrication, with on-site hot works and welding used to create a seamless, one-piece effect.
Cold rooms, freezer rooms and cellar infrastructure
Our scope included bottle fridges, under-counter bar works, cold rooms, freezer rooms and the beer cellar.
Designing solutions based on real client needs, not assumptions
The team worked back from the menu, the target service times and the expected passenger volumes to define what each production area needed to achieve. This helped ensure the design was grounded in real operating requirements rather than a standard restaurant equipment schedule.
Creating a two-floor production model
With the American Diner below and the Loft Bar above, the kitchen needed to support different service needs across both levels. Airedale helped shape a layout that allowed each floor to operate effectively while still supporting the wider venue as one connected foodservice operation.
Building in capacity and fallback
For a restaurant trading for most of the day, resilience had to be part of the design. The equipment mix was planned so that if one item was unavailable for cleaning, maintenance or service support, the team still had other ways to keep key menu items moving.
Supporting speed without sacrificing quality
Airedale introduced production and holding solutions that helped the kitchen respond to peaks in passenger demand while protecting food quality. That included thinking about batch production, oil management, holding conditions and how food would move through the operation during busy periods.
Making the drinks offer work operationally
The Loft Bar was a core part of the Sanfords concept, so the bar infrastructure needed to support fast, efficient service. Airedale’s work covered the practical details behind that operation, from fabricated bar areas and refrigeration to cellar, dispense and under-counter requirements.
Protecting the final handover
When the project reached its final stage, the team had a highly compressed readiness window. Airedale supported final checks, snag close-out and chef training within 48 hours, helping the kitchen team move from project completion to operational readiness at pace.
