Originating from a great deal of hard work by Foster and finally pushed over the line through crowd funding, Salt was born and became the perfect platform for Foster to showcase his talent and passion. Sourcing only the best quality ingredients and adding his own signature twist, Foster brought the food that matters to him, to his guests.
Reasons Behind the Refurb
"People stay here for up to four hours eating on average and so we want to be as comfortable as possible."
The catalyst behind the refurbishment was a general need to update the existing premises with regards to the decoration and equipment that had been inherited from the previous tenants. The Salt team were serving Michelin quality food in surroundings that weren't entirely their own and so Foster wanted to put his stamp on the place and rejuvenate the kitchen and dining area so that the atmosphere reflected the quality of the dishes being served.
The refurbishment covered the entire restaurant including the dining area and the open kitchen, resulting in a complete overhaul. The end goal was about creating a better experience and atmosphere for the customer in the restaurant and a more workable, ergonomic environment for staff in the kitchen. "We wanted a much nicer kitchen that was more aesthetically pleasing for the guests, more space for the staff and just better equipment for the chefs."
Choosing the Right Storage Freezer
"We needed something to support us on a bigger level"
After getting by with a chest freezer that just wasn't ideal or practical in a working kitchen, Foster knew that a double door storage freezer was essential. "We wanted something that was larger and much easier to hold stock, to see what was in there, spread things out and keep it tidy, with individual trays for each section whether it's for pastry, stocks etc."
FFD Commercial Refrigeration listened to Foster's requirements and what he needed from the equipment before recommending the Tefcold RF1420 Double Door Upright Freezer. Offering a massive 1410 litres gross capacity and the ability to hold 2/1 Gastronorms, storage and organisation of products wouldn't be an issue.
When asked what Foster looked for in any of his supplier he said "Reputation and quality is always first. Price as a business is obviously important but the most important for me is quality, relationship and reputation." He added, "That goes for all of our suppliers whether that's equipment, food, drink, it's all about quality and relationship."
The Final Results
Foster reported that the feedback from customers since the reopening has been wholly supportive with regulars who have been frequenting the restaurant since the start all expressing their approval. "...great feedback, the guests have loved it and then new guests that have no idea about the refurb are impressed as well so, if we're matching expectations of both regulars and new guests then that's great." The passion and dedication that Foster has, not only for the food he serves but to the guests that he welcomes is evident.
Regarding the new Tefcold Gastronorm Storage Freezer, he said it "definitely helped with efficiency in the kitchen. The freezer gave us exactly what we needed."
Plans for the Future
Obviously Salt still features massively in Paul Foster's plans for the future and continues to hold a special place that only a first restaurant can. There are, however, other exciting ventures on the horizon, including the opening of a new venue in Camden and also work on a third cookbook.
Following a successful refurb and with new equipment and commercial refrigeration in the kitchen, the future of Salt will surely continue to go from strength to strength.
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