Wow, I can hardly believe it. I feel like the luckiest guy alive. After all these years slogging away in other chef’s kitchens I have my very own restaurant.
Pollen Street Social offers a 40 seater tapas bar. The restaurant and private dining serves an extensive á la carte menu, sharing plates and desserts served at London’s first stand-alone dessert bar. 25 kitchen staff preparing and serving 250 covers a day.
Previously I had worked with Salix and one other Italian kitchen company. Salix were by far easier to deal with and their quality easily outlasted the other company’s.
The Salix team were totally involved in Pollen Street and worked closely with me on the workflow and design until it was perfect.
They are a one-stop shop. They did the lot: the prep kitchen, the sexy black kitchen for cooking and finishing presented behind a beautiful sliding glass door and the one-off dessert bar.
The whole area looked great, and still does. It stands up to the job it has been designed and made for. Salix’s stainless steel manufacture is second to none and they have the best staff I’ve worked with.
Interview With Jason Atherton
Jason is the Owner and Head Chef - "Click on the link above to hear what Jason has to say".