The Professional Nursery Kitchen - Charles Baseley

Charles Baseley head chef at the Professional Nursery Kitchen discusses the unique challenges involved with creating a dedicated Central Processing Unit for the Nursery Sector.

“We want to see children being fed properly in nurseries,” he says. “With this building, we can. With refrigeration, you need absolute reliability. You need to know it won’t break down. That’s the main factor for me. We have a lot of refrigeration, arguably it’s the most important equipment we have, because if one part fails it could be disaster – we could be writing off a vast amount of food.”

“The guys at Williams understand what’s needed from a chef’s point of view,” says Charles.

The equipment includes:

A four-compartment coldroom suite consisting of:
High risk holding room
Bulk food room
Portioning and lidding prep room
Pick, pack and dispatch prep room.

A ten-compartment coldroom suite consisting of:
Salad sandwich prep
Vegetable prep
Low risk prep
Low risk holding
Temperature controlled corridor
High risk chilled storage room
Vegetable chilled storage room
Frozen storage room
Low risk chilled storage room
Ambient store