Oct
15
Jenny Brewer idfx
Sub-Zero & Wolf has announced it will team up with leading British product designer Tom Dixon to create a state of the art kitchen for the new Dock Kitchen Restaurant. The leading refrigeration and cooking appliances brand has been chosen for the project, drawing on its 60 years experience in the sector.
The Dock Kitchen is part of the newly redeveloped Portobello Dock in London, which over the last few years has become something of a design hub. At the helm are culinary rising star Stevie Parle (pictured below) and wine industry expert Nick Trower, adding yet more industry credibility to this high profile location.
Sub-Zero will be supplying the wine preservation units (shown below), which take into account temperature, humidity, light protection and anti-vibration – part of a pioneering refrigeration technology. Meanwhile Wolf will be supplying the highly innovative cooking equipment in the kitchen.
Tom Dixon has said of the collaboration, ‘These rare companies are the best of their kind; they have an independent perspective that is complementary to our own vision. This project puts together top quality ingredients from all over the world, including food, furniture, accessories, resulting in a unique mix of goods.’
www.dockkitchen.co.uk
www.westye.co.uk
Similar Posts:
- kbb London
- Designing My Stylish and Functional Kitchen
- Learn About the Best Kitchen Counter Surface
- Checklist: Home Safety
- Taglio Glass Texture by Joel Berman Glass Studioss
