Making A Meal Of Dead Space

Making A Meal Of Dead Space

Andy Hunt of the Gedling Inn & Kitchen, Nottinghamshire has turned a dead corner by the kitchen pass into valuable trading space housing a ‘Chef’s Table’. Booked five nights a week, predominantly for birthdays, it’s also in demand for other special occasions such as Mother’s Day. Customers choose a bespoke menu or dishes from a special taster menu complete with a talk from the chef. An ice well in the table is perfect for bubbly and cold fish starters. The area has its own distinctive country parlour design and is divided from the restaurant by a high wine rack. Whilst there’s no reservation charge, average spend per head is higher than in the restaurant at £25. “It's a talking point and underlines our food’s quality and chefs’ talent. The chefs love the extra chance to be creative too,” says Andy.