KCM began by assessing the existing kitchen setup, which used LPG and had an outdated extraction system. A detailed site survey identified key improvements required to bring the installation in line with current ventilation and gas safety standards, ensuring both compliance and performance.

The refurbishment began with the removal of redundant equipment and outdated fixtures, clearing the space for a more efficient configuration. A new intake fan was installed to improve airflow, supported by an upgraded interlock system and electrical modifications tailored to the new layout. A new LPG float was added to optimise gas delivery, and the entire system was tested and certified by KCM engineers before new equipment was installed.

The updated kitchen featured a Blue Seal convection oven, Roller Grill twin-tank fryer, and Lincat griddle and boiling top, offering greater flexibility during service. Bespoke stainless steel fabrication created streamlined prep areas that maximised usable workspace, complemented by Stirling Pro counter refrigeration units to ensure easy access and temperature control. Once installation and testing were complete, KCM handed the kitchen back to Chef Aaron, ready for the grand reopening of Flair Bistro.

The transformation provided Chef Aaron with a kitchen that supported his creative standards — effificient, functional, and built to handle the demands of fine dining in a relaxed, bistro environment. The redesigned layout improved workflow, enhanced safety, and supported the seamless delivery of high-quality dishes across a flexible menu.