New Development Kitchen

Moy Park is one of Europe’s leading poultry producers, with twelve processing and manufacturing units across Northern Ireland, England, France and the Netherlands. Its product portfolio comprises fresh and added-value poultry, ready-to-eat meals, pre-cooked meals, breaded and frozen foods, beef and pork products, vegetarian foods and desserts, supplied to major restaurant chains and retailers in the United Kingdom and Continental Europe. Moy Park completed the refurbishment of their Grantham based culinary development facilities in the Summer of 2018 following a £450,000 investment.
The works have transformed the old kitchen into a new creative space including a state of the art kitchen, BBQ area, culinary library and break out area for customers.
The development of the facility comes as Moy Park launches its Culinary Academy, a training programme aimed at upskilling both its food innovation team and the wider business. Workshops include training on butchery techniques, training the taste buds and combining the latest on-trend flavour combinations which are then brought to life in product development.

Designed to inspire

KCM Catering Equipment were asked by Moy Park to assist with the design, supply and installation of the catering equipment in the development and presentation kitchens. Central to the design was the ability for Richard Harding, the Senior Customer Development Chef and his team to have individual work stations linking into a shared island cookline, workspace and storage was a key consideration at every stage of the project. In addition to the development kitchen, Moy Park wanted a comprehensively kitted out customer presentation area. This was designed to provide all key elements for Richard and the team to demonstrate the preparation of their products not just using commercial equipment, but also with domestic ovens.

KCM worked with Richard and Moy Park’s Head of Culinary Aaron Dixon to ensure that all the requirements were met prior to then working alongside the Principle Contractor to bring the project to a conclusion. Equipment from local supplier Lincat was at the heart of both kitchen areas providing state of the art combination and induction cooking alongside more traditional oven ranges, fryers and a salamander grill, both cooklines were supported by ventilation systems to keep the Moy Park teams and guests comfortable. A comprehensive wash area supports both kitchens using equipment from Meiko and GreaseShield, all providing highly a functional and flexible facility within the client budget.

Speaking at the opening of the new Food Lounge, Aaron Dixon said “Moy Park has a dynamic and creative product development team, and, as a leading food business, we want to ensure we’re fostering a culture of food innovation right across the business. We’re pleased to unveil our new Food Lounge which will be the culinary centre at Grantham. We look forward to rolling out our Culinary Academy sessions across the business which will help team members not only as they interact with customers, but as they shop and cook meals in their daily lives.”

KCM Catering Equipment Director Alistair White comments “The Moy Park project was a pleasure to work on, we were able to assist right from the initial concept, advising on not just the layout but also in the selection of the right type of equipment to achieve the objectives and budget. The integration of all our elements with those of both Moy Park and Principle contractor were seamless allowing for a highly successful installation. The new facility provides Moy Park, their staff and customers with an inspiring space in which to work, evolve and learn”