Four Seasons Kitchens • Sept, 2018
The revolutionary ultra-compact surface, Dekton® by Cosentino we featured in our last post has proven to be the surface of choice by internationally acclaimed Michelin star chef, John Campbell. The Woodspeen Restaurant and Cookery School is situated in the beautiful West Berkshire countryside near Newbury.
Campbell explains, “Pans, plates and extremely hot utensils are used on the pass each and every day so it’s important that the surface is able to cope with the heat, which Dekton® does brilliantly.”
Impressed with the surface’s durability in the past he also commented. “The top in the restaurant is over three and half years old, but still looks just as good as when it was put in – hence why Dekton® was the obvious choice in the Cookery School. It looks good, it feels good, but importantly it gives us all the benefits required.”
Temperature benefits over marble and granite
Having already seen Dekton®’s high resistance to heat, scratches and stains in action on the restaurant’s pass, Campbell was assured it would be more than up to the job, whilst offering additional benefits for the particular skills taught in the school. “Perfect for the Cookery School, Dekton® remains the same temperature as the room, unlike marble and granite surfaces which can be at a much lower temperature to their environment. When we are teaching students to make bread for example, we can turn out the dough straight onto the surface as it’s very tactile, smooth and a pleasure to work on.”
See this surface on display in our showroom.