Fabrice’s kitchen

After five years in cramped quarters, Fabrice has a fabulous new kitchen. Inspired by two star Michelin chef Andrew Fairlie he is now cooking on a custom-built French stove with two plancha hot plates and a superfast radiant hob. Searing meat and fish directly on the plancha saves on pans, labour and washing up.

The new techniques have not changed Fabrice’s approach, they have just made his kitchen life more economical and ergonomic.