Stock solution

The refurbished kitchen at Le Manoir aux Quat'Saisons restaurant cost 400,000 pounds sterling and another 200,000 pounds was spent on drainage and air conditioning. The kitchen has been made larger and the equipment upgraded. There are now combination ovens and large pans for making stock in bulk, plus a new bakery which will bake two batches of bread daily. Advance Group installed the equipment. A major element is the private-dining kitchen which prepares food for the new function room.