Running a restaurant in Central London is a bit like trying to keep a soufflé from collapsing while the fire alarm’s going off. Stressful at the best of times, and downright catastrophic when things go wrong.
Here at Le Petit Sage in Soho, we’ve built our reputation on fresh, seasonal dishes served with flair. But last summer nearly tipped us over the edge.
The Day Our Fridges Failed Us
It was mid-August, muggy as anything, and the lunch rush was in full swing. Our head chef, Dominic, was directing the kitchen like an orchestra conductor. Suddenly, our kitchen porter burst in, white as his apron.
“Chef… the walk-in fridge is gone.”
Gone. Dead as a dodo. Our herbs wilted, our cod fillets sweated like they’d just run a marathon, and the steaks we’d prepped for evening service were in danger of becoming a science experiment. We were five minutes away from having to shut our doors and send 80 diners packing.
The Decision To Invest In A Cold Room Installation In London
We knew we needed a permanent solution. Within a week, we contacted Cold Save Cold Room for a cold room installation in london.
From the very first site visit, they understood exactly what we needed. Our kitchen space isn’t huge, but our turnover of fresh produce is. They designed and built a custom cold room tailored to our kitchen layout and storage requirements – ensuring we could keep dairy, meat, and fresh veg all at the perfect temperatures, without stacking them up like Jenga blocks.
The whole installation came in at just under £20,000, including custom fittings and shelving. For us, it was a big investment – somewhere between £10–20k depending on what you go for – but worth every penny.
Why It’s Been Our Best Investment Yet
First, the savings. Before, we were losing hundreds each week in wasted food. A punnet of raspberries turning to mush, rocket going soggy, or chicken needing to be binned for safety. Now, everything is organised, labelled, and kept at optimal temperature, so wastage is almost zero.
Second, efficiency. Chef Dominic reckons he saves at least 10 minutes per service not rummaging around cramped fridges. Multiply that by six services a week, and you’ve got a kitchen that runs smoother than freshly churned butter.
Third, quality. Our fish arrives fresh from Billingsgate at 5am and stays pristine until dinner service. Our herbs from Covent Garden suppliers remain perky and aromatic all week.
Little Unexpected Perks
And let’s not forget staff morale. On hot days, our KP, Adeel, disappears into the cold room for a minute to cool off. He calls it “visiting Narnia, minus the snow queens and talking lions”.
Would We Recommend Cold Save Cold Room?
Without a doubt. Their team were professional, fast, and genuinely interested in creating the right solution for us – not just flogging a standard unit. Our cold room has future-proofed Le Petit Sage, protected our reputation, and saved us more money than we’d ever imagined.
If your fridges are bursting at the seams or you’re throwing away produce faster than you can order it, I’d say it’s time to invest in a cold room. It was our coolest decision yet. Visit coldsavecoldrooms.co.uk
