Overlooking the bustling port in Padstow, The Stable is the latest addition to its much-loved collection of sourdough pizza restaurants.

An expanded menu was made possible by a considered investment in new equipment. With its beautiful harbourside location, the new venue offered great potential as a popular all-day casual dining destination in Padstow. Catering to visitors and locals alike, it ticked many boxes for the well-known dining brand, although considerable work was needed to bring the vision to life.

Refreshing a tired building

The first step was to refresh the building. The property had been extended, creating an awkward space that spanned multiple levels, and it was also dated, with very little interior and aesthetic work carried out over the past 20 years. A new single storey build was planned instead, with a rustic look and feel that reflected the surrounding buildings. It opens onto the water, which makes it perfect for summer days and equally a great place to cosy up and watch a storm roll by.

Some planning issues were worked through along the way, which meant the build took a full year to complete. The result has been lauded for its character features and modern comforts, with covered outdoor seating and intimate booths, as well as casual leaners and large, family-friendly table settings.

A menu that grew with the venue

Padstow has also proved popular for foodies. While other members of The Stable family of restaurants specialise in sourdough pizzas, washed down with a solid collection of West Country ciders and craft beers, the new spot called for the addition of a breakfast menu and a smashed burger selection. Seating 152, this menu expansion created more variety for a wide array of customers.

The smooth transition for this menu expansion is in a large part due to the excellent work by suppliers and fabricators Blue Seal, CED Fabrications, Foster Refrigeration, Sterling Pro Refrigeration and Maidaid, led by contractor Design All Construction and catering contractor Tailor Made.

In the kitchen

Padstow’s burger and breakfast menus instigated the need for a modern electric kitchen with a chrome griddle for swiftly crisping bacon and searing patties, as well as split well fryers to prevent cross contamination across different dishes.

After visiting the Blue Seal showroom, The Stable Padstow’s owners Pete Bruton and Emma Blackmore opted for a Blue Seal EP518-B electric griddle bench model and two E44 deep fryers. They were advised by Blue Seal National Account Manager Dave Chesshire, who ran them through some hands-on training to ensure they were up to speed on the best practice use for both products.

“The large chrome griddle is perfect for their breakfast offering and smash burgers with fast recovery times and instant sear. The reliability and consistency of the fryers provides them with flexibility to produce crispy fries, fish in their signature cider batter, as well as easily catering to customers’ dietary requirements,” says James Austin.

At a glance

• Venue: The Stable Padstow, a harbourside sourdough pizza restaurant, with a new breakfast and smashed burger menu
• Seating: 152
• Build: new single storey build, completed over a full year
• Previous building: extended, multi-level, with very little interior work in the past 20 years
• Key equipment: Blue Seal EP518-B griddle and two Blue Seal E44 deep fryers
• Owners: Pete Bruton and Emma Blackmore
• Advised by: Dave Chesshire, Blue Seal National Account Manager
• Suppliers and fabricators: Blue Seal, CED Fabrications, Foster Refrigeration, Sterling Pro Refrigeration, Maidaid
• Contractors: Design All Construction (contractor) and Tailor Made (catering contractor)

Planning a new menu or upgrading your kitchen? Explore the new Blue Seal’s commercial kitchen range, or get in touchwith our team to find the right equipment for your operation.