Photographs courtesy of mcateer photograph

In the shadows of the iconic Edinburgh Castle sits the Edinburgh Hotel of the Year 2012 winner Sheraton Grand Hotel and Spa. During a major refurbishment of this five star property Humble Arnold Associates were commissioned to undertake a Masterplan Design Study of the kitchen spaces.

Survey work and discussions with the Hotel Operator identified the need to expand, re-organise, re-equip and renew the fabric of the kitchen spaces to improve flow routes, enhance refrigerated storage, provide clear segregation of separate functions, implement more systemised plated meal production and finishing areas for banqueting, and to replace fatigued equipment. The HAA Design study offered clear design solutions and demonstrated the benefits of undertaking this work, and HAA’s appointment was extended to implement the masterplan design.


A full refurbishment of all kitchen areas was undertaken concurrently with the public areas. The kitchen is located immediately between the main restaurant and the banquet and conferencing area which has enabled a particularly efficient design to be achieved. The kitchen is now all electrically powered, and includes dual function chilled preparation zone for portioning work which converts to finishing kitchen during banquet service.


The end of the chef’s pass incorporates a Chef’s table with high quality finishes which is supported by a client signing room which is also part of the kitchen space, but finished to reflect the banqueting suite. In addition to being a key too in client tastings, these spaces are proving popular as a premium private dining experience.


Key members of the design team were:


Architects - 3D Reid -

Interior Design - MKV Design -

M&E Consultants - Wallace Whittle -


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