Cobblestone HouseRestaurant Kitchen Project in Kenya

01 / Project & layout

Cobblestone House Restaurant Kitchen Project in Kenya

Cobblestone House in Nairobi, Kenya, brings restaurant dining and bar service into a venue with covered seating, brick walls, planted spaces, and a prominent coffee bar. Its completed GRACE kitchen project includes a 107 m² kitchen, with equipment organized around preparation, cooking, washing, and service. The kitchen and bar have distinct roles within the restaurant layout.

The floor plan, equipment selection and site photographs show how the restaurant kitchen is organized. A central hot kitchen forms the cooking core, while dedicated preparation areas sit around it. Dispatch connects the kitchen with the dining side, and separate washing areas provide space for returned dishes and cookware.

Planning Preparation, Cooking and Service Routes

The GRACE AutoCAD plan places vegetable, meat, and salad preparation along one side of the kitchen, with pastry preparation nearby. The hot kitchen occupies the central position, with dispatch to its right. Pot washing, warewashing, and storage are grouped toward the lower part of the plan. Across the seating area, the coffee bar has its own counter arrangement.

These positions give each stage of kitchen work a defined place. Ingredients can be prepared in their assigned areas before moving to cooking or assembly, while finished plates have a dispatch point facing the restaurant. The drawing identifies a hot-pass window beside dispatch and a separate drop hatch at the warewashing area, showing distinct interfaces for outgoing service and returned items.

The layout also makes room for the support work around cooking: chilled storage, work surfaces, sinks, and dish handling. Equipment selection therefore covers complete work areas, with cooking appliances forming one part of a broader kitchen arrangement.

02 / Hot kitchen & dispatch

A Central Hot Kitchen with Nearby Support Stations

The cooking area combines several types of gas cooking with an oven station, refrigeration, and stainless steel work surfaces. This gives the central kitchen a range of cooking positions while keeping preparation support close to the cooking core. The equipment schedule also includes a separate fries station, a sandwich counter, and plate warming for the service stage.

Actual kitchen photographs show stainless steel cooking equipment beneath the extraction canopy, counters around the working space, and the pass facing the restaurant. One photograph shows plates at the pass under hanging warming lamps. Together, the plan and site views show how the cooking area connects to plating and dispatch. The equipment groups below explain the role of each part of this area.

03 / Preparation & pastry

Dedicated Preparation Areas Around the Cooking Core

Preparation is divided into vegetable, meat, salad, and pastry areas on the floor plan. Giving these tasks their own locations provides a clearer starting point for ingredient work before it reaches the central cooking area. The preparation equipment schedule brings together chilled storage, a sink counter, shelving, ingredient bins, and mixing equipment.

The refrigerated counter combines a worktop and sink with storage underneath. Shelves and bins provide places for supplies and ingredients, while separate food and dough mixers support different preparation tasks. This section of the project focuses on the everyday work that takes place before cooking and service.

04 / Pot washing & warewashing

Space for Washing and Returned Items

The plan distinguishes pot washing from warewashing and places the return drop hatch beside the warewashing area. This gives returned service items a defined receiving point, while the pot-wash area provides space for cookware. The washing zones sit away from the dispatch position marked for finished plates.

The equipment schedule combines manual washing, machine dishwashing, an exit table, shelving, and water treatment. Each part supports a stage of handling used and washed items. The hood-type dishwasher illustration shows the equipment type listed for this area, while the AutoCAD plan shows the wash-up arrangement.

05 / Beverage service

Beverage Service at the Coffee Bar

The coffee bar is positioned separately from the main kitchen on the restaurant plan. Its equipment selection covers chilled beverages, ice production and crushing, coffee preparation, and a cocktail workstation. This gives beverage preparation its own counter space within the dining setting.

The actual bar photographs show the long guest-facing counter, back-counter shelving, glass storage above, a coffee machine, and beverage refrigeration below the worktop. These views connect the equipment list with the finished bar environment: storage and preparation equipment sit behind the counter, with seating along the guest side.

06 / The restaurant setting

The Completed Kitchen and Restaurant in Photos

The site photographs place the kitchen project in the wider Cobblestone House setting. Covered seating, planted walkways, brickwork, and the restaurant signage introduce the venue, while kitchen and bar photographs show the working areas behind its dining experience. The gallery brings the floor plan and equipment sections into a recognizable restaurant context.

The customer expressed satisfaction with the equipment quality and appreciation for the collaboration on the project. Alongside the photographs, this feedback provides a brief customer perspective on the completed Cobblestone House kitchen project.