Why Electrolux Professional?
‘Super serious pieces of professional equipment that make sure we get the job done on time – there’s actually been a few chefs who have asked about it and obviously I’ve recommended it.
Electrolux Professional for the win!’
Patrick Williams – Chef Patron, Kudu London
About Kudu
Kudu is a family-run restaurant founded by husband and wife duo Amy & Patrick in 2017 with their South African roots inspiring the food and the menus being shaped by the seasons. Their goal is to foster a culture of genuine hospitality, culinary excellence, entrepreneurial spirit and core family values.
Patrick saw Electrolux Professional equipment firsthand at Michelin starred Dorian and after a quick look on social media, a follow and message exchange with our sales team saw him on the road to ownership. With the then Kudu footprint being three venues in South East London, the opportunity presented itself to build a kitchen from the ground up as the business relocated to a single site in Marylebone in Autumn 2025.
Site secured, the time came to choose the best equipment for the new operation.
An XP block is installed in the back of house kitchen, chosen for its robustness and power where its used for bulk and batch cooking. Upstairs and on view for the diners seated at the bar is a thermaline block with a fryer, free cooking top and four zone induction top as well as refrigerated base and oven. ‘I like the fact you can do everything at once and its been fantastic so far’. The kitchen is setup with pastry on the far side, the pass in the middle which runs the whole kitchen, with the thermaline suite fundamental to the core cooking and used for boiling and blanching amongst other things.
Up a level you have a cocktail bar for a post dinner nightcap as well as an exclusive dining area and down a level, adjacent to the BOH kitchen, is the well stocked wine cellar where a pair of Electrolux Professional wine fridges sit ensuring temperatures are kept just right.
Seeing immediate success after opening, the new location is delighting London diners, as well as the chef brigade behind the scenes.
