If there’s one thing we’ve learnt at The Northern Plate in Manchester’s Northern Quarter, it’s that a kitchen is only as good as its cold storage. And for a long time, ours was as reliable as an old Transit van on the M62 in winter.
We were running on four overstuffed commercial fridges, crammed with everything from mussels to cake frostings. Every morning felt like rummaging through an overcrowded wardrobe – hoping nothing toppled out when we opened the door.
Everything changed the day we installed our walk-in cold room.
Why We Took the Plunge
We didn’t think we “needed” a cold room. After all, we’re not a Michelin-starred restaurant with 20 chefs – just a buzzing, friendly spot known for our seafood platters, Sunday roasts, and famously indulgent sticky toffee pudding.
But the warning signs were there:
- Wastage creeping up week after week.
- Prep time lost to endless fridge Tetris.
- And finally, a gentle hint from our fish supplier that our storage wasn’t doing justice to his deliveries.
That’s when we started researching cold rooms in Manchester – and discovered the solution that transformed our kitchen.
What Made the Difference
From the very first call, the team were friendly, practical, and genuinely interested in helping us create a cold room tailored to our quirky space. Here’s what stood out:
- Built Around Our Menu
With a seafood-heavy menu, temperature precision is everything. The cold room was designed so fish, dairy, and fresh veg could each be stored in their own optimal conditions. No more salmon picking up the scent of blue cheese.
- Smooth Installation
We braced for disruption – but the installers worked around our prep shifts and had us up and running in record time. No cancelled bookings, no stressed-out staff.
- A Smart Investment
At just under £18,000 (including custom racking and integrated monitoring), it wasn’t cheap. But when you weigh it against reduced wastage, improved food safety, and a faster kitchen flow – it’s already paid for itself.
The Results Speak for Themselves
Since installing our cold room, the improvements have been huge:
- Wastage is down. No more slimy lettuce or forgotten tubs of crème fraîche.
- Prep is faster. Everything is visible, organised, and easy to grab.
- Food quality is better. Seafood stays pristine, meat stays juicy, and dairy keeps perfectly.
- Team morale is higher. Our chefs love the space and confidence it gives them.
Chef Liam even jokes that if we ever expand, he wants a second cold room “just for the fun of it.”
Why We Recommend It to Other Manchester Restaurants
If you’re still juggling multiple fridges and throwing money away on spoiled produce, it’s time to rethink your setup. Installing one of the best cold rooms in Manchester has elevated The Northern Plate from a good kitchen to a great one – and our guests can taste the difference.
If you’re in Greater Manchester and ready to upgrade your kitchen, we’d wholeheartedly recommend choosing a trusted local cold room specialist. Their expertise, friendly service, and reliable installations will keep your ingredients fresh – and your chefs smiling.
