Starting again at Papa’s Barn

When we first spoke to Michael Papa-Adams days before his restaurant was due to re-open, he was cautiously optimistic about the reception the shop would receive.  Run with his brother Theo, the restaurant, Papa’s Barn, had to be completely re-built after a fire gutted the place almost two years ago.  This hasn’t stopped the brothers though and they have taken the opportunity to create a fresh and stylish layout in their new restaurant.

‘We’ve had lots of interest about when we will open again but we don’t want to get too inundated when we first open: everything is new in the restaurant, from the electrics to the range’, Michael explained.  Michael had never used a Florigo before but knew they had a good reputation and would produce quality product which was what they were looking for.  They choose a striking 7 pan island range which would serve their restaurant as well as their takeaway.  It wasn’t just the range that was sold to them: Robert Furey from Frying Solutions gave key advice on the layout of the restaurant; ‘Robert definitely sold us the whole package!’

And now that the restaurant has been open for a few months?  Well if the first day is anything to go by, the new Papa’s Barn will be a roaring success with Theo having to marshal the traffic outside before the police took over!  And their Florigo? ‘Absolutely fantastic!  It’s been the best range we’ve ever worked on; it’s the heart and soul of the business and it’s definitely delivering.’

 

If you'd like to look at more stylish restaurants that have a Florigo range, take a look at WhiteFish and Steins.

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