Opening a new restaurant is never just about the food. Behind every great menu sits a kitchen that has to work hard, day in and day out. For Naman, founder of Saffron Ddraig in St Thomas, Swansea, getting that kitchen right was essential. His vision was clear from the outset: a modern space capable of producing authentic Indian cuisine, made from scratch using hand-blended spices and recipes passed down over generations.

To make that vision a reality, he turned to WAM Engineering Services.

A collaborative approach from day one

From the first conversations in August, WAM Engineering Services took the time to understand exactly what Saffron Ddraig needed to be. Project Lead Kyle James worked closely with Naman, not just as a supplier, but as a partner. Together, they discussed menu flow, covers, peak service times and how the kitchen would be used in practice.

Space was tight, which meant every decision mattered. Drawing on his experience of commercial kitchen design and installation, Kyle advised on the most efficient layout, ensuring the kitchen could handle demand without feeling cramped. Several layouts were produced and refined, with adjustments made to canopy sizes, equipment positioning and workflow. It was a lengthy process, but one focused on getting it right rather than rushing to install.

That attention to detail paid off.

High-quality equipment, sourced smartly

Thanks to WAM Engineering Services’ long-standing relationships with leading manufacturers, Naman was able to access high-end commercial catering equipment at very favourable rates. This also opened up finance options, allowing flexibility to switch brand ranges late in the process without compromising on quality.

The final specification included a comprehensive mix of bespoke fabrication and trusted brand equipment, all chosen to support a busy hospitality environment.

Bespoke stainless steel fabrication was designed to fit the small kitchen perfectly, including a dishwashing table with sink and pre-rinse, a dedicated prep sink and prep table, and a brand-new canopy and extract system with matching fans. Stainless steel wall cladding completed the space, giving a clean, durable finish that’s easy to maintain.

On the equipment side, Hobart washware was installed, including a glass washer and an undercounter dishwasher to keep service running smoothly. Foster refrigeration units provided reliable cold storage, from the saladette prep unit and two-door counter fridge through to chest and upright freezers, all in stainless steel to maintain a consistent look.

Additional equipment included a Gamko upright bottle cooler, Blizzard microwave, and a full Lincat cooking range featuring fryers, a six-burner range and a four-burner hob. Prep was supported by Sammic equipment, including a stick blender, juice blender and food processor with attachments. Even the smaller but essential details were covered, from fly killers to commercial cleaning chemicals, detergents and rinse aids.

One contractor, total peace of mind

Crucially for Naman, WAM Engineering Services managed the entire kitchen installation. All plumbing and electrics were run by trusted contractors, coordinated by WAM, removing the stress of juggling multiple trades. This joined-up approach helped keep the project on track and ensured everything met commercial standards.

Despite last-minute changes and refinements, the kitchen was completed, signed off and ready for use by 3 December.

A kitchen built for the future

Today, Saffron Ddraig is more than just a restaurant. It’s a place where ancient recipes meet modern hospitality, offering students a 10% discount and even featuring a small cinema room downstairs. Behind the scenes, the kitchen quietly supports it all, designed to cope with demand while giving chefs the space and tools they need to cook properly.

For WAM Engineering Services, this project is a strong example of what they do best: listening first, designing thoughtfully, and delivering commercial kitchen installations that work in the real world.

For restaurant owners, chefs and facilities managers planning a new kitchen or refurbishment, the lesson is simple. When the kitchen works, everything else falls into place.