Case Study: The Oak House Hotel, Axbridge
Few hospitality venues can match the character and history of The Oakhouse Hotel in Axbridge, Somerset.
Situated in the heart of the historic market town and just a stone’s throw from the famous Mendip Hills, the hotel has been welcoming guests for centuries.
Today, it combines traditional charm with modern hospitality, serving residents, diners and visitors exploring one of Somerset’s most picturesque areas.
When Valiant Pub Company acquired the venue and began investing in its future, creating a kitchen capable of supporting a high-quality food offering was a key part of the project.
To deliver that vision, they turned to Swansea-based WAM Engineering Services.
The project involved the design, supply and installation of a complete commercial kitchen package tailored to the operational needs of the hotel and restaurant.
A Kitchen Designed for Efficiency and Performance
Kyle James of WAM Engineering Services said, “The Oakhouse Hotel is a fantastic venue with a great reputation and a lot of history behind it. Our role was to provide a kitchen that would give the team the flexibility, reliability and efficiency they need to deliver a great experience for every guest.”
The installation included a carefully selected range of commercial catering equipment designed to maximise productivity whilst making day-to-day operation as straightforward as possible.
At the heart of the kitchen is a Retigo Vision combi oven, providing exceptional versatility for chefs by combining steaming, roasting, baking and regeneration functions within a single piece of equipment.
Unlike many fixed installations, the Retigo oven has been mounted on a mobile stand, delivering long-term benefits as Kyle explained, “By mounting the Retigo on wheels, the team can easily move the unit for deep cleaning, servicing and routine maintenance. It allows engineers to access the rear and sides of the oven without dismantling equipment and helps maintain the highest hygiene standards throughout the kitchen.”
“The easier it is to clean and maintain equipment, the longer it tends to perform at its best.”
High-Performance Catering Equipment Built for Modern Hospitality
Alongside the combi oven, the kitchen was fitted with a Lincat twin-tank commercial fryer, providing the flexibility to cook multiple products simultaneously while maintaining quality and consistency during busy service periods.
The cooking line also features Blizzard induction hobs, offering fast response times, energy efficiency and improved temperature control compared with traditional cooking methods.
For rapid preparation and service, WAM supplied Samsung commercial microwave ovens, whilst a range of bespoke stainless-steel preparation benches, shelving and workstations maximise usable workspace throughout the kitchen.
The installation also includes a commercial warewashing system, dedicated food preparation and washing areas, refrigerated preparation stations and a range of hygiene-focused additions designed to support food safety compliance.
Hygiene, Sustainability and a Kitchen Built for the Future
One feature that often goes unnoticed by customers, but provides significant operational benefits, is the GreasePak biological drain dosing system.
Installed as part of the project, the system helps break down fats, oils and grease before they can accumulate within drainage systems.
Kyle said, “Blocked drains can cause major disruption for hospitality businesses. GreasePak works continuously in the background to help reduce grease build-up, minimise maintenance issues and keep kitchens operating smoothly.”
Additional hygiene measures include a CaterZap insect-control unit, dedicated handwashing stations, and carefully designed cleaning zones throughout the kitchen.
The project was completed in close collaboration with Valiant Pub Company, ensuring the kitchen layout supported efficient workflow from food preparation through to cooking, plating and service.
For WAM Engineering Services, projects like The Oakhouse Hotel demonstrate the value of taking a holistic approach to commercial kitchen design.
“We don’t simply install equipment,” said Kyle.
“We look at how the kitchen will operate on a day-to-day basis. Every decision, from equipment selection to positioning and maintenance access, is made with the end user in mind.”
“The result is a kitchen that works efficiently today and continues delivering value for many years to come.”
With its new commercial kitchen now fully operational, The Oakhouse Hotel is well-positioned to continue serving guests, diners and visitors to Somerset while building on its long-standing reputation as one of the area’s most welcoming hospitality venues.
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