What are the secrets of the kitchen that makes Marina Social special? British chef Jason Atherton’s Marina Social has opened just a few months after the opening of the hotel in which it sits, InterContinental Dubai Marina. We speak to Tristin Farmer, chef patron at Marina Social Dubai.

Were you involved in the fit-out and/or design and/or layout of the kitchen?

Jason did the original plans for the kitchen at Marina Social and I became part of the team in April 2014 which was when I shared my opinion on the layout and the final details.

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When designing the kitchen we thought about the menu we would be creating in it. Our menu is a sharing concept which involves us creating lots of dishes at once that need to be served at the same time, so we split the kitchen into 10 stations that are each dedicated to their own section of the menu.

Serving so many sharing dishes, we knew we had to have a long pass, we like the idea of interaction with our guests so the pass runs along the entire front of our open plan kitchen.

The island stove in the centre of the kitchen was included in Marina Social’s design because it’s a great way to maximise space and increase productivity, which I think is important.

Our open plan kitchen was the most important design feature of our kitchen because our chefs are proud of what they do and we want our diners to see that.

What, in your opinion, are a hotel kitchen’s essential features?

When you ask me what is essential in a hotel kitchen, I think about what is essential in Marina Social’s kitchen.