Brodericks Delivers State-of-the-Art Kitchen for SOLE Seafood & Grill Expansion

When SOLE Seafood & Grill embarked on a major transformation to support its expansion into one of Dublin’s most ambitious luxury dining destinations, the objective was clear: deliver high-performance kitchen environments that would support exceptional food, seamless workflow and long-term operational efficiency, all within a carefully managed investment of €835,000.

To achieve this, SOLE partnered with Brodericks, where Culinary Director Richie Wilson worked closely with our Sales manager, Ken Lynch, who led the project from concept through to final delivery.

A Partnership Built on Trust

From the outset, the project was grounded in trust and shared ambition. Richie brought a clear operational vision for how the kitchen should perform under real service conditions, and Brodericks translated that vision into a fully engineered working environment.

Significant time was invested analysing:

• Service flow and working line dynamics
• Movement, communication and pressure points
• Production efficiency during peak service
• Integration between kitchen, private dining and guest experience

The approach was collaborative and progressively developed. Designs evolved through testing and refinement, ensuring the kitchen would not only look exceptional but operate flawlessly during live service.
Both teams shared a perfectionist mindset: prioritising long-term performance, durability and operational clarity over shortcuts. The brief was simple but ambitious, maximise the €835k investment and create a kitchen system that works under pressure every day.

Designing for Performance, Flow and Guest Experience

The expansion of SOLE, which doubled the restaurant’s footprint and significantly enhanced its private dining and guest offering, required a kitchen infrastructure capable of supporting increased volume without compromising precision or quality.

The project delivered three distinct but interconnected environments:

• A fully optimised ground-floor kitchen visible from the restaurant through a large glass window, transforming kitchen operations into part of the dining theatre.
• A new basement production kitchen, acting as the main production and private dining service hub.
• A custom juice bar at SAINT Studios gym, integrated within the wider building ecosystem.

Advanced 3D modelling carried out in-house by the Broderick’s team allowed the full scheme to be tested prior to installation, ensuring every workstation, pass and cooking platform functioned exactly as required.
The result combined performance with theatre, guests now experience the precision, energy and craftsmanship behind the scenes, while carefully designed workflow, cooking platforms and heat management systems ensure consistent, high-quality delivery.

Engineering a Kitchen for a Modern Premium Restaurant

As part of SOLE’s wider investment in a state-of-the-art culinary infrastructure, the kitchen was engineered to support seafood-focused precision cooking, increased production volume and improved working conditions for the team.

Key features included:

• A fully bespoke cooking suite with dedicated cooking platforms tailored for seafood preparation
• Advanced air handling and extraction systems for temperature and odour control
• Carbon filtration to minimise environnemental impact
• Optimised workflow supporting both à la carte and private dining service
• Integration with expanded restaurant capacity and new private dining suites

The environment was designed not only for performance but for people, improving comfort, efficiency and communication across the kitchen brigade.

Delivering Under Pressure

Timing was critical. With expansion aligned to major trading periods, the full project, from early planning through to final commissioning was delivered within 12 months. Budget transparency and collaboration were central throughout. The investment was carefully allocated across:

• Design and engineering
• Equipment and specialist systems
• Installation and coordination with mechanical and electrical teams

Close coordination ensured heat load, ventilation and operational demands were expertly handled. When challenges arose, the Brodericks team adopted a solutions-first approach, providing additional support wherever required, reinforcing the strength of the partnership.

The Result

Today, SOLE’s kitchens operate as a fully integrated, high-performance system supporting one of Dublin’s leading premium dining experiences. The design enhances:

• Service precision and efficiency
• Production clarity and movement
• Kitchen working conditions
• Guest experience and dining theatre

The kitchen is no longer just a production space, it is part of the SOLE experience.

As Richie Wilson summarises:

“It doesn’t just look good, it works.”

https://www.sole.ie/
https://saintstudios.ie/
Part of EHL Experiences: https://www.ehl.ie/

“From the start, my relationship with Brodericks was strong, and it only grew stronger as the project progressed. This felt like a genuine partnership. There was real time invested in understanding how I work, how the chefs work and what the kitchen needed in terms of communication, movement and flow.
The brief was straightforward but ambitious, and the budget had to work hard. Designs evolved until everything was right, and seeing the full kitchen in 3D was a turning point. What stood out most was the shared focus on quality and long-term performance, nothing was rushed and nothing was compromised.
Time was critical, especially approaching Christmas, but the project was delivered within a year. Costs were always transparent and when challenges came up, solutions were found quickly. The finished result works brilliantly for the team and adds theatre for our guests upstairs.

It doesn’t just look good - it works.”

Richie Wilson, Culinary Director, SOLE Seafood & Grill

“From day one, Richie had a clear vison of what he wanted to achieve in terms of improved service and a more comfortable, efficient, environment for his chefs. Helping him bring this from concept to reality, across a complex and demanding build, was a true team effort fuelled by creativity and persistence, and a shared belief in what SOLE could become.”

Ken Lynch, Sales Manager, Brodericks