Michelin-star chef John Campbell has chosen Dekton by Cosentino work surfaces for his cookery school and restaurant, The Woodspeen, near Newbury.
A dozen slabs of Dekton by Cosentino in Danae are installed in the cookery school, while a five-metre long pass features in the restaurant.
Campbell said: "The worktop needed to tick all the boxes a commercial kitchen has; strength, durability and longevity, but it also has to be tactile as this is what you see and touch the most so it has to be right. The thin dimensions and finish of the Dekton surface has all of these qualities, as well as being heat and impact resistant, so it was the perfect fit for the cookery school.”