PHO, Brighton

Vietnamese street food restaurant chain Pho hopes to open 15 sites in the next four to five years. Founded in 2005 by Stephen and Juliette Wall, the latest opening is Black Lion Street, Brighton.

At 4,500sq ft it holds 130-covers and includes a central open kitchen as well as table and booth seating in the main dining room. There is also an outside terrace and bar seating for around a dozen people.

Pho [fuh] is Vietnam’s national dish, a delicious and nutritious noodle soup dish eaten every day by the Vietnamese. Key to its preparation is fresh stock, made from scratch every day.

Pho is served with fresh herbs and there are 15 combinations of stock and toppings to choose from. Also available are healthy starters, salads, stir-fry dishes, curries and coffee – passed by authentic Vietnamese weasels – and served with or without condensed milk. More at:

Juliette Wall, Founder and Director said: “Hansens were recommended to us and we checked them out by speaking to several potential suppliers. They met all our requirements and have worked with us since our second restaurant, which was completed on time and budget.

“Their account management is great; you can always get hold of somebody and one person works with you consistently throughout the project. That really is the best thing about them and the more complex the project, the better they are.

“Our new Brighton restaurant was a complete new build – there was no waste or drains and Hansens worked with the builder to get the floorplan right. Given the large size of the site (130 covers) it seemed sensible to build an open plan kitchen in the centre, and we were delighted with the quality of the finish.

“When designing Pho Westfield, Hansens advised us to go for more robust construction standards in order to cope with the huge demand – 2,000 covers daily. They have been proved right and we have seen others suffer because they didn’t anticipate demand correctly.

“They are also very good in terms of aftercare; chasing warranty and equipment performance issues – they are on to it straight away.”

Specially Selected Equipment

A Falcon wok cooking station offers high volume production via 4 front cooking rings, rated at a huge 17.5kW each. To the rear 9kW rings provide simmering capacity. A spray bar provides a constant flow of water across the hob, keeping the surface cool and clean.

Overhead, a six metre long Vianen extraction canopy was purpose-designed to cover the entire kitchen area. We choose Vianen because of their total compliance with the DW/172 specification for ventilation systems. The material is ultra fine grain 304 stainless steel, inset with heat resistant lights and stainless steel baffle filters.

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