C&C Catering Equipment has completed a project for renowned chef Ed Baines and restaurant owner James Storey.
Following the success of the first Randall & Aubin in London, Baines and restauranteur Jamie Poulton wanted to open a second venue, in Manchester’s Spinningfields, with Storey owning the venue.
The Anglo-French brasserie, specialising in fresh seafood and rotisserie meats, required facilities for its new open kitchen and bar. Due to the nature of the open kitchen, a particularly high standard was needed in order to provide diners with an ‘unforgettable’ experience.
Brands on the scheme included C&C Catering Fabrications, Rational, and Precision, with C&C successfully turning the project around in 6 weeks from design to install.
The distributor reported that exceptional care was required concerning the fabrication and canopy design, which involved very fine detail using brass edging.
Senior project manager Keith Hartharn commented: “We’re really pleased with the finished facilities at Randall & Aubin and proud to have delivered a project for this impressive venue.
“It’s been great to work on a unique seafood restaurant like this with open cooking and fish display units, all supplied as bespoke equipment from our factory.”
Ed Baines is perhaps best known for being a judge on Britain’s Best Dish and for being an alternate chef on Sunday Feast with Paul Merrett. He trained in The River Café in London.