Essex-based CCE Group has kitted out the new 12 Hay Hill private members club in Mayfair, London.
Said to cater for the ‘business elite’, the food there will be provided by Michelin star chef Shaun Rankin together with head chef Nuno Goncalves.
In order to provide facilities worthy of this distinguished venue, CCE meticulously designed and manufactured all fabrication, working over three floors: the ground floor, the lower ground floor and the basement area.
With both of its factories in full swing, the dealer fabricated a prep counter, pass counter with single tier ceiling mounted pass shelf and riser style ceiling mount supports with internal tab grabbers and ceramic heaters, wash hand basins, insulated ice well, pot wash sinks and wall cupboards. The wash area had an outlet dish wash table and an L shaped inlet table.
The equipment included a Hoshizaki ice machine and ice flaker, Precision under counter and counter refrigeration and Valentine electric table top fryer.
An Athanor bespoke wall cooking suite was provided by Grande Cuisine. This consisted of multi zone multi point ceran glass top induction hobs, a single plate plaque Anthanor plancha/cook plate, a cast iron lined electric classical style roasting and service oven, and three hot holding drawers, all with a polished stainless steel finish and mirror polished stainless steel trims.
Warewashing equipment was supplied by Meiko, comprising under counter and pass through glass/dishwashers with reverse osmosis.
CCE chose combi-ovens from Rational, both six and 10 grids, along with the Frima VarioCooking Center for all boiling, frying, deep frying and pressure cooking.
The dual compartment freezer/chiller cold room was provided by Iglu and Adande to store fish without requiring ice. The electric 20litre pressure fryers and the Josper Charcoal Broiler Oven from Jestic all work together to ensure a smooth flow of service.