CHR wins big at CEDA Grand Prix Awards

All of the winners at this year’s CEDA Grand Prix Awards.

This year’s CEDA Grand Prix Awards proved to be a big night for Preston-based distributor CHR Food Service Equipment.

The firm took the triple crown of Outstanding Customer Service, Large Project and Overall Winner accolades at the St George’s Park hotel in Burton on Trent last Friday night.

The customer service win over both GS Group’s The Slaughter Manor House project in Gloucestershire and Vision Commercial Kitchens’ scheme at Snowdonia Nurseries in Conwy was down to CHR’s work with Real Junk Food in Manchester. This started out in May 2014 as a not-for-profit community interest company. The basic premise is to source food from supermarkets, wholesalers and food businesses that would otherwise have gone to waste and turn it into meals which are sold on a ‘pay-as-you-feel’ basis.

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The aim is to stamp out food waste and campaign for a more sustainable food system whilst supporting some of Manchester’s most vulnerable people.

Having operated from pop-up restaurants, the initiative contacted CHR about the possibility of creating a permanent city-centre restaurant.

The final result is a restaurant which had (to the end of November 2017) served over 5,000 meals to anyone and everyone from ingredients that would otherwise have gone to waste.

Awards judges John Savage and Brian Booth commented: “Great credit to CHR and all CEDA members and suppliers whose generosity made possible the ground-breaking Real Junk Food restaurant. It not only highlights the environmental issue of food waste but also supports the needs of the less fortunate in Manchester.”

CHR triumphed in both the Large Project category, sponsored by Catering Insight, and the Overall win, thanks to its project for Moor Hall restaurant in Aughton, West Lancashire. The runners-up in this category were CNG Foodservice Equipment’s Birnam Brasserie in Aucterarder, Perthshire, Court Catering Equipment’s Thomas’s School project in London, and TAG Catering Equipment’s kitchen at the Rosewood Hotel in London.

Moor Hall asked CHR to create ‘a centre of excellence for food’ which included Michelin Accolades.

This included two open kitchens, a central production/development kitchen, three prep areas, a reception bar, an open cheese room, an open wine room, areas for cheese production and ageing, dairy, butchery and meat ageing, a brewery and a charcuterie display.

Executive chef Mark Birchall commented: “The work carried out by CHR for me and the team at Moor Hall has been exceptional. CHR has been extremely patient and accommodating through the whole design process. The team was impressively knowledgeable and completely understood the needs of the business, what needed to be done and how that needed to be delivered.”

CHR’s Paul Neville said of the wins: “I’m thrilled that our team have been rewarded for all their hard work over the past couple of years by winning these awards, it has been a pleasure working on such high profile projects and we look forward to continuing the CHR success story.”

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