HCE details Wimbledon service

There are not many venues more prestigious than The All England Lawn Tennis Club, which has hosted the The Championships, Wimbledon, since 1877.

With the event on show to a global audience, it was important for the venue to invest in top of the range, modern catering facilities.

To create this, it turned to Southampton-based catering equipment distributor, HCE. According to MD, Jon Greep: “We obtained this contract through recommendation and previous jobs completed with the main contractor.

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“We were chosen due to our ‘can do’ approach and our desire to deliver the best possible project for the client by utilising our strong and efficient project management capabilities, which ultimately ensures customer satisfaction each and every time.”

The scope of the project covered three areas. The main area was within the newly formed basement of courts 14 and 15. These areas were formed from scratch and included new catering facilities.

Within this section, HCE provided a new kitchen and servery for the ball boys and girls, and also a large foodcourt facility which included a deli take away, coffee bar, main entrees, central salad bar, tills and a condiment collection area for the media and broadcasting personnel. These were supported by kitchens and bespoke cold rooms.

The scheme also included the disconnection, servicing and cleaning of existing items of equipment to incorporate within the catering areas.

Secondly, within this element of works, HCE outfitted a new first floor kitchen and ground floor serveries within a new build known as the Construction Support Village (CSV), a temporary modular building designed and built to support the delivery of the Wimbledon Master Plan. [[page-break]]

Area three was the Aorangi Pavilion, where fit-outs included a back-of-house kitchen and two independent servery areas. Particular attention was paid here to the quality of service counters. Caesarstone counter tops were used throughout with a mixture of white laminate and American white oak veneer frontages. The units were surmounted by square UV bonded glass gantries to create an ultramodern high specification finish to compliment the quality of the venue.

The fast-track programme of works ran throughout a 3 month period and this extremely tight schedule was reviewed on a weekly basis.

HCE met all milestones and targets and completed the project on time and snag-free.

During the project the Aorangi Pavilion was actually added to HCE’s contract, subsequent to the main catering facilities in courts 14 and 15. This was in an existing building and the distributor had to overcome difficulties in relation to access.

Large pieces of equipment and servery counters needed to be elevated to the first floor via specialist lifting equipment and then carefully manoeuvred through the gap left by the removal of a window. This provided HCE with logistical challenges which were overcome and the project was still delivered in accordance with the programme.

Uniformity of equipment supply brands was extremely important to Wimbledon, in particular for the ease of servicing and maintenance. With this in mind, Foster Cold Stores were used for cold rooms, and Halton Food Service supplied the extraction canopies. Where ready-manufactured goods were concerned, the project featured Falcon prime cooking equipment, while Manitowoc’s Convotherm combination ovens were used throughout.

Steve Holley, HCE’s commercial director, commented: “There were a number of highlights for the HCE team, working closely and nurturing a close working relationship with all parties involved. We have taken to opportunity to further reinforce our clients’ faith in our capability to deliver outstanding service, whether it be working alongside the main contractor, architect, design team or the client.

“We have embraced the opportunity and are extremely proud to be able to say we delivered an outstanding project to such an iconic venue. Ultimately, positive and constructive client comments at handover, we believe, we will lead to further opportunities to become involved with future work.”

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