Buckingham-based Inox Equip can truly be said to have given something back to the armed forces who serve this country, following its involvement in a project at the Victory Services Club in Marble Arch, London.
The historic site was established in 1907 and provides a venue for all members of the UK army, navy and air force and their families. The club was looking to re-map its existing back of house space in order to accommodate a new kitchen, food serveries and a restaurant bar.
Inox Equip was therefore invited to join the design team in October 2014 as a catering design consultant. This meant it engaged with the club to develop a full brief, liaised with the mechanical and electrical and interior designers, as well as organising equipment and project scope workshops.
During the period leading up to Christmas 2014, the distributor completed a number of proposals not only regarding special design but also key items of equipment that would allow the club’s executive head chef, Paul Mattocks, to realise the venue’s goal of one casual and one fine dining restaurant fed from a single central kitchen area.
However, it was not an easy task as this meant increasing the existing kitchen’s footprint. This was solved by converting what was the front of house manager’s office into a cold room, provided by Cold Plan.
Furthermore, food delivery and waste collection had to be taken into account, as kitchen access was gained through the basement.
The design had to incorporate two individual cook lines, one for the fine dining restaurant and the other for the casual dining eatery, including breakfast service. The integrated food servery also had to be in keeping with the colour pallet that the front of house interior designer had specified. [[page-break]]
A well ventilated space with spot cooling was required, and all of the design and outfit had to fit within budget constraints.
The catering equipment tender was drafted, approved and issued by Clutton’s, the end user’s project managers, and accordingly, Inox Equip was tasked with the project delivery by contractor 8Build in February this year. The distributor then commenced the post-tender project management and installation process.
According to Chris Hay, Inox Equip’s project manager: “My involvement with the project began shortly after Inox was awarded the contract. I met and worked closely with an experienced and thorough 8build team, together overcoming many obstacles.
“There is no doubt that the project was a challenge, with an existing building, ceilings with no fixing points, walls that weren’t parallel and floors that weren’t level.
“Our task was to fit an extensive multi-functional kitchen, comprising two Charvet cooking suites, a coldstore, separate dishwash and potwash areas, blast chill facilities, three hot passes with ceiling mounted gantries and refrigerated preparation areas (with fabrication supplied by CED), all in a compact and far from square 106m2.”
As well as the kitchen, the club required a large front of house buffet servery area to handle up to 260 breakfast guests, plus over 120 restaurant and fine dining guests. The servery, designed by Inox and Proline utilises one 5m bar, two ambient breakfast pastry tables, two refrigerated wells and two heated silestone sections.
The updated restaurant bar creates a new area for morning coffees to enjoy in the club or to take away, and evening pre-dinner drinks. [[page-break]]
The addition of a chilled display unit with electro chromatic glass allows the venue to serve chilled food as a quick alternative option to having a Full English breakfast, as well as presenting food throughout the day and creating a lightbox-style feature when the bar is open for pre-dinner drinks.
The entire kitchen installation went from a Whiterock box to finished kitchen in 4 weeks.
Hay explained: “Fixing the ceiling-hung gantries was a particular challenge but one that our engineers took hold of and worked around. The chef was on site throughout the process and we worked very closely with him to ensure he was completely happy with everything from the exact height of shelving, to the timings on hot pass heat lamps.
“The process was definitely a challenge but one that Inox Equip has risen to. Full training was carried out by our supplier partners on all items with refresher training re scheduled to further enhance the features and benefits of the specified equipment.”
Talking about the work from Inox and its partners the Victory Service Club’s club secretary, Nigel Beet, commented: “Inox engaged well with the club’s staff during the design phase and has delivered a kitchen, buffet servery areas and a dispense bar which all look impressive.
“It has provided us with an excellent platform from which we will continue to deliver a very high standard of varied cuisine for many years to come. The members and staff of the Victory Services Club are delighted with the final outcome of this project.”
As Inox Equip is a CEDA member, and several CEDA partners including Rational, Adande, Foster Refrigerator and Winterhalter were involved in the equipment supply and outfit, the association took a particular interest in the project.
Adam Mason, CEDA’s director general, added: “This was a great project for a CEDA member and in excellent hands with Inox Equip at the helm of the design, equipment specification, works and training that needed to be provided to overcome a range of challenges. It’s a first rate example of what CEDA members can do, with a range of proven partners in support, to give first class customer satisfaction.”