Swift heads to the bank for latest project

Swift completely redesigned C. Hoare & Co’s canteen.

Essex-based distributor Swift Catering Equipment has overhauled the staff dining facilities for the UK’s oldest privately owned bank, C. Hoare & Co.

The bank’s headquarters in Fleet Street, London, needed renovation and so the firm initially contacted Swift to replace the existing counter systems. However, the project grew so that the final requirement was to completely redesign the canteen with new serving areas, beverage stations and a sandwich bar.

Design and sales manager Ashley Munro headed up the project and recalled: “The initial brief I got when I spoke to the head chef was that the canteen was in need of updating and they wanted to replace the old equipment with new.

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“This was until we met and ran through the company’s menu, serving style and problems that they encountered with the old canteen. They wanted to keep the same level of seating whilst giving the staff more food and beverage options, as well as sandwich options and increasing the storage levels.”

The food and beverage provisions were required to be self-service for the most part. Munro reported that that the task was difficult as every part of the canteen was either used for foodservice, seating or storage.

He detailed: “There were dead areas that could be utilised but it meant losing seating or storage. The solution was to break the areas up. We designed two beverage stations with increased choice, hot self-service and a soup station, an island of multi decks and an assisted service sandwich bar. By utilising the areas better we managed to maintain the level of seating, which increased their food options.”

Furthermore, the work had to be carried out at night and at weekends so as not to disturb the day to day running of the bank, as the deliveries had to go through the main entrance. Munro added: “The canteen was also on the second floor, which meant carrying the counter in sections up a staircase that was lined with intricately designed wooden panelling – a historic part of the bank.”

The main cooking equipment specification included two Rational combi ovens – one SCC201G model and one SCC201E with an ultravent, a Falcon G9490 chargrill, an Induced Energy CS3000QB four ring inset induction hob and a Unox XP-02-ER panini grill.

Refrigeration was provided by Foster, in the form of a two door EP 1/2HSA under-counter model, while Alto-Shaam supplied a 1000-BQ2/96 banquet cart.

The basement kitchen and main kitchen were altered, with additional equipment being installed at the same time as the front of house canteen works took place.

This included the beverage stations each being equipped with a hot drinks machine, a Vivreau water tap and soda fountains. Prior to this they had a hot drinks machine and cordial to mix.

The hot counter contains a 6x 1/1 heated ceran, heated plate lowerator as well as a soup station and the tray and cutlery pick up point, while Swift increased the island multi decks storage capacity by almost double. “Instead of using dole wells we used solid backed multi decks that were placed back to back in the centre of the canteen,” said Munro.

The sandwich deli sits in its own alcove, almost completely separate from the main service area. “This gives Hoare’s a completely new option with a choice of freshly made cold sandwiches as well as paninis,” Munro added.

The deli contains a refrigerated deli display, the two door under-counter refrigerator and the panini grill.

To increase the storage within the kitchen, the counter frontage comprises hidden access doors to internal cupboards. These hidden cupboards are on the multi deck islands, beverage stations, hot counter and l-shaped counter.

Swift manufactured everything for the counter, as well as designing and manufacturing drop in units. All counters have powder-coated facias and Corian worktops manufactured by KCM Tops.


One Comment;

  1. Nic Banner said:

    Ashley – Thank you for using the Induced Energy induction range. Great job



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