Bentley moves up a gear with kitchen refurb


Staff at British car manufacturer Bentley can now look forward to dining in style following a massive refurbishment of the catering facilities at its Crewe production plant.

The re-design and fit-out of the firm’s back-of-house facilities was carried out by Daventry-based kitchen house CDG, which was given the brief of delivering a project that kept with Bentley’s contemporary luxury design values.

CDG was commissioned to re-design, supply and fit-out the new kitchen facilities to support a hospitality suite and showcase a new well-being menu across the breakfast and lunchtime service for its 4,000 personnel.

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Getting under the skin of the Bentley way of thinking and the processes it follows to design a high-end luxury car was one of the big challenges. “We were tasked with ensuring our design process mirrored the synergy of their unique engineering process, which I’m proud to say we achieved by delivering exceptional design and performance,” said CDG’s managing director Philip Howard.

CDG started by taking the 1960s kitchen back to a blank canvas and undertaking a complete structural remodelling of the catering facility.

In line with Bentley’s CSR policy, all equipment removed was recycled and replaced with new kit carefully selected to achieve high specification and ease of maintenance within strict budget parameters. Brands used in the project include Blue Seal, Hackman, Hobart, Foster, Rational and Sammic.

With no lifts to the directors’ suite, a dumb waiter was integrated into the design plans for the safe transportation of food and drink to the executive floor.

Andrew Robinson, production planning manager at Bentley Motors comments, said the company first became aware of CDG through the work it did at on the back-of-house facilities at Silverstone.

“The feedback I’ve received about the new facilities from both the chefs and my colleagues has been excellent,” he said. “The new facilities work in harmony to support the new menu and I’m delighted to say we’ve experienced a substantial increase in colleagues enjoying the new menu and environment.”

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Andrew Seymour

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