Catering Design Group (CDG) has not let the pandemic get in the way of business this year, announcing the completion of more than £800,000 worth of projects over the last three months alone.
One of these was with longstanding client the Institute of Chartered Accountants in England and Wales (ICAEW), which awarded CDG a contract to design and install a third production kitchen at its London headquarters.
The 154-square metre, ergonomically-designed space features designated chef stations for the on-site fine dining operation and includes equipment, hygienic finishes, ventilation and temperature control, CDG said.
Gary Johnston, head of facilities at the ICAEW, said: “This is the third kitchen CDG has designed and implemented for the Institute, each specified with more efficient equipment.
“For example, this latest kitchen features induction cooking to align with our environmental strategy of moving away from fossil fuels.
“CDG managed the project very well, adhering to COVID-19 guidelines such as extending the installation period to ensure that numbers on site were minimised and not working in close proximity.
“The installation took place over a number of phases, starting with the cold rooms and extract canopy, and followed by separate visits by specific teams once the kitchen space had been fitted out and finishes applied. We are very pleased with the overall result.”
CDG also gained a contract with office design and fit-out specialists, Morgan Lovell, to design, supply and install a development kitchen for a client based in Watford. The design of the 44 square metre space included a feature ‘live’ cooking station to enable their client to demonstrate their product line.
CDG gained another commercial kitchen contract with foodservice company, Lexington Catering, to design, supply and install a new kitchen and servery area at a corporate headquarters in Slough.
Steve Hutchings, director of CDG, said: “We have worked with Lexington Catering for many years so we were delighted to have been chosen to work with them on this project.
“Lexington’s client wanted to transform the space from staff ‘canteen’ to a destination restaurant, with an enhanced food offer, enticing presentation and improved flows – both from customer and operational perspectives.”