C&C Catering Equipment has helped to outfit a new kitchen at the Hotel Café Royal, London to a design by consultancy Foodservice Baz Associates.
The luxury Regent Street venue, part of The Set Hotels group, appointed the consultancy to rethink the hotel’s food and beverage offering.
Foodservice Baz Associates founder and president Suzy Baz recalled: “We all knew it would be exciting,” commenting on the first time she took part in the brainstorming phase for renovation of the hotel alongside architect and interior designer Piero Lissoni.
The project, started up initially as a ‘simple’ redesigning of the main kitchen in the restaurant, soon became much more far-reaching to include also the creation of a new sushi bar planned together with chef Tourondel.
“The requests included in the brief were truly the most challenging I’d ever come across. The new equipment for the kitchen had to be innovative and designer and ensure reliability and top performances,” commented Baz. “C&C Catering was involved right from the outset in the design work alongside the rest of the team.”
There had to be no separation between back and front of the house for the kitchen. The two areas had to be thought out in parallel with a view to continuity. To do this, Lissoni decided to opt for a colour choice coordinated with the colour of the kitchen, floors and extractor hoods.
Ambach was found to be the most suitable choice for meeting the needs of the Hotel Café Royal.
Baz was very familiar with Ambach after choosing the brand for the Conservatorium Hotel in Amsterdam, another client with very high demands in terms of quality and design and also part of The Set Hotels group.
For Café Royal, Baz proposed a single unit with induction hob from the Ambach System 900 Exclusive Range line in stainless steel with black finishes. A salamander and under-top fridges are also an integral part of the kitchen.
The key distinctive feature of the kitchen remains however its design, fully custom-made in every detail such as, for example, the rounded corners. “It may seem like a minor detail but, in a project such as this, it’s the small details that make the difference,” claimed Baz. “Appearance and finishes are crucial in top-of-the-range open kitchens.”
The greatest challenge of this project was to remodel the kitchen while the hotel stayed open and fully operational. “It was essential that our guests were not disturbed by the work,” commented Ido Shitrit, project manager at the hotel.
Baz explained: “Times of access to the building were limited and rigid. We also had to adapt all the pre-existing heating, ventilation and air conditioning systems that had to remain.”
“The end result was great thanks to the excellent coordination and collaboration between all stakeholders,” commented Baz.