C & C Catering Equipment has revamped the main kitchen facility at the Chester Grosvenor, one of the North-West’s most historic hotels.
The hotel was built in 1865 and several internal walls had to be taken down to move the main kitchen equipment into place.
This included three bespoke Charvet cooking ranges specially modified to fit the kitchen’s existing wall structure and new Meiko rack dishwashers.
Once in position all of the units were fully welded together to the hotel’s exacting standards and the hotel’s internal walls re-built.
The kitchen, which was designed by FCSI member Tim Dunn Design, serves two main dining areas: the La Brasserie and the Simon Radley restaurant, which collectively serve up to 500 covers on peak days.
To add to the already considerable challenges of the site, Chester’s famous Roman Walls were found to be too close to the hotel to allow the nine external condensing units to be lifted into place.
As removing the walls and re-building them wasn’t an option, the condensers were taken into the building and then back out through previously blocked-up windows and into their final position.
The Grosvenor’s executive chef, Simon Radley, said the fit-out had all gone to plan. “We have worked with C&C for many years and know that they will ensure we receive the best possible service, both during the installation, and for years after.”
Read the April issue of Catering Insight for full details of the logistics challenges faced during the project and exclusive comment from C&C director Ian Berrow.