C&C Catering Equipment has completed the fit-out of the main kitchen facility at Sushisamba’s first offering in the UK.
The American chain, famed for its mix of Japanese, Brazilian and Peruvian cuisine, has opened a restaurant that spans three floors of London’s Heron Tower.
C&C carried out the project within 10 weeks of appointment, working closely with US design consultants Next Step Design to ensure the most suitable specification of equipment.
The phased installation programme commenced with the basement production kitchen and lead onto the completion of service facilities, including a cocktail bar.
One of the main hurdles it faced during the project was designing and installing extremely complex curved elliptical champagne, saki and wine fridges with bespoke glazing and full height glazed doors together with a bespoke refrigeration pack system to serve them.
It also had to hoist a giant Rosinox suite into place on floor 40 as there was no large goods lift running beyond floor 38.
C&C’s project director, Paul Parry, said: “There were some unique challenges presented to us on this project, but we delivered under those pressures and within a very tight timeframe. We were delighted to win this contract and even happier with the end result.”
Look out for in-depth analysis of C&C’s Sushisamba the installation in the forthcoming issue of Catering Insight, as C&C discusses the main highlights and challenges involved with the project.