CCE converts Mayfair kitchen for acclaimed chef

Essex-based kitchen house CCE has carried out a major kitchen refurbishment at one of Central London’s top hotels as part of a restaurant conversion involving acclaimed chef Eric Chavot.

Chavot’s eponymous Mayfair restaurant Brasserie Chavot recently opened on the former site of The Gallery, which is connected to the Westbury Hotel.

As the original Gallery kitchen was too small for Chavot’s requirements, CCE designed a new lay-out to accommodate all of the equipment specified for the site.

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It came up with the idea of extending the prep kitchen, which involved excavating the ground out beneath the hotel’s garage and cutting through a wall, all while the hotel remained in operation.

The kitchen flow was then based around the addition of key items of equipment, including a Valentine fryer, Josper charcoal grill, Rational combis, Frima multifunction cooking unit and a range of Menu System induction equipment incorporated into interchangeable drop-down sections to offer greater flexibility for the kitchen operation.

The excavations and new support structure in the prep kitchen left behind an area that had no square corners and a low ceiling height, however, forcing CCE to come up with a solution.

“Templates were made for all the corners and walls where fabrications were required resulting in seamless tight tile returns with minimum requirement for mastic joints,” explained David Judge, contracts manager at CCE. “Because of limited access the fabrications had to be made in sections and fully welded on site to create a seamless hygienic and watertight fit.”

The limited access also created other issues, such as how to manoeuvre a giant Frima VarioCooking Centre into position. In the end, the system had to be dismantled and reassembled in place. The low ceilings and lack of a direct route outside, meanwhile, forced CCE to take an innovative approach to ventilation.

Judge says: “The Rational combi ovens and Frima units were fitted with re-circulating condensing hoods providing local extraction and the rest of the kitchen was served by creating a system to achieve 30 air changes per hour. The plant was located in the garages above and ducted to outside.”

As part of the revamp, a 5-metre bespoke Bonnet range that was only installed by CCE a year ago for The Gallery had to be removed.

The decision was made to take the Bonnet kit out and reinstate it as part of the ongoing refurbishment programme at the Alyn Williams restaurant, which is also based at The Westbury.

Using a specialist heavy lifting team, the suite was removed by demolishing a stud wall and detaching the restaurant doors in order to skate it out in one piece. CCE then stored the unit in its workshop until it was ready to be refitted.

To see pictures of the Brasserie Chavot kitchen view our exclusive online photo gallery here.

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