CCE revives Fortnum & Mason’s Fountain


Fortnum & Mason’s Fountain Restaurant and Soda Bar – originally launched in 1955 – has just reopened its doors as ’45 Jermyn Street’ after a state-of-the-art refit of its kitchen and bar area by the CCE Group.

The period feel of the front of house has been retained with the addition of some modern touches – CCE even sourced and imported some authentic swan-neck soda taps from the USA – but the working areas have been given a complete redesign to improve ergonomics, productivity and hygiene – including the installation of new flooring, ceilings and ventilation.

CCE adapted the kitchen layout to ensure that the preparatory area was in a cool, well-lit space.

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The distributor won the contract ahead of five other leading commercial kitchen fitters, and reported it was singled out for its detailed attention to the demands of the brief.

“Fortnum & Mason was impressed by the in-depth consultations we had with the catering staff, and the fact that we are manufacturers and problem-solvers, not just suppliers of catering equipment or middle men,” said Ray Costelloe, CCE’s MD.

“Our product is custom designed and fabricated in our own factory and with our clients’ input from beginning to end.”

For a faster, more efficient and cooler kitchen, CCE installed a variable zone induction cook suite with Frima technology, variable zone service fridges and a contact controlled salamander.

Bar and waiter stations featured black finish refrigeration and heated bread storage, and for speed and space economy, glass and plate wash areas made use of reverse osmosis technology and double basket operation.

This included the design and manufacture of CCE’s bespoke fabrication for the ambient storage units, a pastry bench, its signature hot and cold pass, and the soda fountain bar.

Head chef, Lee Streeton, was also said to be impressed with the 3D computer generated visuals of the proposed kitchen layout at CCE’s design studio, which is equipped with 3D CAD software.

He commented: “The improved work flow of the kitchen is brilliant, and the kitchen equipment is state-of-the-art: so much so I had to get my commis chefs to show me how to use it!

“Seriously, though, the CCE team are consummate professionals who deliver on time and to a budget. They understand our business thoroughly, and are great people to work with.”

According to CCE, the finished result was well received by management and staff alike, with 45 Jermyn Street opening its doors to the public on 26 October.

Tags : barcceFabricationFortnum & MasonProjectrestaurant
Clare Nicholls

The author Clare Nicholls

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