CEDA celebrated the past year’s best kitchen design and outfit projects and industry excellence at this year’s Grand Prix Awards on Friday night, as part of its annual conference at the Crowne Plaza Hotel in Heythrop Park, Oxfordshire.
Earlier in the conference, Inox Equip’s Mark Kendall was inducted as the new chairman of CEDA, with Phil Howard, MD of Catering Design Group, announced as the latest vice chair. Furthermore, Kirstin Hatherley, MD of Hatherley Commercial Services, was inaugurated as the association’s northern region vice chair, while Cathy Wilcox, MD of WilcoxBurchmore, enrolled as her southern counterpart.
Kendall was on hand to present the trophies to the winners at the awards dinner on 31 March, with Court Catering Equipment having a successful night. Not only did the west London-based distributor win the Large Projects Award for its vast outfit at the Le Cordon Bleu European Flagship Cookery School in Paris, designing and outfitting 15 cooking areas within 14 weeks, but the scheme also triumphed as the Overall Winner too.
Furthermore, Court’s technical manager, Paul Holder, was victorious in this year’s Rising Star Award, which recognises the achievements of younger individuals in the industry. Court MD, Nick Howe, detailed that although Holder had no sector experience when he joined the distributor in 2008, he took to the business and the industry like a ‘duck to water’ and quickly absorbed all the technical information and training that he could.
Vision Commercial Kitchens’ marketing and events coordinator, Gabrielle Hall, and project manager, Mike Shea, both were also highly commended in this category.
In the Small Projects category, CNG Foodservice Equipment won for its Newcastle-based House of Tides restaurant outfit, where the distributor had to install a Michelin star standard kitchen within 4 days.
Triumphing in the Medium Projects Award was Gratte Brothers’ theatre-style kitchen for the Carnegie Club at Skibo Castle, Scotland, where the distributor overcame the challenges of the remote location and installing an 800kg pizza oven.
The Project Management Excellence Award was won by C&C Catering Equipment, due to its foodservice facilities for the new UBS offices in Broadgate, London. The firm had to deal with a number of changes resulting from the movement of a lift shaft during the early part of construction. However, these were successfully carried out due to the on-site presence of the team and dedicated design manager.
In the Outstanding Customer Service category, Inox Equip was the winner for its guidance in creating a production kitchen for The Claire Clark Patisserie Academy, Pretty Sweet, in Bletchley. In coordination with Rational, the distributor helped to develop Clark’s plans.
Rational furthermore triumphed in the Heavy Equipment category, with the Light Equipment award going to Mechline. The Outstanding Customer Service accolade went to warewashing manufacturer Meiko.
Lastly, this year’s Industry Personality of the Year was presented by Iain Munro to an individual he described as an ‘unsung hero’: Neil Roseweir. As Falcon Foodservice development chef, Roseweir ensured the manufacturer’s products met high standards.
Retiring from 24 years of service at Falcon and 53 years in the hospitality industry as a whole, Roseweir started his career at the Grand Central Hotel in Glasgow and spent stints at the Compass Group and Tarbert Fine Foods.
Munro praised Roseweir, saying: “He would encourage and develop young chefs. He always welcomed everyone into the fold and he would enquire about them all and remember all their names.”