Peterborough-based kitchen design house Catering Equipment Solutions (CES) has completed a prestigious project at Nobu Hotels’ first European site in Shoreditch, London.
The hotel features 148 guestrooms and suites alongside London’s newest Nobu Restaurant. CES was introduced to the project by hotel building and refurbishment specialist MTD Contractors.
With the site being a showcase for the well-known Japanese cuisine chain, the quality and finish expected of the catering, dining and bar areas had to be completed to the most exacting standards.
CES feels it provided a comprehensive service that included the design development, installation and fit out of the kitchen and back of house facilities for The Nobu Restaurant & Bar and the lobby lounge kitchen and bar.
The distributor’s project managers liaised with the architect, several interior designers as well as the construction teams and tradespeople. The company stated it worked hard on collaboration and building partnerships to capitalising on the strengths of each discipline and ensure a smooth implementation of the foodservice facilities in tune with the other building works.
CES’ kitchen designers maximised the use of space in the main basement kitchen and upstairs lobby lounge kitchen, which service both the 240-seat restaurant and the hotel’s banqueting, event catering and private dining needs.
The designs catered for separation of the key disciplines and included a dedicated room service kitchen and pastry, fish and food preparation sections. Bulk storage areas were also designed and fitted out, along with the back of house service areas and a staff dining facility.
Core to the main open-to-view kitchen design was a 7metre long Angelo Po central island cooking suite. Nobu’s preferred range format, it was so large it had to be craned into the building in three sections, manhandled down to the basement level and then welded together under a one-piece top and then, finally, polished.
Specially sourced and imported by CES from Japan were three Tanaka food display cases, which form the counter between Nobu chefs and their customers.
A crucial part of the project design was to minimise heat output from the basement kitchen and back of house areas, to reduce demand on ventilation and M&E infrastructure.
The distributor’s designers utilised ‘remote’ refrigeration to direct waste heat externally. The compressors are sited outside of the kitchen itself and linked to fridges and freezers via dedicated pipework.
CES also specified a Meiko rack transport dishwasher, featuring integral heat recovery. The machines are designed to be compact and they capture their own waste steam, which should ensuring minimal heat is introduced into the dishwash and kitchen spaces, helping to make the area a more pleasant space to work in.