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Details revealed of C&C and Tricon’s Stratford Hotel project

The Stratford Hotel crop
The theatre kitchen on The Stratford Hotel’s ground floor was part of an extensive fit out by Tricon and C&C.

Tricon Foodservice Consultants teamed with C&C Catering Equipment for a project at The Stratford Hotel in east London.

Whilst the scheme was delivered and the venue opened some time ago, Covid-19 hindered the companies’ ability to announce the work undertaken at this imposing building. The structure itself is a dominating feature of the growing Stratford skyline, designed by SOM Architects (of One World Trade Centre fame).

Manhattan Loft Corporation commissioned Tricon to develop the food, beverage, laundry and waste management design package for the 42-story, double cantilevered tower building.

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Collaborating with interior architecture firm Space Copenhagen, who brought a Nordic-inspired design to the entire fit-out, Tricon worked closely to deliver complimentary show kitchen facilities. The consultant then partnered with C&C Catering Equipment to fit out the scheme.

The 145 room hotel required commercial catering environments over multiple floors, including a basement kitchen; a show kitchen, back of house kitchen and terrace area all on the ground floor; and mezzanine kitchen and bar. Further facilities were spread across additional floors to include a kitchen and dry curing room, bar, BBQ area, and CO2 coldrooms and fridges on the lower ground floor, ground floor, and back of house.

The ground floor Brasserie all-day dining restaurant features an open kitchen where guests can watch as the chefs prepare breakfast, lunch and evening meals as well as plates to be delivered via room service.

While on the seventh floor the Allegra, is a fine dining European cuisine restaurant and bar by former Chiltern Firehouse head chef, Patrick Powell. Tricon and C&C worked closely with Powell to ensure he was happy with the kitchen he leads.

Explaining the process of design Powell said: “I gave Tricon some sketches of how I’d like the kitchen to look, I had assessed the floor space that we had and planned out on paper what I thought would work and handed it over to them. They took the drawings and told me what would and what wouldn’t work from what I had envisioned and we developed the design together.”

The design is said to have grown from Powell’s drawings, whilst still adhering to them and delivering the chef with what he envisaged. Despite being a blank canvas, there were a lot of obstacles within the design. It was a difficult space in terms of drainage, and the extraction had to be pulled the whole way across the building to provide the kitchen with natural light. There was also a tricky stairway that had to go in the middle of it all which caused a number of issues.

There are two main equipment elements to the Allegra kitchen that Powell feels takes it from a good to a great kitchen.

Firstly, he was set on incorporating an Athanor cook-suite into the kitchen, having used one before while working at Wild Honey in Mayfair. He said: “I told Tricon what I would like, and they made so many really great suggestions to create and refine what I wanted. The cook-suite has been amazing, there’s been zero issues with it.

“It’s a tank of a stove; it just doesn’t stop and it’s easy to clean which is a real perk. Every time you leave service it looks new again. Ben and I both have one in our kitchens; we’ve found they’re really efficiently laid out. They’re efficient in the energy that they use, it’s an absolute machine of a thing, it’s amazing.”

On the outdoor terrace, a Robata Grill has been designed and fitted for the summer months. The woodfired grill adds a whole other layer to the kitchen allowing the chefs to cook with fire as well as using induction equipment in the kitchen.

Other main brands used at the London-based hotel included C&C Catering Fabrications, Halton Ventilation, Foster, Green Cooling CO2, Iglu Fridges, and IMC.

Due to the size of the project, C&C Catering Equipment worked at the site for over 12 months to ensure that the scheme was completed to a high standard, and the company reported that any challenges such as time restraints due to the nature of the building were overcome with careful planning and attention to detail.

Powell appraised: “It’s the nicest kitchen I have ever worked in and pre-Covid, we showed it off to a lot of people. When we had visitors, we always made sure to show off the kitchen and we hope to be able to do that again in time.”

C&C Catering Equipment’s installations director Mark Roxburgh commented: “We are proud to have been involved with the project at The Stratford, and are really pleased with the end result. The hotel is incredible and we are delighted to add another prestigious project to our London portfolio.”

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Clare Nicholls

The author Clare Nicholls

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