A trio of well-known distributors celebrated wins in several categories of this year’s CEDA Grand Prix Awards.
The winners were announced last Friday night at the Hilton St George’s Park hotel in Burton on Trent during the CEDA Conference’s gala dinner.
Judged by experienced catering equipment executives John Savage and Brian Booth, five projects were awarded victory in various categories.
The Small Projects category was contested by CNG for its Porterhouse Butcher and Grill kitchen project in Newcastle and Vision Commercial Kitchens’ The Cat’s Pyjamas outfit in Leeds, but the winner was Gratte Brothers Catering Equipment’s Sorrel scheme in Dorking.
The brief for Gratte Brothers required a theatre style kitchen that encompassed the latest cooking technology but installed in such a way that it integrated into the interior design of the 300-year old, Grade II-listed property, Little Dudley House.
The kitchen had to include bespoke fully fitted fabrication, installed to give clean lines and an easy maintainable hygienic finish. There was a requirement for a focal point within the kitchen that would add an element of theatricality. This was achieved by the use of a bespoke induction stove and fabricated island suite.
Little Dudley House’s owner Steve Drake commented on the Sorrel installation: “I’m delighted with the installation services provided by Gratte alongside Geoff Snelgrove of Control Induction who built the stove, and Charles Parker of CBP Kitchen Design who designed the kitchen with me.”
While the Medium Projects category saw C&C Catering Equipment’s Randall and Aubin kitchen in Manchester for celebrity chef Ed Baines go head to head with two TAG Catering Equipment projects.
TAG’s Webb’s Garden Centre project in Droitwich eventually won out over its Ella Canta Mexican restaurant outfit and C&C’s scheme.
The Webb’s brief was to upgrade the existing facility into a modern high tech, bright, stylised, eating experience, in keeping with a garden centre. Provision was required for varied, flexible menu options for up to 2,000 customers a day from young mums with babies to retired, older persons and all in between.
TAG was tasked with reducing long queues, setting up automated ordering and table tracking, creating a cook to order service in an open kitchen so customers can see the food being freshly prepared, and to increase the food uptake and profit margin by reducing waste.
A spokesperson for the garden centre said: “TAG delivered a project of high standard, good aesthetics and excellent design. The ideas and look of the finished restaurant works perfectly in the environment and the layout is great! Everyone is happy, especially the accounts who have seen an increase in sales of over 30% in the new restaurant.
“Queues for Webbs Garden Centre restaurant used to stretch around the store. TAG’s new kitchen and servery design has completely eliminated this problem. A high-quality installation.”
In the Project Management Excellence category, Vision Commercial Kitchens’ Ned Hotel outfit in London beat GastroNorth’s St Chad’s College project in Durham, Gratte Brothers’ four Cookhouse and Pub schemes, and GS Group’s Tamesis kitchen in Staines-upon-Thames.
Vision’s client wished to transform the Grade 1 Listed former Midland Bank building into a hotel, which was originally designed by Sir Edward ‘Ned’ Lutyens in 1924. Within this historic building, plans were laid out to offer nine restaurants, each with a completely different theme, style and menu.
Vision worked on seven of the 11 floors to design and install a total of 12 kitchens and 12 bars from the lowest basement level to level 8.
The Ned Hotel commented: “Nine restaurants, 12 kitchens and 12 bars on seven different floors was the challenge for the Vision team. Difficult access and delivery times enhanced the complexity. This immense undertaking was completed by Vision to our absolute satisfaction.”
For the results of the Large Project, Outstanding Customer Service and Overall awards, click HERE.