Hallmark boosted by London kitchen schemes worth £1m


Hallmark Kitchens has put the finishing touches to a series of major London kitchen projects worth in excess of £1m.

Like many businesses in the hospitality sector, the Kent-based catering equipment distributor has had to weather the storm over the past 12 months but the recent completion of three big schemes have given it quiet optimism coming into the New Year.

Extensive design and build projects involving an Asian restaurant, a French restaurant and a steakhouse have all now been signed off.

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Hallmark managing director, Kevin Jennings, said it was rewarding to support long-standing clients in the face of adversity.

“Whilst there can be cautious optimism for 2021 we must remain realistic, but with new projects in design, what were dormant projects being resurrected and new orders being confirmed, we are on the good side of OK,” he said.

The three London projects that Hallmark recently completed are likely to become popular eateries once lockdown restrictions have been lifted.

In terms of the steakhouse, which is based in Knightsbridge, Hallmark worked with the chef from the operator’s New York restaurant to develop a kitchen within the constraints of an existing hotel property.

It features Rosinox prime cooking equipment, a Josper charcoal oven, a bespoke Clay Oven Company charcoal grill and Rational combi ovens.

The Asia restaurant project involved a client that Hallmark has developed a number of kitchens and CPU for previously.

It completely refitted its Covent Garden restaurant after it doubled in size following the acquisition of an adjacent restaurant that had ceased trading.

“Working closely with the executive chef in real-time CAD design at their offices, over a number of months we developed a scheme within the enlarged footprint of the two restaurants,” explained Jennings.

Meanwhile, the project at the French restaurant in Mayfair featured a client that Hallmark has completed schemes for in the past.

It was invited to design and install the kitchen in an existing premises that had ceased trading, creating a facility that utilised a mixture of both new and original equipment.

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Andrew Seymour

The author Andrew Seymour

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