Design and installation specialist Indigo Catering Equipment has completed a project first for the Greyhound Café in London, on behalf of the Greyhound Group.
The team beat various bidders to create a kitchen and two bars in the upmarket venue, which is the first foray into the UK and European market for the Greyhound Group, following 17 sites across Asia.
The Bangkok lifestyle café serves an east meets west menu of food and drinks, influenced by traditional street food culture and recipes handed down through generations. Therefore the brief involved a full commercial kitchen design for the Thai restaurant, with 3D CAD models, project management and the supply and install of state of the art catering equipment.
With a tight deadline of just 5 days, Indigo delivered the facilities at the new site for the official public launch date in January.
Working alongside the architects and main building contractor, a basement production kitchen, front of house theatre kitchen, and two bars were completed, featuring what is said to be a fresh and stylish look to appeal to the London market.
The completed build includes stainless steel fabrication by CED, a bespoke wok cooker, ranges, ovens and grills by Blue Seal, warewashing machines by Hobart, extraction canopies, and a walk in coldroom, refrigerators and freezers by Williams. These were all chosen for their durability, reliability and health and safety compliance. The overall look was also considered as diners are able to view the catering equipment from the restaurant.
Andy Booth, Indigo Catering Equipment director stated: “We were very pleased to work on the facilities at Greyhound Group’s new flagship site and it was a pleasure to make the vision for this unique Thai restaurant a reality.
“Open theatre cooking and the nature of open plan kitchens demand a high attention to detail and our aim was to provide staff with all the facilities they required and diners with an unforgettable experience to bring them back time and time again.
“As a young company ourselves, founded in 2013, the project has been somewhat of a stepping stone for us to showcase our skills to a wider audience.”
Overcoming the challenges inherent in a tight deadline, the team worked to a strict schedule and produced what they believe is a fully functioning, versatile and robust commercial kitchen with the optimum catering equipment fit for purpose.
Booth added: “Our approach is always consultative and designed to minimise stress, save time and work strictly within our clients’ budgets. As no commercial kitchen space is the same, we tailor each project to attain the best results and pride ourselves on understanding the nature of each restaurant, hotel and all commercial kitchens we work on.”
Saipin Lee, project development director of Greyhound Café commented: “Indigo Catering Equipment was our preferred kitchen and bar equipment supplier and installer.
“The attention to detail from the initial concept and design has been second to none and the firm has delivered at every stage of the design. It is a company on which one can rely to deliver a quality service and I will be looking to work with it on our future restaurant projects.”
“To achieve this we assess all areas of the project including technical feasibility, health and safety implications, licensing, front of house considerations, equipment specifications and deadlines.”