Sometimes, some projects are just so big that they almost seem to take over your life. And that could certainly be said of one recent project headed up by Hallmark Kitchens’ Project Director, Andrew Arnold.
Works at the Four Seasons Hotel at Trinity Square, London involved the supply and installation of five kitchen areas spread over three floors: a staff restaurant, full laundry facility, local and centralised plate/potwash rooms, refuse/bin wash, three bespoke front of house bars and two stand alone support pantry facilities.
Hallmark was appointed by Ardmore Construction in February 2016 to design develop consultant SHW Design’s information for this mammoth undertaking. Andrew enabled the first stage of this project was completed by June 2016, achieved in conjunction with various sub-contractors. Phase 2 was 95% complete prior to Christmas 2016, leaving additional scheduled works to be completed in January 2017.
Andrew’s key challenge on the project was adhering to a very tight project deadline while delivering a huge installation and supply of catering equipment spread across many areas, as well as having to adapt to a change of plans when the client informed the distributor that key areas it was working on had to be occupied ahead of the programme.
Working under pressure, Andrew led the Hallmark team to collaborate with the main contractor, architect, numerous site trades, foodservice consultants and an extensive supply chain to ensure everything was handed over on time and to specification. He should be rightfully proud of his efforts, which enabled such a prestigious project in an old and historic building to be delivered ahead of schedule.
The Project Pioneers category of the 2017 Catering Insight Power List is sponsored by Valentine Cuisinequip. To visit the company’s website click HERE.
Company: Hallmark Kitchens
Address: South Barn, Crockham Park, Main Road, Crockham Hill, Edenbridge, Kent, TN8 6SR
Tel: 01732 782600