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Meet your 100 Greats: Projects, part 2

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Catering Insight is celebrating its 100th issue with a run-down of 100 UK catering equipment industry greats, comprising people, projects, equipment and business developments.

Today we take an in-depth look at the second tranche of projects included: Peter Cox Catering Equipment’s No Man’s Fort, Garners Food Service Equipment’s Alchemilla, Lakes Catering Maintenance’s The Yan, WilcoxBurchmore’s Central Hall Westminster and RDA’s HSBC headquarters.

 

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Peter Cox Catering Equipment: No Man’s Fort

In 2016, Basingstoke-based distributor Peter Cox Catering Equipment fitted out the kitchen in the unique No Man’s Fort, 1.5 miles into the Solent offshore Portsmouth. The fort was opened as an events venue by AmaZing Venues in April 2015 after originally being built in 1880 as part of British sea defences. Head chef Mark Pilgrim contacted Peter Cox Catering in order to increase the kitchen’s cooking performance.

The distributor’s team had to manage taking a one-hour boat trip from port to fort in order to deliver and install the equipment, which included a Charvet 800 series electric Hot Plate Range.

Garners Food Service Equipment: Alchemilla

Garners Food Service Equipment knew it had a unique job on its hands in 2017 when it was asked to oversee the kitchen renovation of Alchemilla in Nottingham, contained in what was a disused coach house. The refurbishment transformed what was a dark and dingy venue into a spacious restaurant offering British cuisine, while holding onto the Victorian brickwork.

The kitchen had to fit into a space with curved vaulted ceilings, and uneven walls and floors, with fit out restricted to just a 2-week window. The distributor’s hard work ensured that everything was completed on schedule and on budget.

Lakes Catering Maintenance: The Yan at Broadrayne

2019 saw Lakes Catering Maintenance transform a Grasmere-based hostel situated within a 17th century former farm building, into luxury boutique hotel, The Yan at Broadrayne.

The distributor helped the hotel’s team to specify the new kitchen, with the final scheme including a bespoke front counter, open pass into an electric kitchen consisting of a Lincat Opus 800 cookline and Rational SCC combi. The cookline included an energy efficient Lincat Opus 800 induction range which is also designed to deliver greater control and a cleaner working environment.

LCM provided support and attention to detail throughout the whole process of the project, including a 3D design to visualise how the kitchen was going to appear.

WilcoxBurchmore: Central Hall Westminster

In 2018, Ruislip-based kitchen design house Wilcox-Burchmore completed a project at Wesley’s Cafe, located within Central Hall Westminster, London’s largest purpose-built conference and events venue.

The brief was to redesign and refresh the old servery area, and update the freezer room and coldroom in the kitchen. The project team separated the coffee bar from the main servery to free up queuing for drinks customers. The firm also put in a theatre-cooking station for live cooking, and used a ventless cooking centre so extraction wasn’t necessary.

The biggest challenge was creating the curved floating bulkhead which was 6metres wide by 2.5metres. The dealer knew that getting the weight spread right was crucial so it didn’t fall down.

RDA: HSBC headquarters

RDA completed state of the art catering facilities at the new HSBC UK headquarters in Birmingham in 2019.

Within the 210,000ft2, 10 storey building the distributor’s designers created a new main restaurant and kitchen, two coffee bars, hospitality kitchens, drinks stations and external barbeque stations. Each area has been designed to provide a destination outlet, providing a carefully integrated catering option throughout the new building.

Rational provided combi ovens and its multi-functional VarioCookingCenters, while further prime cooking equipment comprising induction ranges, fryers and chargrills was supplied by Falcon. For food provision on the outdoor terraces, RDA also sourced Big Green Egg barbecues.

Tags : Catering InsightCatering Insight 100 Greats
Clare Nicholls

The author Clare Nicholls

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