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Meet your 100 Greats: Projects, part 3

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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 third lot of projects included: TAG Catering Equipment’s five star Park Lane hotel, iFour Hospitality Design’s Squirrel, Shine Catering System’s Hinkley Point power station, Court Catering Equipment’s Le Cordon Bleu and Fulcrum Commercial Kitchens’ Red Lion Freehouse.

 

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TAG Catering Equipment: Five star Park Lane hotel

TAG went above and beyond to ensure that a luxury five star hotel in Park Lane, London had the most efficient catering facilities in this 18-month project across 2018-2019, completely reinventing the concept of a basement kitchen.

The brief encompassed the Krug Room (chef’s table), Promenade, in-room dining, breakfast kitchen and banquet/function kitchen. The new kitchen has significantly reduced running costs and increased operational efficiency over the previous, providing a return on investment of 5 years and improved operational speed.

TAG changed the cooking equipment from gas to induction to improve energy use, reduce heat and allow more equipment in a smaller footprint. The induction and refrigeration are all connected via DeManincor TCS monitoring system which saves on running costs and gives early, remote warnings of breakdowns and running issues of all equipment.

iFour Hospitality Design: Squirrel

In 2016, London distributor iFour Hospitality Design triumphed at an unusual project called Squirrel in South Kensington. The firm completed the design, supply and installation of all catering areas at the all-day casual healthy food and drink concept that boasts a stunning interior which has been designed to match the natural ingredients served on the menu.

Design and planning commenced in December 2015 when iFour was approached directly by the client after successfully completing projects for it previously. Collaborating with the designer, main contractor and project manager the iFour team seamlessly overcome every challenge.

The use of stainless steel front of house had to be kept to a minimum as it was vital that it didn’t encroach on the natural interior design mood. This meant that displays had to be manufactured bespoke, with all stainless steel being hidden behind timber, marble, or by use of coated steel.

Shine Catering Systems: Hinkley Point power station

Shine Catering Systems completed a full fit-out of the canteen area at EDF Energy power station in Hinkley Point, Somerset in 2018. The distributor commenced the £860,000 project in 2017 and was requested to produce all services drawings in Revit for what was to be a BIM installation. Full kitchen walkthroughs were produced by Shine’s in-house designers to enable the client to envisage the final installation.

The kitchen design house’s team manufactured the foodservice counters within the canteen which were complete with stone finishes, and also installed the coldrooms and remote refrigeration, as well as complete design and fit-out of the kitchen areas.

Shine did hit a few manufacturing issues with turnaround times being so tight, but to overcome this it targeted room handovers to other areas in order to release some pressure from its supply chain and to keep the project on time.

Court Catering Equipment: Le Cordon Bleu

Across 2011-2012, London dealer Court Catering Equipment took on the mammoth challenge of outfitting the new International Flagship Institute of renowned culinary training network, Le Cordon Bleu, in the centre of the capital.

The kitchens in the institute include a basement production kitchen, which produces ingredients for classes; several demonstration areas; a world cuisine kitchen that features equipment such as a tandoori oven; boulangerie, bakery and patisserie areas; and a polyvalent kitchen on the third floor which is designed to adapt to whatever is required – from cuisine kitchen to patisserie.

In fact, all the kitchens are multi-purpose and the appliances specified had to be able to accommodate that flexibility. The equipment alone (including kit from Falcon, Williams and Mono) was valued at £1.25m and the shopping cart included 51 induction ranges, 21 induction hobs and 79 refrigerated cabinets.

Fulcrum Commercial Kitchens: Red Lion Freehouse

Marlborough-based Fulcrum Commercial Kitchens executed a kitchen scheme for the Red Lion Freehouse in East Chisenbury, Wiltshire – a thatched Michelin-starred gastropub – back in 2015. The £23,000 project involved outfitting a small and difficult-to-access kitchen in order to launch the pub’s new glass-walled Chefs Dining Room directly adjacent to the first floor prep room. Equipment had to be transported up narrow flight stairs with only 8mm of tolerance.

Some non-standard equipment was required, including a 6ft long central-island maple butchers block, and complex fabrications created by Unitech. Other equipment installed included a 10-grid Rational combi oven, Lincat induction cooktops – which were installed in a window bay, and a Foster four-door counter fridge.

The pub was closed for a construction window of only 5 days but Fulcrum ensured the project was completed on time.

Tags : Catering InsightCatering Insight 100 Greats
Clare Nicholls

The author Clare Nicholls

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