Meet your 100 Greats: Projects, part 4

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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 fourth grouping of projects including: C&C Catering Equipment’s Google London, Sprint Group’s Annabel’s, Catering Design Group’s University of Sunderland, CCE’s Fortnum & Mason bar and KCCJ’s Tottenham Hotspur Stadium.


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C&C Catering Equipment: Google London

C&C has had a fruitful relationship with Google in recent years, outfitting several of the global tech giant’s bases. Its regional London headquarters in Kings Cross was a particularly large undertaking though, with the 2 year scheme involving BIM execution and an evolving drawing package. Facilities ranged in styles and were split over several floors, from the Lower Basement up to Level 11, with main cooking areas on Level 1, Level 8, and Level 11. Additionally, a training kitchen area, Kitchen Sync, was provided on Level 11 for employee well-being and personal development purposes.

Designed by Humble Arnold Associates, and with ISG as main contractor, the project called for the delivery of brand new concepts to the UK workplace, including Dutch concept La Place, as well as traditional staff eating areas. To assist in that regard, C&C even flew to the Netherlands to visit six La Place locations.

Sprint Group: Annabel’s

Worcestershire catering equipment specialist Sprint Group joined the ‘A list’ in 2018 with an installation project at a legendary members club in London’s Mayfair. The Pershore-based company fitted four bespoke commercial kitchens at the new Annabel’s, spanning the Main House Grade One listed building in Berkeley Square and Hays Mews building, from basement to third floor, including a dedicated pastry kitchen, and a preparation and laboratory area in the annexed vaulted cellars in Hays Mews.

The delivery of equipment to the Main House third floor kitchen proved the most challenging, with equipment having to be lifted from ground level to the third floor via an external hoist before being able to be installed.

This complicated undertaking also had to slot into the correct point in the scheme’s construction timeframe, as a retractable glass roof covering the dining area was subsequently due to be installed.

Catering Design Group: University of Sunderland

This ambitious project involved taking five individual spaces at the University of Sunderland across two campuses that are three miles apart. CDG drew on years of experience within the commercial restaurant and kitchen business to make each one work in its own right – while reflecting the University’s ethos and styling.

The five spaces were: The Studio – creating a food destination with a street food ‘vibe’; The Space – a flexible social space adjacent to The Studio; Riverside at Prospect – replacing the existing traditional food-court style to reflect contract caterer Elior’s innovative food offer; The Balcony at Prospect – re-designing the café and balcony seating area; and The Café at Gateway – refreshing the design of the café, including specification, supply and installation of equipment.

The whole project involved 2,240 man hours, 350metres2 of flooring, 100metres2 of wall and floor tiling – plus endless ingenuity and attention.

CCE: Fortnum & Mason bar

Fortnum & Mason’s Fountain Restaurant and Soda Bar – originally launched in 1955 – reopened its doors as ‘45 Jermyn Street’ in 2015 after a state-of-the-art refit of its kitchen and bar area by the CCE Group.

The period feel of the front of house has been retained with the addition of some modern touches – CCE even sourced and imported some authentic swan-neck soda taps from the USA – but the working areas were given a complete redesign to improve ergonomics, productivity and hygiene – including the installation of new flooring, ceilings and ventilation.

For a faster, more efficient and cooler kitchen, CCE installed a variable zone induction cook suite, variable zone service fridges and a contact controlled salamander. Bar and waiter stations featured black finish refrigeration and heated bread storage, and the glass and plate wash areas made use of reverse osmosis technology.

KCCJ: Tottenham Hotspur Stadium

When KCCJ finally signed off on the Tottenham Hotspur Stadium at the beginning of 2019, it marked almost a decade of work with the north London football club, and the Kent distributor’s biggest ever project.

KCCJ handled all of the catering equipment design and delivered all of the kitchens, bars and an on-site microbrewery. The catering provision included Market Place, the Touchline Grills, the N17 Grill, Linesman, Chicken House, Naan & Noodle and Smashed Olive. Plus the On Four premium hospitality areas include Galvin restaurants, private dining, a member’s club and suites. The bar provision includes: The Goal Line Bar, The Shelf, The Dispensary and The White Hart.

One element which made headlines was the beer dispensing system KCCJ designed and outfitted which fills glasses from the bottom, utilising technology from American firm Bottoms Up.

Tags : Catering InsightCatering Insight 100 Greats
Clare Nicholls

The author Clare Nicholls

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