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 last slice of projects comprising: Caterware’s Hotel Indigo, Gratte Brothers Catering Equipment’s Sorrel; Space Group’s Pinewood Studios, KCM Catering Equipment’s Thyme Hotel and GS Group’s Honourable Society of Lincoln’s Inn.
Caterware: Hotel Indigo
Caterware completed the design and installation of the kitchen and bar at the Hotel Indigo within Chester city centre in 2019. The hotel includes a Wood restaurant, operated by Masterchef 2015 champion Simon Wood.
Caterware worked closely with the hotel owner, Wood and the design team to design and deliver a facility that could not only cater for the Hotel Indigo requirements but also be capable of delivering customers of the Wood Restaurant the same high levels of food, drink and customer experience offered at Wood’s Manchester site, also provided by the Blackpool-based distributor.
Gratte Brothers Catering Equipment: Sorrel
Gratte Brothers Catering Equipment completed the Sorrel restaurant scheme for Michelin star chef Steve Drake in 2017. The Dorking-based restaurant required a theatre style kitchen that integrated the latest cooking technology into the interior design of the 300-year old, Grade II-listed Little Dudley House.
It overcame the challenge with aplomb, installing bespoke fully fitted fabrication to give clean lines and an easy maintainable hygienic finish. There was also a requirement for a focal point that would add an element of theatricality, which was achieved by a bespoke induction stove.
Space Group: Pinewood Studios
In 2019 Space Group completed a scheme to design, supply and fit-out a new studio canteen at Pinewood Studios in Buckinghamshire. Space pulled together its design, equipment, furniture, interiors and manufacturing teams within the group to complete this project.
A whole countering scheme was designed and installed by Space’s manufacturing arm, Holmes Catering Equipment Solutions, including a chilled grab and go section and a deli counter.
The project was handed over 2 days earlier than scheduled, despite challenges including overcome the discovery of a roof leak, the complexity of the new ceiling designs and working with Pinewood to accommodate the HVAC system on site.
KCM Catering Equipment: Thyme Hotel
KCM Catering Equipment’s £350,000 kitchen project at luxury boutique hotel Thyme in the heart of the Cotswolds was hugely complex. From 2017-2018 the dealer was tasked with designing and outfitting a theatre kitchen and bar within the cavernous space of the widest single span beam barn in the UK, as well as a back of house prep kitchen in an adjoining space.
The showpiece of the project was a front of house finishing kitchen, adjacent to a circular bar area. As these were within the venue’s huge Ox Barn, aesthetics were a huge consideration, as well as ventilation. The resulting solution incorporated floor heating grills that integrated with the ventilation system, and separate air handling units.
Plus the longest Charvet continual one-piece bespoke suite in the UK, at 7.5metres, was fitted.
GS Group: The Honourable Society of Lincoln’s Inn
Just this year GS Group refreshed all the kitchen and cafe/servery areas of The Honourable Society of Lincoln’s Inn in central London. Having won the contract through Graham Construction, GS Group was enlisted onto the £20m conservation and extension programme onto the building’s Grade II listed Great Hall and Library. The site is within the Bloomsbury Conservation area and so, demanded specialist design and construction methodologies.
The project was not without its challenges, especially in terms of logistics and spatial requirements when incorporating new services into the building. By remaining flexible throughout the delivery, GS Group was able to plan ahead and overcome a variety of problems.