Williams works wonders for Wareing


Williams has added Marcus Wareing to its list of customers after supplying the refrigeration for a new kitchen fitted at his Berkeley Hotel restaurant by CHR Foodservice Equipment.

His two Michelin star outfit in London has just re-opened under the new name ‘Marcus’ following an extensive renovation covering both the dining room and areas of the kitchens.

“We’ve been here 10 years and this is the first refurb we’ve had — until now we’ve been topping up on equipment as we go along,” said Wareing.

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“We’ve gone into the whole design process and it’s been very interesting. One of the things that’s really come to light is green, energy- saving equipment, which was hardly discussed 10 years ago. We brought Williams to the table, to put in every element of the refrigeration in this kitchen. Their green credentials were very much part of the selection process.”

The manufacturer impressed Wareing with technology developed under its Greenlogic sustainable refrigeration initiative. Its CoolSmart controller reduces energy consumption by up a purported 15% by adjusting to changing conditions, for instance.

“The fact that the motors are only working when they need to is really reassuring,” he said.

The refrigeration in the new kitchen is all undercounter. Williams supplied eight units in all, a mixture of two- and three-door models, with both chilled and freezer storage, including a blast chiller freezer for the downstairs prep kitchen.

“I didn’t want anything large up here, this is a service kitchen and we have customers dining at the chef’s table. I wanted everything to be at one level so they can see what’s going on,” said Wareing.

“We have door fridges but also drawers, because I want to maximise as much of the space as the fridge offers by having different compartments. What we have here now, in terms of refrigeration, ticks all the boxes for chefs who want to have everything at their fingertips,” he added.

Tags : catering equipmentMarcus WareingRefrigerationWilliams Refrigeration
Andrew Seymour

The author Andrew Seymour

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