Posts by Ryan Parker
Deloitte HQ-Athene Place, London
C&C worked closely with consultants Tricon Foodservice Consultants PLC to complete the Deloitte project to the excellent standard expected. Also working closely with the main contractor, MITIE Interiors Ltd, the project ran smoothly and as accurately as planned.
Read MoreHarrods Champagne and Oyster Bar
C&C Catering Equipment Limited managed a refurbishment project at the luxurious Champagne and Oyster Bar in the famous Food Hall of Harrods for Winton Nightingale Consultancy.
Read MoreChester Grosvenor Hotel and Spa
The multi award-winning five star and Michelin-star rated Chester Grosvenor and Spa invested £3.5 million to overhaul its sophisticated meeting and private dining facilities.
The Westminster Suite was closed for a twelve week period of comprehensive refurbishment, including ….
Read MoreFortnum & Mason Choose C&C
Fortnum & Mason marked its tercentenary with “Project Piccadilly”, a comprehensive refurbishment of all six trading floors, including the creation of a central atrium and grand staircase.
Read MoreWolfson College, University of Oxford
C&C Catering Equipment Ltd have finished work at Wolfson College, University of Oxford.
Read MoreConnaught Hotel, Mayfair
Attentive service, the ability and resources to carry out several jobs simultaneously under extreme pressure and the commitment to deliver on promises made has seen an initial £17,500 order for quick turnaround remedial work at the Connaught blossom into a contract worth in the region of £300,000 over just a few months.
Read MoreSnowdon
C&C reaching new heights!
A new £8 million cafe and visitor centre, Hafod Eryri, just below the summit on Snowdon has been opened, with equipment and foodservice counters supplied and installed by C&C.
Read MoreWelsh Language and Heritage Centre, Nant Gwrtheyrn
After working on a scheme in Llangefni on Anglesey, C&C’s John Kitchin was called in by the Aberystwyth-based architects working at Nant Gwrtheyrn. He was briefed to visit the centre, meet the staff and develop a working design to transform the existing catering installation, a small 40 cover café.
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