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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 a new kitchen designed and specified by catering consultancy Tim Dunn Design. It was supplied and installed by C&C who successfully tendered for the contract. C&C has worked with the hotel for many years.

The flexible new kitchen was developed in close consultation with the executive chef Simon Radley and hotel management to cope with large numbers and a variety of events and functions of all sizes running simultaneously while delivering the hotels bold and imaginative menus.

Central to the layout is the heavy-duty Charvet cookline, with one continuous stainless steel surface running around a corner to optimise space. Long, uninterrupted runs of stainless steel work surfaces and suspended passes enable different dishes to be plated up and fast service for large numbers.

“A big challenge was only having access for heavy equipment via the adjoining multi-storey car park” recalled C&C Director, Ian Berrow. “The ornate Main Entrance was not an option, but the seven feet high ceilings left little room for manoeuvre and we had to use special low-level fork-lift vehicles”.

[EasyGallery id=’chestergrosvenor’]

Click on the picture for the image gallery

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 a new kitchen designed and specified by catering consultancy Tim Dunn Design. It was supplied and installed by C&C who successfully tendered for the contract. C&C has worked with the hotel for many years.

The flexible new kitchen was developed in close consultation with the executive chef Simon Radley and hotel management to cope with large numbers and a variety of events and functions of all sizes running simultaneously while delivering the hotels bold and imaginative menus.

Central to the layout is the heavy-duty Charvet cookline, with one continuous stainless steel surface running around a corner to optimise space. Long, uninterrupted runs of stainless steel work surfaces and suspended passes enable different dishes to be plated up and fast service for large numbers.

“A big challenge was only having access for heavy equipment via the adjoining multi-storey car park” recalled C&C Director, Ian Berrow. “The ornate Main Entrance was not an option, but the seven feet high ceilings left little room for manoeuvre and we had to use special low-level fork-lift vehicles”.

Get in touch

Head Office

C&C Catering Equipment Ltd
1 Smithy Farm
Chapel Lane
Saighton
Chester
CH3 6EW

01244 625170

info@cateringequipment.com

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