Working alongside Foodservice Design Consultants, GWP, the project was completed within an extremely tight timescale, with C&C’s team asked to equip both the main kitchen area and the brasserie kitchen on the ground floor area, both of which have one piece cooking suites supplied by Bonnet, and required delivery in one section. There are also two pantry areas operated by the hotel for banqueting facilities.
With the hotel located on Princes Street in central Edinburgh, site access proved challenging, with deliveries carefully timed and booked in. The cooking suites were delivered on the Entresol level, with the complete suite craned and lifted through the first floor window with only inches to spare.
Commenting on the project, C&C Project Director, Paul Parry said “Despite the challenges presented to us on this particular assignment, we are delighted to have successfully delivered under site and time pressure. The Galvin Brothers maintain very high standards and we have worked especially hard to achieve these and satisfy their particular requirements.
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