“Working on this project has been one of my career highlights at C&C – it was complicated but enjoyable, and the finished project is fantastic. The most challenging part of the scheme was the sheer amount of equipment, which required plenty of engineers and labour to make sure it got to the correct areas. There were a lot of late nights and early mornings, but it was all worth it.”
Mark Roxburgh
Installations Director
Due to the size and stature of the organisation, multiple areas of the building needed catering facilities to satisfy the requirements of the large staff numbers. C&C Catering Equipment Ltd therefore worked over several floors, including; two Basements, coffee bar and pantry on the Ground Floor, back of house kitchen, pantry kitchen, kitchen, dishwash area and servery area on the First Floor, kitchen and pantry areas on the Seventh Floor, and main kitchen, Chef’s table, and pantry areas on the Eighth Floor.
Across the foodservice areas, a variety of brands were used, which included Athanor, Rational, Bonnet, Proline, Meiko, Essex Fabrication, Select Fabrication, Williams Cold Rooms, Foster cabinets, EAIS Racking, Bravillor Bulk Brewers, First Choice Catering Spares for Taps and Brita filters, and Flamefast.
The assorted catering areas at the global company required a huge volume of equipment and works to be undertaken, however C&C Catering Equipment Ltd were up to the challenge, and strove to deliver a project with a standard of excellence.
In order to achieve this, C&C dedicated many hours to meetings regarding the scheme, including Drawing Manager John Mundy ensuring BIM models were available, and Installations Director Mark Roxburgh attending meetings with Tricon and ISG to discuss trade drawings. Additionally, C&C’s newest Project Managers, Milan Murphy and Alex Ermogenous, worked largely on this massive scheme, which provided them with a great grounding and educational experience.
Equipment was collated at Keith Elkington Transport and brought in as and when it was required, which was a challenging task due to logistics, however the on site teams were able to ensure that all necessary foodservice equipment was delivered in the allotted times.
C&C Catering Equipment Ltd’s Mark Roxburgh commented, “Working on this project has been one of my career highlights at C&C – it was complicated but enjoyable, and the finished project is fantastic. The most challenging part of the scheme was the sheer amount of equipment, which required plenty of engineers and labour to make sure it got to the correct areas. There were a lot of late nights and early mornings, but it was all worth it.”
Projects Director, Paul Parry, added, “This was a truly fantastic job and we are delighted to have worked on such a large and impressive scheme. As C&C’s largest project to date and such a well known name, this certainly is a project to be proud of.”
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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