Metropolitan Hotel, London

With the first and main kitchen given to Nobu, the second smaller kitchen, which was originally designed for preparing staff food, now had to provide menus for breakfast and room service, four function rooms as well as the lobby and ultra-fashionable Met bar.

The £300,000 refurbishment ensured that this smaller kitchen could now cope with all the demands placed onto it. C&C Catering Equipment Limited was chosen to work with GWP and Head Chef Nicola Ducceschi to create a kitchen that met all the requirements. By including environmentally friendly additions such as the Charvet salamander and four zone induction hobs and space saving features such as a two zone Plaques Athanor, C&C has created both an efficient and environmentally friendly kitchen that can meet the demand put upon it.