C&C’s brief was to project manage, supply and install all catering equipment to deliver the complex foodservice scheme. It was planned, designed and specified by FCSI member Humble Arnold whose Partner Andrew Humble was closely involved throughout the project.
The project had a pressurised, phased delivery programme comprising the following areas on seven levels overall:
• Basement: store
• Ground Floor: pantries and auditorium kitchen
• Second Floor: cafe bar
• Third Floor: cafe bar
• Sixth Floor: main staff dining restaurant and café bar areas
• Sixth Floor: roof garden barbecue overlooking the Thames
• Tenth Floor: directors’ pantry
• Eleventh Floor: large executive private dining facility and
three directors’ pantries
The second and third floor Benugo’s branded café bars and the large, highly-specified private dining kitchen and meeting support areas on the eleventh floor were handed over at the end of July to provide a basic service for the first phase of 2,000 staff. The main sixth floor staff dining areas, worth over £1m on their own, were handed over in December ready to provide an extensive and sophisticated hot and cold menu for the full complement of 4,300 staff once the migration from other sites is finally completed by February 2011.
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C&C Catering Equipment Ltd
1 Smithy Farm
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