Working alongside American Foodservice Consultants, Next Step Design ; Main Contractors BW Interiors and Built Asset Consultants EC Harris, the project was completed within a very tight time-scale. We carried out a phased installation programme commencing with the Basement Production Kitchen and followed by the service facilities on floors 38, 39 and 40, within 10 weeks of appointment.

With the beautiful Sushi Samba restaurant on the 38th floor offering a spectacular terrace view of central London, floors 39 and 40 are home to a fabulous cocktail bar and new 24 hour concept restaurant respectively.

In addition to the challenge of working to such a tight time-scale, C&C’s team were asked to design and install extremely complex curved elliptical champagne, sake and wine fridges with bespoke glazing and full height glazed doors together with a bespoke refrigeration pack system to serve them.  This pack was required to be minimal in both width and height, due to imposed roof platform restrictions on the Heron Towers site.

Further challenges included physically accessing the floors to deliver the various items of equipment.  With no large goods lift running beyond level 38, a jig was configured to hoist and lift the bespoke Rosinox cooking suite in individual pieces up to level 40. This was then welded together and polished to the manufacturer’s required standard in situ, with Rosinox’s UK agent Dawson MMP arranging for the necessary specialist equipment needed to complete the task.

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Head Office

C&C Catering Equipment Ltd
1 Smithy Farm
Chapel Lane

01244 625170

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