The kitchen is responsible for producing all of the catering for the Hotels’ two main dining areas, the completely refurbished Parisian themed La Brasserie, and the celebrated Michelin Starred ‘Simon Radley Restaurant’.
The scheme is the result of detailed planning involving the Hotels senior management and external consultants including FCSI Member Tim Dunn Design and C&C Director Ian Berrow. This was achieved in just two months duing which both the kitchen area and the hotels ‘La Brasserie’ itself have been rebuilt, during this time the hotel remained open with the exception of a two week break after New Year.
The scheme is the result of detailed planning involving the Hotels senior management and external consultants including FCSI Member Tim Dunn Design and C&C Director Ian Berrow. This was achieved in just two months duing which both the kitchen area and the hotels ‘La Brasserie’ itself have been rebuilt, during this time the hotel remained open with the exception of a two week break after New Year.
C&C faced a challenge down to extremely limited access. All major items could only be taken in or out of the hotel via a window within the hotel’s 2nd floor staff canteen which was only available for two hours in the morning and three hours in the afternoon.
Getting three bespoke Charvet cooking suites into the site was no mean feat. C&C and Tim Dunn achieved success during the installation by liaising with Charvet to allow the equipment to have discretely planned joints in the units which could then be fully welded together on site to ensure the pristine finish the hotel demanded.
The C&C team were on site for up to 18 hours a day, 7 days a week to ensure that the works were completed and handed over on time and to the clients satisfaction. The final result is a catering facility that is bright, cool and state of the art.
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C&C Catering Equipment Ltd
1 Smithy Farm
Chapel Lane
Saighton
Chester
CH3 6EW
01244 625170
info@cateringequipment.com
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