The Peninsula Hotel

The expanse of stainless steel fabrication serves to allow preparation of meat, fish and vegetables to serve finishing kitchens across other floors of the hotel. C&C also installed a dedicated bakery kitchen with specialist rotating ovens, as well as a dedicated “roasting room” within this one floor. Also of note was the sheer number of coldrooms, in areas of length exceeding 10m which given their size were also required to form fire compartments between corridors and kitchen spaces. B1 also homes a full Laundry (also delivered by C&C) including a state of the art laundry conveyor system (spanning 2 floors), a laundry chute spanning 8 floors and dry cleaning machine. The Ground Floor kitchens were designed with precision for the client’s menu and featured non-typical equipment such as rice steamers, bun steamers, stock pot stoves and woks weighing in excess of 750KG. L8 featured highly bespoke (expectant Michelin) kitchen setup with Athanor and Mareno cooksuites, granite worktops and wall mounted refrigeration. The project was so vast and provided laundry, kitchen or preparation spaces to every floor from Level 8 down to B4, during some of the toughest times our industry has faced. Perseverance, dedication, hard work and a huge amount of co-ordination went into delivering this vast project and our relationship with the end user enabled us to give them “early occupancy” of the kitchen spaces (prior to the building achieving completion) to begin their menu development and staff training well ahead of opening.