Lu Ban Restaurant

Lu Ban Restaurant

Vision Commercial Kitchens

Lu Ban is a newly opened restaurant in Liverpool which focuses on Tianjin cooking. It is an elegant and modern venue which offers a unique experience with an exquisite array of dining options including small plates, tasting menus and Tianjin banquets. The project is teamed up with Tianjin Food Group in China, with the mission to educate in terms of Chinese culinary arts. Lu Ban is a commercial restaurant with a training centre integrated into it which offers a Chinese culinary arts programme which students, chefs and the general public can enrol on. Education is also at the heart of the dining experience of the restaurant as there is an element of storytelling throughout the menu, with each dish having it’s own story behind it which relates to the experiences in Tianjin; therefore allowing guests to educate themselves on Tianjin culture whilst dining.

The brief was to design and provide a kitchen, chefs table, bar, dishwash area and ‘food lab’. The kitchen was to be designed in the style of the kitchens in Tianjin, with an open plan feel and was to include specific equipment which came directly from China . The kitchen was also to feature a chef’s table for specialist dining experiences; it was therefore imperative that the kitchen itself was extremely aesthetically pleasing as well as functional as it would be on display. The client had a specific vision of what they wanted the bar to be like and how many stations it would need, as everything was to be authentic looking and reflect the design and style seen in Tianjin.

Client Satisfaction

Our Account Manager for this project has worked with Mike Mounfield (Lu Ban’s Ops Director) for around 17 years and they have worked on numerous projects together as well as recommending us to others. The fact that he has continued to use Vision and given recommendations is testament to a high level of client satisfaction.

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Julie's Restaurant

Julie’s Restaurant

TAG Catering Equipment UK Ltd

The famous restaurant Julie’s is a historic icon of West London, bringing the wine bar party concept to London in the late 60’s, made it a Holland Park favourite, neighbourhood classic and hang-out of the Hollywood set, high society and rock stars attracting regulars including The Rolling Stones, The Beatles, Madonna and later Princess Diana and Kate Moss.

Closed in early 2015, initially for a 6-month refurbishment, it finally reopened in 2019 following extreme local authority planning constraints that caused lengthy building delays.

Our brief, to bring Julie’s into the 21st century whilst maintaining its distinctive, decadent style of alcoves and small corridors, sensitively capturing Julie Hodgess’ original, comfortable relaxing design and “wine bar” soul of the original bohemian setting.

Owners Tim and Cathy Herring wanted an innovative, modern and efficient kitchen in the confined, basement location. This was not a tendered brief and required the expertise of TAG’s design team to develop all the required concepts.

Key aspects:

  • Design a modern and operationally efficient, cost-saving kitchen that would be positioned in the now lower, basement location;
  • To cater for an increase in covers despite being significantly smaller than previous kitchen;
  • Accommodate both lunch, dinner and party/banquet services;
  • Overcome the lack of space required for mechanical and electrical equipment;
  • Overcome lack of available power;
  • Create a sense of theatre;
  • Design a replacement, modern bar that would be a focal point in the new Champagne Bar;
  • Ensure the former wine bar heritage remained at its heart;
  • Standard and craftsmanship to be of highest standards;
  • Hygiene big factor;
  • Comply with strict planning regulations;

Client Satisfaction

Shay Cooper became Chef Patron of Julie’s in July 2019 as the installation was taking place; With limited input on the design he understandably had questions regarding the design intentions and justifications, after using the kitchen he made the following complements, a real accolade:-

“TAG did an outstanding job with the installation of the kitchen. Once the kitchen was completed, I was thoroughly impressed with the level of workmanship and fabrication.

“Everything about the design and equipment specified exceeded my expectations and I’m incredibly happy to work in it.

“The DeManincor range is an absolute pleasure to work on. It is very low maintenance and so easy to clean, we all love it.

“The kitchen has been really well designed by Tyron at TAG and flows well, especially as it’s such a small space, it has everything I need”

Tim Herring – owner stated:-

“A seamless and flawless TAG installation, many thanks.”

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Picturedrome

Picturedrome

CHR Foodservice Equipment Ltd

From initially meeting with one trader who we’d worked with before, CHR were introduced to Nick Johnson of Market Operations. Having opened 2 similar sites in the Northwest in the previous 5 years and built up a strong team of trades, Nick was keen to find a “kitchen partner” that he could rely on to meet his vision. From there CHR were further introduced to all of the potential traders for Picturedrome and the process of delving into their menu, style of service and requirements from their unit began.

Each trader has a passion for their product. Each trader wants to deliver the best product they can as part of this collective. Each trader wants their share of up to 2500 customers that Nick predicts will come through the doors on a Saturday. So while the individual briefs varied in required equipment, the overall emphasis was on speed of service, flexibility to change the menu and ensuring that the energy requirements were balanced across the site.

From Market Operations point of view, we had to design a potwash area that could cope with the predicted numbers, a harmonised extraction system that allowed for pragmatism within such a vast building whilst maintaining adherence to DW172 as well as ensuring that noise, odours and grease were managed across the site which is so close to local residents. We also had to make sure that fabrication across the entire venue reflected the overall design goals of the building owner.

11 different briefs, 1 collective outcome.

Client Satisfaction

“…. the acid test of any relationship is would I use CHR again? And the answer to that is “Yes”.

“The service CHR provided at quote stage was concise, professional and comprehensive.

“At the build stage CHR worked really well and in partnership with our guys on site.

“On completion, the handover was comprehensive.

“CHR have forged personal and good relationships with all of the kitchens and they with you.

“So – all told, thank you CHR for your role in making Picturedrome what it now is!”

– Nick Johnson, Head Honcho, Market Operations Ltd

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Morrisons, Canning Town - Market Kitchen Concept

Morrisons, Canning Town – Market Kitchen Concept

Caterware Limited

The client brief was to study their existing facilities within 400 existing stores and come up with something that would:

  • Combine their Market St Deli and Market St Café operations into one all encompassing facility;
  • Create a FOH Design to expand their current offer with a host of new, fresh and ‘on trend’ cooking and serving techniques;
  • Must have the look and feel of high end, trendy High St restaurants and deli type take away venues;
  • Design to encourage store visitation and customer experience and encourage larger spend per head, customer Trade Up etc;
  • Design must be sustainable and consistent but able to accept regional adaptation on various locations;
  • Create something never ever seen in a Supermarket environment;
  • All Food was to come from In Store and be cooked In Store;
  • Equipment specified was to enable cooking operations to be standardised, processed and provide consistent quality;
  • All equipment had to be ‘Trainable’ and used by sometimes semi skilled personnel;
  • All equipment had to be ratified by a myriad of Morrisons Depts, from H & S to Sustainability and everything in between;
  • Everything had to comply with the many environmental policies and agreements that Morrisons had signed up and agreed to;
  • We had to sign various NDA’s and couldn’t even discuss the project specifically with other parties and even our suppliers.

Client Satisfaction

See attached Letter of Approval from Client. Plus we have been retained and currently working on further similar developments being tailor made for certain stores nationwide.

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