The Grove Glasshouse

The Grove Glasshouse

TAG Catering Equipment UK Ltd

The Grove is a 5-star luxury hotel, famous for hosting major international events such as the 2016 British Masters golf tournament, 2019 NATO Leaders’ Meeting and England Football team preparation site.

The Glasshouse Restaurant within The Grove, offers a luxury, top end dining experience. To reflect the rest of The Grove’s style, extremely well refined, yet relaxed, a complete refurbishment was planned, including an impressive glass extension to increase the area by 40 covers, seating a further 200+ guests and served by a totally new immersive, theatre cooking concept, with 8 different guest-facing stations.

TAG was appointed to turn the ideas into reality, drawing on our creative, technical and practical experience to totally redesign and install both FOH and BOH catering areas, all to fit with the interior designers vision. The most profitable restaurant at The Grove, all work was to a tight deadline, budget with strict operational procedures.

Other key elements to brief:

  • Re-evaluate the ergonomics of existing food and beverage offering to improve overall efficiency, designs had to reduce/prevent queues even for large functions/groups not just normal service;
  • Full concept design and manufacture of totally original FOH live food stations and new entrance bar;
  • No signage allowed; each cooking station’s purpose to be subliminally recognisable by design;
  • Sourcing unique items to emphasise/enhance the theatrical customer experience;
  • Consultancy on equipment spec – reduce running costs, improve reliability and efficiency;
  • M and E consultancy and design with the appointed contractors, with only 6-month lead-in;
  • Coordination between all design elements – waiter stations, BOH, dish-wash, pot-wash and stills area;
  • Increase in cold room capacity;
  • Work in collaboration with the interior designer;
  • Designs and finish must reflect The Grove’s aesthetic culture, exclusivity and quality, without feeling like a traditional “buffet”

Client Satisfaction

Robert Kenworthy, Group Facilities Director at The Grove commented:

“The Glasshouse Restaurant & Bar was a project that involved the total strip out and rebuild of a very successful 15-year-old restaurant at The Grove, Chandlers Cross, Herts. The new restaurant concept was to remain similar with a number of styled theatre cooking stations – but it was to be bought up to date, expanded by approximately 40 covers to seat 200+ guests, and to expand its theatre cooking station experience to be even wider and more varied.

“In selecting a kitchen designer & installation contractor we selected TAG from a number of potential contenders because of their experience of other high quality, creative design & build projects and their willingness to be open to evolving design ideas from the project team. TAG then took on the brief provided by the Project team and set about designing the 8 different guest-facing food stations, a full production kitchen, wash up and still room area, bar pantry and bar. This went through a number of intensive reviews and developments before finally being installed and handed over in May 2019.

“The final design of the guest-facing food stations and the back of house areas are extremely creative, interesting and really well executed. The TAG design team were able to respond really well to continual pushing of boundaries and the installation team integrated extremely well with the main contractor and sub-contractors in order to complete the project. Their support post-handover has also been excellent in accommodating embellishments and additional requests promptly and willingly.”

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Tottenham Hotspur FC

Tottenham Hotspur FC

KCCJ Ltd

To design all elements associated with the catering and beverage requirements across the concourses and hospitality areas of the new stadium. To provide a customer journey that would make the new stadium one of the best in the world. To ensure that the sales opportunity across all catering areas achieved maximum returns. To ensure that the designs allowed maximum flexibility to offer variety and to future proof the stadium.

The work involved the design and fit-out of multiple kitchens, concessions, bars, staff areas, bakery, draught beer system, Micro-brewery and others. Scope of works was to take areas as shell and core, design all elements associated with the fit-out being M&E, building, finishes and testing and certification.

Client Satisfaction

Below is the email we received from the Tottenham Hotspur Project Director on receiving PC (Practical Completion) being one of the few who have done so.

“These PC statements are all very administrative. What they do not do is reflect the huge contribution that KCCJ have made to the project. We have had our challenges and it has been so important to have had you and your team just getting on with work and resolving problems for yourselves, the client and many other trade contractors.

“You have shown Mace and Base a “clean pair of heels” and it is really appreciated.

“Well done to you and all your team, particularly Greg. Thank you.”

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Langley Park Hotel

Langley Park Hotel

Court Catering Equipment Ltd

The original brief, dating back to 2007 was to undertake a feasibility investigation into ventilation solutions for a possible catering facility in the somewhat dilapidated, Grade II listed Lodge building on the estate of the Duke of Marlborough recently purchased by Arab Investments. This kitchen was to be located in the basement of the building which had a double-barreled vaulted ceiling giving very limited head height for both the canopies and ductwork. Initial discussions indicated immense logistical challenges which would require innovative solutions.

Plans were mothballed until 2015, after the financial crash, when Court Catering were again asked to submit ventilation plans. At this time the client asked to extend Court’s involvement to include the catering equipment. The brief now was a basement kitchen with flexible, modern and sleek facilities together with ventilation, wall and floor coverings.

On view wine and cigar storage were added together with banquet facilities, wash-up, bars, pantries, room service and staff dining areas. The initial brief also included a chefs fine dining table. Designs had to incorporate the latest technology whilst being sympathetic to the structure of the building and sensitive to its long and illustrious history. Not only had all designs to meet the clients expectations and environmental targets but also required the authorisation of the Conservation Office who were to be closely involved at all stages of the renovation.

Client Satisfaction

Giuseppe Ruo, the Group Food and Beverage Manager said “Simon was a very skilful and helpful man, he was always ready to listen to me and to give the right solution to all my problems. He was an old style action man, he did not like correspondence via email but meeting face to face to resolve things in the fastest way”

Marco Ardemagni, the Executive Head Chef said “I believe the Langley to be a challenging project due to the restraints of the building itself. I consider myself lucky to work in such a functional layout and this had been due to Simon’s creative approach to the project. Simon has always been very helpful and came up with ingenious solutions to many of the points I raised during the time prior to the installation.”

Ron Hankins, DF Keane Builders & Contractors said “I think an award would be well deserved as the end result was excellent.”

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Grantley Hall

Grantley Hall

CNG Foodservice Equipment Ltd

In January 2017 CNG were approached by Grantley Hall’s operations consultant, Dan Purnell, to meet and discuss how they would approach the design of the kitchen facilities for this project.

Dan explained that another company had been working on the designs for around 14 months but neither he, nor the client were happy with their designs, proposals or understanding of what was required in a project of this scale and quality. Further that CNG were the GM and the client’s preferred supplier, but first they would need to prepare draft designs, and budget costs for 6 kitchens within 2 weeks, before presenting to one of the Directors and the client’s project management company.

The client brief was to create a series of kitchens across both phases of the project that would supply a number of different food offers, including a fine dining restaurant intended to gain at least one Michelin Star, a Brasserie, Pan Asian restaurant and functions to high level. There would also be breakfast service, room service afternoon teas and a broad spectrum of other food offers including the Wellness Centre.

Energy efficiency and sustainability were very important, for once CNG didn’t need to push the all electric principle, the client had already decided there would be no gas on site. Soon after the designs were developed the client did need to know the overall connected loads to confirm the total power requirements for the entire project before issuing a 7 figure cheque to the electric company for the supply being run 18 miles across country.

Client Satisfaction

The senior team were in place long before completion and as such witnessed each area as it was installed, their feed back, including Shaun Rankin for his restaurant has all been very positive. Everyone appreciates the high standards of equipment and design.

Recently Clive Groom bumped into Andrew MacPherson, the GM, at York railway station, Andrew commented how delighted he was with the project and how CNG had delivered six first class kitchens and eight excellent bars in very trying circumstances. Further he fully understood the huge challenges that CNG had overcome and praised their dedication to keep driving forward.

During the 2019 Relais and Chateaux World Conference in London a new CNG client mentioned that CNG were designing and supplying their new kitchen, Andrew Macpherson assured him “you are in safe and dedicated hands, they’ll do a great job”.

The senior Chefs and the front of house team appreciate the design detail within each area and that everything has been designed to help them deliver great food, wine and service in each location within Grantley Hall.

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Crow Wood Hotel and Spa

Crow Wood Hotel and Spa

CHR Foodservice Equipment Ltd

CHR was given a blank canvas and tasked with developing the food service equipment design alongside Spencer and the team at Crow Wood. As easy as that sounds, with a blank canvas consisting of a ground floor with only steels poking up we became the Kitchen Architects.

The brief was to set out and deliver facilities to support the hotel & spa food and beverage offer to guests. The 80 bedroom hotel, would deliver a number of food service operations:

  • 250 cover Italian inspired a la carte restaurant
  • 400 cover banqueting and conference/events space
  • 180 cover breakfast area
  • Room service
  • All day dining options on the restaurant
  • Full design for space planning
  • Grease/Waste/Mechanical and Electrical design
  • Finishes – In coordination with interior designers
  • Specification
  • Procurement
  • Project management
  • Training
  • Handover

Client Satisfaction

“The work carried out by CHR for me and the team at Crow Wood Hotel has been exceptional and we fully support your
entry into your industry awards.

“Crow Wood Hotel is the final piece in the jigsaw for Andrew Brown’s Crow Wood leisure complex, a labour of love that started nearly 20 years ago. The new hotel is fully operational and has already been well received by our team, the town and the wider hospitality sector and we are all very proud.

“It has been very reassuring to have you and the CHR team be a part of this big build, you and your team have been extremely patient and accommodating throughout the whole design process, being able to demonstrate to us a wealth of knowledge and completely understanding the needs of the business, what needed to be done and how that needed to be delivered

“We would be delighted to show any judges or potential customers around our fantastic venue. Thank you again.”

– Spencer Burge, Head Chef, Crow Wood

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