The Colmore

The Colmore

Vision Commercial Kitchens

The Colmore is a brand-new, specialist craft beer pub on Colmore Row in Birmingham’s city centre. The project is a collaboration between Pivivar and Thornbridge Brewery and serves a range of drinks from IPAs and pale ales to barrel-aged sours. The pub is located in a former bank and serves a pizza menu offering a range of beerdough pizzas made using Thornbridge brewery beer.

Vision were tasked with designing and installing the kitchen for the pub as well as supplying a glasswasher behind the bar and an ice machine for the basement.

Client Satisfaction

‘We are delighted with the kitchen and bar equipment that Vision have provided at The Colmore. We have worked with Vision on previous projects and we’ve always been thoroughly impressed with their high quality of service. With this in mind, they were an obvious choice for providing the foodservice facilities at The Colmore. Vision’s attention to the smallest of details meant we had full confidence that they would achieve our brief – which they certainly have. The Colmore has opened to fantastic reviews and has since had an extremely busy Christmas period!’

– Jonathon Holdsworth, Director, Pivovar Group

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The Dorchester Bar Kitchen

The Dorchester Bar Kitchen

TAG Catering Equipment UK Ltd

The Dorchester Hotel is a well-known 5 star hotel in Park Lane, London, with a worldwide reputation for luxury and fine dining. The existing bar kitchen could only accommodate a limited food offering

and the client now wanted to refurbish the dilapidated, hot and stressful kitchen, bringing it up to high standards of other recent kitchen installations across the hotel group, with a bigger menu.

Specific parts of the brief included:

  • Provide a more flexible, multipurpose design to create a fully functional, operationally independent kitchen;
  • Include all equipment associated with larger kitchens to offer greater and more varied menu options in the bar, plus accommodate one-off customer requests;
  • On/off flexibility so kitchen can be used as demand requires (late evenings, early mornings as well as usual service);
  • Improve working environment by creating more comfortable space and reducing heat;
  • Provide greater cold refrigeration and freezer capacity;
  • Modern, reliable and heavy-duty equipment to provide long lifespan and reduce maintenance;
  • Reduce cleaning costs and improve hygiene.

Installation:

  • Very tight timescale of 1-week;
  • Detailed programme of phasing

Client Satisfaction

Andy Churchill, Area Chief Engineer at The Dorchester commented:

“Once again TAG have delivered a great solution, this time for our Bar Kitchen conundrum! It’s such a small space, we weren’t even sure our needs could be met but TAG somehow managed to squeeze
in extra equipment and it feels more spacious! The chefs love it as it’s a lot easier to work in.

“Well done too for turning the project around extremely quickly with a well-executed programme. It’s always on a tight program at The Dorchester, but TAG totally understand what they need to do
and get on with it, which makes it easy for everyone.

“I’d also like to mention the attention to detail and quality, despite its size the same standards of work and design have been applied as if it were a much larger project and it matches the quality of the rest
of our kitchen.”

Henry Brosi, Executive Chef commented:

“TAG have delivered a fantastic kitchen. The previous was difficult and stressful to work in. It never offered us the flexibility to provide a menu that our guests come to expect.

“It’s now a lot cooler, an easier space to work in.

“With the ribbed griddle and pasta boiler in the range plus Rational oven, we’re able to offer a larger, more varied menu that you would expect at The Dorchester, plus the flexibility to operate the kitchen when we need to”.

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The Griffin Inn

The Griffin Inn

Hatherley Commercial Services Ltd

The Griffin Inn, owned and operated by Sir Jamie Benton-Jones, is a Grade 2 listed building public house with restaurant and rooms, which went under complete renovation in early 2019, our brief was to design, supply and fit out a new professional kitchen refurbishing the existing kitchen which was in a very poor state of repair, We were tasked with designing a complete new layout to include new ventilation system, prime cooking equipment, refrigeration and storage, heated pass area, ware-washing system and food preparation and storage, LPG gas supply pipework all within a small footprint.

The kitchen was to be a new sleek and professional design for a fine dining menu and wedding functions with top quality equipment to benefit and compliment the new head chef.
Working closely with Sir Jamie and Head Chef Michael Prescott we agreed upon a design and equipment layout and equipment manufacturers to suit the needs of the client and the menu, within the budget and planned the time frame.

We were given the task of project managing and coordinating of all aspects of the kitchen refurbishment from inception to completion within a short period of time to align with Sir Jamie’s opening date.

Client Satisfaction

The project was delivered to the client on time, under budget and successfully with continual support from ourselves.

This work was a result of a recommendation to the client which we had not worked with in the past, we continue to work with them to this day offering our support services where needed and have continued to add items to the kitchen as the business has developed and flourished.

“Ben and his team have jumped through many hoops to get our kitchen right for us and they continue to be on hand for us whenever we need them. Thank you from all the team at The Griffin Inn, Irnham.” – Sir Jamie Benton-Jones, Owner The Griffin Inn

“We used Ben and his team at The Griffin Irnham, we found they were meticulous in every sense offering brilliant service with top quality work and always time to show the workings of the equipment. I keep in contact and I am always able to get advice and very efficient service for both maintenance and faults at a great price from a very reliable source. they are the only firm I would advise using for all commercial catering equipment needs.” – Michael Prescott Head Chef, The Griffin Inn.

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