Pavyllon at Four Seasons Hotel

Our initial brief was to bring the French designs and drawings up to UK regulations, however, it immediately became apparent there was no coherent implementation schedule in place and no coordinated management of trades, suppliers and consultants.

TAG had to quickly understand the complexity of design and build (features including bespoke plinths, cantilevered cupboards, specially sourced granite tops etc.) coordinate with tradesman, electrical contractors and main builders’ to produce defined programs of work and co-ordinate services – all far beyond the initial scope.

Our adaptability and flexibility was crucial. The project scope continued to expand significantly; encompassing not only the main kitchen but also various ancillary areas, including show kitchen, pantry, bakery, wine caves, multiple bars, and the main pot wash. Through clear communication, we efficiently integrated these change; providing prices and designs then sourcing equipment.

It was a massive undertaking; with the TAG team working around 100 hours per week to turnaround drawings, produce drawing packs for all and communicate the project implementation plans to all parties.

TAG provided award-winning results, the completed kitchen, designed for a Michelin-starred chef, boasts unmatched staff efficiency and a stunning visual impact. The quality of workmanship and finish achieved befitting of the Michelin star. Project execution emphasized daily site meetings for problem-solving, meticulous documentation, and proactive cost and variation control. These measures ensured efficient resource allocation and budget adherence.

The execution and standard of workmanship delivered by our very own team deserves recognition. The level of difficulty we had to overcome across all areas of this project all add up to it being award-winning, particularly adapting to all the unforeseen complexities whilst remaining flexible throughout.”