The Social Hub Hotel

The client set NWCE a challenge, which was to implement a new blue print template kitchen into a space that had been prior agreed architecturally but that wasn’t large enough to fit the template into. The original kitchen space had been designed by another design house and bared no resemblance to the new blueprint.

NWCE had worked as kitchen design consultants with TSH for months prior to the project creating the new blue print template toolkit for a new generation of kitchens. The blueprint templates are innovative, low carbon footprint and high efficiency.

This blueprint is now used for all future TSH hotel catering facilities Europe wide.

As construction projects go we understand that drainage layouts are agreed and implemented along time ahead of the implementation of the kitchens. So due to the challenge we faced the drainage was also a major issue as the drainage cast in stone was based on a completely different design as previously mentioned. So we had to innovate and design the space whilst keeping all the stakeholders appeased.

Our design and project management team had to work constantly with the architects, MEP consultants, HVAC consultants, HVAC contractors, principal designers, main contractors as well as adapt to the local government bylaws on water regulations and grease management systems.

The project included all kitchen equipment, ventilation canopies, walk-in fridges and freezer, mobile food transportation equipment, fire suppression, grease management systems and the large bar installation.

The bar was designed by a company in Norway as per TSH’s requirements shipped to the UK in a as fewer sections as possible. We were given the challenge of receiving and installing the large l shaped bar. Given the weights and shear size of the components it gave our project manager and installations teams some challenges to overcome.

The project also faced many delays and setbacks on the scheduling with impacts on materials and even the weather having a negative impact on the construction. So we had to remain flexible and adapt to the changing circumstances.

Overall, the project was delivered on time and within budget and has turned out to be one we are very proud to have worked on. The client has now asked NWCE to design, supply and install a roof top bar and pantry for the top floor of the hotel which should be fitted in the next phase of the hotel construction.