Off Shore, Inn Collection Group

CNG Foodservice Equipment

The Offshore Hotel project, delivered by CNG, involved the merger of two adjacent properties, the Carlton and Lindum Hotel, into a single venue for The Inn Collection Group.

A key priority of the redevelopment was the creation of a large, efficient commercial kitchen capable of handling high-volume service, particularly at breakfast and dinner times.

Rather than simply combining two existing kitchens, CNG stripped out the original structures and created one purpose-built, high-performance kitchen. A major challenge was the limited footprint available on the ground floor, which was solved by extending operations into the basement. The two-level kitchen allowed the main service area to remain streamlined, with bulk prep, long-term storage, and slow-cook tasks shifted downstairs. To reduce the need for frequent staff movement between levels, essential prep and storage were also incorporated into the main kitchen.

The layout follows a galley-style configuration, maximising flow and safety. Walkways were made wide enough to allow multiple chefs to move freely, especially around key traffic areas like the pass and wash-up. Dedicated cooking zones – covering pizza, frying, dessert, and more – reduce congestion and cross-contamination, while a large central pass ensures fast and effective communication with front-of-house.

CNG selected robust, versatile equipment to handle an all-day operation. Multi-purpose Rational combi ovens and IVario units allow for roasting, steaming, braising, and baking, providing the flexibility to adapt to future menu changes. Induction cooking was chosen for its speed and energy efficiency, and the kitchen also includes a bespoke fish frying range to support the hotel’s seafood offering.

A new “grab and go” breakfast concept was also integrated. Designed as a standalone zone, it enables early morning service without disrupting the main kitchen. Sustainability was key, with the specification of electric appliances, induction equipment, and LED lighting to reduce energy use and environmental impact. A robust grease management system and accessible ventilation ducting support long-term functionality and hygiene.

Installation posed significant logistical challenges, particularly the roof-mounted ventilation system. Due to poor access and surrounding infrastructure, a large crane had to be hired and street closures coordinated with local authorities. This complex lift was successfully completed without delaying the wider project timeline. The system ensures effective extraction and balanced airflow, supporting a safe and comfortable kitchen environment.

Other thoughtful features include a large commercial dishwasher to handle increased capacity and a well-positioned potato prep area to reduce manual handling. Throughout the project, CNG collaborated closely with architects, designers, and drainage consultants, aligning the kitchen’s functionality with the building’s design.

Ultimately, CNG has delivered a flexible, future-proof kitchen that meets high operational demands, supports energy efficiency, and reflects the brand standards of The Inn Collection Group.

The Offshore Hotel team is extremely satisfied with the outcome of the project, particularly with how the new kitchen has met their operational needs. With the streamlined flow of the kitchen, staff can move seamlessly between cooking stations, preparation areas, and storage, making the kitchen more productive and ensuring smooth service throughout the day.

In terms of feedback, the client has been particularly pleased with the overall performance of the kitchen. As the second-largest kitchen within the hotel group, it has exceeded expectations in terms of both capacity and efficiency. The integration of versatile, high-performance equipment has proven to be an asset, allowing the kitchen to adapt to varying demands and cater to a wide range of menu items with ease. With an efficient level of staffing, the team can maintain smooth operations throughout service, even during peak times, which was a key objective when planning the layout and equipment selection.

Moreover, the client has highlighted the efficiency of the kitchen in terms of staff workflow. The division of tasks, with dedicated sections for different areas of production, has not only streamlined operations but also reduced the time spent moving between different workstations. This has made a positive impact on the team’s ability to handle the high demands of the service without unnecessary delays.

Overall, the feedback from the hotel has been overwhelmingly positive. The kitchen’s design and functionality have allowed it to operate more efficiently and produce high-quality food at a fast pace. This has contributed to the hotel’s reputation for excellent dining service and has further cemented the success of the project. The client is confident that the kitchen will continue to perform at a high level for years to come, and it stands as a testament to the thoughtful planning, collaboration, and execution of the CNG design team.