Simpson’s Restaurant in the Strand

HCE Foodservice Equipment

The reopening of Simpson’s in the Strand marked the return of one of Britain’s most iconic restaurants. First established in 1828 and long associated with the Savoy Hotel, the venue has been a cornerstone of London’s dining scene for almost two centuries. Following several years of closure, owner Jeremy King embarked on an ambitious restoration programme to bring the 22,000-square-foot site back to life, encompassing multiple restaurants, bars and event spaces. HCE Foodservice Equipment played a central role in this revival, delivering the catering infrastructure required to support the next chapter of this historic institution while respecting its remarkable heritage.

Working within a listed building that had been largely dormant since the pandemic presented a unique set of challenges. Once the existing kitchens were stripped back, previously hidden issues emerged, including significant limitations in electrical capacity, gas supplies, ventilation performance and building services. HCE Foodservice Equipment worked closely with the project team to redesign and re-engineer key elements of the catering operation, balancing modern performance requirements with the realities of a centuries-old structure. Across three separate kitchen environments, including the main production kitchen, an expedition kitchen serving the Grand Divan and the Romano’s restaurant kitchen, every solution had to be carefully adapted to fit within irregular spaces, restricted ceiling heights and evolving site conditions.

Beyond overcoming technical challenges, the project focused on creating efficient, sustainable and enjoyable working environments for the culinary team. Modern cooking technology, enhanced refrigeration systems and carefully considered layouts were introduced to reduce energy consumption, improve workflow and minimise total operating costs. Through proactive project management, close collaboration and a hands-on approach throughout design, installation and training, HCE Foodservice Equipment helped transform a long-neglected back-of-house operation into a future-ready catering facility. The result is a world-class hospitality destination that honours nearly 200 years of history while providing the foundations for decades of success to come.