Google London

C&C Catering Equipment

Work on the revolutionary project was approximately two years in duration due to the sheer size of the scheme, with initial tasks including BIM execution and an evolving drawing package. Facilities ranged in styles and were split over several floors, from the Lower Basement up to Level 11, with main cooking areas on Level 1, Level 8, and Level 11.

As well as traditional staff eating areas, the forward thinking organisation also wanted to deliver brand new concepts to the UK workplace, including bringing Dutch concept La Place over to Britain. In order to fully understand the concept and create the best facility, Projects Director Paul Parry flew to the Netherlands to visit six La Place locations in under 12 hours earlier in the year. A number of fabricators were used from the Netherlands to create an authentic La Place experience on Level 1, allowing the restaurant to provide its sustainably and locally sourced food, made from 100% natural ingredients.

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