The Brief We were approached by The Sloane Club to redesign and replace their existing gas cook suite and dated kitchen with an all-new electric kitchen. The kitchen ergonomics and operational flow should also be improved to help accommodate an increase in more covers, a more varied menu, and support...
READ MORE The Brief We were approached by the client to redesign and replace their existing cook suite which has been in the basement kitchen for 25-30 years and had approached the end of its life span. The client was spending a lot of money on repairs and maintenance, meaning the cook...
READ MORE The Brief We were asked to redesign & install the front-of-house and back-of-house catering facilities. Our aim was to reinvent the concept of a hotel buffet dining experience. We were asked to turn drawings into reality based on our creative, technical, and practical experience. Re-evaluate the ergonomics of existing food...
READ MORE The Brief The client at The Riverside Kitchen located within The Savoy, now formally known as The River Restaurant by Gordon Ramsay was considering replacing their bespoke Charvet cook suite due to their changing menu. The Charvet cook suite was relatively new, but had been incorrectly specified by The Savoy's...
READ MORE The Brief We were asked by the client to refurbish the banquet kitchen and staff restaurant kitchen to the of highest standards. Key parts of the brief needed to: Reduce running costs Improve equipment reliability and helping to reduce maintenance costs Be easy to clean and hygienic Provide a better...
READ MORE The Brief The brief given from the client was to design and install a dedicated kitchen for a new concept, a high-end Mexican Restaurant producing Michelin-starred quality. The design would need to: Use as much existing equipment as possible Refurbish the main kitchen within having any or minimal impact on...
READ MORE The Brief Kaspar's Seafood Bar and Grill at The Savoy offers contemporary seasonal dishes from the land and sea that capture the essence of the natural world. Our client tasked us with designing a centralized bar that could serve seafood and champagne, providing an interactive dining experience while being flexible...
READ MORE The Brief We were asked by the client to design and deliver a pass which can act as a survey within their Leftbank Buffet Restaurant. The design would need to: Fit within the existing restaurant layout Re-evaluate the ergonomics improve overall efficiency between stations Sourcing unique items to emphasise the...
READ MORE
