TAG Catering Equipment’s project for Julie’s in London has been featured in the April edition of Catering Insight, focusing on how we overcome the lack of electrical power within the building to deliver a truly efficient kitchen.
Julie’s is a historic icon of West London, bringing the wine party concept to London in the 1960s attracting regulars including The Rolling Stones, The Beatles, Madonna and later Princess Diana and Kate Moss. It closed for extensive refurbishment over 4 years ago and finally re-opened in 2019 to coincide with its 50th anniversary.
TAG Catering Equipment was set the challenge to deliver a truly efficient and cost-saving kitchen design, both operationally and in terms of energy consumption, despite significant challenges.
The primary challenge was a lack of electrical power in the building due to its age, however the incorporation of the DeManincor TCS® ensured the project was feasible.
Highlights of the project include:
- A DeManincor induction cook suite which reduces energy consumption and improves the working environment of the kitchen by reducing ambient heat.
- All refrigeration connected to a central, remote pack system including the main kitchen refrigeration, chef-base drawers and wine storage.
- Increased ergonomic flow of the kitchen, reducing chef travel times and allowing for an increase in covers.
- A truly hygienic kitchen design reducing cleaning times and use of chemicals.
You can find out more about the project in the April edition of Catering Insight below or by clicking here. The project was also shortlisted at the ceda Grand Prix Awards 2020 in the Design Projects category.
