TAG Catering Equipment is delighted to announce a remarkable double success at this year’s ceda Grand Prix Awards, securing wins in both the Design £250k–£500k and Design Over £1m categories.
These prestigious accolades recognise our outstanding work on Mezzogiorno by Francesco Mazzei at The Corinthia and JW Steakhouse at JW Marriott Grosvenor, showcasing our commitment to innovation, precision and excellence in commercial kitchen design and delivery.
Winner of Design £250k to £500k Category – Mezzogiorno by Francesco Mazzei at The Corinthia
This project delivered the complete transformation of Corinthia London’s ground floor dining space into a destination Italian restaurant defined by identity, theatre and technical precision.
For the first time in the hotel’s history, live cooking was introduced at ground floor level, requiring TAG to integrate a fully operational commercial kitchen into a guest‑facing luxury environment without compromising aesthetics or performance. The design centred on a bespoke front‑of‑house cookline, enabling pasta preparation, grilling and pizza cooking to take place in full view, supported by carefully crafted feature elements including a chef’s table, dessert display and cured meat station.
A key challenge was delivering this level of theatre within severe constraints on power, extraction and space, which was resolved through an all‑electric, induction‑led strategy and an innovative cooking suite with integrated load sharing. Delivered within a live hotel and alongside multiple concurrent refurbishments, the project demanded exceptional coordination and millimetre‑accurate integration with high‑end finishes.
The result is a technically sophisticated, visually striking space that elevates the guest journey and establishes a new destination restaurant within one of London’s leading luxury hotels.
Winner of Design Over £1m Category – JW Steakhouse at JW Marriott Grosvenor
This flagship project involved the complete redevelopment of one of London’s busiest and most commercially critical hotel kitchens, designed to sustain exceptionally high service volumes around the clock.
TAG delivered a fully integrated, induction‑led kitchen that replaced ageing gas infrastructure with a future‑ready solution focused on performance, efficiency and longevity. The design centred on a bespoke cooksuite tailored to chef workflow, alongside a fully centralised refrigeration system and major infrastructure upgrades including drainage, extraction and electrical services.
Delivered within a fixed ten‑week window—the only opportunity for closure, the project required exceptional coordination within a live five‑star hotel environment. Significant hidden challenges, such as failing Victorian drainage, were resolved without impacting programme.
The completed kitchen delivers measurable environmental and commercial benefits, including substantial energy savings and carbon reduction, while setting a new operational benchmark for the wider hotel estate.
In addition to these award wins, TAG was proud to have three further projects shortlisted, including entries across multiple design categories for the 8th Floor Penthouse & Pavilion Kitchen, The Grove Staff Restaurant, and in the Outstanding Customer Service category for The Clermont Hotel Group.
The second evening of the ceda Conference also included a moving tribute from ceda’s own Kirstin Hatherley to TAG’s founder, Michaela Stephens-Smith, who sadly passed away last year. Recognised for her lasting contribution to both the association and the wider industry, Michaela was posthumously honoured with a Legacy Award, which was presented to her family in celebration of her remarkable impact.