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Webbs

Project Overview The upgrade of an 80’s style, school type, bulk service into a modern high tech, bright, stylised, eating experience, in keeping with a garden centre. Improved kitchen area and aligned with FOH changes. Built in the flexibility for menu changes for up to 2000 customers per day. Reduced...READ MORE

Fortnum & Mason

General Information A complete re-design of the whole kitchen area;  we improved the ergonomics by changing a galley suite to an island range, increased the surface area of preparation space and introduced a cold room, pastry and dedicated larder to the kitchen. Main Cooking Area Under counter fridges (drawers), prep counters,...READ MORE

Harvey Nichols

General Information The Café Kitchen is extremely busy, with 400 covers a day and a fast moving brasserie style menu. Our new design has radically altered the concept and production capabilities of the kitchen; the old galley kitchen now has  a central island suite, yet remains within the original space,...READ MORE