Beck at Browns | TAG Catering Equipment UK Ltd

Small Overview

In the heart of London’s elegant Mayfair, Brown’s Hotel is an iconic luxury hotel where history and 21st-century sophistication come together. The retreat of choice for royalty, presidents and literary greats over the centuries, Brown’s Hotel is an enduringly distinguished destination in London.

Beck at Brown’s was a high-end Italian restaurant by renowned chef Heinz Beck. It is now formally known as Charlie’s at Brown’s.

ceda Grand Prix 2019 – Project Management Winner

Services

Commercial Kitchen Design, Commercial Kitchen Installation, Energy Management

Location

Mayfair, London

Sector

Hotels

Awards

ceda Grand Prix 2019 – Project Management Winner

Bespoke DeManincor Cook Suite - Beck at Browns

The Brief

The initial project composed of the supply and installation of the new kitchen at Browns Hotel for the incoming 3 Michelin-starred chef Heinz Beck.

We were asked to project manage Beck at Browns as a specialist kitchen contractor. At our first preliminary meeting, our scope was increased to include all building work, fire alarms, flooring, Ansul and extract systems.

We would have 4 months to complete the program with a fixed date for the grand opening.

We would like to thank you and the Team at TAG for your help and support in managing this complex project. There were lots of changes before and during, not to mention the problems with the building itself. TAG was flexible and professional throughout, helping find solutions to the various problems we encountered along the way and quickly resolving them.

The finished commercial kitchen design is an absolute pleasure to work in, me and my team couldn’t be more pleased. We would be delighted for you to bring future clients to see our facility. Thank you.

Heros De Agostinis, Brown's Hotel / Executive Chef

The Solution

Entrance to the restaurant area was tight, and the only access our team had to get equipment into the kitchen was through the restaurant, which was being made even smaller as part of the front-of-house design.

As with any 5-star hotel, we had to comply with strict noise, access and working time restrictions, making sure to cause no disturbance to everyday life in the hotel.

Working closely with the main contractors, we managed to agree delivery times prior to alterations taking place. All deliveries were needed to be scheduled during the Christmas break, with many suppliers and transport companies closing for the festive season.

The DeManincor cook suite delivery was our biggest challenge. With the Italian manufacturer scheduling delivery for over the weekend, Italy and Frances no travel rule on Sundays meant we had to negotiate an alternative route. The bespoke DeManincor induction cook suite was delivered and installed as one piece. This weighed over 500kgs and required a 10-man installation at 6am, directed by us, but also overseen by the Hotel Manager and Operations Manager.

The cook suite featured hygienic design and all equipment was plinthed to eliminate dirt and food traps beneath equipment. Bespoke stainless-steel fabrication and counters were all suited and then welded in place to further add to the impressive hygiene standards.

The fully vented ceiling extraction system had to overcome the structural issues highlighted during installation, without affecting the project programme.

All refrigeration throughout the kitchen was connected and run using a remote pack system, helping to reduce the ambient working temperature and increase overall energy-efficiency.

The Outcome

Despite the unforeseen circumstances of delays, tight time frames, structural issues and suppliers that ceased trading, the project was successfully handed over on the completion date.

We handed over a complete kitchen to the highest of standards, delivering a WOW factor, as to be expected for a Michelin starred chef. Chef Heinz Beck and his team started using the kitchen immediately the next day for paying clientele.