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 working environment and improve staff wellbeing
- Allow for both kitchens to work in conjunction with each other
- Replace ceiling and extraction systems
- Re-use key RATIONAL equipment that was in good working condition
Services
Commercial Kitchen Design, Commercial Kitchen Installation
Location
Holborn, London
Sector
Hotels
About Rosewood London
Rosewood London opened in October 2013, after the full refurbishment of the 1912 Grade II-listed building. It was originally designed by H. Percy Monckton in an Edwardian Style used as offices during the Imperial Era.
The hotel now blends English heritage with contemporary sophistication and represents the Rosewood Hotel & Resorts brand in Europe. It is said to be one of the finest five-star hotels in London, with the ambiance of a stylish residence.
The Solution
All 3D designs and digital walkthroughs proposed to the client were produced in-house. This allowed the client to fully understand how the new kitchen would flow and function.
The new DeManincor main cook suites which were installed in both the banquet and staff kitchen featured the TCS® – Total Control System monitoring which allows for real-time monitoring of energy consumption, recording fridge temperatures, and flagging any faults that develop ahead of a full-scale equipment breakdown, all helping to reduce running and maintenance expenditure.
All refrigeration installed into the kitchens is run remotely off one centralised pack system, averaging only 8 kWh for the entire kitchens refrigeration, providing considerable energy saving and running costs.
Induction was featured on both cook suites in the banqueting kitchen and staff restaurant which has reduced the ambient working temperature of the kitchen, improved staff wellbeing, and removing the need for air conditioning.
Existing RATIONAL equipment was re-used and located where it can be more easily accessed and used by both sections of the kitchen.
We installed a vented ceiling which opened the kitchen up and made it brighter as LED lighting was used throughout. The vented ceiling also provided flexibility for the use of mobile appliances.
All counters were designed to sit on plinths, and this allows for a fully hygienic design with no gaps and dirt traps, as each item was sealed or welded into place. Consequently, cleaning time is significantly reduced and additionally there is no need to pull out fridges or equipment to clean behind.
We managed all contractors, electricians, plumbers, builders, ceiling installers, and further smaller contractors like core hole cutters in house, as well as providing all construction drawings, and detailed M&E plans. This was exceptionally difficult and required a lot of planning to meet the short time frames of 6 weeks from closure to strip out. So much so the the program was so detailed, elements were specified in hours rather than days!
The Outcome
The newly refurbished kitchen has improved the efficiency and productivity of the chefs, cleaning and maintenance teams. The finish, design and attention to small detail is exceptional with clever design detailing, that fits exactly the caliber of hotel and chefs working in it.
The ecological credentials are unsurpassed, running on a fraction of the power of the previous kitchen, with all equipment selected for ecological functions and for easy maintenance.
Chefs have all commented on how well the kitchen now functions and what a pleasure it is to work in the space. We are now working on designs for another kitchen area to be refurbished at the same site, a real endorsement of the success of this project.
Not only have we saved on energy by changing over to Induction, but the flow through this busy kitchen, has made both delivering service to a busy banqueting operation and preparing meals for 300 staff on a daily basis, a lot more user-friendly.
As well as decreasing the overall heat load, to make the kitchen a more comfortable place to work, it has increased the overall staff satisfaction with regards to working conditions.
All of this would not have been possible without the professional support and commitment, from design concept, product selection, installation and final handover, if it were not down to the TAG team and their commitment to deliver 5 Star quality.
