The Dorchester – Henry Brosi, Executive Chef

Henry Brosi, Executive Chef at The Dorchester

TAG is a great company to work with, their dedication to detail and planning was of the highest standard. Their invaluable experience and guidance was more than anyone could have wished for, which clearly is showing at the finished project.


Ella Canta – Ashley Wells, Executive Head Chef

Ashley Wells, Executive Head Chef at Ella Canta

TAG designed a kitchen that made the best use of the space we had designated for the kitchen, it has good flow and good lines of sight for the Chef to see all dishes leaving for the restaurant. This was made possible by using induction which meant we were able…


Ella Canta – Martha Oritz, Chef Patron

Martha Oritz, Chef Patron at Ella Canta

I really didn’t think it was possible to get a kitchen in such a small place that I could work from. It works very well.


Webb’s Garden Centre – Dudley Clifford, Head of Food

Webbs Garden Centre - Dudley Clifford

TAG delivered a project of high standard, good aesthetics and excellent design, the project started as just a BOH refurbishment, but after speaking to TAG I realised they could really help with FOH too. The ideas and look of the finished restaurant works perfectly in the environment and the layout…


RATIONAL UK – Graham Kille, Technical Sales Director

Graham Kille

From the initial design thorough to the installation, working with the team at TAG, a RATIONAL DEALER partner, proved to be a successful partnership. We are very pleased to welcome visitors to our new Customer Experience Centre, at our head office in Luton for events, demonstrations, and menu development support.


RATIONAL UK – Sean Carmichael, Regional Sales Manager Southwest of London

Seam Carmichael

One of the best features is the chef’s table which provides a more relaxed, theatrical experience with cooking and food being the focus of attention! Overall it’s a great environment for showcasing our cooking solutions to clients and dealers.


The Sloane Club – Bernhard Mayer, Executive Chef

Michelin-trained Executive Chef, Bernhard Mayer

It is an absolute pleasure to work in our beautiful new kitchen, that is not only a work of art in itself, but has also allowed us to increase covers, expand our menus and offer a wider range of food and drink to create an even better and more delicious…


Rosewood London – Warren Lavender, Area Director of Engineering -Short

Not only have we saved on energy by changing over to Induction, but from a welfare perspective, 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!


The Stafford Hotel – Emmanuel Carabeau, Director of Engineering

Emmanuel Carabeau

I really like the look and feel of the Electrolux Thermaline range.  The design of the range is also very sleek, you couldn’t tell that it was modular units. The chef’s well-being has improved since the refurbishment. The working temperature has reduced significantly. Before you could not stand in the…