Brown’s Hotel – Heros De Agostinis, Executive Chef

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 were flexible and professional throughout, helping find solutions to the various…

The new Glasshouse is streets ahead to what it was before. It is something that was needed and with all the technology in the kitchen, it exceeds our expectations. We needed efficiency, to move with the times and work smarter. The new design is excellent and I’m really very happy….

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…

The Chef Brigade at the Grove Hotel in Hertfordshire needed some help with designing and budgeting for an additional sending kitchen to cater for some special customers and to deal with a few bespoke clients and to be able to deliver up to 200 in banqueting. We told TAG what…

We are very happy with the result and how space has been maximized. It has improved morale and efficiency enabling us to increase our food offerings, with covers up too. TAG have provided us with a spacious and ergonomic kitchen which allows us to deliver food at a new level…

I want to thank Tyron and the team at TAG for their the extremely hard work. The seamless process of the kitchen and services installation made this very easy for our team to work around the disruption, which in the scheme of things was very minor. From the chefs to…

I wanted to thank you for a wonderful kitchen, having now had a couple of days to play in it, the design is absolutely fantastic and works really well, far better than I could have imagined. The range of catering equipment offers superb engineering and so easy to clean!

TAG did an outstanding job with the installation of the kitchen. Once the kitchen was completed I was thoroughly impressed with the level of workmanship and fabrication. Everything including the catering equipment exceeded my expectations. I’m incredibly happy with the kitchen. The DeManincor range is an absolute pleasure to work…

The kitchen is beautiful, it’s so much brighter and cooler than before with so many new useful features. With the amazing new ceiling and equipment, everyone wants to work in this kitchen now. It was a great experience working with a company that offered me catering equipment from all the…

Brown’s Hotel – Heros De Agostinis, Executive Chef

The Grove Glasshouse – Stephen Wheeler, Executive Chef

Rosewood London – Warren Lavender, Area Director of Engineering

The Grove – Cedar Kitchen – Harry Lomas, Executive Chef

Wild Food Café – Joel Gazdar, Founder & Executive Chef

The Dorchester – Andrew Churchill, Area Chief Engineer

Shangri-La Hotel – Gareth Bowen, Executive Head Chef

Julie’s – Shay Cooper, Chef Patron

OXO Tower – Jeremy Bloor, Head Chef