CEDA Grand Prix Awards
Feb 25, 2010 - 08:12 AM
The CEDA Grand Prix Awards are sponsored by Dewberry Redpoint Publishing and Bibby Leasing and CEDA wish to acknowledge and thank our sponsors.
The awards cover six categories of projects as follows: -
- Small Projects in the Cost and Profit Sectors
- Large Projects in the Cost and Profit Sectors
- Sustainability Projects
- Outstanding Customer Service
The following projects form the shortlist.
Profit Sector Small Projects
Carford Group
Sandbanks Beach Café – Poole
Brief: Design, supply and install new facilities to update a 25 year old café.
Key points
Severe restrictions on space determined extensions to three sides of the building to provide an open plan kitchen.
Compressors for the cold rooms had to be located externally and protected against sand.
Leather tub chairs and oak framed ladder back chairs were specified to create a good environment and therefore the servery was designed with oak legs to match the furniture.
CCE Group
Gaucho Restaurant – Manchester
Brief: Replace the front of house cooking line, prep areas and pass to improve functionality and hygiene.
Key points
Very tight programme – two long weekends requiring working around the clock.
Several trades working simultaneously meant very careful programming and cooperation.
The combination of programme and location of the site (Manchester) relative to the factory (Essex) left no margin for error as far as custom fabricated items were concerned. The project was completed on time.
CNG Foodservice Equipment Ltd
Nineteen Restaurant – York
Brief: Design/refurbish a kitchen to meet all current hygiene and safety standards.
Key points
Kitchen is on the top floor of a building that dates back to the 15th century and the landlord proved to be very strict about what could and could not be done.
The landlord only agreed to any work at all after it was pointed out that unless certain alterations were made to the extraction system, it would be against gas regulations to replace any equipment thus rendering the kitchen inoperable - and unrentable.
Very difficult access via a wooden staircase – at one time a fridge was wedged halfway up the stairs.
Uneven walls resulted in awkward angles.
New extraction system had to use the existing hole in the roof.
Cost Sector Small Projects
CNG Foodservice Equipment Ltd
Ellison Building – Northumbria University – Newcastle
Brief: Upgrade an existing Food Technology Laboratory to cater for 24 students and 3 staff.
Key points
Located on fourth floor of a city centre building with limited access and no external access for ductwork.
All items had to fit into the passenger lift so many items had to be supplied ‘knocked down’ for reassembly in the kitchen.
No suitable existing services so these had to be specified and brought into the building.
Extraction and air input had to be accommodated through existing upper window openings.
Tight programme 9 weeks start to finish.
Inox Equip Ltd
Birmingham City Council Junior and Infant Schools
Brief: Design catering facilities for schools without existing kitchens. The facilities would have to be fitted into a variety of rooms such as redundant IT suites, classrooms, etc to provide up to 600 meals for service over a 45 minute period.
Key points
It was necessary to standardise the equipment selection and basic layouts and work within a very tight budget.
Tight programmes were normal due to work having to be started and completed with school holidays.
Many premises were Victorian buildings in conservation areas adding more restrictions to what could be done.
Sigma Catering Equipment Ltd.
John Whitehead Park Café – Billingham
Brief: Design and refurbish a café which had to close due to major environmental health problems. Act as main contractor to carry out the refurbishment.
Key points
In addition to the supply and installation of catering equipment, the work involved the strip out of existing equipment, building work, M&E work, security shutters, wall ceiling and floor finishes and new windows.
All had to be completed in a 4 week programme.
Profit Sector Large Projects
CNG Foodservice Equipment Ltd
Oxo Tower Brasserie - London
Brief: Redesign the kitchen to make it more efficient to operate, easier to maintain and clean; and cooler. Supply and install the equipment.
Key points
Kitchen is on the 8th Floor above residential accommodation. Existing kitchen had to be removed and new one installed with minimal effect on the residents.
Everything was moved by a crane.
The programme had to be completed in 7 weeks which meant long working days to achieve it.
Use of electric equipment reduced energy costs significantly.
CCE Group
Galvin La Chapelle – London
Brief: Design, Supply and Install 'the best fine dining kitchen in London'.
Key points
The programme meant that the counters had to be manufactured before the walls had been built. This meant providing templates for the builder to work to.
The result was a perfect fit.
The Bonnet cooking suite and the wood fired oven had to be delivered and placed in position before the walls were built.
CCE Group
Le Poussin at Limewood
Brief: Design, supply and install a kitchen facility for a five star hotel in a listed building.
Key points
Two separate dining rooms (brasserie and fine dining) plus all supporting facilities including a cookery school/chefs table.
No gas was allowed in the building so electric cooking tops were used including induction hobs, fryers and bain maries and built onto a specially fabricated base unit that enclosed all the services in the end supports and left it clear underneath the cooking area for cleaning.
No ovens were included in the centre island suite, several combis were used.
Gratte Brothers Catering Equipment Ltd
The Waterside – Bray
Brief: Work with Michel Roux to design/refurbish the kitchen including all the Mechanical and Electrical services.
Key points
This world famous restaurant would only be closed for 14 weeks, however, the scope of the work required 16 weeks. This was overcome by building new walls whislt the restaurant was still open.
The tight programme meant very careful programming and close cooperation between all trades.
The ceiling void was only 150mm deep and this had to accommodate all the services, ventilation and lighting.
The air handling system had to incorporate heat recovery. The project was handed over with 3 hours to spare!
Cost Sector Large Projects
C&C Catering Equipment Ltd
Reed Smith Richard Butler – London
Brief: Project manage, supply and install a high quality kitchen specified by a consultant.
Key points
The catering facilities were on the 31st, 32nd and 33rd floors, with the only access being by a goods hoist access to which had to be booked at least one week in advance and all equipment had to be broken down to fit in the hoist.
The granite tops and timber fronts of the servery counters were to be supplied and fitted by the interior fit out company to ensure continuity of materials and finish. This involved a lot of liaison.
CHR Equipment Ltd
St Helens College – Merseyside
Brief: Design, supply and install a new kitchen and food court to provide 3 specific food offerings to compete with the local high street and also provide a fine dining restaurant and bar and a training kitchen.
Key points
Kitchen had to supply both the restaurant and the food court.
Wood burning oven featured in the live cooking area in the food court.
A glass wall in the kitchen meant that equipment could not be positioned nearer than 1 metre to it.
Existing equipment had to be reused where feasible, this meant cutting an existing Bonnet range in half and then rewelding it back together.
Court Catering Equipment Ltd
Imperial College – London
Brief: Design, supply and install a new kitchen and bar for a new building.
Key points
Planning restrictions meant severe restrictions on the design resulting in a 'Pub Style' kitchen/menu.
Glass wall on one side of the kitchen created more restrictions.
All services and ventilation had to be accommodated in a service duct that was already nearly full of M&E services.
The compressors for the coldrooms could only be accommodated 5 floors above the kitchen.
A retail shop was introduced at the last minute and this was changed at the very last minute to include a fruit and veg display.
Whilst working on the project, Court Catering Equipment were also asked to refurbish the main Central Production Unit simultaneously. This stretched resources and had to be phased to allow continued production at all times.
Sustainability Projects
GS Group Ltd
National Audit Office – London
Brief: Project manage, supply and install catering facilities designed by a consultant in full compliance with BREEAM requirements.
Key points
The facilities are located in a grade-two listed building which was originally the Imperial Airways Empire Terminal.
The location opposite Victoria Coach Terminal meant that all equipment had to be delivered in one load at a pre determined time due to traffic restrictions.
The complexity of the project meant that there had to be extensive on site project management to liaise with other trades.
The majority of the work in what was intended to be a 10 week programme had to be compressed into 6 weeks due to overruns by other trades.
Airedale Catering Equipment Ltd
Wheatley Arms Hotel – Ilkley
Brief: Design, supply and install a new kitchen based on a similar installation at another of the client’s premises but incorporate a waste heat recovery system into the cooking area.
Key points
There was insufficient space allocated which resulted in having to convince the client to reallocate area from front of house.
Airedale had to work closely with the M&E contractor to design and install a heat recovery system which used coils behind stainless steel sheets to the rear of fryers and boiling tops. The resulting system has received the backing of Sheffield University.
The 10 week programme included provision of wall, floor and ceiling finishes, lighting, coldrooms and ventilation in addition to the supply and installation of catering equipment.
Bunzl Lockhart Catering Equipment
Motherwell College Campus – Ravenscraig
Brief: Design, supply and install all catering facilities for the new college campus which is located on the site of the old steelworks.
Key points
Large project with many different facilities, Refectory, Retail shop, Coffee Bar, Bakery teaching kitchen, Demonstration kitchen, four Teaching kitchens, Production kitchen, Nursery kitchen and stores.
Bunzl Lockhart recommended and supplied energy efficient equipment including Induction Hobs, Energy saving dishwasher, Falcon Infinity fryers.
Outstanding Customer Service
Port Catering Equipment
Various Care Homes for LNT Construction Ltd
Details: -
Port Catering Equipment are a small family run business that has operated mainly as a specialist installation contractor for catering equipment acting on behalf of larger distributors.
They have always supplied some equipment and wished to develop the sales side locally.
They first came across LNT Construction in 2006 when they were building a home in Fleetwood near to Port’s premises and they enquired about supplying the catering equipment.
They were interviewed and eventually got the order to design and supply the kitchen equipment which involved them in outsourcing autocad facilities and involved them in project management for the first time.
Since this first installation, Port Catering Equipment have subsequently completed 12 more projects for LNT who praise them for their professionalism.
ABDA Creative Design and Build
Queenswood High School – Hatfield
Details: -
The school kitchen was at the end of its useful life and ABDA were asked to develop a design for a new facility.
Once the design was approved the school required the whole project to be carried out in a very tight programme of just over four weeks.
This was achieved on time and on budget only though total commitment and dedication by the whole project team at ABDA. The client is delighted with the new kitchen.
C&C Catering Equipment Ltd
The Connaught Hotel – London
Details:-
The brief from a leading consultant was to rip out a new kitchen that had been designed to Gordon Ramsey’s brief but did not meet the requirements of the new Executive Head Chef, Hélène Darroze; and supply and install one that did.
This had to be done over a 6/8 week period whilst remaining operational and there had to be no disturbance for the hotel’s VIP guests.
The original budget was £175,000 however as the work progressed and more was demanded by the client it crept to almost £300,000.
The fact that the work was completed on time and to the satisfaction of a very demanding client is only due to dedication and attention to detail by the C&C team.