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SHORTLISTED ENTRIES AND WINNERS FOR 2008
Overall event sponsored by Dewberry Redpoint Publishing |
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LARGE PROJECTS - PROFIT SECTOR |
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AIREDALE CATERING EQUIPMENT: REAL FOOD COMPANY, TERMINAL 1, MANCHESTER AIRPORT
BRIEF: To develop and install a new 'Real Food' restaurant concept involving servery counters unique to the UK for a 'market' style bakery/deli/grab 'n go and hot food offer. |
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C&C CATERING EQUIPMENT: THE WESTMINSTER SUITE REFURBISHMENT AT THE CHESTER GROSVENOR & SPA
BRIEF: To remove existing kitchen equipment, service and refurbish items to be reused & install a new kitchen, ventilation system, back bar equipment and wash-up area to facilitate the newly refurbished function rooms.
HIGHLY COMMENDED BY THE JUDGES |
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CNG FOODSERVICE EQUIPMENT: DESEO, AT THE GLENEAGLES HOTEL
BRIEF: To design a new restaurant with a 'Mediterranean market' theme for use by residents and members of the health and leisure centre from breakfast through to dinner.
CATEGORY AND OVERALL WINNER |
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COURT CATERING EQUIPMENT: MACDONALD MANCHESTER HOTEL,
LONDON ROAD, MANCHESTER
BRIEF: To design, specify and install the catering and beverage facilities for this new build 338-bedroom hotel in a project fraught with problems including the main contractor going into liquidation. |
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SMALL PROJECTS - PROFIT SECTOR |
category additionally sponsored by Bibby Leasing Ltd |
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AIREDALE CATERING EQUIPMENT: NORTON HOUSE HOTEL, EDINBURGH AIRPORT
BRIEF: To design, supply and install a new banquet kitchen and new spa kitchen for a busy hotel in time for Christmas. |
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C&C KITCHEN EQUIPMENT: THE KITCHEN REDEVELOPMENT AT TWELVE RESTAURANT
BRIEF: To specify, design and completely fit out the kitchen including the dismantling, removal and re-installation of existing walk in chiller, a new wash up area and a new bar and dispense area.
CATEGORY WINNER
AND OVERALL RUNNER UP |
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CNG FOODSERVICE EQUIPMENT: KITCHEN REFURBISHMENT AT THE PIPE AND GLASS, SOUTH DALTON
BRIEF: To refurbish the kitchen to a tight budget, producing a modern, efficient design revolving around a bespoke cooking suite and good use of space.
HIGHLY COMMENDED BY THE JUDGES
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LARGE PROJECTS - COST SECTOR |
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CATERSHOP: WADHAM COLLEGE, OXFORD
BRIEF: To design and produce a modern catering facility that combined traditional cooking with modern techniques and methods, all within the constraints of a 17th century grade 1 listed building.
CATEGORY WINNER |
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GS GROUP: HIGHBURY COLLEGE, PORTSMOUTH
BRIEF: To install eight training kitchens and a servery counter over five floors. Due to other contractors overruns, the distributor was asked to complete in three months instead of the four originally scheduled.
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SCOBIE & MCINTOSH (CATERING EQUIPMENT): BP - DYCE
BRIEF: To design develop and install new kitchen facilities for BP's North Sea Operations Centre, including the in-house design and manufacture of bespoke custom-made kitchen fabrications and food servery counters. |
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WHITCO CATERING & BAKERY EQUIPMENT: COLCHESTER 6TH FORM COLLEGE, ROMAN BATH REFECTORY
BRIEF: To design an operational front of house servery and refectory. The objective was not only to increase or double the catering provision on the campus but offer a high quality catering facility and encourage a more 'healthy eating' attitude. |
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SMALL PROJECTS - COST SECTOR |
category additionally sponsored by Bibby Leasing Ltd |
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AIREDALE CATERING EQUIPMENT: MAKRO GLASGOW COFFEE SHOP 'M CAFE'
BRIEF: To develop a new style coffee shop concept with a view to quality food in a 'grab 'n go' style backed with a comfortable environment
CATEGORY WINNER |
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CARFORD GROUP: JASCON 27, PORTLAND DOCKS, DORSET
BRIEF: To fit out this former prison ship with a new dining facility including new counters, a beverage/snacks area and a plate wash area for more than 500 oil workers. |
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HOPKINS CATERING EQUIPMENT: DANBURY GARDENS NURSING HOME, LEICESTER
BRIEF: To design, specify and install a restaurant for a new build nursing home which has a mixture of British and Ethnic Minority residents. |
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SUSTAINABILITY PROJECTS |
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CARFORD GROUP: LE POUSSIN @ PARKHILL, BROCKENHURST, NEW FOREST
BRIEF: To look at alternative ways of cooking to improve sustainability. A totally electric kitchen was designed incorporating induction with planchas in a central island suite, together with other energy saving initiatives including thermostatically controlled blanching units. |
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VISION COMMERCIAL KITCHENS: CAMERON HOUSE HOTEL, LOCH LOMOND
BRIEF: To refurbish the existing hotel kitchen in an 18th century building, including the design of an energy-efficient kitchen to last 15 years and the reduction of the carbon footprint and equipment servicing/maintenance requirements.
CATEGORY WINNER |
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OUTSTANDING CUSTOMER SERVICE |
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ASPEN DESIGN: THE TOTAL KITCHEN REFURBISHMENT AT BLUNDELLS SCHOOL, TIVERTON, DEVON
Aspen refurbished a 50 year old kitchen in an eight week period, including the complete gutting and removal of the old kitchen and the design and installation of a new kitchen including building works. |
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COURT CATERING: CHELSEA FC
Court Catering Equipment has forged a strong partnership with the facilities management team at Chelsea and for the past five and a half years has been responsible for the service and maintenance of the Club's catering outlets. |
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SCOBIE & MCINTOSH (CATERING EQUIPMENT): MORRISON'S SUPERMARKET, DUNDEE
Scobie & McIntosh completed the delivery and setting up of all departments (Sinks, Café Servery, Staff Canteen Servery) at a new supermarket by 10.00pm on the same day, starting at 10.30am - this included being up and running for lunch service.
CATEGORY WINNER |
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Click here to see pictures of the award presentations |
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