At the recent CEDA Conference and Grand Prix Awards held at Heythrop Park, TAG was finalist for 3 categories: ‘Project of the Year’, ‘Best Small Project’ & ‘Project Management Excellence’. The standard of entries and variety of projects was very high however the TAG team are proud to announce that we are the official winners for overall Best Project of the Year for the complete design, installation and service at one of Mayfair’s finest 5* Hotels.
Our winning design on the total project lasted 10 weeks from start to finish with the hotel running continuously ensuring that normal kitchen service was uninterrupted throughout, with noise restrictions strictly adhered to.
The Brief:
To create a unique heavy-duty kitchen of the future with a lifespan of 20 years in combination with restaurant aesthetics, adding a sense of theatre for VIP clientele however, simultaneously reducing current running and staffing costs.
The Requirements:
The team at the site insisted that we design a kitchen that lived up to their 5-star worldwide reputation for luxury and fine dining which met the needs of their various VIP clientele. Alongside creating a modern futuristic kitchen environment; running, cleaning and staffing costs had to be kept to a minimum. With such high requirements, only 10 weeks from start to finish the project and no initial design concept in place; the TAG team hit the ground running.
The Design:
Working closely with the executive chef and the entire operations team, TAG developed all concepts, carrying out a detailed analysis and producing a number of 3D drawings so our proposal could be visualised, taking note of every single requirement and detail the kitchen required.
Our vision was to create an open airy design ensuring that views across the entire kitchen from the chef’s table were absolutely crucial. Focal talking points included a pizza oven with a lower open mouth to allow maximum views of the flames, bespoke feature walls and high-end Josper & Range cookers.
We added the concept of a ‘walk-in wine room’ with internally soft-lit racking and reactive glass as another feature for the hotel’s VIP clientele with the prospect of creating further business opportunities such as exclusive wine tastings.
To meet the client’s requirements for creating a kitchen that reduced running and staffing costs; areas were created to expand and shrink during off-peak hours, our bespoke wine room consisted of a monitoring system affected by temperature and humidity automatically adjusting by the number of people in the room. Ranges were created to overlap and work together improving operational efficiency and induction galley style wall suites were created with the feature of being able to switch off when not in use, unlike gas suites which can not be.
Client satisfaction:
‘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’
Henri Brosi
Executive Head Chef
The results of our achievements have spoken for themselves with proven reductions in running costs and breakdowns. Furthermore, we have had positive feedback from kitchen operatives in regards to how easily maintained the new equipment is and the new layout has proven to radically improve their footprint and create a greater fluidity within the entire kitchen.
Alongside winning ‘best large-sized project’ TAG were also shortlisted for ‘best small-sized project’ for our work at the Wild Food Cafe based in Covent Garden, London and the ‘Project Management Excellence’ award for our work at Brown’s Hotel, Mayfair in order to prepare for the arrival of new 3 Michelin starred chef ‘Heinz Beck’.
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