A stunning, high impact image based digital magazine, this will be the perfect vehicle to allow ceda members to showcase your services for free to prospective clients, igniting their interest in your company.
July 2024
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Project £100-250K Ashford & St Peters Hospital, HCE Foodservice Equipment page 10 Project £250K-£500K The Social Club, NWCE Foodservice Equipment page 14 ignit Project under £100K The Witchery by the Castle, Edinburgh page 6
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Welcome to ignite, by ceda. ceda represents over 125 companies across the UK. And each and every ceda member is a specialist. Design specialists, project specialists and equipment specialists. All exclusively serving the foodservice, catering and hospitality industry. Quite rightly, we’re massively proud of what our members create. And so ignite is their showcase. In each issue we feature amazing projects and installations for organisations of all sizes up and down the UK and beyond. Every year at our annual conference we honour the best of our members’ projects with the ceda Grand Prix Awards. In this special edition of ignite we celebrate the 2024 winning projects...
Project 500K-£1 million Clap Restaurant, Intracat Limited page 18 te
Project over £1 million, Overall Winner & Recipient of the Sir Donald Thompson Cup The Sloane Club, TAG Catering Equipment page 22
Outstanding Customer Service Emirates Old Trafford, CHR Equipment Ltd page 28
Project Management Excellence Raffles at the OWO, Vision Commercial Kitchens Ltd page 32
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Project Winners
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The Witchery by the Castle Edinburgh By ceda member CNG Foodservice Equipment
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8 ceda
Under £100K Winner
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At the heart of the brief from both the maintenance manager and Head Chef was “the space is the space” we need a cook suite that delivers on all levels, this must include: Ease of use, maintenance & cleaning and energy efficiency. All electric, there’s no gas in the Witchery. Improved refrigeration. Space on the top of the suite to safely stand a small fryer. Create stations on the new suite that would deliver for each section for the ‘hot sections’. The suite must fit under the existing canopy. A bespoke suite that had the flexibility that’s required for an all day operation, from breakfast through lunch to dinner service. In short, in the same space as their current cook suite create a new suite that was better in all regards and that could be installed in minimal time through a very restrictive access route, whilst the business continued elsewhere at the Witchery. All within a very tight turn around. CNG were able to use the existing space, change one adjacent bench as well as the cook suite and make a massive improvement that will last for over 25 years.
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Ashford and St Peters Hospital Surrey By ceda member HCE Foodservice Equipment
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12 ceda
£100K - £250K Winner
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The transformation of the old hospitality kitchen into the new culinary epicenter presented a series of challenges, particularly in the realm of services and ventilation. The footprint of the previous kitchen dictated the layout, requiring careful manoeuvring to accommodate the necessary infrastructure. Through the collective efforts of our installation teams and counter contractor, every aspect of the kitchen renovation project was executed with precision, care, and attention to detail. The result was a culinary facility that not only met but exceeded the expectations of the hospital management team, providing a seamless and enjoyable dining experience for all who visited Ashford Hospital.
14 ceda
The Social Hub Glasgow By ceda member NWCE Foodservice Equipment
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16 ceda
£250K - £500K Winner
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The Social Hub, an inclusive and vibrant community hub, is a place where individuals come together to learn, engage, work, and enjoy leisure activities. The client set NWCE a challenge, which was to implement a new blue print template kitchen into a space that had been prior agreed architecturally but that wasn’t large enough to fit the template into. The original kitchen space had been designed by another design house and bared no resemblance to the new blueprint. This blueprint is now used for all future The Social Hub catering facilities Europe wide. Our design and project management team had to work constantly with the architects, MEP consultants, HVA Cconsultants, HVAC contractors, principal designers, main contractors as well as adapt to the local government bylaws on water regulations and grease management systems. Design co-ordination with our own subcontractors was also important ensuring the coldrooms, vent canopies and fire suppression systems were all installed to a very high standard on time and on budget. In summary, the installation phase was a complex and challenging endeavour that required a high level of problem- solving, adaptability, and coordination. Despite these challenges, the team was able to deliver a comprehensive redesign and installation that met the client’s expectations and showcased their commitment to a high-quality service.
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Clap Restaurant London By ceda member CHR Foodservice Equipment Ltd
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20 ceda
£500K - £1 Million Winner
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Intracat was charged with taking this client’s outline brief for a 6th floor Japanese themed restaurant including back-of-house kitchen and front-of- house sushi display and theatre grill kitchen, along with separate bar plus a further large bar at 7th floor level plus basement stores, and developing full and detailed design drawings for all areas. There were a number of design complexities and challenges associated with delivering both the initial designs and thereafter the final build within this project. A site in a busy Central London location with both retail, office and residential properties in close proximity, and given the specifics of the location, the complexities of goods delivery and off-loading. We were entrusted with the task of specifying the equipment and brands for inclusion based on what we believed would be most suitable for the application and we are delighted to have received the client’s endorsement of that decision with the very kind words with intestimonial they have offered.
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The Sloane Club London By ceda member TAG Catering Equipment
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24 ceda
Over £1 Million Winner Overall Winner & recipient of the Sir Donald Thompson Cup
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Sloane Club features the very first DeManincor cook suite in the UK which uses full touchscreen controls. It is equipped with the state-of-the- art Total Control System TSC remote monitoring and power- reducing technology. Enabling the range to run ona reduced amount of power, without exceeding the buildings electrical supply restrictions or affecting the cooking appliances. We were able to revisit The Sloane Club’s ROI through th euse of DeManincor’s TCS system. After reviewing the actual kWh usage on every asset in the kitchens 9 months after completion, we could see that they were expected to save more in money, kWh and CO2e than we expected.
The Sloane Club was opened as the Service Women’s Club exclusively for women in the forces to have an affordable place to stay in London. We were entrusted by The Sloane Club to provide an energy and operationally-efficient, heavy-duty, hygienic kitchen capable of lasting for 25 plus years. This would replace their outdated gas kitchen and would help significantly improve working conditions. The final result is a fantastic kitchen, that has improvedthe efficiency and productivity of the chefs, and cleaning and maintenance teams. The finish, design and attention to small detail is exceptional with clever design detailing, that fits exactly the caliber of hotel and restaurant. The new kitchen at The
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Service & Management Winners
28 ceda
Emirates Old Trafford Lancashire By ceda member CHR Foodservice Equipment Ltd
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30 ceda
Outstanding Customer Service Winner
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help reduce issues. For the record, an average for us here at CHR is 15 days spent managing the order, so we know the quality of the communication with site and our customers is always first class. Special lifting equipment, noise, restrictive working, all these things are normal, the outstanding part is being in front of the curve and understanding the questions we are asking at design stage, and the reasons for them. We could tell you plenty of stories of how difficult things can be, but our job is to remove those, and make this process as simple and as affordable as it can be for our client. This is a consistent feature of all works carried out at the club.
Over the past 22 years we have been lucky to have Fernando Dorego lead our Projects Team, Fernando has delivered everything on the new builds at LCCC working with various main contractors commissioned to build each phase. As with all our projects we consolidate our works at CHR, using our own warehouse facility, this means we can check goods inadvance, and then only have to worry about the site being finished in readiness for our work to commence. Special bars, fabrication counters we insist on a dry fit and CHR will pre snag while in the factory! Good quality programmes, regular contactand site visits do
32 ceda
Raffles at the OWO London By ceda member Vision Commercial Kitchens Ltd
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34 ceda
Project Management Excellence Winner
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The initial brief involved supplying and installing equipment for the nine restaurants and three bars situated within The OWO. During the construction process, elements of important historical significance became apparent and given their historical significance, Vision had to accommodate major alterations to the design. Given the project’s extensive scope and the numerous areas within the building, the needs of contractors continually evolved in response to
emerging challenges. It was essential that we maintained
diligent site management from day one, ensuring the procurement and installation of equipment to meet stringent standards. Numerous adjustments to designs and site layouts were made to accommodate the preferences and instructions of different main contractor floor managers. With a duration spanning over two years, significant time and effort were dedicated to the project, involving multiple revisions before final approval. Despite facing various challenges, the project’s ultimate success not only preserves but also perpetuates the legacy of the building, whilst offering a diverse array of dining options for visitors.
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We hope that you’ve enjoyed ignite, and the expertise, skill and passion that has been put into each of these amazing projects by our members. If you like what you see, please contact the relevant ceda member (there is a live link on their logo to their website) to discuss how they can bring your next foodservice project to life.
Alternatively to learn more about ceda and our members, please visit our website ceda.co.uk
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Ignite your passion Thank you to all our ceda members
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