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.
October 2024
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Project £100-250K Dewars Hotel, CNG Foodservice Equipment page 10 Project £250K-£500K Fortnum & Mason, Piccadilly, Vision Commercial Kitchens page 14 ignit Project under £100K Vagabond Wines, Projects by Advance 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 award entries...
Project 500K-£1 million Buckinghamshire New University, Vision Commercial Kitchens page 18 te
Project over £1 million, The Peninsula Hotel, C&C Catering Equipment Ltd page 22
Outstanding Customer Service The Sherborne, Tailor Made Catering Equipment Services Ltd page 28
Project Management Excellence Pavyllon at Four Seasons Hotel, TAG Catering Equipment UK Ltd page 32
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Project Award Entries
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Vagabond Wines Gatwick Airside By ceda member Projects by Advance
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Under £100K Award Entry
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The construction of the Vagabond Southdown’s island bar airside at Gatwick Airport presented a unique set of challenges and requirements, demanding meticulous planning, innovative solutions, and adherence to strict regulations. From working within restricted environments to meeting tight deadlines, this project encapsulates the complexities of building within a highly regulated and operational airport setting. Airside construction required stringent security clearances, specialised training, and adherence to strict safety procedures to ensure minimal disruption to airport operations. Much of the construction work had to be conducted during out-of-hours periods and with limited windows of opportunity for work, meticulous scheduling and efficient resource allocation were imperative to meet Vagabonds deadlines. The circular design of the bar added a layer of complexity to the construction process, requiring precise measurements, specialised materials, and skilled craftsmanship. A challenging project airside with a unique round bar design executed seamlessly for a very happy client.
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Dewars Hotel North Yorkshire By ceda member CNG Foodservice Equipment Ltd
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£100K - £250K Award Entry
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The brief was for CNG to create a design which includes the bar, kitchen including kitchen ventilation as well as stores in an adjacent building, plus a cellar cooling system. The clear message of quality was to be fully engrained in the kitchen design and specification, not only to ensure that this engine room of the business would match the more customer facing elements but also to ensure that they could attract and retain a brigade of Chef’s with the required level of skills and experience. The client was also conscious of being energy efficient, reducing their carbon footprint and creating a good working environment, the kitchen would therefore be all electric. Overall, the project’s success was attributed to comprehensive quality control measures, efficient project management, and a commitment to excellence, fostering trust and confidence among stakeholders.
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Fortnum & Mason, Piccadilly London By ceda member Vision Commercial Kitchens
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£250K - £500K Award Entry
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The objective of this project was to integrate sustainability and innovation to elevate the customer experience at their flagship store in London. This involved the creation of an immersive experiential hub on the third floor, designed to be multifunctional and interactive, complemented by the 3’6 bar, offering relaxing daytime dining with an atmospheric night-time ambiance. Navigating the intricacies of the 3rd floor posed a challenge, particularly when integrating the kitchen design seamlessly with the live streaming and video content production that would take place within the space. Considerations for filming, including lines of sight and noise levels, were crucial in the decision-making process to minimise disruptions to microphones and production quality. Close collaboration with the AV team was essential to ensure that these requirements were met without compromising the facility’s functionality or the quality of the content produced. Careful attention was given to the design of mechanical extraction and general service arrangements to ensure they aligned with the requirements of the brief. As a result, specialised solutions such as accommodating extracts over the main theatre area and implementing a hybrid ventilated ceiling cassette system were devised for the cookery area, with partnership collaboration from our chosen specialist, Halton.
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Buckinghamshire New University High Wycombe By ceda member Vision Commercial Kitchens
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£500K - £1 Million Award Entry
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The university stressed their commitment to exceptional service, providing us with detailed menus and seating plans to fully grasp their needs. The brief highlighted the necessity of designing the kitchen operation to execute the food concept while allowing flexibility for front-of- house servery counters, till points, etc. The requirements included provisions for hot and cold food, an express counter, salad bar, grab-and-go options, a till bar, and a theatre cooking area. While the kitchen was tasked with serving the refectory, it also needed to function as a production kitchen to support and deliver food to other campus locations. Aesthetic considerations were paramount, with clients requirement of the kitchen being visible to diners ensuring transparency and incorporating a theatrical element to offer multicultural food options daily. Environmental concerns were requested, with the client requesting all-electric equipment and a focus on providing healthy, nutritious food. The successful upgrade of the kitchen has played a key role in establishing a sustainable catering service for the university.
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Peninsula Hotel Belgravia, London By ceda member C&C Catering Equipment
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Over £1 Million Award Entry
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A significant complexity of the project was logistics; purchasing, storing and delivering over £5M worth of equipment, into central London required a dedicated company to assist throughout the project with significant planning and on site assistance needed to move equipment from the road and through the hotel construction site quickly and safely. There have been many “1st’s” within this project that we have all learned from and the project was a pleasure to deliver on behalf of SRM, HSH and Prime Developments. We would like to make a special mention and thank you to all of our suppliers involved with the successful delivery of this project.
A luxurious hotel project set in the heart of London, with a hugely prestigious client and main contractor, co-ordinated during Covid-19, with a build phase lasting for 3 years and the largest project C&C had ever been awarded at the time of staring. The complex MEP, tight spaces and demanding specification required supreme dedication from our team to deliver on time, and the result is fantastic. C&C have to deliver the project to the meticulous standards that a high end hotel chain requires and not deviate from any equipment selection to design brief entailed. The specification was for “the best of the best” from premium equipment through the quality and build of the stainless fabrication.
Head of Catering Services, Multi-Academy Trust
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Service & Management Award Entries
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The Sherborne Dorset By ceda member Tailor Made Catering Equipmant Services
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Outstanding Customer Service Award Entry
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Tailor Made have been involved in the project from winter 2021, working alongside the trust, the architects and the principal contractor to create an exceptional kitchen and two bars, with a meticulous attention to detail. As with all the contractors appointed to the project, it has become a labour of love, and a real team effort; both within the Tailor Made team and the project team as a whole. It is a truly magnificent project and will no doubt surpass the locals lofty expectations as well as succeed in drawing other visitors in from further afield. It really is a must visit destination that the late Michael Cannon (Trust Founder) would certainly be proud of.
The building was purchased in October 2018 by The Sherborne Trust, a registered charity, with the aim of breathing long term life into a stunning, albeit desperately neglected, Grade I Georgian house. The entire building has undergone an extensive refurbishment with historical features being painstakingly revived, as well as the addition of a modern extension with a grand pavilion to truly make this building a spectacle. The rebirth will be a multiuse venue which will include a regularly changing arts exhibition, an events and weddings space, an open plan workspace, as well as two bars and a kitchen serving good quality, honest food in a relaxed and convivial setting.
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Pavyllon at Four Seasons Hotel London By ceda member TAG Catering Equipment UK Ltd
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Project Management Excellence Award Entry
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Our flexibility and communication skills allowed us to adopt a highly adaptable approach to the project, exceeding the initial project scope by managing and installing the bespoke Molteni cook suite, ensuring complete client satisfaction. Adopting sustainable practices and minimizing environmental impact, TAG strategically consolidated deliveries and waste, significantly reducing the project’s carbon footprint. TAG provided award-winning results, the completed kitchen, designed for a Michelin-starred chef, boasts unmatched staff efficiency and a stunning visual impact. The quality of workmanship and finish achieved befitting of the Michelin star. Our commitment to flawless execution and clear communication resulted in exceeding client expectations. This trust culminated in TAG being awarded the additional project of designing and installing Zest, the hotel’s staff canteen. Project execution emphasized daily site meetings for problemsolving, meticulous documentation, and proactive cost and variation control. These measures ensured efficient resource allocation and budget adherence. The execution and standard of workmanship delivered by our very own team deserves recognition. The level of difficulty we had to overcome across all areas of this project all add up to it being award-winning, particularly adapting to all the unforeseen complexities whilst remaining flexible throughout.
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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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