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.
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The third p hotel basem this project refurbishm pastry kitch fish prep’ k utilises a re reduce the kitchens wh fully sealed wall coverin and electric throughout TAG Cateri
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Moor Hall Aughton, Lancashire By ceda member CHR Equipment 2018 Moor Hall, CHR Foodservice Equipment Ltd page 06 2019 5* hotel, Park Lane, TAG Catering Equipment UK Ltd page 10 ignte
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ignite 19 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 ‘best of the best’ from 2018 - 2024. 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.
The client asked for a full design & build for a new relaxed fine dining restaurant which will be looking to get a Michelin star within its first year of opening. It must include an open kitchen where the majority of customers can view the cooking suite, a kitchen table, a private table which doesn’t block the view for other guests when not in use. The kitchen was to be designed to be as sustainable and energy efficient as possible. The design was to be modern, chic but with a classic feel.
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The Manchester College Manchester By ceda member Vision Commercial Kitchens
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2022 The Angel at Hetton, CHR Foodservice Equipment Ltd page18
2023 The Manchester College, Vision Commercial
2024 The Sloane Club, TAG Catering Equipment UK Ltd page 26
Kitchens page22
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Moor Hall Restaurant is the result of three years’ design, utilising the very latest 3D visuals to bring the project to life. A key challenge was to bring all the disciplines in house (cheese making, charcuterie, bread and even beer) and to do so in as energy efficient manner as possible. Three kitchens were designed for fine dining, brasserie and production. Moor Hall has subsequently gone on to achieve its second Michelin star.
2018
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TAG
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The third phase of a significant 5* hotel basement catering facilities, this project required a complete refurbishment of the specific pastry kitchen and a meat and fish prep’ kitchen. Refrigeration utilises a remote pack system to reduce the ambient heat in the kitchens whilst the fabrication is fully sealed and hygienic. New wall coverings, lighting, plumbing and electrics were all required throughout and completed by the TAG Catering Equipment team.
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£200K - £500K Winner 2021
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The client asked for a full design & build for a new relaxed fine dining restaurant which will be looking to get a Michelin star within its first year of opening. It must include an open kitchen where the majority of customers can view the cooking suite, a kitchen table, a private table which doesn’t block the view for other guests when not in use. The kitchen was to be designed to be as sustainable and energy efficient as possible. The design was to be modern, chic but with a classic feel.
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The Angel at Hetton Skipton By ceda member CHR Foodservice Equipment Ltd
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2022
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To redevelop the old kitchen space into a sustainable kitchen to meet the needs of a high-end restaurant. One of the key changes was to transition from gas to an Ecochef all electric kitchen. Michael explained: “We felt very strongly that it was important to move away from LPG gas and over to electricity, to allow us to create an energy efficient kitchen that would be future proof.” CHR presented an energy optimizing system that would provide a solution and a first fully connected system was tabled. The system intelligently manages the entire site’s electric power consumption, constantly scanning the connected catering equipment and circuits to share and divert power when needed to where it is needed. Calculations determined that the system could bring the new kitchen’s peak demand load down by more than 60%, allowing Michael and his team to realise their wish of making the Angel Inn eco- friendly, efficient and sustainable.
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“Working with Vision Commercial Kitchens on Manchester City Campus College was an enjoyable experience for ourselves and the wider design and customer team. Vision brought their knowledge and skill by collaboratively working with the whole team to develop the design, during installation until completion by problem solving, giving advice on buildability and bringing efficiencies to the design whilst delivering an amazing end product which the end users enjoy using.”
This was a large, prestigious scheme which is local to Vision’s office. Due to the scale of the project there was a lot of coordination involved from both a design and project management perspective. From the initial quoting against a bill of quantities to the finished project there were many challenges, including external challenges with covid delaying the project. This extensive project was completed with all dates achieved at a successful handover, complete with an end product that exceeded the client’s expectations. So much so, that we are carrying out further work with the end-user and they have referred us to other colleges since who are looking at similar work – this is the greatest indication of customer satisfaction.
Latifah McIntosh, Design Manager, Willmott Dixon Construction Limited
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“The Manchester College have worked with Vision Commercial Kitchens over the past 3 years to deliver the refectory, café and training kitchens for our new City Centre campus together with a new café facility at our Openshaw campus. The design work for these facilities were developed in collaboration with our catering and curriculum teams and Vision were very adaptive and reactive to the teams requirements, including developing a number of options for layouts and equipment that could be considered by the teams prior to design sign off. The site installation works were completed to a very high standard and have been operational since September 2022 with great feedback from both staff and students.”
Niall Wright, Director of Estate Redevelopment, The Manchester College
“Vision Commercial Kitchens worked with us on our Openshaw Coffee Shop project and their ability to bring our brief to life was seamless. They worked with myself and the team to review the design at each stage and problem solve giving us alternative ideas and showing how the scheme would look for each idea. Nothing was too much trouble for them. The budget was adhered to and the installation was a trouble free experience, even during a pandemic. We are also working with them on some much larger projects and the experience and service they offer is the same irrelevant of the size of project. I look forward to working with this dedicated team on future projects.”
Cathy Gates, Head of Campus Redevelopment, The Manchester College
2023
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The Sloane Club London By ceda member TAG Catering Equipment
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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 on a 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 the use 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 improved the 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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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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