A distinguished judging panel of industry experts voted the kitchen installation, which was masterminded by our own Steve Fear, the best in its league. Watch out for the awards write-up in the 28th February edition of The Caterer & Hotelkeeper, and if you’re at Hotelympia on 2nd March, for the Space team collecting their trophy!
The kitchen is the fourth we’ve done for Tampopo, working with MD Nick Jeffrey who also had a major hand in the design. In addition to having a layout designed to make service as swift as possible, this kitchen is unique in that it has a 10 metre cookline, the longest and thinnest we’ve ever installed. We’re glad it performed so well under pressure and looked the part too.
Tim has worked in the commercial furnishing industry for some years and will be known to many of you. Under Tim’s guidance, we aim to provide an exciting and contemporary range with something to suit all the varied needs of our clients, backed up with our in-house design service capable of producing high quality 3D visuals.
Tim would be delighted to hear from you and can be contacted at twickens@spacegroupuk.com to discuss your particular requirements.
This smart unit comprises two sections that easily open for trading and lock neatly together when closed. The front counter can accept a range of drop-in display units to suit the site’s exact offer, as well as providing ample ambient display and under counter storage.
The rear section supports a coffee or alternative beverage offer and is wired to take optional equipment such as Panini grill or soup kettle. It also houses two large 200 litre fridges, as well as a built-in wash hand basin with integral waste tank to avoid plumbing issues. It is also supplied with a large signage gantry to display branding and menus, and is available in a variety of finishes.
The unit simply requires an electricity supply and incoming cold water and can be easily wheeled into place in two sections. Call us for more details on this exciting new product.
Everyone is conscious of making the commercial kitchen a more environmentally friendly place to prepare and cook food, reduce energy in the process, and save money on gas and electricity bills. Our design team has been hard at work specifying commercial kitchens that tick all of the ‘Green’ boxes.
We have carefully selected a range of equipment that has been designed with energy and cost savings in mind and are highlighting these within our drawings. It’s easy to spot this equipment – just look for the small green footprint! How simple is that! Hear what the media have been saying by clicking this link to our News section.
Contemporary in design, the extensive kitchens reflect the architecture of the building and use bespoke equipment including a Charvet suite with all induction tops to save on energy and reduce the hotel’s carbon footprint. Space have worked closely with Von Essen tailoring the design to suit their requirements and are working closely with Weston Homes the main contractor to deliver the project by the end of October 2009.
After in-depth consultation with the team at Space, the qualification is being embraced by no less than 14 of the staff including the directors and most experienced managers – everyone agreed that there is huge value in this qualification and are all keen to undertake the necessary work and be recognised for the achievement (subject to exam results!!) at the CFSP awards ceremony at Hotelympia in March 2010.
The swatting starts now …
“Space’s ‘enthusiasm’ for the project was fitting given means Oojam means just that in Hindi!” says Michael Beard, Director of Operations, Oojam
Space kicked off the first debate in a series about challenges and opportunities for foodservice operators in being more sustainable by hosting a green forum at The Three Stags in London, one of the capital’s greenest pubs. Key players from all corners of hospitality met to talk about barriers they face to being greener, where the easy wins can be made like kitchen design and equipment, and the need for more industry training.
“It was clear from our lively debate that the benefits of the long-term payback are worth the short-term pain though there’s still much still to do,” said Mike, Space’s MD. “Everyone agreed on the need for more than a one dimensional metric to measure the true value of sustainable operations, to help the industry benefit from savings in utilities, waste management and insurance as well as a better working environment and happier, more productive teams.”
Watch this space for future topics.
An ambitious renovation plan for the historic Three Gables in Bradford upon Avon in the Cotswolds came to fruition thanks to the painstaking work of owners Beverley and Howard Booty and a helping hand from Space.