TheRange_2011_No6_SEPT REV version_3
6/10/11
11:39
Page 1
T HE
range
Nomura wins three awards! £2.6m foodservice scheme for Nomura – its largest contract to date – scooped all three top accolades at the industry’s annual showcase event, including the prestigious overall Grand Prix Award (see NEWS, page 4).
C&C’s
ISSUE 6
www.trycandc.com
NEWS FROM C&C CATERING EQUIPMENT LTD
TheRange_2011_No6_SEPT REV version_3
6/10/11
11:40
Page 2
c&csnippets ■ FCSI members The Peter Burholt Partnership appointed C&C to deliver the public restaurant, bars and café they had planned and designed at Aylesbury Theatre and a 24/7 staff dining facility at American Airlines’ Heathrow base. ■ When QCA, the National Curriculum and college qualifications body, relocated from London to Coventry C&C were contracted by Morgan Lovell to supply catering equipment for foodservice consultants FDS Associates’ design. ■ Several training kitchens and a public restaurant were installed in the City of Westminster College’s new £102m Paddington Green Campus, designed by architects Schmidt Hammer Lassen. C&C worked for main contractor McLaren. ■ Further recent appointments at prestigious London-based sites include Westminster’s Portcullis House, providing meeting and overflow office space for MPs, the new Grade II* listed headquarters for law firm Stephenson Harwood, 55 Shepherd Market’s ‘Heart of Mayfair’ development, Shell International, TV shopping channel QVC’s head office and the new City base for international law firm Weil, Gotshal & Manges. ■ C&C continues to provide equipment and services to Crowne Plaza hotels in Manchester and Birmingham.
range
T HE
2
www.trycandc.com
■ The Winton Nightingale-designed faculty dining facility for the Science and Technology Facilities Council’s Rutherford Appleton Laboratory near Didcot was installed by C&C. ■ High quality kitchen and servery installations are being rolled out for a dynamic young restaurant group opening outlets across the south of England, working alongside a top catering consultancy – and in the first British sites for another ambitious European restaurant brand. ■ Law firm Allen & Overy invited C&C back to upgrade its Canary Wharf staff restaurant. ■ C&C’s Higher and Further Education portfolio continues to grow, supplying and installing catering equipment for a variety of facilities at University of London’s Goldsmiths College, Magdalen and Brasenose Colleges in Oxford, Oxford Brookes University, Leicester Gateway College, Manchester Metropolitan University, Moulton College in Northampton, Corby Manor House and Tresham College Campus in Corby, University of Bangor and University of East London.
inside this issue ➼
Page 3
Page 10
Connaught Customer Service prize
Page 12
Yum! Delic!ous partnerships
range
Matching circles
Page 15
Page 16 OurSpace at O2
➼
Paddington power
ThirtyOne feeding 650
T HE
Page 6
11:40
Page 8
Nomura banks awards!
6/10/11
Page 8
TheRange_2011_No6_SEPT REV version_3
ALSO inside Peter’s Welcome
Celebrating 30 years with three generations of Kitchins Page 4
News
Page 19
Page 22
High marks for Aquinas
Nomura win...Trevor’s back... Welsh Chefs strike Gold... Pages 4&5
Swift Replacement Experienced Project Manager joins. Page 24
T HE
T HE
range range
Page 20
Welsh Wonders
range
T HE
NPower surge
3
TheRange_2011_No6_SEPT REV version_3
7/10/11
12:20
Page 4
c&cnews Celebrating 30 years
Peter Kitchin, Managing Director, C&C Catering Equipment Ltd
range
T HE
4
www.trycandc.com
W
•
R
COST SEC
•
R E
R LARGE P
JECT
Left to right: John, Peter and Matthew
IN N
TO
RO
It has given me great pleasure to introduce my son Matthew into the business founded by my father John in 1981 with all three generations now working under the same roof. It is a privilege to enjoy that every day. I still smile when I reflect on our surname and what we do...
W
•
Three generations of Kitchins
D PR
•
After five enjoyable years as Chairman of CEDA I have now stepped aside. As a board, we worked tirelessly to raise the Association’s profile, build new partnerships, notably with the FCSI, and instigate helpful initiatives such as the Catering for a Sustainable Future Group. CEDA will continue to look forward and promote the high levels of professionalism within our industry.
N
IX
Looking forward
CEDA Win! GRA
Welcome to our new-look Range magazine as we celebrate 30 years of trading with not only our best ever financial result, but by winning three major awards at this year’s CEDA conference, a fantastic achievement for our hardworking team. It is humbling for our work to be recognised by our peers in the Catering Equipment Distributors’ Association and by the extremely professional and demanding Foodservice Consultants Society International (FCSI). You will read about many of their schemes on these pages.
IN NE
Read about the scheme, pages 6-7 and watch the video on YouTube –
http://www.youtube.com/ watch?v=9fYziH1DZao
6/10/11
Doing our bit is committed to reducing its carbon footprint and we are always looking for ways to do our bit to protect the environment. Paper usage is minimised through communicating online where practical and our corporate stationery is printed on recycled paper. Even our new ‘green’ Smithy Farm offices in rural Cheshire are reclaimed farm buildings on the Duke of Westminster’s Estate. The high quality refurbishment has energyefficiency at the forefront: insulation is optimised and an abundance of natural light reduces
C&C
11:40
Page 5
electricity consumption; rainwater harvesting provides all our ‘grey water’ needs (for flushing toilets, etc.) while central heating is from a heat source pump which transfers heat from the ground beneath a surrounding wildflower meadow. We encourage clients to visit us for meetings and the reaction has always been very positive. Our small car fleet includes several BlueMotion Volkswagen Golfs, winner of the World Car of The Year Green Car Award for outstanding fuel consumption and low emissions. We also work with catering equipment suppliers who manufacture the most energy-efficient equipment, encourage planning and design features to minimise energy consumption as a matter of course and consolidate deliveries wherever we can to reduce wasted mileage.
Trevor returns, most stayed! is delighted to announce the return of Trevor Clark as Commercial Manager. “Trevor’s vast experience and knowledge of our industry – and the company – will help us progress and further strengthen our position in the marketplace,” said Peter Kitchin. “As a family-run business, we are proud of our staff retention and professional development, with four members of staff having been with us since we were founded. Some have become directors or managers within the business. In fact, if you add up the years of service of our team of directors, it equates to 130 years of industry experience that we are able to offer our clients. There’s not a lot we haven’t seen!”
C&C
Welsh chefs take Gold too! C hefs from the Welsh National Culinary Team won a gold medal at the Culinary World Cup in Luxembourg. C&C is a proud long-term sponsor of this highly motivated and successful team. The prestigious competition had two elements – hot kitchen and cold buffet table – and Wales was competing against 24 nations. After taking a silver medal in the hot kitchen, the chefs excelled on the cold buffet table, winning the gold. Delighted Team Manager Graham Tinsley, co-owner of The Castle Hotel, Conwy said the Welsh chefs were justly proud of their achievements against other national teams with far greater resources. In a busy few months, the team emerged victorious from the annual Battle for the Dragon contest, beating visitors Switzerland and Finland, and was invited to bake a wedding cake for the Royal Wedding.
range
T T HE HE
TheRange_2011_No6_SEPT REV version_3
5
Page 6
“It’s been quite an achievement for C&C to help us achieve our goal of getting everything done inside the year. Nothing was too much trouble.”
Rox, Roux D PR
•
R T HE
range
www.trycandc.com
E
•
6
IN N
W
R LARGE P
JECT
IX
•
W
TO
RO
N
GRA
– Client, Paul Gardener Head of Foodservice Facilities, Nomura
•
12:20
R
7/10/11
COST SEC
TheRange_2011_No6_SEPT REV version_3
IN NE
TheRange_2011_No6_SEPT REV version_3
6/10/11
11:40
Page 7
and a Shinkyo sumo under one roof in the Square Mile. This was also C&C’s first job for the main contractor Como who engineered the high speed delivery of architect TTSP’s design. C&C’s Contracts Director Paul Parry had four days in February to tender for the phased, fast-track delivery, supply and installation of the extensive catering infrastructure designed by catering consultants Humble Arnold Associates. Director Andrew Humble commented: “There
Mark Roxburgh and Paul Parry
Peter Kitchin presents the CEDA Individual Merit award to Mark Roxburgh
are very few UK companies capable of delivering a catering scheme of this size and complexity on such a tight timescale, and C&C is one of them.” Duplicate café bars – completed six weeks from order – and the eleventh floor private dining kitchen and meeting support areas were handed over in July to service the first phase of 2,000 staff. The main sixth floor staff dining area, worth £1m alone, was completed in December to provide an extensive hot and cold menu for all 4,300 staff. It was opened by celebrity chef Michel Roux Jr. According to Toby Cordery, Nomura’s Senior Project Manager: “The strength of C&C’s relationships and their ability to think outside the box helped them overcome numerous challenges. We needed a partner we could trust and working
with C&C was pain-free.” C&C’s Project Manager Mark Roxburgh’s dedication and achievement in delivering the scheme earned him Nomura’s Shinkyo sumo for outstanding customer service and CEDA’s Individual Merit award. ● info@trycandc.com x 231
☎
Project Shinkyo • Basement – store • Ground Floor – auditorium kitchen; pantries • Second Floor – cafe bar/deli • Third Floor – cafe bar/deli • Sixth Floor – staff restaurant; café bar; roof garden barbecue • Tenth Floor – directors’ pantry • Eleventh Floor – executive dining facility; three pantries
range
T T HE HE
he £2.6m foodservice scheme for Nomura’s ambitious Project Shinkyo (Japanese for ‘New Home’) – C&C’s largest contract to date – was completed within ten months of tendering. The investment bank wanted its new 500,000sqft headquarters fit-out completed within a year from January. Europe’s largest and fastest Category B fit-out at the time would bring Nomura’s entire UK operation
T
7
TheRange_2011_No6_SEPT REV version_3
6/10/11
11:40
Page 8
3-in-1 AT GRAND PRIX AWARDS NIGHT!
ThirtyOne feeding 650
hree accolades garnered at the 2010 CEDA Grand Prix Awards included the Outstanding Customer Service Award for a rolling programme of works at London’s Connaught Hotel. C&C's Project Manager Mark Roxburgh was highly commended for his individual contribution at both The Connaught and a taxing staff dining installation at the new City head office of law firm Reed Smith Richards Butler. Central London’s highest staff restaurant was also runner-up in the Cost Sector, Large Project category. Work at The Connaught had begun with a £17,500 job. A year on, £300,000 worth of work had been completed. The Food and Beverage department’s rapid expansion had required its in-house team to undertake a raft of fast-track alterations, extensions and new installations with consultants GWP and C&C. These included developing a new staff restaurant kitchen, the banqueting kitchen for a new conference and events extension and several kitchen upgrades.
t Reed Smith Richards Butler C&C implemented a £430,000 scheme to feed 650 workers on the 31st, 32nd and 33rd floors of Broadgate Tower designed by Tricon Foodservice Consultants. There is a production kitchen for the 120-seat restaurant ThirtyOne and private dining rooms, with meeting support pantries and a directors’ kitchen. “Few contractors can lay claim to producing a fully functional dining facility 30 storeys up at such an aggressive pace, said Kevin Mulligan, Project Director of the principal contractor ISG InteriorExterior. “But, undeterred, C&C’s team met the extreme logistics challenges and short programme durations head-on with careful planning and co-ordination with fellow contractors. Class-leading quality.” Mark Roxburgh's vigilance, efficient co-ordination and attention to detail did not escape the attention of ISG, RSRB or landlord Broadgate Estates – nor CEDA’s judging panel. ISG ranked C&C in their top three subcontractors on the project.
T
range
T HE
8
www.trycandc.com
“We had to achieve this change without disturbing the running of a busy hotel,” explained The Connaught’s Chief Engineer, Kristian Cox. “C&C’s recognition is well-deserved and Mark’s professionalism was outstanding. We can’t fault C&C’s workmanship, right through their team and partners – and the ‘no quibbles, let’s get it right’ attitude was spot-on.” ● info@trycandc.com
☎ x 231
A
TheRange_2011_No6_SEPT REV version_3
11:40
Page 9
☎ x 231
range
T T HE HE
● info@trycandc.com
6/10/11
9
TheRange_2011_No6_SEPT REV version_3
6/10/11
11:40
Page 10
Yum! Two Delic!ous university partnerships
ix new student catering areas at Durham and Leicester Universities make the most of available space. C&C implemented designs by catering consultants The Russell Partnership, having previously delivered their refectory schemes at Leeds University and St Martin’s College in Cumbria. So when the Universities briefed them to select a contractor they could trust without the
S
range
T HE
10
www.trycandc.com
luxury of tendering, C&C were well-placed. The Russell Partnership’s David Bentley says simply: “We appointed C&C because we knew that, once we had agreed a price and a schedule and they had taken the job on, they would get it done – on time and to budget.” At Durham University, four jobs progressed simultaneously, three of them around the Science Park: the Library Café, a compact breakout coffee
shop with snacks; the Calman Café, with an elliptical island counter; and the larger Chemistry Café featuring a curved counter and grab-and-go displays. A new 24/7 Central Production Kitchen in the crumbling 60s-built Student Union hub near the city centre includes a busy refrigerated prep room servicing numerous restaurants, cafés and snack outlets around the campus. Three ‘Yum!’ branded
TheRange_2011_No6_SEPT REV version_3
6/10/11
11:40
Page 11
LEICESTER
The success of Leicester University’s Library coffee bar has been followed by a smart, healthy and heavily branded new ‘Delic!ous’ Deli. Predominantly offering a take-out menu, Delic!ous also provides a delivered food service around
the campus. Creating the new facility out of a large basement store within the restrictions of the Category B-listed Charles Wilson Building, designed by Sir Denys Lasdun in the 1960s, was testing, given the condensed time-frame. Yet, within three months, C&C had handed over the fully-equipped facility to the University’s catering team, having worked closely with The Russell Partnership during
design development to turn their design intent drawings into reality. A contemporary design concept mixing vibrant colours with natural materials includes rustic wood shelving fabricated under extreme time pressure by C&C’s joiners in a different style to anything they had built before. ● info@trycandc.com
☎ x 231
range
T T HE HE
delivery vans also double as mobile hot and cold snack outlets, stopping around the campus. The kitchen also provides banqueting support.
11
TheRange_2011_No6_SEPT REV version_3
6/10/11
11:41
Page 12
Paddington Power installation of three staff dining schemes for blue-chip clients relocating to London’s award-winning PaddingtonCentral development has been symptomatic of a key trend. A survey by property agent Savills reports: “Cheap is cool. We’re seeing the Primark effect
C&C’s
range
T HE
12
www.trycandc.com
on property prices.” With rent becoming number one priority when choosing a new business location, the impressive PaddingtonCentral was in pole position to benefit from this new emphasis on value. Premium space at half the price of similar accommodation in Mayfair – with huge incentives to move – has attracted household names like
Marks & Spencer and Vodafone to London’s most successful commercial property development in recent years. With large, modern office templates (able to accommodate requirements of over 100,000sqft), in a pleasant, managed environment and with a gym and nice restaurants along the canal, “it’s like a mini Canary Wharf,” claims Savills.
7/10/11
C&C equipped and installed a kitchen and serveries for early adopters, world-leading oil and gas subsidiary Statoil UK when it leased 53,000sqft – the 8th and 9th floors of One Kingdom Street – relocating its UK headquarters from Regent Street. Tricon Foodservice Consultants also invited C&C to install a kitchen and counters in its informal
12:20
Page 13
staff refectory for software and solutions company Misys which had taken 74,000sqft in the same building, bringing in around 695 staff. When pharmaceuticals giant AstraZeneca relocated its global headquarters from high-priced Mayfair, taking 60,000sqft at Two Kingdom Street, the 110 migrating employees included most of its Executive Directors and Senior Executive team.
The high quality and specification of Humble Arnold’s £280,000 dining scheme reflects the site’s customer-facing nature; hosting meetings and corporate hospitality are a high priority. ● info@trycandc.com x 231
☎
range
T T HE HE
TheRange_2011_No6_SEPT REV version_3
13
TheRange_2011_No6_SEPT REV version_3
6/10/11
11:41
Page 14
Catering for new hospitals venture isitors to the new Pontefract Hospital are greeted by a smart café and restaurant area. It is just one element of the wide-ranging £1.5m catering equipment contract awarded to C&C by Balfour Beatty’s PPHJV division, set up to run the £300m Pontefract and Pinderfields Hospitals Joint Venture project. The catering schemes at both hospitals were specified and designed by foodservice consultants GWP. Equipment and installation was by C&C whose Project Manager Keith Hartharn ran the intricate project working closely with GWP Director Garry Nokes. C&C fitted out a substantial FM catering area where compliance with hygiene regulations was paramount. The attention to detail is typified by the specification of bespoke chrome piping providing visible evidence that high standards of cleanliness are being maintained. Two trolley ward kitchens and further regeneration kitchens are serviced by state-of-the-art Socamel trolleys supplied by C&C, all ensuring that food reaches patients in optimum condition. The catering network at the larger Pinderfields Hospital includes a staff restaurant, visitors’ café and a busy central processing kitchen servicing satellite ward kitchens throughout the building. C&C were also contracted to supply and install an additional 37 pantries around the hospital. Their successful completion alongside the agreed contract required deft co-ordination to avoid disruption to the main programme.
V
• C&C recently installed a central production kitchen at The University Hospital of North Staffordshire planned and specified by Chapel Foodservice Consultants. ● info@trycandc.com x 231
☎
range
T HE
14
www.trycandc.com
‘Real world’ training facilities for college t West Hertford College’s new Watford campus, Hospitality and Catering students will benefit from three new training kitchens installed by C&C, and a fully functioning bar in the college’s training restaurant, Cassio’s. Working with BAM Construct UK for the first time, C&C also supplied and installed the kitchen and counters servicing the main refectory and a separate café. The £900,000 catering scheme was designed by Duncan Hepburn of consultants Hepburn Associates. C&C has since completed educational schemes for BAM in Exeter, Liverpool and Oxford. ● info@trycandc.com x 231
A
☎
TheRange_2011_No6_SEPT REV version_3
6/10/11
11:41
Page 15
Catering key for Cancer Centre
he capital’s largest independentlyowned hospital, the London Clinic, spared no expense in combining the latest technology and medical knowledge with top-level facilities at its new Cancer Centre to provide a holistic, tailored level of care for cancer sufferers. Next to Harley Street, the Centre’s 47 bedrooms and 22 day-care pods are served by ward kitchens on four levels and a main production area in the basement. A comfortable ground floor coffee bar provides a relaxing space for patients and their visitors. Contracted by the main contractor Shepherd Construction to supply and install the catering scheme, C&C worked from the specification and design put together by Tricon Foodservice Consultants. ● info@trycandc.com x 231
T
circular servery provides the focal point for the staff restaurant at the headquarters of a major logistics company. James Hall and Company, in Preston, are the North of England distributors to over 450 Spar convenience stores. Working with principal contractor Bowmer and Kirkland and the client’s project manager William Clark Partnership, C&C implemented the £300,000 catering scheme designed by FCSI member Rosemary Hare of Foodesco. Matching the circular overhead lighting bulkhead to the curves of the counters required precise co-ordination, careful templating and close communication with the other trades to achieve the desired effect. ● info@trycandc.com x 231
A
☎
range
T T HE HE
☎
Matching circles for big Spar distributor
15
TheRange_2011_No6_SEPT REV version_3
6/10/11
11:41
Page 16
O2’s Slough headquarters –
range
T HE
16
www.trycandc.com
TheRange_2011_No6_SEPT REV version_3
6/10/11
11:41
Page 17
– Project OurSpace specified by Garry Nokes of foodservice consultants GWP. A new relationship with counter fabricator Trak Hupfer has resulted in further work with C&C after they impressed in Slough. The counters include a busy theatre cooking area, offering a call-grill, cooked to order pastas, pizzas and wok dishes all prepared in front of customers. “It was a hard push getting this job completed in the short time-frame given to us, requiring a lot of weekend and late night working. Heavy equipment had to be hoisted to the second floor and went in through an opening in the building. But this great-looking scheme was delivered, as promised, to the challenging programme in difficult circumstances,” said C&C’s Project Manager Keith Hartharn. ● info@trycandc.com x 231
☎
range
T HE
move to a sustainable new headquarters, called OurSpace, aims to slash the company’s carbon emissions. It brings 2,000 personnel from three buildings into one large connected space in Slough, combining smart technology with new ways of working to create a greener working environment. It is yet another scheme C&C have completed for the mobile communications giant. C&C supplied and installed the striking £850,000 catering infrastructure for OurSpace. The main kitchen and counters for the second floor staff restaurant, ground floor coffee bar and meeting support areas were designed and
O2’s
17
TheRange_2011_No6_SEPT REV version_3
6/10/11
A DOZEN
into2 range
T HE
18
www.trycandc.com
11:42
Page 18
round 12,000 students and 900 staff are enjoying the benefits of a dozen new catering areas at Hertford Regional College’s two redeveloped sites, in Broxbourne and Ware. Reporting to the main design and build contractor Morgan Ashurst, C&C developed and implemented the demanding catering equipment supply and installation packages worth £750,000. The scheme was designed and specified by catering consultants a&e Partnership who had worked successfully with C&C on a similar-sized project at York College. Commercial production kitchens, refectory counters and coffee shops were provided at both sites. At Broxbourne, four specialist training kitchens and a teaching drinks bar in a finedining restaurant were provided for the college’s Hospitality and Catering department.
A
“We’ve delivered realistic work environments for our students,” said Jane Alford, Vice Principal of Planning and Development. “Professional chefs coming in to upskill on our courses are commenting with envy on the high level of specification, variety and quality of our equipment, usually better than they work on every day. Catering uptake among students is high and the operator is delighted with how well the counters and kitchens are coping in the very busy areas.” “C&C’s flexibility was really tested by the staggered implementation of so many facilities under two different site teams,” said a&e Partnership’s Tony Galvin, “But, again, their end product met both our expectation and our client’s and demanded their considerable experience in constructive engagement with the consultants.” ● info@trycandc.com x 231
☎
TheRange_2011_No6_SEPT REV version_3
6/10/11
11:42
Page 19
High marks for college scheme
servery, separate deli, first floor coffee bar and their support areas is mainly due to the installation work carried out by C&C and, in particular, its Project Manager Keith Hartharn and his conscientious team.” After the Main Contractor, Vinci Construction, had awarded the £350,000 catering equipment contract to C&C, Elaine is clear that the scheme’s timely, trouble-free completion, with minimal snags and
impressively clean and orderly handover were due to the strong relationship which had developed between C&C and the builder. That was the icing on the cake for Elaine: “We never had to chase for information as Keith emailed a report every Friday advising us of any issues arising, action being taken and the following week’s programme. We were always up to date. Potential problems were largely anticipated
before they became evident thus preventing increased costs and disruption of the programme.” The Principal of the Roman Catholic sixth form college, Danny Pearson, is also delighted: “Students are voting with their stomachs, eating here regularly and in large numbers.” ● info@trycandc.com x 231
☎
range
T T HE HE
he calibre of C&C’s delivery of the catering scheme within the £42m redevelopment of Stockport’s Aquinas College has been acknowledged by the consultant responsible for its design and specification. ”We are in no doubt,” said Elaine Powis of Sterling Foodservice Consultants, “that the outstanding quality of the open plan kitchen,
T
19
TheRange_2011_No6_SEPT REV version_3
6/10/11
11:42
Page 20
Npower surge in Sunderland
range
T HE
20
www.trycandc.com
Associates under main contractor Bowmer & Kirkland, C&C’s meticulous project management and attention to detail helped to steer this fast track project through to a timely completion and within budget. The scheme included foodservice counters with a separate coffee bar and deli display, a production kitchen, food preparation areas, a range of walk-in cold and freezer rooms and a large dishwash facility fed by an electric tray carousel. ● info@trycandc.com x 231
☎
range
T HE
power’s purchase of a former Northern Rock campus in Sunderland brought several regional offices under one roof in what was believed to be the North East’s largest property transaction for a decade. When the energy supplier snapped up 220,000sqft of office space to move 2,000 staff into Rainton Bridge Business Park, C&C successfully tendered to supply and install the £800,000 staff dining scheme. Working with FCSI consultants Humble Arnold
N
TheRange_2011_No6_SEPT REV version_3
6/10/11
11:42
Page 21
Bars raised at Hilton Liverpool contract at the Hilton Liverpool, in the heart of the stylish new Liverpool One shopping centre, is a stone’s throw from the city’s flagship Echo Arena which boasts a £2m catering infrastructure installed by C&C. Several modern bars on the ground floor are at the heart of the Hilton scheme, along with kitchens servicing the hotel’s Exchange restaurant, 215 guest rooms and extensive conference and meeting facilities. Exceeding expectations helped to maintain C&C’s relationship with both the client and the developer, Grosvenor, while a productive working relationship with catering consultants GWP, and with lead consultant Bob Plumb in particular on this job, was pivotal in coming up with the right designs for this high-profile location. The accelerated programme was met in spite of delivery restrictions and access issues associated with a busy city centre location and the completion of additional work for the Hilton outside the main contract. x 231 ● info@trycandc.com
C&C’s
☎
Deloitte delight C&C fitted-out the high-end corporate dining facilities at Deloitte's new City headquarters. Main contractor MITIE Interiors appointed C&C to deliver Tricon Foodservice Consultants’ scheme for the leading international accounting and consulting firm whose £600,000 contract included kitchens for staff and directors’ dining. Sleek front-of-house counters were designed to complement the high quality finishes throughout the building. ● info@trycandc.com x 231
☎
T T HE HE
range
21
TheRange_2011_No6_SEPT REV version_3
6/10/11
11:42
Page 22
C&C has strong links with Wales through its Chester location
nowdon’s new Mountain Railway Summit Visitor Centre near the mountain’s 3,560ft peak has attracted numerous awards and celebrities – and 350,000 visitors a year. C&C’s commitment to Hafod Eryri’s successful completion was twice recognised in the CEDA Grand Prix Awards. Highly commended in the Profit Sector Large Project category, C&C’s Project Manager Keith Hartharn also won the Individual Merit Award for his role in delivering the £140,000 catering scheme in Britain’s highest café – C&C’s most unusual and demanding to date.
S
range
T HE
22
www.trycandc.com
Although the building has no mains services and closes for half the year due to the hostile conditions (the exposed, damp and windy location experiences temperatures ranging from 30ºC to -20ºC), it has achieved a reassuring BREEAM ‘Very Good’ rating. The sustainable £8.4m complex, designed by Ray Hole Architects, with Arup, and built by Carillion, has already won a RIBA Award, the Eisteddfod of Wales’ Gold Medal for Architecture, a Certificate of Merit in the Structural Steel Design Awards and was commended in the RICS Regeneration Awards for playing a key role in
the local economy, generating £12m annually for Llanberis village and employing half its working population. The procession of media personalities boarding the train to the summit has included Welsh First Minister Keith Hartharn Rhodri Morgan, DJ and travel writer Stuart Maconie, Rolf Harris, Michael Portillo with his Great British Railway Journeys series and Time Team’s Tony Robinson.
6/10/11
11:42
Page 23
way from Snowdon’s summit, Nant Gwyrtheyrn is a wonderfully restored quarrymen’s village in a secluded coastal valley. When two quarries closed in the sixties the village was abandoned, until 1979 when a Trust was formed to resurrect the area. Re-commissioned quarrymen’s cottages now provide high quality accommodation for the Welsh Language and Heritage Centre where visitors study the Welsh language and culture. C&C’s John Kitchin was invited to develop a working design to reconfigure its kitchen for one cook serving residents and a 40 cover café to one enabling a full catering team to provide formal dining for 150 people, service residents and a
A
bigger café. C&C supplied and project managed the installation, with a new servery and bar. Project Manager Andy Pace’s first installation for C&C provided a steep learning curve – literally. The remote valley location was only accessible by crumbling single-track hillside roads but planned improvements had not been completed, so catering equipment had to be lowered to site via a telescopic handler. Even a severely delayed main build schedule and no roof until weeks prior to completion did not prevent Andy and John delivering their scheme, as promised. Catering now drives the centre’s profitability, as client Jim O’Rourke illustrates: “Course bookings are up, Sunday lunches are fully booked, we’re attracting a new range of catered events and our three year target for wedding parties was exceeded in Year One.” ● info@trycandc.com x 231
☎
range
T T HE HE
TheRange_2011_No6_SEPT REV version_3
23
6/10/11
11:42
Page 24
Experienced Project Manager joins C&C
Celebrating 30 years of success
is delighted to welcome new Project Manager Greg Swift to its ranks. Greg trained as a Mechanical Draughtsman at VSEL (Vickers Shipbuilding) going on to become a Project Engineer there. After 10 years in Barrow-in-Furness he left for the love of a woman (who went on to become his wife!). Moving to specialist fabricators Counterline as an Estimator, he progressed to Estimating Manager, Project Manager and, eventually, Senior Project Manager. Following a decade with Counterline, Greg started his own company Fabco which he ran for six years, producing high quality fabrication, including for numerous C&C schemes. All the Directors of C&C are delighted that Greg has joined and look forward to working alongside him. Project Director Paul Parry says,
John Kitchin started C&C Catering Equipment Limited on 18 August 1981, when petrol cost the equivalent of 35p a litre, a pint cost 53p and Ian Botham won the Ashes for England. Since then, the family owned and C&C Founder John Kitchin cuts the cake with his wife Enid. run business has gone on to provide commercial catering equipment to some of the UK’s most iconic sites including the House of Commons, the House of Lords, Harrods – and, of course, Old Trafford! Here’s to the next 30 years!
C&C
Paul Parry, Project Director (left) and Greg Swift, Project Manager
“Greg’s knowledge and experience not only in project management but specifically in the design and manufacture of stainless steel fabrication can only help C&C and its clients on future schemes.”
C&C Catering Equipment Ltd 1 Smithy Farm, Chapel Lane Saighton, Chester CH3 6EW
Writing and Production: Sparks Marketing 01636 893918 • Design: John Berbuto 01883 740575
www.trycandc.com
TheRange_2011_No6_SEPT REV version_3
tel: 01244 625170
fax: 01244 625172 email: info@trycandc.com ■ Planning and design ■ Project management ■ Equipment supply and installation ■ Servicing and maintenance ■ Sundry equipment