This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.;2714294;369307;211;0/?ft_width=1&ft_height=1&url=16151650

C&C Catering Equipment helps with working environment at Northcote

23 April 2014

CEDA member C&C have recently completed Nigel Haworth's "perfect" kitchen at Northcote, a Michelin-starred restaurant and hotel in the beautiful Ribble Valley.

The project, valued at nearly £380,000 was very much the personal design of Nigel Haworth and his head chef Lisa Allen whose driving passion was for clean lines, an open plan layout and no shelving, to minimise clutter in the busy kitchen. Such was the success of the design that it was runner up in this year's 2014 CEDA Awards for medium sized projects.

C&C's team first met Nigel after he had visited one of their other client's kitchens at Simon Radley's Chester Grosvenor Hotel. Working closely together to achieve the unique scheme meant close attention to every detail, continuous development of the design ideas and extensive use of C&C's BIM 3D modelling software. Designs were created in 3D and then studied for potential difficulties before any installation work took place.

The scheme includes a standalone Charvet cooking suite, an Electrolux Thermaline suite, Meiko dish and glassing washing units, bespoke refrigeration from local supplier Universal Cooling and a prototype solid-fuel oven from Esse.

Commenting on working with C&C, Nigel said: "They were very knowledgeable and flexible. We knew we wanted to create something as close to our perfect kitchen as we could and their expertise went a long way to helping us achieve this."

At the recent Obsession event held annually at Northcote, where many of the world's top chefs visit to prepare stunning food for a ten day festival of food, more than one chef was seen casting envious glances at the facilities. One was even overheard saying he was "going back to ask for a new kitchen".

The project is part of the overall £7million expansion and refurbishment currently in full swing at Northcote, which includes the addition of a cookery school, a new-look restaurant, private dining suite and new bedrooms at their exclusive country retreat.

C&C's Commercial Director Trevor Clark who was heavily involved in the project from the beginning commented: "It's been an exciting and challenging project as we've more than doubled the space available for the back of house team and provided an installation which is personally customised to the chef's requirements. There is a real sense of calmness in the kitchen despite the team working flat out and producing world class cuisine."

Print this page | E-mail this page


Article image Anheuser-Busch InBev’s distribution strategy model

Over the past 10 years Anheuser-Busch InBev (A-B InBev) has grown its global distribution network using a strategy which goes against the grain for traditional brewery specifications. In place of cost and time intensive permanent structures, it has adopted a design-driven approach in partnership with Herchenbach, a manufacturer of temporary buildings and semi-permanent warehouses. Full Story...

Article image Getting the best out of PLCs

PLCs are something of an industry giant, so why is there still apprehension when engineering issues arise? Food Processing investigates.Full Story...

What role does refrigeration play in the supply chain?

Gently does it

Time to take steps to reduce plastic waste