Testimonials
Caprice Holdings Ltd - www.caprice-holdings.co.uk
Caprice Holdings operate some of the most iconic names in the Restaurant sector today with such names as Le Caprice, The Ivy, J Sheekey, Scotts, Daphne’s, Bam-Bou, Rivington Bar & Grill (Shoreditch, Greenwich and Dubai), The Club at The Ivy and J Sheekey Oyster Bar. Contract Catering Equipment has been working with Caprice Holdings since 2005 across the majority of these venues.
CCE's first involvement with the group was some welding at The Ivy. Since this small start CCE have completed a refurbishment project of The Ivy kitchen, Dispense bar and Stillroom. This involved CCE attending regular site meetings with Andy Kress, Operations Director for Caprice Holdings to ensure that the project came in on time and on budget. Our next major project was at the Rivington Bar & Grill in Shoreditch, where once again a full refurbishment of the kitchen was completed. In between these works CCE have carried out many smaller but equally important projects at most of the other Caprice Holdings Restaurants.
Using our excellent relationships with leading manufacturers and our own Stainless Steel fabrication factory we can specify the best equipment available for the task and still keep costs to be within budget! Using our knowledge gained over many years, we at CCE come up with practical solutions to satisfy the customer needs. We have introduced Precision refrigeration to many sites across the Caprice Holdings group. Part of the problem solving "brief" is to make sure that all the equipment can be easily cleaned and serviced in the future.
Andy Kress expects a high level of service and commitment from Contract Catering Equipment from the very start of each project, through to installation and after sales service. CCE are able to deliver this by appointing a project manager for each job giving Caprice Holdings a single and consistent point of contact throughout.
"In today's ever challenging business climate it’s great to have a solid and dependable base of suppliers who understand your needs and are able to respond quickly and thoroughly to your demands. One such company is Contract Catering Equipment who have a proven track record of delivering the full “turnkey” package, from concept, through multiple design amendments and on to install and post works support! They have completed major Kitchen; Bar & Stillroom works for Caprice Holdings Limited at The Ivy, Le Caprice, J Sheekey, Scott’s, Daphne’s, Bam-Bou and The Rivington. Additionally the quality of work from the stainless steel production arm of their business is so successful that we have managed to ensure that our main contractors who have recently delivered such projects as The Club at The Ivy and J Sheekey Oyster Bar- use Contract Catering Equipment for this task!"
Andy Kress
Operations Director
Caprice Holdings Limited July 2009
Cannizaro House Hotel - www.cannizarohouse.co.uk
Cannizaro is not a name you would normally associate with London but the mansions name comes from an early resident the Sicilian Duke of Cannizaro and his Scottish wife. Over the coming years the house was occupied by various noblemen and businessman.
So Cannizaro House became "London’s first Country House Hotel" and opened its doors in June 1987 and today’s guests still enjoy the opulence and elegance of a past era.
Over the last couple of years Contract Catering Equipment has been working closely with the Hotels General Manager Jeff Ward and Head Chef Christian George to upgrade the kitchen. Our first project was to install a Hot Pass as the existing unit was causing problems during service with the top buckling when it was hot. Contract Catering Equipment discussed with Jeff and Christian what it was they wanted to achieve and Jeff’s answer was very simple, "I want a Pass that will stay flat when hot & all sections in the kitchen can easily use during service".
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Contract Catering Equipment designed a hot pass that had a 2mm 14gage top with a two tier gantry which ensured that the food was kept at optimum temperature. The unit had hot cupboards under with blown air and an Adande unit also built in to give the Chefs refrigeration at the pass. Jeff’s comment after the hot pass was installed "This is the strongest and flattest pass he has ever seen or used & all sections can use"
Christian especially wanted the Adande unit as he has a Pacojet Sorbet machine positioned close to the pass and the Adande is the only refrigeration unit he is aware of that ensures that the sorbet’s are kept a very constant 12° which is the temperature that Pacojet recommend.
"I have known Contract Catering Equipment for a year or so and when I first met Ray Costelloe Managing Director I was keen to reap the benefit of his knowledge. Ray has become part of the team at Cannizaro, in that, he maintains a “Can do/no problem leave it with me” attitude, he recognises that we are striving for the same goal and he does whatever it takes to achieve it! All the team players at Contract Catering Equipment sing from the same hymn sheet and in the rare situation where something didn’t go quite right it was rectified without any question, quickly with a smile and at no cost to Cannizaro apart from a bacon bap and a cuppa! What more can you ask for."
Jeff Ward
General Manager
Cannizaro House Hotel
The Dorchester - www.thedorchester.com
Recently in partnership with Contract Catering Equipment MONO Equipment has achieved great success with the UK’s most prestigious Hotel, The Dorchester.
For 75 years, The Dorchester has welcomed celebrities, world leaders and society with gracious style and provides the ultimate London address for visitors wanting to stay in the heart of this dynamic city. Strategically located in London's exclusive Mayfair on Park Lane (between Marble Arch and Hyde Park Corner), The Dorchester is within easy access to London's most exclusive shopping areas, including New Bond Street, Old Bond Street and Knightsbridge. Oxford Street and Piccadilly are also close by.
MONO has recently supplied The Dorchester a wide range of equipment from their extensive range, to assist the hotel completely refurbish their Pastry kitchen. Mono worked closely with Contract Catering Equipment who designed and specified the equipment in conjunction with Henri Brossi Executive Chef and Robert Stirrup Senior Sous Chef at The Dorchester. Contract Catering Equipment’s Project director Reg Dawson held various meetings with the hotel to discuss what was required from the new kitchen and equipment and with their expertise a design was agreed. The strip out and installation was also undertaken by Contract Catering Equipment who handed over the new kitchen on time and within budget. www.contractcateringequipment.co.uk Among the products were an OTT Masterchef, a Retarder Prover, Esmach Spiral Mixer, Bud Dividing Moulder and Bongard Deck & Rack Oven.
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Kingswood Arms - www.kingswoodarms.co.uk
Situated in leafy surrey the Kingswood Arms dates back over 100 years, Originally known as The Station Hotel. In the mid 60’s it became the Pigeon Pear. It has been privately owned by Linda & Barry Slayford for the past 23 years and managed by their son Tony. They have built on their reputation for excellent Ales and Wines along with a true dining experience.
When Barry and Tony decided that they needed to upgrade their kitchen they were recommended to speak with Contract Catering Equipment. Ray Costelloe Managing Director for CCE met with Tony and Barry to discuss what they were looking for their new kitchen to achieve. After initial discussions CCE presented their idea’s and with some minor changes a design was agreed. With a shutdown of only 3 days time constraints were tight. Not only was there to be a new cooking range but the floors and walls needed to be upgraded at the same time.
The main cooking suite is a Charvet Pro 800 series which includes solid tops, open burners, chargrill, Salamander and fryer. Refrigeration is by Adande. CCE also designed a bespoke Hotpass which when installed allowed the Chefs to cook and the waiters to serve.
Tony Slayford commented after completion "I would like to thank CCE for the professional way in which they included me and my chefs in the design and choice of equipment. The ergonomics and flow of the kitchen are a vast improvement on our old one."
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