The project:
To replace multiple outdated kitchens with a new central kitchen
to meet all the catering requirements of this busy 4-star Golf
Resort Hotel and Luxury Spa which is one of the most exclusive and
sought-after wedding locations in the north of England.
The result:
In conjunction with Phil Roberts, the Hotel Operation Manager,
Bettaquip re-designed the cooking operations to replace three
existing kitchens with one central production kitchen to meet all
the resort food offerings, from early morning snacks for the
golfers to award winning menus in the restaurant, healthy dishes
for spa day guests, afternoon teas and function catering for
wedding parties. This created a much more efficient catering
operation and freed up additional space where the previous kitchens
had been removed.
The new kitchen is designed around a central cooking island
together with a bank of three Rational combi ovens and a
dishwashing system based on an Electrolux rack dishwasher.
Bettaquip also installed a servery between the kitchen and
restaurant for the breakfast buffet and as a pass between the
preparation and serving areas throughout the day.
The challenges of this historic building, dating back to the
16th century, included working within the constraints of
the existing structure with low ceilings and large supporting steel
columns and beams. The building works were carried out by the Main
Contractor Medlock which included the Mechanical and Electrical
design and installation together with replacement of all floor and
wall coverings to meet the latest hygiene requirements. Efficient
ventilation was required to ensure the health and safety of the
kitchen staff. Ventilation for the large central cooking island
presented a significant challenge as both the 18th tee of the golf
course and wedding reception balcony area were in very close
proximity to the exhaust point. This meant that noise emitted from
the ventilation plant would have to be significantly reduced so as
not to create a nuisance for both golfers and wedding parties
alike. Working with air management experts Mansfield Pollard a
bespoke sound attenuation solution was designed that ensured the
ventilation system would not be a nuisance for golfers, hotel
guests, or wedding parties that visit the hotel.
The new kitchen was installed as part of a £2.4million
refurbishment of every area of the resort. The hotel's restaurant,
The Fairway Grill, has also been revamped as part of the major
investment and now boasts new décor and a speciality grill menu,
featuring the finest locally-sourced ingredients. Set in 200 acres
of parkland Formby Hall now offers 76 individually designed
contemporary bedrooms, a luxurious spa and an18-hole Championship
Golf Course and PGA Academy.
For more information read about the project in Catering
Insight magazine.
The response:
Phil Roberts Operations manager said, "We needed to partner with
a Company who were prepared to consult with us over several months
prior to the installation to provide a solution that would resolve
current issues and meet all our future requirements. Bettaquip
proved to be the perfect choice in this respect and for ultimately
fitting out the fantastic new kitchen on budget and on time ready
for a fully booked Grand National Weekend. "
Andrew Pyle, general manager at Formby Hall, said: "We're really
delighted that all the work is now completed and excited to be able
to reveal what we've achieved over the past few months. The
response we've received so far has been really positive, and we
appreciate all the support and patience our guests have shown while
the refurbishment has been taking place. We're sure they'll agree
it's been well worth it and hope they'll enjoy making the most of
everything we've done."
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