Caprice Holdings has taken receipt of four new bespoke kitchens at its legendary members club Annabel’s in Mayfair.
The four kitchens span the Main House Grade One listed building in Berkeley Square and Hays Mews building from basement to third floor and include a preparation and laboratory area in the annexed vaulted cellars in Hays Mews.
The delivery and installation of the third floor kitchen (main image) involved a complicated hoist lift from ground level before the retractable glass roof covering the dining area was installed.
Stand-out features in the kitchens include bespoke Palux cooksuites assembled to incorporate specific appliances for the client’s varied requirements, plus a Palux Profiline tilting bratt pan, boiling kettle and induction pasta cooker.
Miwe pizza and convection ovens and a selection of Rational Self Cooking Centers, including 10 grid, six grid and XS models, were also installed.
For refrigeration requirements, the kitchens featured 10 purpose-built cold and freezer rooms, Irinox blast chillers, a Precision counter and wall mount fridges, Gram upright fridges and Hoshizaki ice machines producing cubed, crushed nugget and ball ice.
The project was managed by Worcestershire-based kitchen house Sprint Group, which described it as “one of the most challenging and ultimately rewarding projects” it has ever been involved with.
Paul Jenkins, purchasing director of Caprice Holdings, said: “We put our faith in Sprint to deliver this landmark project and they have exceeded our expectations. They have delivered superbly designed kitchens on time and of the highest quality. The Sprint team are knowledgeable, incredibly supportive and a pleasure to work with. We’d be delighted to work with them again in future.”