Design articles

Open kitchen design gives special Starbucks store new visibility

Open kitchen design gives special Starbucks store new visibility

Starbucks has opened its latest store in Covent Garden with an eye on connecting with a wide range of customers and impressing them with an open kitchen design. “The store is a platform of connection,” said Ad de Hond, vice president of design at the chain. “Everything in the store is visible – the way

Caprice Holdings swims into Berkeley Square with Sexy Fish restaurant

Its been 76 years since a nightingale first famously sang in Berkeley Square but today sees the opening the Sexy Fish in that particular corner of London’s Mayfair. The Sexy fish joins other Caprice restaurants such as Le Caprice, The Ivy and Scott’s owned by Caprice Holdings, headed by Richard Caring. The 190-cover Asian seafood

Wahaca Cardiff crowned chain champion of restaurant design

Wahaca Cardiff has won the accolade of best Multiple Restaurant Design in the Restaurant and Bar Design Awards 2014/2015. The interior was designed by London-based designer Softroom which has provided its services to hospitality outlets including lounges, hotels, restaurants and malls. Wahaca now operates almost 20 restaurants in the UK, specialising in authentic Mexican cuisine.

Ernst & Young executives enjoy power lunches at C&C Catering Equipment canteen

C&C Catering Equipment Ltd has completed one its most challenging projects of recent years with the creation of a commercial kitchen and staff dining facilities for Ernst & Young in London’s Canary Wharf. The installation had to meet the highest professional standards demanded by one of the world’s most successful financial services organisations. Plus, the

Medlock invests in advanced workshop for fabricating high end fixtures and fittings

Construction and fit-out specialist Medlock FRB is investing £125,000 to expand its workshop which supplies bespoke joinery to clients including Caffé Nero, Greene King, Joseph Holt and Whitbread. The upgrade will create more manufacturing space and will fund the purchase of additional machinery in line with a growing order book. The workshop manufactures bars, servery

New FCSI chief sets out ‘back to basics’ campaign

The FCSI’s incoming UK and Ireland chair, Andrew Etherington, has wasted no time settling into his new role, unveiling a programme to ensure the association remains relevant and engaged with the industry. Etherington, who is director of foodservice consultancy Andrew Etherington Associates, took over from Niccola Boyd-Stevenson at the FCSI’s Annual General Meeting on board

C&C Catering oversees entire catering operation at Tattu Restaurant & Bar

“Could this be Manchester’s most spectacular new restaurant yet?” asks local daily newspaper Manchester Evening News, in a preview of new outlet Tattu Restaurant & Bar. It is certainly one of the most ambitious, and would not have been possible without C&C Catering Equipment Ltd., which oversaw the design, supply, installation and project management of the

Fourth Clink up and running after £50k catering equipment donation

The Clink Charity’s fourth prison restaurant has completed its first month in business following installation of a new kitchen provided for free by the foodservice equipment industry. Manufacturers serving as allied members of the FCSI UK & Ireland, which is the trade body for foodservice design consultants, donated more than £50,000 of equipment to the

Exclusive: Costa seeks out energy efficient kit as part of carbon quest

Costa, the UK’s largest coffee shop chain, says it is committed to working with the most energy efficient catering equipment on the market after slashing its energy costs by almost a third over the past six years. The company recently launched its first ever ‘Eco Pod’ in Telford and believes it could represent the future

UK consultant scoops top design award for Heston kitchen

Sefton Horn Winch’s Gareth Sefton has won the ‘FCSI EAME Region Design in Excellence Award’ for his work on Heston Blumenthal’s Perfectionists’ Café at Heathrow Airport. Sefton worked with The Fat Duck executive chef, Ashley Palmer-Watts, to develop the designs for the Terminal 2 restaurant, which opened in the middle of last year. The Perfectionists’

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