Tricon plays key role in kitchen strategy as The Ned comes into fruition

The Ned

Foodservice consultancy Tricon has capped off three years of work at the already famous Ned hotel in London where it was instrumental in developing a kitchen strategy which allows for effective and discrete food distribution around the listed building.     

Tricon worked closely with both architects and engineers to achieve a workable solution, in conjunction with the Soho House operational team to ensure that the central kitchens linked with the satellite outlets.

Once logistics were resolved attention was then paid to detailing the kitchen, show kitchen and back bar areas to optimise the use of space for the various dining concepts; detailing every aspect of the operational kitchen designs and planning the equipment specification and installation; finally inspecting installation work as it progressed and signing off the final works.

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The Ned has quickly become a popular destination among the glitterati in the capital. The Grade 1 listed building originally designed by Sir Edwin “Ned” Lutyens and built in the 1930s, presented many challenges for the companies involved in its refurbishment.

Converting the bank into a luxury hotel started when Nick Jones founder of Soho House first saw the building in 2012. They then joined forces with the New York based Sydell Group who commissioned Tricon to work with architects EPR.

Comprising 252 luxury rooms and 12 restaurants and bars, the Ned boasts Venetian, Californian, New York and Asian cuisine to name just a few. The restaurants and bars are predominantly located in the Ned’s former grand historic banking hall with three more, open to members only, on the rooftop bar and terrace, the wine bar and a private members’ club.

The vast 3,000 square meter banking hall on the ground floor has been remodelled and takes in the hotel’s reception as well as the numerous restaurants and bars. Each of the restaurants has its own distinct space, separated by 92 verdite columns and rows of walnut panelling.

“This huge project has taken one of London’s iconic buildings, that had been empty for eight years and has turned it into something wonderful. You can see people’s jaws drop when they walk into the Great Hall and we’re delighted to have been able to play our part in its renewal,” commented Tricon’s managing director Mike Coldicott.

Tags : consultancyFoodservicefoodservice consultancyLondonthe nedTricon
Joe Peskett

The author Joe Peskett

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