Fortnum & Mason’s fashionable Fountain Restaurant and Soda Bar – originally launched in 1955 with a dash of US pizazz – has just reopened its doors as ’45 Jermyn Street’ after a state-of-the-art refit of its kitchen and bar area by the CCE Group.
The period feel of the front of house has been retained with the addition of some wonderful modern touches – CCE even sourced and imported some authentic swan-neck soda taps from the United States – but the working areas have been given a complete redesign to improve ergonomics, productivity and hygiene – including the installation of new flooring, ceilings and ventilation. The pastry chef, in particular, was gratified by the way CCE adapted the kitchen layout to ensure that the preparatory area was in a cool, well-lit space.
CCE won the contract in a fiercely competitive pitch against five other leading commercial kitchen fitters, and were singled out for their detailed attention to the demands of the brief.
“They were impressed by the in-depth consultations we had with the catering staff” says Ray Costelloe, CCE’s Managing Director, “and the fact that we are manufacturers and problem solvers, and not just suppliers of catering equipment or middle men. Our product is custom designed and fabricated to customer order in our own factory and with our clients’ input from beginning to end”.
For a faster, more efficient and cooler kitchen CCE installed a variable zone induction cook suite with FRIMA technology, variable zone service fridges and a contact controlled salamander. Bar and waiter stations featured black finish refrigeration and heated bread storage, and for speed and space economy, glass and plate wash areas made use of reverse osmosis technology and double basket operation.
This included the design and manufacture of CCE’s bespoke fabrication for the ambient storage units, a pastry bench, their signature hot and cold pass, and the superb soda fountain bar.
Head chef, Lee Streeton, was also impressed with the 3D computer generated visuals of the proposed kitchen layout at CCE’s design studio, which is equipped with advanced 3D CAD software. “The improved work flow of the kitchen is brilliant,” says Lee, “and the kitchen equipment is state-of-the-art: so much so I had to get my commie chefs to show me how to use it! Seriously, though, the CCE team are consummate professionals who deliver on time and to a budget. They understand our business thoroughly, and are great people to work with”.
The finished result was well received by management and staff alike, with one waitress even remarking that it was “the best kitchen I’ve ever worked in!”
45 Jermyn Street opened its doors to the public on 26th October 2015, and in true Fortnum & Mason style will be serving traditional food with a modern twist (the company has the distinction of having invented the Scotch Egg in 1738, and more recently the ‘Chotch Egg’, a dark chocolate covered version launched at Easter this year!)
The new restaurant will also be serving its signature ice cream sodas for dessert – but now with a delicious dash of spirits (we recommend the strawberry and bourbon!).
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