This project has been in the planning since June 2012 and has finally come to fruition.
The client General Manager Jeff Ward, wanted to extend his social areas to grow the business in the private function and dining out areas. Space within the existing building was limited so it was decided to extend out with an Orangerie on the patio overlooking Cannizaro Park. The designers came up with a concept blending contemporary with traditional to please both the planners and Jeff’s visions. As usual turning planners ideas into workable solutions presented CCE with a fresh challenge.
The bar and the Servery were to be sited either side of the old curved entrance from the park but sunken 750mm below the existing ground level so that when customers were seated at the bars they were at eye level with the operator. Both the bars were to have
wooden slatted fronts back lit with LED lighting and frosted decorative glass end panels. The top was to be black granite edged with a pewter moulding and with glass panels at either end from top to the ceiling. This meant that we were working to extremely tight tolerances
Bespoke refrigerators have been installed into the arched recesses at the rear of each bar, the bar having bottle displays and the servery meat and cheese plus a crustacean ice well which has an angled mirror over it to afford customers a good view of what it holds.
The Servery side has a cook line comprising of three planchas, a multi-zone induction hob and a water bath all fitted in drop down sections to crate a flush finish. At Chef Christian Georges’ request the front of the downturns of the drop down sections were profiled to match the equipment and each item has a stainless steel removable cover plate that when the item is not in use creates more working top space.
The cooking equipment required an extraction system to prevent the Orangerie from filling with cooking smells, the original intention was to fit a re-circulating system beneath the counter but concerns over the warm air re-entering the sunken pit stagnating and causing condensation problems resulted in a re-design. The result was to install a 450mm diameter duct under the ground from under the counter to outside of the orangery. Unfortunately because of drainage and building foundations this was not the ideal straight line but it was achieved.
Head Chef Christian George admiring his new kitchen.