Testimonials

Adam’s Restaurant

Hi Debbie.
Working with CCE gave me a huge amount of confidence in delivering the quality of kitchen I required, their knowledge, experience and passion towards their craft I have not seen elsewhere. They have really hit the nail on the head with the quality of equipment needed in this kitchen and all finished off with Black Rimex Stainless Steel hot passes. At Adam’s we have a chef’s table which is right in front of the kitchen, the quality of the kitchen really does shine through in the craftsmanship. From sales, design, fabrication and then the installation, CCE have been supportive all the way through. This is the second kitchen CCE have done for me and I would not hesitate in them doing the next one!
Kind Regards
Adam Stokes
Adam’s
16 Waterloo Street
Birmingham
B2 5UG
0121 643 3745
0121 643 1083
www.adamsrestaurant.co.uk
@AdamStokesChef
@RestaurantAdams

Rowhill Grange Hotel & Utopia Spa

Hello all
Just finished the first service in our new kitchen, the difference it has made already is incredible and for the first time since I left London do I truly feel confident about what we can achieve.

I just wanted to quickly say the biggest thank you to the three of you, I know the team at CCE is large and many people have played exceptional roles, of skill, care and detail to deliver a great project in what has been from the beginning a challenge in many ways.

Andy thank you for your time and knowledge, advise, and detail and being so understanding during the development and design process.

Alana, you must be one of the most patient people Iv meet, at one point I’m sure that we spent more time on the phone with each other then any one else, nothing was ever a problem, and I know you personally kept the project rolling pushing though what must of been a large volume of work super quick.

Peter, your professionalism and reassurance was invaluable this week. And there where times during the instal that if it was any one else and any other company I would of been severely concerned. But I was able to focus fully on what I needed to keep the food service going across the hotel. Knowing that the installation was running well. I appreciated your honesty and humour.

I will happily send a more formal letter to all at CCE, and will be sure to recommend CCE as you obviously embody all that is right about a 5star service, attention to detail, quality, skill, care, and passion.

But I wanted to take a moment just to recognise the part you all played in keeping me sane, in the last few weeks.
Until we meet again!

Ewan. And all the Rowhill kitchen team.
Ewan Simpson
Executive Head Chef

Royal Garden Hotel.

Dear Ray, Brian & Team,

Sorry for the delay in writing this, I have been enjoying my new kitchen too much!!!!

I just wanted to drop you a line to say what a great job everyone has done on the refurbishment of the Main Kitchen at the Royal Garden Hotel.  From the moment Ray and I started talking about the project until completion, I was never concerned that we would not finish on time.

The planning process took over 12 months, but this was time well spent as between Ray, Lee and myself, we covered all obstacles that could hinder the project.  Additionally, this was a great learning curve for me on such a large project; I never realised the considerations there were.

When Brian and his team joined the project, they had a very tight window to achieve the job within.  Added to this some unforeseen complications meant that it was certainly a race to finish on time, but they made it with hours to spare.

The quality of workmanship can always be a concern, but one I need not have worried about.  From the moment we were invited to view the fabrication at the workshop and the personal touch of meeting the man who was making it, I was completely satisfied.  I would even go so far as to say our custom-built hotplate has exceeded our expectations and made the running of an extremely busy pass area a dream,

Thank you guys, you have made 35 chefs at the Royal Garden very happy.

With kind regards

Steve Munkley  Executive Chef

The Palomar Restaurant.

Dear Ray, David, Mark, Alanna and everyone at CCE,

Its been just over three months since we opened The Palomar.  Its been fantastic, we’ve been overwhelmed with the feedback from critics and guests every week.  We’re writing to thank you for everything you’ve done to help us get here as none of it would have been possible without you.

This is a big, big, big thank you from the Palomar team and we look forward to working with you in the future.

Warm regards

Layo, Zoe and the Palomar Team

Carlton Club St James’s Street
Dear Richard CCE Contract Manager
I wanted to record my thanks for the commitment you showed to overcoming the considerable difficulties we all experienced with the project to install our new Hobart.

Not all projects go smoothly, and ours was an example, however my colleagues and I are pleased you were in charge. You did your level best to keep everything on track and I was impressed that you and a colleague came in at three am this week to keep the show on the road.
Jonathan Orr-Ewing
Secretary

 

Ormer by Shaun Rankin
Restaurant and bar in Jersey, Channel Islands.
“As good as ever. Excellent service and product. Ray hats off to you and your team”.
Shaun Rankin


Town Hall Hotel Viajante Restaurant
“Very good service and finished in time.”
Leandro Carreira
Head Chef


National Trust Dunstable Downs
“Excellent service!”
Catering Manager
A. Bradshaw


National Trust Stowe Landscape
“Excellent.”
J. Simmons
Food & Beverage Manager


Caprice Holdings Scott’s
“A new peak in the performance from CCE on a Caprice Holdings project. The intense round of pre meetings and discussions really paid off and helped us to manage expectations.
“A brilliant job.”
Thank you
Andy Kress
Operations Director


St Ermin’s Hotel, London
“It is with great pleasure and pride that I would like to announce that the Caxton Grill restaurant has been awarded its first AA Rossete. We thank you for your dedication and passion to your product and craft, and may we have further success together in the future.”
The Caxton Grill Team
Hus Vedat
Executive Chef


Rendezvous Brassiere
“Work carried out quickly and professionally.”
David Kay
Manager


London Clubs International
“Thanks for sorting out our problem … Very pleased with how it was handled.
Can I have price for a chargrill.”
Antoine Decressac
Purchasing Manager
London Clubs International


Charlton Athletic Football Club
“A good professional job done. Clean and efficient, explained clearly to staff all about the work carried out.”
J. Rawlinson
Head Chef


Clockjack Oven
“We would never have made it without you”
Jerry Goldberg
CEO of Clockjack

Click here to view the Clockjack Oven news story and letter of apraisal

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