CHR Equipment Ltd delivering profitable solutions to the UK Food Service Industry

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The Brief

  • 100 cover fine dine restaurant
  • 20 cover private dining
  • Development/Theatre Kitchen
  • Low carbon solution
  • Energy Efficient


In order to meet the brief and the expectations of such a prestigious establishment, we set about creating 3 models of the space as you can see above so that all parties involved would get a clear idea of what would be delivered. Working with Simon and his team we needed to create a space that made workflow obvious and intuitive.


In order to provide the hygienic environment that was detailed in the brief, plinth mounted counter fabrication was specified.  This also allowed for a pipe and cable free installation.  One piece welded tops ensure that cleaning is both easy and quick.

Our commitment to providing the most sustainable and energy efficient kitchens in the UK meant that we were ideally placed to meet Claridge’s targets on this front.  By using our bespoke, British built EcoChef range, Simon was able to pick the cooking appliances he wanted within a suite that is metered; the amount of  energy used in the range is readily available.

Low Carbon (BREEAM)

By actively seeking ways to reduce the Carbon footprint of the kitchens we provided a route to BREAAM certification. Built in refrigeration and heat reclaim to heat water for the kitchen were among the first steps.  By moving to induction and reducing the overall heat in the kitchen, removes the “air con” cool kitchen process as well as significantly lessening the work that is required from the ventilation system.

Project Management

With the size of the project, the age of the building, the distance from our base and the number of people involved, communication was key to this one.  Pre start presentations, regular project team meetings and good communication with other contractors working on site meant that the installation was completed on schedule. Feedback like this from others involved in the project, is always great to receive.

A grand old building such as this and with only one fixed point to work from, templates were essential in ensuring that everyone was comfortable with how the space would be laid out,  Sometimes there’s no substitute for the good old fashioned methods!!


Having handed over the kitchen to Simon and his team, the restaurant went on tho achieve a Michelin star within the first year of operation. Simon has since been back in touch to further strengthen the partnership with more works for the group – case studies to follow….