Create an unpretentious, fun, exciting, educational and intimate environment that makes you feel as though, when you’re there, it’s the only thing that’s happening on the planet. That goes not only for the guests, but for the staff too. It’s much more effective if everybody is on the same wavelength and I believe that the talented, interesting and hard-working people in this industry deserve a rich, comfortable and fulfilling lifestyle
Alonside our usual approach (see here), in order to achieve this vision we were asked to design the kitchen with certain considerations in mind:
- No separation – the kitchen would not just be open, it would form part of the restaurant space
- Clear line of sight – no fixtures above the counter height. All members of the Mana team would need to be able to see other team members and the guests
- High end domestic – Mana had to feel like a high end domestic fit out so that the dining room felt like a home from home for the guests
- Low running costs
- Temperature – all dishes at Mana are prepared by temperature instead of traditional sections
- No waiting staff service; Chefs deliver the food to the table
- Easy to clean and operate
CHR provided all contractors BIM level 2 drawings, from concept design through 3D visuals to construction issue. With a kitchen so fundamental to the overall restaurant design, these drawings were crucial to the entire project team. CHR had a huge responsibility to the other professionals working on this project, including:
- Main contractor
- Clients designated builder
- Interior Designers
Each of these disciplines required drawings from CHR which were effectively communicated to enable them to deliver their element of the project.
CHR also led on material specification, elements of which were continued into other areas of the overall restaurant design.
The BIM drawings are linked back to our catering estimation software which enables clients to benefit from layout drawing to specification and cost proposal relatively quickly. This particular client was keen to agree layout as early as possible so this proved invaluable.
CHRs drawings were used in every aspect of the process and praise from the wider project team was given to Matt Aspey for his ability to update and issue drawings in a timely manner.
Having taken the time to show Simon various CHR sites and kitchens in operation, it was decided early in the process that an induction based, energy efficient solution was the way to go.
Using our own bespoke Ecochef suite would help Simon deliver such a tailored design and create the vision and the tools needed for Mana, while delivering a sustainable, energy efficient solution for the business.
This also fitted well with the sustainable ethos of the development at Ancoats and the Chef ‘s own British led kitchen menu.
All of our specifications complied with TM50 , WRAS Approval and CE MARKED as you’d expect from a CEDA member.