PROJECT OUTLINE:
Hi-Life Restaurant Award winners, Alma de Cuba has received many accolades for the design of its bar. We contributed to the bar design, installing all of the bars, providing glass washing and ice making facilities in a project worth £150,000. Additionally, we nurtured staff including Alma's team of chefs to produce final menu outcomes and delivered in providing full kitchen facilities and utensils.
We feel the corresponding plaudits for this bar/restaurant venture along with the images speak highly of our work.
EQUIPMENT SUPPLIED:
Main bar including back bar
Small VIP bar
Main kitchen
Glass washer room
Ice machine room
Bottle chillers
PROJECT OUTLINE:
Working with a project manager, designer and architect, we helped create the vision of a brand new concept in Teppanyaki restaurants in the UK called Sapporo.
The scheme's technical design incorporated the implementation of a £250,000 extraction system - the first of its kind in Britain, and specially designed tables and griddles from manufacture. The kitchen was the most complex operation that we've put together to date in a project with a value
of £500,000.
Sapporo has been nominated for many awards since its arrival and has spawned a second operation in Manchester as part of a roll out programme.
EQUIPMENT SUPPLIED:
18 Griddles
12 Teppanyaki tables
Bar equipment
The main kitchen
The preparation kitchen
The cellar coolers & wine store
Towel warmers & Saki warmers imported from Japan
PROJECT OUTLINE:
City centre dining is being revitalised with the introduction of OSQA, a new restaurant and deli, situated in the City Gate development on Oldham Square.
OSQA (pronounced Oscar and derived from an abbreviation of Oldham Square) provides the perfect ambience for food lovers to relax and enjoy fine food, with its prime location, extensive menus and outside seating area.
Head chef, Lloyd Chen, in conjunction with top TV chef, Nigel Smith, has created the eclectic menu which includes English, Mediterranean and Pan American cuisine. The deli also gives OSQA an unusual twist, selling a la carte dishes, gourmet sandwiches, soups and pastas to recreate restaurant style food at home.
Owner Moureen Nolan, has invested a six figure sum in bringing a touch of La Dolce Vita to Liverpool’s Oldham Square. She said: “Liverpool is really embracing a Cafe culture lifestyle and we wanted to create a restaurant that took it one step further. The deli gives us a real edge and I’m passionate about making restaurant quality food accessible to everyone – whether you’re sitting in OSQA or you’re eating at home.”
OSQA’s 120 seat restaurant, bar and deli opens its doors on 30th July and with its location in an up-and-coming part of the city is well placed to capitalise on life beyond the 2008 celebrations.
Catering Complex has designed and built the complete kitchens, delicatesen and bar for the client. Maureen nolan said "In my time I have not forund any other company who care about a project as much as we do. They really have been incredible, we would have struggled to build the venue without them.
EQUIPMENT SUPPLIED:
Main Kitchen Equipment
Extraction Canopies
Dishwasher systems
Main Bar
Main prep Kitchen
Cold rooms
Deli equipment
Wonder Wall. (You just have to see it)
PROJECT OUTLINE:
The Catering Complex were involved in the complete design and build of the new scheme in Allerton Road. As well as installing all the cooking refrigeration and fabrication within the kitchen the Catering Complex were involved in the design of the bar area and overall look.
EQUIPMENT SUPPLIED:
• Main kitchen equipment • Dishwashing equipment
• Extraction system • Heated/Refrigerated Pass
• Manufacture of the Main Bar
• Ice machine
