Mandarin Oriental Bosphorus

MANDARIN ORIENTAL BOSPHORUS

Project : Mandarin Oriental Bosphorus
Category : Hotel
Where : Istanbul – Turkey
Line : System 700, System 850 & System 900
Partner : Makpa

The 5-star luxury hotel, Mandarin Oriental Bosphorus is located in a strategic position for visiting lively Istanbul and at the same time represents an urban oasis in which to relax among swimming pools and spas, surrounded by the lush greenery of gardens and parks. Only two external floors are above ground, with seven others located below sea level, offering a decidedly unique stay experience.
The two restaurants within the hotel, Novikov and Hakkasan, are among the most well known, popular gastronomic destinations in the city.

The requirement

  • The hotel kitchens had to be extremely high performance and robust to meet the demands of the restaurants and large scale event catering.
  • High quality equipment was therefore required to compliment the prestigious hotel and match the level of its culinary offers.

The solution

  • For this reason, the consulting company MAKPA has successfully proposed the Ambach range of appliances. System 700, 850 and 900 lines were selected throughout the hotel and was carefully designed to meet the different needs of each area.
  • The flexibility and modularity of the vertical and horizontal components, configured together with the special Ambach joining system made this project a real success with total customer satisfaction.
  • MAKPA has been working on this project for about 2 years. General manager Hakan Küçüker together with his deputy Barkın Yeşilova led the design team in close synergy with Ambach.
https://www.makpa.com/
https://www.mandarinoriental.com/istanbul/bosphorus/luxury-hotel

NOBU HOTEL PORTMAN SQUARE

NOBU HOTEL
LONDON
PORTMAN SQUARE

Progetto: Nobu Hotel London Portman Square
Categoria: Ristorante & Hotel
Dove: Londra – Regno Unito
Linea: System 850
Partner: Design Consultant – Graham Barrie Design.
               Kitchen Contractor – Berkeley Projects Ltd

Located in the chic Marylebone district of central London, Nobu Hotel, London Portman Square is the most recent European opening for the iconic global brand synonymous with luxury and elegance.
The hotel has 249 contemporary rooms and suites whilst the exceptional menus, pioneered by Chef Nobu Matsuhisa, are offered from a choice of venues including the Nobu Restaurant, Bar, Terrace and Lounge.

The requirement

  • The kitchen is located on the first floor and had to achieve the international ‘brand’ standard that distinguishes Nobu restaurants around the world.
  • To meet the demanding requirements of the kitchens, the equipment had to be robust, high performance and flexible to respond to the range of menus offered throughout the venue.
  • There are 200 seats in the restaurant, 70 in the bar and terrace and a further 80 seats available in The Lounge.
  • Various limitations imposed by the available space and services in the kitchen necessitated customised configuration of suited gas and electric equipment.
  • In addition, the kitchen pass is open and therefore aesthetics were an important element of the proposal, in line with the elegance and design of the restaurant.

The solution

  • The Ambach System 850 line was the right choice to best satisfy Nobu’s requirements.  Modularity, performance and ease of cleaning thanks to the hygienic joining system, full H3 bases and the cooking suites designed to seamlessly incorporate the structural limits of the building.
  • The solution included:
    • Main kitchen: open burners, grill, oven, fryers, pasta cooker, grill, plancha and salamander
    • Satellite kitchen: open burners, oven, fryer, plancha and salamander
    • Suited banqueting equipment: tilting gas bratt pans, static gas kettles, open burners, gas fryers, grill and plancha
  • Ambach worked in partnership with design consultant Graham Barrie and the project management team at Berkeley Projects, ensuring the project was delivered on schedule and within budget.
  • “Ambach supplies a wide range of gas and electric equipment suitable for both banquet kitchens and those offering a la carte catering.  System 850 was the perfect choice for Portman Square. They supported me in all phases of the project and the end result is fantastic and represents excellent value for money”, says Graham Barrie – Graham Barrie Design.
  • “Ambach offer an unmatched quality of finish and an ideal combination of functionality and elegance which made the installation a pleasure” adds Oliver Tuff from Berkeley Projects Ltd. “Nothing was too much trouble for Toby Magness and his aftersales team”.
  • “Ambach equipment is versatile, robust and simple to use; we have full control of the kitchen and they are also easy to clean, ”says Michael Paul – Executive Chef, Nobu Hotel, London Portman Square.

 

www.grahambarriedesign.com
www.berkeleyprojects.co.uk
https://london-portman.nobuhotels.com/

U TLUSTÝCH

U TLUSTÝCH

Project: U Tlustých 
Category: Restaurant
Where: Lednice – Valtice – Czech Republic
Line: System 850
Partner: Goz Gastro s.r.o.

Various historic buildings, parks and gardens make up the nature-culture complex of Lednice-Valtice that is one of the largest UNESCO World Heritage sites in Europe.  U Tlustých is a well-known restaurant in Lednice, only a few steps away from “Chateau Lednice“, in the beautiful wine growing region South Moravia, Czech Republic.   The restaurant, which opened in 2009, offers typical regional dishes as well as specialties of European cuisine.

The Requirement

  • The Tlustý family, owners of the restaurant, decided to renovate the kitchen to be more functional and efficient in order to guarantee a high level of quality that underpins the restaurant’s reputation.
  • Average meals: 400-600 per day with peaks of 800 during peak hours.
  • The old kitchen was squeezed into a very small space, equipped with appliances and tabling from various different manufactures without any operational criteria.
  • Electric power and storage space was limited.


The solution

  • Goz Gatro s.r.o. assisted the restaurant owners in finding the solution that best suited the needs of the restaurant. The choice fell on the Ambach System 850 line.
  • A combination of Electric and gas appliances were incorporated into the design – deep fryer, gas range with two cooking zones, electric pasta cooker, bain-marie and multi bratt-pan.
  • Various open bases were incorporated into the island for storing for plates & pots and spreader tables were suited to maximise the work-top areas.  Water columns were integrated into the potrack to free-up additional space.
  • Kitchen design and specification took a total of two months, while the kitchen installation took just a day!
  • The work team:
    • Goz Gastro under the management of Pavel Doležal, responsible for production
    • Marek Horák and Aleš Hrad: technical office
    • Arch Anna Fajkus – design

HOTEL GASTHOF STEINEGGER

HOTEL GASTHOF STEINEGGER

Project: Hotel – Gasthof Steinegger 
Category: Hotel & Restaurant
Where: Appiano – South Tirol – Italy
Line: System 850 & System 900
Partner: Niederbacher 

The hotel – Gasthof Steinegger *** is an ideal destination for a totally relaxing holiday and is in the perfect position to explore the beautiful, natural surroundings of the local countryside.   Located in Appiano on the Wine Road, one of the most important wine area in South Tyrol, it offers an exclusive panorama from the terracing at an altitude of 600 meters.

The hotel – Gasthof Steinegger *** is much more than a hotel. The owneing family Eisenstecken delights guests with typical dishes of South Tyrolean cuisine combined with a wide choice of appetizers from Italian culinary culture.  The delicacies are offered inside the restaurant and on the panoramic terrace, in the “Bauernstube” and finally in the shade of the portico during the summer months.

The requirement

  • The property needed to renovate and expand the old kitchen with more innovative and high performance equipment.
  • The union between the old building and the new structure was particularly sensitive and needed to be designed and executed with particular care.
  • A custom designed kitchen was therefore necessary to accommodate the numerous structural constraints of the project.


The solution

  • The customer selected Niederbacher as the kitchen design and build contractor and Ambach as the catering equipment manufacturer. The company’s detailed design proposals and use of technology immediately convinced the Eisenstecken family.
  • A cooking suite from the System 850 modular line was chosen, equipped with both electric and appliances.
  • The main island is equipped with induction hobs, pasta cookers and solid tops from the System 900 line, featuring larger cooking surfaces. The pasta cooker was specially designed to incorporate a Sous-vide setting to offer an alternative cooking method.
  • Thanks to greater flexibility and the high performance guaranteed by Ambach, the new kitchen can now serve up to 400 meals a day, 250 seats and 90 hotel guests.
  • The electrical equipment has been connected via an energy optimization system that can offer potential savings of up to 30% in energy use.
  • Whilst the entire renovation project lasted a year, the installation of the cooking system took place quickly and smoothly over a period of just 10 days! Following the commissioning and handover process, the experts at Niederbacher undertook the training of the chef team the prior to the reopening.
  • The consultant team included Hannes Hofer (Niederbacher) and the designer Markus Sölva (Niederbacher).

ASTIR PALACE

FOUR SEASON ATHENS ASTIR PALACE

Project: Four Seasons Athens – Astir Palace
Category: Hotel
Where: Vouliagmeni – Athens – Greece
Line: Chef 850 & System 900
Partner: Xenex, Foodservice Humble Arnold & Associates

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Four Seasons Astir Palace Hotel Athens is the benchmark for hotel hospitality in Greece. Located on the Athenian Riviera, Four Seasons is the ideal place for those looking for a peaceful seaside escape while remaining just 30 minutes from the historic city centre.

Inside, a wide variety of restaurants serve an expansive gastronomic offer. They range from ‘Pelagos’, a destination par excellence for lovers of innovative modern dishes inspired by the traditions of the Aegean, to ‘Taverna 37’, a seaside restaurant based on local specialties and up to ‘Mercato’, an elegant Italian trattoria.  ‘Avra’ is an informal lounge is for all day dining together with ‘Aston’, a further restaurant with breath-taking views.

The requirement

  • The renovation works were on a massive scale.  All kitchens, restaurants, lounges and bars were totally transformed.
  • The expectations of quality, finish and standards was very high. To satisfy the many culinary demands of the hotel, it was necessary to focus on extremely high-performance equipment and every detail was explored.


The solution

  • For the new kitchens, Four Seasons chose Humble Arnold Associates as the Foodservice Design Consultants, who proposed the Ambach kitchens in the Chef 850 line for maximum modularity and configuration flexibility along with System 900, solid and robust to meet the high productivity requirements.
  • Long-term Ambach collaborators and experienced contractors Xenex were appointed as the main kitchen contractors, chosen by the client because of their experience and ability to meet the customer expectations in terms of quality and timescale.
  • The project was completed on time in exactly one year, with the final results that not only satisfied but exceeded the client’s expectations.

UAB ASGAARD PROPERTY

UAB ASGAARD PROPERTY

Project: UAB Asgaard Property
Category: Restaurant
Where: Vilnius “Senatoriu Pasazas“ – Lithuania
Line: System 700
Partner: Metos UAB

UAB Asgaard Property is a real estate company founded in Vilnius with more than thirty years experience in designing, constructing and investing in modern, multi-use properties including business parks, offices and restaurants.  Their recent collaboration with The Farmers Circle in opening two exciting new restaurant venues lead to some challenging design requirements.

Farmers Circle is a 600 hectare organic farm in the nearby Ukmerge district offering events, conference and experiences has a holistic “farm to fork philosophy” with nature and sustainability as its core values.This was to be sympathetically incorporated into the restaurant concepts – 14 Horses and Nineteen18 in Vilnius Old Town.

The brief

  • A total of three kitchens were needed in addition to the bar area.  Ground floor prep kitchen, fine dining kitchen serving “14 Horses” on the first floor and finishing kitchen for the “Nineteen18” restaurant located on the second floor.
  • The limited kitchen spaces with irregular walls and corners required carefully considered, custom-made fabrication.
  • The cooking islands had to include drop-in appliances that exactly met the customer’s needs and requests, in terms of function and position.


The solution

  • For both restaurants, the customer chose the compact and high performance Ambach System 700 product line, while the suite in the ground floor preparation kitchen was designed with Metos equipment, individually constructed on site due to the difficult stairs and narrow passages.
  • Due to the same restrictions, the Ambach kitchens were also delivered in individual modules and welded on site by ambach technicians.
  • In addition to the Ambach cooking appliances, Metos supplied combination ovens and salamander grills, along with two cold plates positioned above refrigerated tables.
  • The design of the kitchen layout began in mid-2019 with supply in May 2020 (works inevitably delayed due to COVID).  The complex installation was completed in two months, opening as scheduled in August 2020.
  • The installation of the equipment was carried out by Metos engineers under the close guidance of the Ambach aftersales team. Training on the correct use of the appliances was also followed by the Metos corporate chef.
  • The customer was impressed throughout the planning and installation phases of this complex project and totally satisfied with the quality of the end result throughout.

https://www.metos.gr
https://asgaard-property.lt/en/
https://farmerscircle.lt/en/homepage/
https://nineteen18.lt/​​​​​​​
https://14horses.lt/

The Well Spa

THE WELL SPA

Project: The Well Spa
Category: Spa Resort
Where: Oslo – Norway
Line: System 850
Partner: Metos AS

The Well is a spa and bathhouse resort in Kolbotn, a few kilometers outside Oslo. At 10,500 Sq M it is the largest Spa resort in the Nordic countries with 11 swimming pools (indoor and outdoor), 15 saunas and Turkish baths, more than 100 showers, a bath with Japanese Onsen hot springs, an oriental Hammam, several relaxation rooms, a restaurant and several bars.  This makes The Well a genuine paradise for mind and body.

The brief

  • The development was initially launched in 2015 as a day spa with the intention to expand the offer to include overnight accommodation as a wellness retreat.
  • From the early design stage it was evident that the existing kitchen would have to be modified to meet the needs of the restaurant, with its a la carte menu for lunch, dinner and breakfast service, preparation for conference and meeting buffets and room-service meals.
  • One of the most difficult challenges was therefore to increase the productivity of the kitchen whilst maintaining the original kitchen footprint, to streamline production and workflow and maximizing storage space.


The solution

  • Following detailed analysis of the foodservice areas,  opportunities for improvement were identified and solutions proposed.
  • Between the customer and consultant, a decision was made to proceed with a high-performance workstation that was capable of responding to the varied daily and seasonal menus. Flexibility was therefore critical in their final evaluation
  • The result was the inclusion of an Ambach cooking island from the System 850 line, almost 4.5 meters long, consisting of two induction ranges, two induction woks, a plancha and clever use of refrigerated counters and drawers.

https://thewell.no/https://www.metos.no/

ADLER LODGE RITTER

ADLER LODGE RITTER

Project: Adler Lodge Ritten
Category: Hotel & Restaurant
Where: Renon – South Tirol – Italy
Line: System 850
Partner: Niederbacher & Prostahl

Adler Lodge Ritten is located in the enchanted landscape of Renon, in South Tyrol, which has always been a place of refuge for those in search of tranquillity and relaxation.

The structure consists of twenty chalets located on the edge of the forest, around the central body or the pond, and twenty junior suites, located on two side wings, with spectacular views that extend up to the mountains of the Dolomites. Everywhere, sustainable natural materials and furnishings create a continuum between inside and outside for maximum guest comfort.

The Adler Lodge Ritten is also a haven for the palate. The chef Hannes Pignater and his team only use high quality local products to transform them into a unique blend of Mediterranean tradition and Alpine menu.

The brief

  • The restaurant of the Adler Lodge Ritten offers space for around 100 people. The kitchen is available all day: from the rich breakfast buffet with homemade specialties to lunch on the terrace and dinner with gourmet dishes that are served “under the stars”.
  • For the new open kitchen, the collaboration with an interior designer was essential to achieve a perfect integration between the cooking block and the restaurant areas.
  • A crane was required to transport and position the cooking island in the kitchen.


The solution

  • Head chef Pignater, who already worked at the ADLER Lodge ALPE (Alpe di Siusi), was very familiar with the Ambach quality and the excellent service of the South Tyrolean company Niederbacher.
  • Pignater has again confirmed the choice of Ambach for the Adler Lodge Ritten. In particular, together with Niederbacher & Prostahl, a tailor-made open kitchen from the System 850 line was realized in a special version with base units in hygiene standard H3 and tailor-made tabletops in black granite.
  • The result combines perfect quality, functionality, performance and design.
  • The project lasted from May 2018 to June 2019. Niederbacher supervised the execution of the work, including assembly and support. Responsible for the implementation of the project: Felix Andergassen from Niederbacher.

Sam Riverside

SAM’S RIVERSIDE

Project: Sam’s Riverside
Category: Restaurant
Where: Hammersmith – London – UK
Line: System 850
Partner: Nelson Commercial Kitchens

Overlooking the Thames with views of Hammersmith Bridge, Sam’s Riverside has been one of the ‘places to be’ in London since opening in October 2019.  Owner Sam Harrison has previously enjoyed success in Chiswick and Balham before his latest venture at the recently revitalized Riverside Studios.  The brasserie hosts 90 seats in a modern dining room and offers a separate private function space, a comfortable lounge bar for pre-show drinks or light plates with a splendid al-fresco terrace overlooking the river that can accommodate a further 50 guests. 

The brief

  • The brasserie was to offer all-day dining so needed to provide a wide and varied menu, making high-performance equipment suitable for intense use a necessity.
  • The kitchen was also visible from the dining room, so it was essential that the suite was both beautiful to look at and simple to clean, guaranteeing an impeccable appearance.


The solution

  • Nelson Commercial Kitchens had previously collaborated with proprietor Sam Harrison for the construction of other restaurants and had a great understanding of his needs and objectives. 
  • In partnership with the Ambach design team, Nelson developed the customer brief from the initial proposal to the final installation, taking care of every detail. Together they specified the Ambach System 850 line, perfect for brasseries thanks to its wide range of high-performance gas and electric equipment.
  • System 850 was undoubtedly the most suitable choice also in terms of flexibility, modularity and attention to detail.
  • Chef Harvey Trollope collaborated with the culinary director Rowley Leigh in the creation of a modern European-inspired menu, but also influenced the overall kitchen design and equipment.
  • Utilising the bespoke electrical MCB and the gas manifold, the installation of the kitchen was straightforward, despite the fact that the suite was over 4m in length and nearly 2m deep.
  • Nelson Commercial Kitchens specialist team undertook the connections to all services and carried out rigorous safety checks before handing over the completed kitchen.
  • Overall the suite is 4.2 meters long and includes a total of 14 gas and electric appliances, open bases (GN) and a specially designed drop-down element to incorporate two combination ovens at the end of the suite.
  • The suite consists of two gas plancha grills, a lava stone grill, an electric pasta cooker, electric ovens, salamander grill, two 2-zone and two 4-zone induction hobs, all incorporated seamlessly into a single one-piece top finish

https://www.commercialkitchens.co.uk/about-nelson-catering-equipment/https://samsriverside.co.uk/

Mama Shelter

MAMA SHELTER

Project: Mama Shelter
Category: Hotel
Where: Shoreditch – London – UK
Line: System 850
Partner: Humble Arnold Associates – Foodservice consultant – Shine Foodservice – Kitchen contractor

Mama Shelter, London can be defined as a real ‘urban retreat’ in the heart of East London. Featuring avant-garde design, the hotel houses 194 bedrooms, two Japanese-style karaoke rooms, a gym, an indoor/outdoor courtyard as well as a bar and a restaurant with 100 seats that offers an informal menu based on local and traditional dishes.

The brief

  • For the restaurant kitchen, it was necessary to consider structural restrictions whilst retaining the conceptual design detail that also featured a supporting column in the middle of the space.
  • The suite included both gas and electrical appliances, connected by a pre-installed electrical MCB, gas rail and water connections. A discreet service panel was incorporated into the bottom of the suite, so the main connection points and electrical panel had to be perfectly aligned to facilitate installation and maintenance.
  • From the restaurant, the kitchen is visible on two sides and is a key focal point, so needed to work hard, look good and be easy to keep clean.


The solution

  • Ambach proved to be the best choice to offer a custom solution that took into account the structural and logistical constraints of the project.  System 850 offered the flexibility and performance that met the challenging brief.
  • Access to the room that formed the kitchen was difficult. For this reason, prior to delivery, Ambach incorporated a frame and customized protection solution onto the cooking-suite to facilitate delivery and positioning into the kitchen.
  • The stainless steel plinth, base modules and one-piece top forming the upper part of the System 850 suite, all surround the supporting column, designed and executed with continuity and precision.
  • Keith Elkington Transport undertook the delicate handling and delivery, whilst Shine Foodservice carried out the final positioning and installation under the guidance of senior project manager Mike Coxford.
  • The overall result was a great success for Mama Shelter thanks to the teamwork throughout the project, designed by Humble Arnold and installed by Shine Foodservice.

https://www.mamashelter.com/en/london
https://www.shine.co.uk/
https://www.hunblearnold.com/
https://www.keithelkingtontransport.co.uk