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).

Millenium Hilton Bankok Flow

MILLENNIUM HILTON BANKOK – FLOW

Project: Millennium Hilton Bangkok – Flow 
Category: Restaurant
Where: Bangkok – Thailand
Line: System 850
Partner: Allied Metals (Thailand) Co., Ltd 

FLOW is the main restaurant of the Millennium Hilton Bangkok; open all day from breakfast to dinner.
It offers refined dishes resulting from the skilful mix of Southeast Asian flavours – Blazing wok dishes, simple sliced sushi and Mediterranean delicacies, all whilst overlooking the tranquil waters of Chao Phraya. 

The requirement

  • The decor of the hotel and restaurant looked rather dated and had In fact remained unchanged since the opening in 2006.
  • The buffet area was poorly equipped with refrigeration and food storage and the open kitchens were completely inadequate for modern service and the varied food offer.
  • The use of the terrace overlooking Chao Phraya was limited as it lacked adequate sheltered areas to protect guests during the rainy season.
  • It was therefore necessary to re-design and re-configure the restaurants both back and front of house. In detail, the objectives were:
    • optimize the layout and use of the buffet
    • move the bar area
    • increase the number of seats inside the restaurant
    • increase the number of seats on the terrace area utilising a special cover
    • renew the main cooking island
    • renew and increase the capacity of refrigeration.

The solution

  • The dining area has been renovated with flexibility in mind and incorporating a smart, modern design to make it more appealing to guests and practical for the dining room staff.
  • The new concept revolves around the offer of a unique and authentic dining experience in a dynamic setting, where you can choose between à la carte and buffet menus. Everything has been designed using natural materials and surface coatings that are both hardwearing and easy to maintain.
  • The open kitchen is the heart of the new restaurant and Ambach System 850 was selected. The modular approach of the System 850 line proved to be the best choice, allowing for delivery of the suite in two separate parts and assembled on site, incorporating a pasta cooker, griddle, bain marie and fryers, perfect for cooking both Western and Asian dishes.
  • The suite needed to be capable of meeting the increased demand as outlined in the brief.  The interior space was set out to accommodate a greater number of seats (260) and the outdoor area has also been better exploited through the installation of an arbour that can accommodate up to 160 seats and a maximum of 300 guests for events.
  • The buffet consists of 4 areas separated into hot and cold areas.  Air curtains help to define these zones and keep the dishes at the optimum temperature using forced air. The hot dishes are freshly prepared utilising wok stations and tandoori ovens for Thai cuisine.
  • The project was six months in design (September 2019 – February 2020) and took nine months to execute, finally reopening in December 2020.

 

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/

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/

C’EST LA VIE NAI HOUSE SAIGON

C’EST LA VIE
NAI HOUSE SAIGON

Project : C’est La Vie – Mai House Saigon 
Category : Restaurant 
Where : Ho Chi Minh – Vietnam
Line : System 850
Partner : BTInternational (BTI)

The luxury Hotel Mai House in Ho Chi Minh City combines the fascination of the past with the elegance of the modern age.
A location for glamorous events, it houses a ballroom covering an extensive area of 500 square metres and a magnificent swimming pool with a breath-taking view.
In its interior the restaurant C’est La Vie is open every day for lunch and dinner, offering à la carte menus with Vietnamese and French fusion dishes always using ingredients in season.

The true outstanding feature is the open kitchen, real nerve centre of the restaurant. It has seating capacity for 144 and is designed as an independent island, used both as a counter for the breakfast buffet and as a stage for the chefs at work.

The brief

  • The chef wanted a modern and attractive kitchen where everything was organised rationally in order to follow the natural workflow.
  • The new kitchen had to be open. “We wanted guests to see the chefs at work with their own eyes”, said Maximo Ares, F&B manager with Mai House Saigon.
  • “We needed a firm that would meet our needs through a custom solution crafted right down to the smallest detail”, added Ares.


The solution

  • When it was contacted, the international consultancy BTInternational (BTI) was tackling a layout already designed by other consultants. “We started by pinpointing a series of crucial problems on the basis of which we rethought the layout in order to better meet the client’s needs”, explained Le Van Ha, CEO of BTI.
  • A cooking island from the Ambach System 850 line was therefore designed with hygienic one-piece worktop and equipped with a fryer, an electric pasta cooker, gas grill for barbecue and a wok built into the cooking block.
  • Produced in the exclusive Ambach colour range, the finishing touches include coloured control panels, side panels and doors, brass control knobs and a brass rail. BTI also supplied made-to-measure stainless-steel articles for the rest of the kitchen, including extractor hoods, cabinets, sinks, shelves and trolleys, as well as refrigeration equipment such as cellars, display units, refrigerators and freezers.
  • BTI supplied also all the kitchen and bar equipment, including the main hotel kitchen and the open kitchen of C’est La Vie, also supervising installation and after-sales service. “I had never worked before with Ambach and Mai House Saigon was the perfect place to start”, commented Le Van Ha.
  • Several challenges had to be faced, starting with transport of the impressive island which had to be taken up to the first floor where the restaurant was located. “We worked synergically with Ambach to divide the island up into small modules to transport it more easily and faster”, explained Le Van Ha. Only after having brought the island inside the kitchen was building of the wall closing off the restaurant completed.
  • “All critical issues were brilliantly resolved thanks to the teamwork. Ambach quality speaks for itself through the projects carried out all over the world. The final cooking island is incredibly sophisticated”, he said. “The matte black finish combined with the stainless steel embellished with the brass is truly incredible”, concluded Ares.

https://www.btinternational.vn/home.aspx
https://www.maihouse.com/saigon-cest-la-vie

LE CANARD

LE CANARD

Project : Le Canard
Category : Restaurant
Where : Hamburg – Germany
Line : System 850
Partner : Chefs Culinar

Le Canard Nouveau is a destination restaurant for German gourmets. Housed in an impressive round building designed by the architect Meinhard von Gerkan, it offers a breath-taking view over the river Elbe. Awarded a Michelin star in 2006 with famous chef Ali Güngörmüs at the helm, the restaurant suffered a fire which led to its temporary closure and later total remodelling.
Le Canard Nouveau finally reopened in the spring of 2019, redesigned to look both simple and elegant at the same time.
Now the restaurant operates under the name of Norman Etzold, former chef with a Michelin star at the Palais Hansen Kempinski in Vienna. His cooking uses always fresh, seasonal ingredients, “so that the dishes are easy to explain to guests”, he claims.

The brief

  • After the fire the kitchen needed a total overhaul, taking into account the fact that the existing fittings had to be adapted to the limited space available.
  • “Originally it had been decided to move the walls and build one big kitchen but, after the fire, this was no longer possible. We had to find a partner able to help us make the most of the available space”, said Etzold.
  • Le Canard worked with the distribution company Chefs Culinar to carry out the project.
  • After several searches the choice fell on Ambach, the only company able to meet the high technology and flexibility standards necessary to meet the demands of the restaurant.


The solution

  • The solution proposed by Ambach is a made-to-measure island from the System 850 line, which enabled full use of the available space while taking the chef’s needs into consideration.
  • It was specifically Ambach’s extensive flexibility that allowed the kitchen to be designed with the utmost precision. The chef had very clear ideas about the equipment layout. “The oven had to be placed in a particular point and the plates had to be arranged the same way I had previously”, explained Etzold.
  • To ensure speed and maximum productivity in the kitchen, the arrangement of the equipment and workstations along the island was optimally designed to reduce transit and allow staff to work efficiently and ergonomically.
  • Optimisation of space and maximum functionality and much more. The Ambach island is open and has carefully crafted profiles.
  • In black, “it has no sharp edges and a very sophisticated design”, said Etzold. “Also”, added the chef, “with the restaurant’s logo on the front it is truly perfect”.

WALDVIERTLERHOF

WALDVIERTLERHOF

Project : Waldviertlerhof 
Category : Restaurant
Where : Vienna – Austria
Line : System 700
Partner : Hutterer Gastro-Systeme

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ambach-ico-2
ambach-ico-3

Waldviertlerhof has been a byword for Viennese culture since 1842.
Originally known as ‘Georg-Passecker Steh-Weinhalle’, in 2015 it was extensively renovated through the efforts of the well-known Viennese restauranteurs Alexander and Sebastian Laskowsky.
Nowadays the excellent typical Viennese cuisine bears the signature of chef Stefan Hartl and is served in six different rooms, from the Zirbenstüberl to the Jägerstüberl and the veranda with over 250 places and the garden which can hold a further 200 covers.

The brief

  • After more than 30 years of intensive use, the kitchen had to be remodelled and the various preparation areas redesigned to best meet the work requirements.
  • The kitchen was originally divided by a wall, later demolished to connect the workstations around the central island and therefore make the most of the space available to staff. For this reason an integral part of the design brief was the need to provide different routes for the two workflows of the team in the kitchen and that in the dining area.
  • Additionally, in view of the lack of use over the years of the “Zewirkaum” area, previously given over to game, it was necessary to create a kitchen for the preparations and, at the same time, adapt the store to current hygiene standards.
  • There were several problems to manage, including the need to transport the new island through the narrow door of the building.


The solution

  • To make best use of the space available and overcome the building’s structural limitations, a made-to-measure solution was needed. This led to the choice of the Ambach System 700 line in the hygiene version mounted on a masonry plinth.
  • To allow transport through the entrance door, the new island was delivered dismantled in four parts, late welded together directly on site.
  • As well as adapting old furnishings to the existing space, a temporary kitchen was installed to leave the restaurant always open throughout the period of the works.
  • The design stage lasted around three months, while the renovation works lasted six weeks.
  • The work was carried out with maximum cooperation between the team made up of the client, Hutterer Gastro-Systeme and Ambach.