We’re lucky enough to have worked with some leading brands within Norfolk. Here are some examples of our work:
How good design can transform a kitchen
Andover House is a 5 star restaurant with rooms and 2 rosettes in Great Yarmouth that caters exclusively for adults. Counting Danny Dyer, Frank Skinner and David Dimbleby amongst its clients, the guest house required a kitchen redesign to enable it to cater for larger parties.
Phil Newstead, Director of Andover House explains: “As a growing and ambitious hotel, we’re not afraid of change so nine months ago we embarked on a full refurbishment of the hotel which included a kitchen re-design.”
MCT Group worked closely with Head Chef Patrick Moore, who boasts 2 AA Rosette awards, on the design of the kitchen to include a bigger pass and cook line.
Working through the Christmas period, MCT Group manufactured ductwork, an extractor hood, heated gantry and stainless steel wall cladding. Gas and extractor points were also changed underneath the extractor hood and a new gas interlocking system was installed to make the ventilation system safe.
Phil continues; “The kitchen was installed within just five days including the plumbing. And instead of taking a pushy sales approach, they designed the kitchen around our existing equipment.
The kitchen has been fully operational since the middle of January and it’s transformed the team and the atmosphere in the kitchen. Essentially it has taken some of the stress away by providing the chef with the right tools for the job.”
Owner of MCT Group, Nigel Marshall adds; “Although the physical size of the kitchen remained the same, it has benefited from improved functionality due to doubling the cook line and pass area.
It’s a classic example of how a kitchen redesign can significantly improve practicality and flow within a short timeframe.”
www.andoverhouse.co.uk
Case study 2:
Standing The Test of Time
When a commercial kitchen takes significant investment, it’s important it is built to last. And that’s exactly what The Longham White Horse found when its eight year old kitchen is still looking as good as new.
The Longham White Horse is a friendly village pub in the centre of the picturesque Norfolk countryside with three restaurants including a garden room, a bar restaurant and a private dining room.
Eight years ago, owner Barry White embarked on increasing the pub’s kitchen space by building a second kitchen and appointing MCT Group to design and fit it out.
The latest commercial kitchen equipment was fitted including Williams Refrigeration, Falcon fryers and microwaves plus sink units, dishwashers and a gas interlocking system.
Because an oven is the most important piece of catering equipment in a kitchen, two Rational combination ovens were installed which allows food to be steamed, cooked or roasted.
Nigel Marsh, owner of MCT Group says combination ovens reduce time and energy and enhance food quality, adding; “The food quality with these ovens is second to none. And I should know as I’m a regular in The Longham White Horse!”
Eight years on, the new kitchen works so well that the first kitchen is no longer in use and will soon be converted into a function room. Owner Barry White adds “I’m very pleased with the kitchen. It was installed eight years ago and still looks like it’s only a year old so it has stood up to time very well.”
Nigel believes the kitchen is so durable because of the high quality equipment installed and because the pub closes once a week for a thorough clean. He adds; “Without a doubt, a kitchen’s life is doubled when it is correctly maintained and an establishment closes for one lunch time each week to clean. The Longham White Horse is looking after its kitchen so will get the best results.”
www.longhamwhitehorse.co.uk
Case study 3:
Giving a kitchen the wow factor
When Norwich based deli and café The Green Grocers wanted to expand its kitchen, MCT Group was appointed because it offered flexible solutions to help the growing business.
The Green Grocers is a deli and café serving organic and locally sourced produce. Due to its popularity, it had outgrown its existing kitchen so the area was expanded by knocking down an old storage block to create a larger cooking space.
MCT Group also installed a new dishwasher, ventilation system, stainless steel wall cladding and canopies.
Owner, Luke Coathup was impressed with MCT Group’s approach; “I was really happy to deal directly with the owner, Nigel. Although I had a good idea of what I wanted to achieve, Nigel’s suggestions really were the icing on the cake.”
As a small business, value for money was essential so Nigel suggested a range of solutions, discussing the merits and pitfalls of each one. And this ended up with Luke donning some overalls and helping to fit the kitchen to reduce his budget.
The end result is a remarkable transformation. Luke adds; “Our kitchen now has the wow factor. Customers are really impressed when they see it - it’s a real talking point. The use of space works now as more people can fit in the kitchen and the quantity of food we serve has increased.”
Owner of MCT Group, Nigel Marshall explains; “The kitchen is now more than three times bigger than before and customers see this impressive area as soon as they walk in.
There was no downtime for the business as the workable area was sealed off from the rest of the business and work continued behind the scenes for two and a half weeks.”
Summing up his experience with MCT Group, Luke adds; “What impressed me most about Nigel was his personal touch. He is always at the end of the phone and no question was a stupid one.
When he said he’d be there at a certain time, he really was. Even after the project finished, he still offers support which is invaluable.”
www.thegreengrocers.co.uk
