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We were invited to issue a quotation for Duck and Waffle against a kitchen consultant’s design which had been developed with London’s highly respected chef director, Dan Doherty. Dan’s vision was to replace the existing central cooking suite which was 90% gas with modern induction equipment.
After being awarded the project from the tendering process, we embarked with Dan into the detailed design stage. This development was done in close communication with the ADISA headquarters in Barcelona and after a number of revisions the drawings were approved and manufacturing commenced.
Duck and Waffle, part of the Sushi Samba group, is located on the 40th floor of the Heron building. This location provides a significant challenge to any major installation project. When receiving the cooking suite range at curbside the items were carefully transported mechanically via the lift to the 38th floor and then manhandled to the 40th floor without receiving a single blemish. The cooksuite was then strategically installed into place, welded, polished, and new services.
The original program of works for the installation was a week, however we were asked by the owners to reduce this to be completion with three days. With such a tight time scale, Technical Service engineers worked around the clock to make sure this happened and the suite was commissioned at 5am on the third day of this epic installation.
