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Catering for a number of facilities including three cafes and a specialist off-road cycling venue, Matthew Castle of Basil Wholefoods came to Hallmark Kitchens looking to scale-up their operation while retaining both an artisan quality of goods and the reputation that the menu offering had gained within their customer base.
The project was completed in many stages and began with initial design work in May 2016. Once the client’s building contractor was finished with the facility in November, our canopy, vent system and coldroom installations could commence. The catering equipment installation was completed in December, allowing the facility to become operational by mid-January much to the appreciation of the client.
A project highlight for the team was the installation of two 20 tray combi ovens and a roll-in blast chiller to facilitate the scaled-up operation. As well as highlights, every project has it’s own unique challenges. In this case the key challenge was the discovery that the site couldn’t facilitate the number of electric based equipment desired, which meant the team had to find alternative gas-based solutions for the client that didn’t compromise on functionality.
Hallmark are thrilled that the client is happy with the transformation of the facility and that the now functioning preparation kitchen is supplying much needed support for the growing company.
The equipment supplied to Basil Wholefoods includes: Rational combi ovens, Foster blast chiller & cabinet refrigeration, Foster Coldstores walk-in coldrooms, Nationwide canopy and vent systems, CED Fabrications, Winterhalter dishwashing solutions and Falcon cooking equipment.