This project required extremely close cooperation with the project architect and the foodservice design consultant. The kitchen was located in the basement of the Grade 2 listed Great Hall and the architect’s design involved creating a mezzanine floor above the kitchen which meant that the space for the mechanical services was extremely limited. FVC designed…
The design brief on this project was to provide supply and extract ventilation to the front of house cooking area, but the interior designer was seeking a solution that did not use conventional box style canopies. By working on the design concept with the Interior Designer and the Foodservice Design Consultant a stunning bespoke canopy…
Working very closely with the Foodservice Design Consultant the brief was to create a unique state of the art ventilation solution for a front of house cooking area. By liaising with the Interior Designer, the Foodservice Consultant, the Architect and the Mechanical Consultant a self supporting ventilated ceiling section, shaped to complement the servery counter…
