SHW Company Profile Volume 1

WHO WE AREOur Promise

Our promise is to deliver exceptional standards of creativity, technical and professional service”

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1.1SHW COMPANY PROFILEVOLUME 1

WHO WE AREOur Company

Our design creativity enables our clients to offer their guests or staff stunning foodservice experiences.

We thrive on projects offering new and complex challenges within all sectors.

Our expertise in international cuisine, working alongside the world’s finest chefs, allows us to develop concepts that are both current and visionary. We use this knowledge to the benefit of every client on every project.

From our offices in London, Bristol and Dubai we are able to support projects locally and globally.

We take pride in the quality of our work, our commitment to the success of the projects and the reputation we have established.

1.2

The Perfectionists’ Café, London. Photograph David Griffen

WHO WE ARE

Gareth SeftonGareth challenges the standard methods of foodservice design and forces innovation by merging design principles across sectors.

He has led the SHW team since 2009 and drives the commercial and professional growth of the practice. Gareth is passionate about food, attention to detail and obtaining the highest level of engagement with all the professionals we work with.

Derek HornDerek has a reputation worldwide for his hotel kitchen design and speciality restaurants. He understands the commercial environment intimately and delights in enabling great chefs to serve great food.

He has particular flair in the creation of guest experience features and chef staging, turning the kitchen into a dramatic stage that intrigues and involves customers.

Ken WinchKen is a pioneer of innovation and creativity in kitchen design. His original engineering apprenticeship and subsequent training and experience have proved invaluable in bringing superb levels of technical innovation to professional kitchens across the world.

Ken is a Fellow and past President of the Foodservice Consultants Society International.

Ian CroftIan heads up our team in Dubai. He revels in the challenges of detailed design, project co-ordination and management. His flair and enthusiasm combined with many years’ experience is evident in projects across the Middle East and worldwide.

1.3

Bar Boulud, London

HOW WE DO ITOur Foodservice and Laundry Design Services

Appraisal and design brief Establishes lines of communication and the criteria for foodservice and laundry provisions, encompassing client aims within a succinct concept document.

Concept design We prepare block layouts for each area showing a general arrangement with customer and workflow patterns, and with preliminary budgets. These elements lead to an approved concept design report.

Design development We develop scaled general arrangement plans in accordance with the approved concept design report, incorporating client comments and/or options. We prepare detailed equipment schedules, including manufacturer and model numbers, more refined budget costings, and so on.

Technical design and production information We prepare scaled technical drawings, including MEP services connection drawings, low and high level builders’ work details and front of house service counter visuals for example.

Tender documentation and action We prepare a general specification for equipment to enable competitive tendering by contractors. We analyse and report on tender returns and make recommendations along with a qualitative commentary.

Mobilisation We review contractor terms and conditions and negotiate adjustments before fitting commences.

Construction to completion We monitor the progress of works during the construction and commissioning process, prepare a defects schedule and carry out final inspection prior to handover.

1.4

The Delaunay, London

HOW WE DO ITOur Management Services

Strategy and feasibility When creating a new facility or relocating an existing service, we do a rigorous systems-based review to determine clear objectives. We then test the viability of achieving these using agreed criteria such as social utility, operational requirements and financial parameters. A range of implementation options is identified along with the benefits and limitations of each. Where necessary, we create plans over 3-5 years to test sustainability, resilience to change and the return on investment.

Design and operational briefing Scopes the design and operational needs of the project and converts them into a precise guide for the client and design team.

Operational review and selection Using our team’s operational experience, user engagement and industry benchmarks we assess the existing operator’s performance and work collaboratively to follow through the results of our assessment. If a decision is made to market test, we provide a full service from inception through to contractor appointment and contract monitoring.

Food safety We provide food safety management training and implementation, advice on environmental health and food safety regulations compliance, as well as health and safety training.

Base build assessment We assess shell and core building development and provide preliminary information to support a tenant, letting or landlord requirements guide. We provide information to allow suitable food and beverage facilities infrastructure to be designed for the full MEP scope including: space allocation; connected electrical and gas load; anticipated hot and cold water requirements; drainage penetration plans; kitchen extract air flow rates, duct sizing and plant.

1.5

Stonehenge Visitor Centre, UK

OUR PROJECTS2.1

HR CTRestaurants

The Perfectionists’ Cafe

La Serre Bistro and Boulangerie

Hotels

Hotel Café Royal

St Regis, Saadiyat

Corporate

QVC Restaurant

BNP Paribas

Timeline

HOTELHotel Café Royal,London

Restored to its iconic status as one of the world’s leading hotels, through a £200 million overall investment. We designed and oversaw the development of four kitchens, housekeeping and butler’s pantries together with bars, to provide the finest dining and beverage services across a complex and challenging building.

Client Alrov Properties

Location Regent Street, London

Facilities Kitchens, pantries, bars, banqueting suites, café

Size 500 covers

H

More case studies at shw-ckrc.com

HOTELSt Regis Saadiyat, Abu Dhabi

Working within an intensive 24-month programme we designed and developed five restaurants, a bar, hotel kitchen and banqueting facilities within this 5-star luxury beach hotel in Abu Dhabi. A special feature of our design is the visibility of our kitchens to customers.

H


Client TDIC

Location Saadiyat Island, Abu Dhabi

Facilities Kitchen, restaurants, bars, banqueting

Size 1,500 covers

RESTAURANTThe Perfectionists’ Cafe, London Heathrow Terminal 2

Heston Blumenthal’s first airport restaurant is situated in The Queen’s Terminal at Heathrow Airport and serves 900-1,400 customers a day during 18 hours of service. One of the biggest draws is the wood-fired pizza oven that cooks Neapolitan-style pizzas in less than 60 seconds. This restaurant has changed the perception of airport dining and raised standards to a new level.

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Photograph David Griffen


Client The Fat Duck Group

Location Heathrow Airport T2, London

Facilities Preparation kitchen, stores, restaurant and bar

Size 140 covers

RESTAURANTLa Serre Bistro and Boulangerie, Dubai

SHW was invited to work alongside chef Izu Ani to design the two-part restaurant at the rebranded Vida hotel, recently voted the best restaurant in UAE. The ground floor Boulangerie offers bread and pastries and plenty of Parisian charm. The first floor Bistro features a chef’s table with fine dining overlooking the Burj Khalifa.

R


Client Emaar Hospitality

Location Dubai, UAE

Facilities Kitchen, restaurant, bakery

Size 200 covers

CORPORATEQVC Restaurant,London

QVC, the 24-hour TV channel, hired SHW to design the food and beverage facilities for its new building in Chiswick. We designed the staff restaurant and kitchen, reception coffee bar and a TV Studio Cookery demonstration area, liaising throughout with GMW Architects.

C


Client QVC

Location Chiswick Park, London

Facilities Staff and visitor café, staff dining, kitchens and TV demonstration space

Size 160 covers for 450 staff

CORPORATEBNP Paribas,London

This leading European bank asked us to design and develop a new staff restaurant, kitchen and hospitality area within its offices in Marylebone, London. Making best use of a compact area, the busy facility includes a front of house pizza oven and chargrilling equipment.


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Client BNP Paribas

Location Harewood Avenue, London

Facilities Kitchen, support facilities and servery

Size 200 covers for 1,000 staff

TIMELINEA selection of projects from the last ten years

One&Only, Cape Town

Hyatt Hotel, Jordan

Conservatorium, Amsterdam

Dinner by Heston Blumenthal, London

QVC, London 5 Hertford

Street, Private Club, London

Burj Khalifa, Dubai

Hakkasan, Bruton Street, London

Orrick, London SNFCC, Greece

Oberoi Hotel, New Delhi

Jumeirah Beach Latitude, Dubai

Marriott, Abu Dhabi Marina

The Delaunay, London

MACE, London Stonehenge

Visitor Centre, UK

Madinat Jumeirah, Dubai

Locanda Locatelli, London

Virgin Hotel, Necker Island

The Ledbury, London

RSA, London Kyubi, The Arts

Club, London

The Beaumont, London

The Wolseley, London

JP Morgan, London

Dubai Opera House

Long Beach Hotel, Mauritius

Lemuria Beach Restaurant, Mauritius

Armani Hotel, Milan

Club Gascon, London

Aon Benfield, London

2005

2011

2010

2006

20122007

2013

2014

2008

2009

TDinner by Heston Blumenthal

One&Only

Madinat Jumeirah

Lemuria Beach

Armani Hotel Kyubi

The Beaumont

Stonehenge

CORPORATE SOCIAL RESPONSIBILITY

Our environmentWe are committed to minimising the potential impact of our projects on the environment. This is a big challenge when designing food and beverage facilities. We operate in compliance with all relevant environmental legislation and strive to use pollution prevention and the best environmental practices in all we do.

We integrate the consideration of environmental concerns and impacts into all of our decision-making and activities.

We promote environmental awareness among our employees and encourage them to work in an environmentally responsible manner.

We train, educate and inform our employees about environmental issues that affect their work.

We reduce waste through re-use and recycling and by purchasing recycled, recyclable or re-furbished products and materials where these alternatives are available, economical and suitable.

We promote efficient use of materials and resources including water, electricity, raw materials and other resources, particularly those that are non-renewable.

We avoid unnecessary use of hazardous materials and products, and seek substitutions when feasible.

We purchase (within our organisation) and specify (on behalf of our clients) environmentally responsible products.

3.1

Saadiyat Island Hotel, Abu Dhabi

CORPORATE SOCIAL RESPONSIBILITY

Equal opportunities statementThis practice aims to ensure that no job applicant or worker receives less favourable treatment on the grounds of race, colour, gender orientation, nationality, religion, ethnic or national origin, age, gender, gender reassignment or marital status, sexual orientation or disability. Selection criteria and procedures are regularly reviewed to ensure that individuals are treated on the basis of their relevant merits and abilities. All workers are given equal opportunity and access to training to enable them to progress within the practice. This practice is committed to a programme of action to make this policy effective and will bring it to the attention of all workers.

Living Wage employerAs part of our corporate and social responsibility we have been successful in our accreditation as being a Living Wage employer.

Health and safety statementIt is an important duty of this organisation, in the conduct of its business operations, to ensure a safe and healthy working environment for all its employees. The organisation accepts that this implies a corresponding duty of ensuring that necessary organisation, equipment and training is provided to fulfil this obligation. An effective health and safety policy requires the full collaboration and co-operation of all employees; everybody is asked to read this policy and accept their own personal responsibility for health and safety at work.

The Managing Director accepts ultimate responsibility for health and safety within the organisation as a whole. All managers and employees generally are expected to support and implement this policy wholeheartedly.

3.2

Hakkasan. London

SUMMARY3.3

Brasserie Zédel. London. Photograph David Loftus

Over page. QVC, London

We engage with the craft and science of cooking, are technically innovative and dedicated to delivering to world-class standards.

We commit to learn from each project in the hotels, restaurants and corporate areas in which we work and share this knowledge with our clients.

We have an open and professional outlook. Our vision is to delight and engage all our clients, their customers and their staff.

shw-ckrc.com

SHW LondonThe Stables, Home Farm, Riverside, Eynsford, Kent DA4 0AE UK

+44 (0)1322 [email protected]

SHW DubaiOffice suite 7-202, Gold & Diamond Business Park, Sheikh Zayed Road, PO Box 53842, Dubai UAE

+971 (0)4 380 [email protected]

SHW BristolOffice +44 (0)1934 877407Mobile +44 (0)7973 640415

SHW

SHW Company Profile Volume 1

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