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WHO WE ARE Our Promise Our promise is to deliver exceptional standards of creativity, technical and professional service” 1.1 SHW COMPANY PROFILE VOLUME 1

SHW Company Profile Volume 1

Apr 07, 2017



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  • WHO WE AREOur Promise

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


  • 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 worlds 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.


    The Perfectionists Caf, London. Photograph David Griffen


    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.


    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.


    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 teams operational experience, user engagement and industry benchmarks we assess the existing operators 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.


    Stonehenge Visitor Centre, UK


    HR CTRestaurants

    The Perfectionists Cafe

    La Serre Bistro and Boulangerie


    Hotel Caf Royal

    St Regis, Saadiyat


    QVC Restaurant

    BNP Paribas


  • HOTELHotel Caf Royal,London

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

    Client Alrov PropertiesLocation Regent Street, LondonFacilities Kitchens, pantries, bars, banqueting suites, caf

    Size 500 covers


    More case studies at

  • 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.


    More case studies at

    Client TDICLocation Saadiyat Island, Abu Dhabi

    Facilities Kitchen, restaurants, bars, banqueting

    Size 1,500 covers

  • RESTAURANTThe Perfectionists Cafe, London Heathrow Terminal 2

    Heston Blumenthals first airport restaurant is situated in The Queens 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.


    Photograph David Griffen

    More case studies at

    Client The Fat Duck GroupLocation 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 chefs table with fine dining overlooking the Burj Khalifa.


    More case studies at

    Client Emaar HospitalityLocation Dubai, UAEFacilities 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.


    More case studies at

    Client QVCLocation Chiswick Park, LondonFacilities Staff and visitor caf, 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.

    More case studies at


    Client BNP ParibasLocation 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,


    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,


    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,


    JP Morgan, London Dubai Opera


    Long Beach Hotel, Mauritius

    Lemuria Beach Restaurant, Mauritius

    Armani Hotel, Milan Club Gascon,


    Aon Benfield, London










    TDinner by Heston Blumenthal


    Madinat Jumeirah

    Lemuria Beach

    Armani Hotel Kyubi

    The Beaumont



    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.


    Saadiyat Island Hotel, Abu Dhabi


    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.


    Hakkasan. London

  • SUMMARY3.3

    Brasserie Zdel. 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 LondonThe Stables, Home Farm, Riverside, Eynsford, Kent DA4 0AE UK

    +44 (0)1322

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

    +971 (0)4 380

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