BFES played a key role in a major kitchen equipment refurbishment programme at South Downs College in Hampshire.

The Company has recently completed work on the final phase of the College’s training kitchens with the installation of a state-of-the-art cooking suite in Training Kitchen 3.

BFES has been an ongoing supplier to the college and has worked on all three of its training kitchens, which are used by students on hospitality and catering courses.

BFES supplied and installed a cooking island for 12-16 students consisting of a new canopy, four ovens and two top burners. The state-of-the-art training kitchen now boasts the same equipment as some of the worlds top kitchens including London’s newly refurbished Savoy Hotel.

“We are delighted with the completed kitchens, which were finished in perfect time for the start of a new term and this year’s record intake of students. South Downs College is recognised as an outstanding provider of hospitality and catering courses and prepares students to work in the nation’s top kitchens. Over the last five years, the team at BFES has replaced and upgraded all our equipment to ensure our students learn in the very best environment,”

Gerry Shurman, Head of Catering, Hospitality and Travel

At the National Film and TV School in Buckinghamshire BFES provided new kitchen facilities as part of a new £10 million building which also include teaching spaces, library, preview theatre and dinning facilities.

BFES worked with Glenn Howells Architects from the design and planning stage through to completion where the empty kitchen shell was finally handed over to BFES by William Verry construction.

The project included installing Altro non-slip safety flooring, PVC white rock wall cladding and an hygienically sealed ceiling.

The new kitchen facilities, which caters for over 200 students and staff, was fitted with a bespoke ventilation canopy, a complete range of upright and under counter refrigeration, stainless steel fabrication, a walk-in cold room and a combination oven as part of the prime cooking equipment.

The servery was supplied with a new multi-tier display to improve efficiency and flow of traffic and the bar was fitted with IMC back bar equipment and refrigeration.

“The new installations were completed on time and they look fantastic. We are confident that they will meet the requirements of both students and staff at the school for many years to come.”

Eamon Sullivan, Finance director

BFES was able to find a comprehensive solution to a challenging project to bring new facilities, including first class catering, to the students at the University of Winchester.

The new facilities include a food hall with kitchens and serveries as well as a new student union with three bars, venue space and late night catering facilities. BFES specified and installed the high quality Swedish equipment made by Wexiödisk.

There is rarely any time when the University catering facilities are not in use as even during holiday times they are required for conferences.

This meant that when the dining hall was demolished, BFES had to install a temporary catering outlet in an exam hall, so the students could be catered for while the new kitchens were being built. The equipment was specified to fulfil the criteria in both the temporary and new kitchen. 

BFES were invited to undertaken the design, project management and installation of a new washing up area as part of a project to improve the dining area and servery at Bedales school in Hampshire.

 

An ergonomic, semi automatic, handling and sorting system was installed, which included a state of the art environmentally friendly dishwasher.

 

The professional dishwasher, made by Swedish manufacturer Wexiodisk, offers improved reliability and reduced cost as well as a very low impact on the environment.

 

The new improved system means that an improved cleaning time is achieved after each service.

BFES undertook a project to convert an HSBC bank into an upmarket French restaurant in Southsea, Hampshire.

The Company delivered the design, project management and installation of the kitchen, cold rooms and bar.

The scheme included converting the existing bank vault into the cold rooms and kitchen. This meant that the design and layout had to fit in with the low ceiling heights and some ingenious solutions had to be devised to get the ventilation and ducting back out of the vault.

BFES also designed and installed the bar on the restaurant floor. Throughout the project, the designs had to be tailored to the unusual requirements of the building.