34 Cold Stores Quietly does it, Williams


THE LATEST HUSH, which is right next door to St Paul’s Cathedral in London, will give customers a classic international brasserie experience – from burgers to lobster spaghetti. It’s an


upmarket eatery that aims to provide great quality and great value. This is the third Hush Brasserie – the other two are in Holborn and Mayfair and the brand is owned by Jamie Barber.


“The focus is on fresh, quality ingredients, such as specialist fruit and veg. Looking after them is a key requirement,” says Mr Barber. “In terms of refrigeration, our brief to the kitchen project managers, df20, was simple – we want hard-wearing, reliable equipment that will look after our food and reflect the quality of the Hush brand.”


Humidity Solutions


All of the kitchen and cellar refrigeration at Hush St Paul’s is from Williams Refrigeration. Alongside standard counters and cabinets are specialist units including a Zircon fish cabinet, an under- counter blast chiller, a cellar cooling system and a dual compartment coldroom. David Rood, executive chef of Hush, says refrigeration has to fulfil very specific criteria at Hush. “They include maintenance of temperature, of course, but also practical features such as stable shelving that’s easy to remove for cleaning and easy access to condensers for cleaning.”


The coldroom, sited in the basement, combines chilled and freezer storage. Mr Barber describes it as “a clever bit of space saving.” Michael D’Aubney of df20 explains: “The brief called for the basement to house four storage facilities – a dry store, a cellar cooling room, a cold room and a


ACR News September 2014


freezer room. The Williams dual compartment coldroom allowed us to maximise the space available.” Sustainability is an important issue for Hush. “With refrigeration,


performance and maintaining food quality have to be prime drivers but energy efficiency is important, too. We’re very happy with the Williams equipment, its quality and green credentials fit us well,” says Mr Barber.


Mr Rood agrees: “Energy efficiency is often overlooked when it comes to equipment purchase. But it should be a key criterion, as any savings on fixed overheads will have a positive impact on baseline profits. Plus, at a time of increased awareness of sustainability and carbon footprints, it shows due diligence and is good PR.” All the Williams products at the site have been developed under the company’s Greenlogic initiative, which aims to provide the greenest refrigeration on the market. “This is an upmarket venue and they expect the best,” says Mr D’Aubney. “Service was a vital part of the Hush contract and equipment needed to be totally reliable, and backed by totally reliable service. We try to specify British equipment whenever we can and Williams, as well as manufacturing great refrigeration, delivers real excellence in after-sales support.”


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