Success stories A full range with high specifications
Te Curragh’s requirements cover every step of the catering workflow, from bulk-storage modular coldrooms to storage refrigerators, blast chillers and prep tables as well as bar fridges and wine coolers. “We were looking for a single manufacturer for all bulk-storage rooms and plant. Williams were able to offer a full range of products to meet our very high specifications,” says Gillott. “In terms of the refrigeration, there was a wide
variety of requirements for the project, falling into quite a few categories. Tese ranged from bulk food storage, including cold rooms and freezer rooms, to upmarket, bespoke front-of-house wine displays, he adds. “We needed blast chillers for the cook/ chill food preparation. We also needed refrigerated cabinets and bottle coolers. Plus, there were beer cellars throughout the building for the bars as well as chilled temperature preparation rooms featuring a ceiling-mounted refrigeration system," he says. “Te cold room and plant installations were
complex – a multi-level building of this shape has some interesting spaces for the catering back-of- house areas,” says Gillott. “Te team of engineers from Williams was able to offer a professional and first-class service, working with the challenges and fulfilling all the requirements.” A central coldroom distributes supplies to the
other coldrooms attached to each kitchen and bar. Williams was involved in the kitchen design to ensure the equipment fitted. “Tey worked hard on the ergonomic flow through the kitchen, the layout of the cooking islands and the accessibility of the fridges. It helps chefs get on with their job without running out of ingredients,” says Nugent. Te Curragh boasts an impressive centerpiece
in the Champagne Bar overlooking the parade – a wine tower with crystal-clear glass walls and under- rack LED lighting – custom made to Intoto Design and Te Curragh’s exact specifications. “Tat’s really been catching people’s attention,” says Nugent. “We get a lot of compliments from customers about how good it looks, and of course it keeps our best wines in perfect condition.” “Te Williams wine tower is a real statement
piece in the Champagne and Owners & Trainers Bars,” says Gillott. “Even this combines a 'wow'
32 Aliworld
factor with practical features – it’s a pass-through unit displaying chilled wines, it has a double aspect so it can supply both bars, and it also runs off the chilled-water system. “Te chilled-water system was specified for other
plant on site, so it made sense to tap into it for the refrigeration, too,” Gillott adds. “Te Williams equipment was adapted to run off the system, and the guys in the Williams team took the required changes to specifications in their stride. It’s about 20% more energy efficient than a standard air- cooled version.” Te last word on the refurbished facilities goes
to Nugent. “We’ve got the most impressive setup I’ve ever seen here. Williams listened to what we needed and easily exceeded our expectations,” he says. “I couldn’t be happier with it.”
We’ve got the most impressive setup I’ve ever seen here. Williams listened to what we needed and exceeded our expectations
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