H.R. Owen

Part of the uniqueness of the project came from the versatility required from the space which would host an array of third party event caterers cooking up a multitude of global cuisines. It was integral to the company’s operations that the design of the kitchen, and selected appliances, could support H.R Owen’s ambitious brief. “We wanted to make sure that it was a fully functional kitchen,” says Lisa. “One that you’d probably find in a restaurant, if not better. We wanted all sorts of cuisine to come out of the kitchen, as our events vary quite a lot. It was therefore important that we had all the various kinds of equipment for each of the caterers because every event on site is slightly different.”

Following recommendation from a reputable chef, H.R. Owen contacted HCE for a consultation. After considering a number of design proposals, Lisa says HCE were the obvious choice. “HCE brought a world of knowledge,” she explains. “They knew the kitchen equipment very well; they talked us through what we would achieve by having the equipment they recommended. They also pointed out the need for a quality ventilation system, as we didn’t want the showrooms smelling of the food. We had been out for designs, from various contractors, and HCE came up with the best solution – the solution that would achieve what we needed and at a really good budgeted price. Even though the extraction system sits on the roof terrace, we can still have functions up there, as the noise levels are quiet, and the food smells are non-existent.”