Williams at Hotelympia 2016
A Transatlantic fusion of English and American aesthetics, it is inspired by the glory days of 1920s ocean liners – a theme that runs from the lobby’s giant, copper-clad wall, shaped like a hull, to the first-class menu served in the brasserie-style restaurant, Sea Containers.
In such a setting, quality is paramount. Sea Containers is open from 6am to midnight and serves up to 700 covers every day. “Catering equipment gets a pounding, it has to be very hard wearing,” says Executive Chef Luke Rayment. Given the restaurant’s open kitchen, it also has to look good. When it came to refrigeration, Sea Containers chose Williams.
Luke works alongside the hotel’s Culinary Director, New York chef Seamus Mullen, and the menu is very much about sharing and healthy foods, reflecting the restaurant’s youthful, refined ambiance.
The shaved mushroom salad with pine nuts, Idiazábal cheese and brown butter vinaigrette won Hot Dinners best dish award for 2014.
With a menu based on fresh, locally sourced ingredients, the refrigeration has to be reliable, functional and adaptable. “The equipment was built around what we do,” says Luke. “Some refrigeration can look great, but is complicated to use. The Williams kit works very well, it’s functional and easy to clean.”
Vision Commercial Kitchens project managed the Sea Containers installation, with Tricon as the design consultant.
Williams supplied a wide variety of equipment, including upright cabinets, ‘biscuit top’ under counters, and blast chillers. Seven application specific coldrooms, including two prep rooms for fish and general produce, were also provided.