Marcus at the Berkeley

Marcus Wareing has just completed an extensive renovation to his two Michelin star restaurant in the Berkeley Hotel, London, which reopened under the new name, Marcus.

As the dining room has been transformed, so too have areas of the kitchens. “We’ve been here ten years and this is the first refurb we’ve had – until now we’ve been topping up on equipment as we go along,” he says.

“We’ve gone into the whole design process and it’s been very interesting. One of the things that’s really come to light is green, energy-saving equipment, which was hardly discussed ten years ago.
“We brought Williams to the table, to put in every element of the refrigeration in this kitchen. Their green credentials were very much part of the selection process.”

The kitchen project was undertaken by CHR Food Service Equipment. Williams designs its refrigeration to be as sustainable as possible, under its Greenlogic initiative. For example, its CoolSmart controller reduces energy consumption by up to 15%, by adjusting to changing conditions.

“The fact that the motors are only working when they need to is really reassuring,” says Marcus. Equipment that is easy to live with is vital in a busy kitchen. “What I look for is fridges I don’t have to worry about. Williams fridges are very user-friendly, very easy to clean, and very strong.

You know chefs are going to slam fridges when they’re busy. These fridges will get a real hammering and there’s nothing better for that than a Williams fridge, because it can take it.”

For the refurbishment Marcus specified equipment that would last. “Williams are hard working pieces of kit that are built to last eight, nine, ten years. They are a fantastic brand, they’ve been around for a long time, they’re proven, they’re tried and they’re tested. That’s why I’ve chosen them and that’s why I’m going to stick with them.”