COMPANY PROFILE - Synecore...Concept through to completion and handover. Working closely with Daniel...

COMPANY PROFILE

What we do...We are unique in the world of food & beverage & laundry design.

We design Kitchens and experiences for hotel, restaurant, corporate and retail environments.

We provide excellent independent advice in all areas of food service and design.

We have expertise in international cuisine, which allows us to develop concepts that are both

current and visionary.

We prepare a general speciication for equipment to enable competitive tender/bid by agreed

suitable contractors.

SeftonHornWinch develops unrivalled concepts that relect the Clients’ dreams whilst responding to

Operator and Interior Designer ambitions.

Our design creativity enables our clients the opportunity to ofer guests stunning experiences.

We thrive on projects ofering new & complex challenges within all foodservice applications.

Our expertise in international cuisine allows us to develop concepts that are both current and visionary

and our oices in London and Dubai are able to support projects globally.

We take pride in the quality of our work, our commitment to the success of the projects and the

reputation we have established.

Our Company

Our PromiseTo deliver exceptional standards at all times and offer only appropriate and educated advice.

Rocksalt - Kitchen

Our Philosophy

‘to have an eye for and an attention to detail.’

Provide professional independent

advice in all areas of foodservice design.

Embrace corporate social responsibility and

mitigate environmental impact.

Develop and maintain long term working

relationships.

Push the boundaries to create fresh and

exciting solutions.

Promise to deliver and deliver what we

promise.

Behave in a professional manner and exceed

client expectations.

Be there for the client when needed.

Maintain the highest levels of service to our

clients.

Our Mission

Our Objectives

Impartial

Awareness

Dependable

Innovative

Our Values

Delivery

Integrity

Reliability

Quality

Yauatcha, Patisserie Display

Joan AppsAdministrator

e-mail: [email protected]

Telephone: 01322 420050

Claire BrownFinancial Controller


Telephone: 01322 420053

Catherine BattenCAD


Telephone: 01322 420057

Clive WaltonConsultant


Telephone: 01322 420059

Derek HornDirector


Telephone: 01322 420054

Paul ArnoldConsultant


Telephone: 01322 420068

Our Team

Gareth Sefton Director

Ken WinchDirector


Telephone: 01322 420056


Telephone: 01322 420055

London

Marites LomibaoCAD


Telephone: +971 (0)4 3806766

Reynold CastroConsultant


Telephone: +971 (0)4 3806766

Shanthi JacobCAD


Telephone: +971 (0)4 3806766

Ian CroftGeneral Manager


Telephone: +971 (0)4 3806766

Dubai

Derek HornA Design Draftsman after college at one of the UK’s leading catering equipment manufacturers and later moving into design development

for Holiday Inns before founding David Humble Associates. Derek studied Architecture for 4 years during this time and 3 years as Design

Manager for Trusthouse Forte.

Derek owned Berkeley Projects, a leading kitchen project management company with a turnover of £12million for 25 years before

selling it in 2003. He then formed CKRC and Derek is reputed worldwide in hotel kitchen design and speciality restaurants.

He has particular lair and success in the creation of ‘guest experience’ features and Chef staging. Derek also had a period of 18 months in

Operations as Executive Deputy Hotel Manager in Oxford. Woking in Africa, Hong Kong, Middle East and Europe has exposed him to world

cuisine.

Gareth SeftonGareth originally commenced further education to pursue a dream of becoming an architect.

He started in the foodservice profession as a junior draughtsman for Lockhart Catering Equipment and became the senior draughtsman

within 2 years.

Following 5 years at Lockhart Gareth caught the attention of Tricon Foodservice Consultants and entered the world of consulting.

Gareth became the Head of Design leading a team of designers in the UK and was invited to the company management board.

Gareth is recognised for challenging the standard ways of foodservice design and forcing innovation by merging design principles

across various sectors.

In 2008 Gareth decided to start his own practice which within a year had merged with Creative Kitchen & Restaurant Concepts

(CKRC) and Ken Winch Design to become SeftonHornWinch.

Ken WinchKen formed Food Service Designs Ltd in 1969.

Ken then joined George Wall & Company, as a full partner until 1975 when the practice changed to GWP Associates.

When the organisation disbanded Ken formed Winch & Associates (Ken Winch Design).

Ken Winch has been acknowledged as an innovative and creative designer of both facilities and equipment.

His original engineering apprenticeship and subsequent training and experience have proved invaluable.

Ken is also a past President and later appointed as a fellow of the Worldwide Foodservice Consultants Society International (FCSI).

Our Directors

Ofice Suite 7-202Building 7

Gold & Diamond Business ParkSheikh Zayed Road

Dubai - UAE

Telephone: +971 (0)4 380 6766Fax: +971 (0)4 380 6755Email: [email protected]: www.shw-ckrc.com

Telephone: +44 (0) 1322 420050Fax: +44 (0) 1322 420051Email: [email protected]: www.shw-ckrc.com

The Stables, Home FarmRiversideEynsford

Kent, DA4 0AEUK

Our EnvironmentWe are committed to providing a quality service in a manner that minimises our potential

impact on the environment. We will operate in compliance with all relevant environmental

legislation and strive to use pollution prevention and the best environmental practices in

all we do.

We will:

Integrate the consideration of environmental concerns and impacts into all of our

decision making and activities.

Promote environmental awareness among our employees and encourage them to

work in an environmentally responsible manner.

Train, educate and inform our employees about environmental issues that may

afect their work.

Reduce waste through re-use and recycle and by purchasing recycled, recyclable

or re-furbished products and materials where these alternatives are available,

economical and suitable.

Promote eicient use of materials and resources throughout including water,

electricity, raw materials and other resources, particularly those that are non-

renewable.

Avoid unnecessary use of hazardous materials and products, seek substitutions

when feasible, and take all reasonable steps to protect human health and the

environment when such materials must be used, stored and disposed of.

Purchase (within our organisation) and specification (on behalf of our clients)

environmentally responsible products.

Communicate our environmental commitment to clients, employees and the

public, encouraging them to support it.

Strive to continually improve our environmental performance and minimise the

social impact and damage of activities by periodically reviewing our environmental

policy in light of our current and planned future activities.

The practice ofers a comprehensive design service to the international foodservice

profession ofering a range of services to best serve our clients in realising their objectives

including:

Feasibility and concept development.

Detailed design.

Tender bid and procurement methods.

Project coordination.

Completion and handover.

The service provided can be best described as ‘from Goods in to Refuse out with

everything between.’

SeftonHornWinch works closely and successfully with the client’s management and

members of the project design team achieving an ‘on time on budget’ principle.

Our Service

Hakkasan Bar

Our Deliverables

Stages A&B Appraisal and Design Brief

Establish lines of communication and criteria for foodservice and laundry provisions,

encompassing client directives and develop a concept brieing document.

Stage C Concept Design

Preparation of scaled layouts for each area showing general arrangement and low

patterns presented with options as applicable. Assess and prepare preliminary budget

costings for all food and beverage facilities for inclusion within the project cost plan.

Stage D Design Development

Develop scaled general arrangement plans in accordance with approved Stage C

concept design report, incorporating any client comments and/or options. Prepare

detailed equipment schedules including manufacturer and model number; speciic MEP

utilities; ventilation low rate calculations and reined budget cost.

Stages E&F Technical Design and Production Information

Preparation of scaled technical drawings including: MEP services connection drawings; low and

high level builders work details; ventilation extract schematic; custom fabricated equipment

elevations & sections and front of house food and beverage service counter visuals.

Stages G&F Tender Documentation & Action

Prepare general speciication for equipment to enable compeditive tender/bid by agreed

suitable contractors. Adjudicate tender/bid returns and provide a bid placement report

recommendation.

Stage J Mobilisation

Review foodservice and laundry contracts submittals, adjust where necessary and return for

revision.

Stage K Construction to Practical Completion

Monitor progress of works during construction and commisioning process, prepare

defects schedule and carry out inal inspection prior to handover.

The Delaunay - Kitchen

A sketch produced by - SHW

Case Study

Mandarin Oriental Hyde Park, London

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D SeftonHornWinch were appointed to develop the design for Bar Boulud from Concept through to completion and handover. Working closely with Daniel Boulud and his team in New York alongside David Nicholls, Mandarin Oriental Corporate Director of Food & Beverage.

The restaurant has capacity to seat 169 covers with the addition of two 16 person private dining rooms. The kitchen is open to view and provides a stunning back-drop to the Tihany Designed dining room, with feature glass food display case.

Set inside the Mandarin Oriental but with its own entrance, Bar Boulud is a refreshingly relaxed bistro in the heart of stylish Knightsbridge. Like its New York namesake, it’s a handsome space featuring an open kitchen, vaulted ceilings and materials like wood, leather, cork and zinc, inspired by the craft of wine making.

The restaurant is under the direction of Lyon-born chef Daniel Boulud who owns ten award-winning restaurants including the three Michelin-starred Daniel in NYC. House made terrines, pâtés, hams and saucissons are produced under the guidance of Gilles Verot, one of France’s inest charcutiers, as well as bistro classics like fresh ish, steak frites and coq au vin. The signature burgers, like the piggie (topped with pulled pork), are a lunchtime favourite but this charming eatery is guaranteed to impress at any time of day.

“Burgundy is in the blood at Bar Boulud” Fay Maschler “It is truly a beautiful space working in perfect harmony with the rest of the room.” Adam Tihany

Client: Mandarin Oriental Hotel GroupChef: Daniel BouludInterior Designer: Tihany DesignArchitect: Denton Corker Marshall

Burj Khalifa (worlds tallest building) 828 metres high.You will not miss the Burj Khalifa as you leave Dubai Airport and travel down Sheikh Zayed Road towards downtown and Abu Dhabi.

What you may miss however are the 5 outlets SHW designed for Giorgio Armani and the highest restaurant in the world on level 122, aptly named At.mosphere.

Armani Mediterranean is the hotels 3 meal restaurant, assisted self service with views through to pasta production and inishing kitchens. Display elements have clear Armani inluence in colours and inishes.

Armani Ristorante with great Italian dishes and glazed kitchen central to dining room offers everything good in food and kitchen exposure.

Armani Amal delivers inest exotic Indian cuisine in unforgettable surroundings, located on the third loor where we have also designed a tandoor station on the terrace.

Armani Hashi is another vibrant setting restaurant and lounge offering the freshest ish and vegetable in traditional and imaginative twists of authentic japanese cuisine. Based at concourse level, nothing is better whilst dining on sushi, sashmi and many other Japanese dishes than watching the Dubai fountain outside the window.

Armani Peck involved us spending 2 days in Milan to understand philosophy of this iconic Gourmands paradise. Result was this ‘Peck’ deli which offers guests the inest breads, cheeses, pastries and charcuterie. Eat in or take away.

SHW were irst approached in 2005 to take on the design of this project which inally opened in 2010.

Case Study

BURJ

KHALIFA

Dubai UAE

Client: Emaar Hospitality GroupOperator: ArmaniInterior Designer: Armani/Wilson AssociatesProject Manager: Turner Construction

Case Study

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Jumeirah Dubai

Client: One&Only ResortsInterior Designer: W A DubaiProject Manager: MMLD Dubai

SeftonHornWinch (SHW) has been working with One&Only Resorts since 1997. Its latest project has been to design all the kitchens and food staging for the outlets at The One&Only The Palm Hotel Dubai. The luxury hotel, located on the peninsula of Jumeirah Palm Dubai, offers views of the New Dubai Skyline. The challenge for SHW was to design kitchens for a range of diverse eating establishments – Zest, Stay, 101 Marina Restaurant & Bar and The Lounge. The executive chef at the hotel is the Michelin-starred French chef Yannick Alléno.

At Zest, the 24 hour restaurant with over 80 covers inside and 40 on the terrace, serving a mix of Arabic, Asian and Western cuisine, SHW designed three live cooking stations where food is inished off in front of customers, adding to the convivial atmosphere. The Arabic Chef Station has a selection of meze and grilled dishes which are cooked on a shawarma and charcoal grill complimented with a chilled display for salad items and Heated Arabic bread section. It converts to breakfast service, so is very versatile. The Asian chef stage offers Japanese Yakitori grills, tempura, sushi and sashimi, wok dishes and dim sum, all prepared or cooked in front of the guests, giving a sense of ‘theatre’ to the dining experience. The Western stage serves Mediterranean fare, ish, meat and poultry with salads, roast vegetables and French fries.

Derek Horn from SHW says ‘The biggest challenge for us generally was to ensure the exposed kitchen staging blended with the interior design and mood of dining. You will ind very little stainless steel even on ventilation. The lighting in the staged areas is incandescent and dimmable so it blends in with the restaurant.’

The Stay restaurant, which showcases Yannick Alléno’s French cuisine, with 60 seats, boasts Dubai’s only pastry library. SHW was involved in designing this ‘library’ which is fully glazed, temperature controlled with subtle lighting which accentuates Yannick’s impressive pastries on display. The glass is lightly heated to eliminate any condensation.

The kitchen, which SHW designed, is classic with a double sided cuisine range, large pastry and bakery kitchen and garde manger. SHW designed the bar which serves French wines, speciality coffees and traditional Arabic coffee.

To reach the 101 Marina Restaurant & Bar, guests can arrive either by boat or from the Hotel to experience dining and the skyline of Palm Dubai. Lunch and dinner is served here, with 90 seats inside and 60 outside. It offers a selection of light tapas as well as Mediterranean style dishes and seafood. The Lounge, situated in the lobby, serves coffee and tea all day, as well as a range of light snacks.

Case Study

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St Regis Saadiyat Island Resort, Abu Dhabi, was one of the more adventurous designs by SeftonHornWinch, working closely with Starwood Hotels in Brussels and HBA Atlanta. We were requested to develop the all day experience to relect sea and mediterranean theme which was then embraced by Hirsh Bedner to create a unique & stunning environment for guests, named Olea.

Grill restaurant, ‘55&5th’ with a fabulous menu, meat aging room, wine cellar double height, has been a great hit with the guests & local clientel. Private dining at the Upper Level of the wine cellar is proving very popular.Sontaya offers a South-East Asian Cuisine with show kitchen in central arrival space and views to sea and sand.

Sucré Pattiserie adjacent to lounge satisfy the sweet tooth with teas, coffee and drinks while turquioz beach restaurant serving selection of seafood, grills and light snacks for swimmers and bogey boarders. Great location to witness sunset or sunrise in total serenity.

We are currently designing the last restaurant ready for retail area which is remote from hotel and expected to open in 2013.

Client: Starwood Hotels & Resorts WorldwideInterior Designer: HBA/Hirsh Bedner AssociatesProject Manager: MMLDKitchen Contractor: Technical Supplies & Services Co.L.L.C (Dubai)

The Delaunay, in London’s Aldwych, is SeftonHornWinch’s second project with Rex Restaurant Associates, run by much admired restaurateurs Chris Corbin and Jeremy King, owners of The Wolseley in London. Gareth Sefton, director, SeftonHornWinch (SHW) says “They are one of the UK’s best restaurant groups in quality and service and it’s great to work for them.” Like The Wolseley, The Delaunay, which opened in December 2011, is an all-day operation, but it is more mid European in character. Even in the short time it has been open it has already built up a good reputation, with a ive star review from Fay Maschler, Evening Standard restaurant critic.

It consists of a 170 seat restaurant; two private dining rooms which combine to seat up to 24; and “The Counter”, a takeaway and deli counter where SHW worked closely with interior designer David Collins, designing the hot display, refrigeration and the ‘set up’ on the counter. The challenge for SHW was to create a restaurant kitchen in the basement, capable of handling up to 1,500 covers a day. This means that a huge amount of food is transported from the basement to the restaurant via food hoists. “The biggest issue is to keep the food hot,” adds Gareth. “The kitchen has been designed to work in a low pattern.” Lee Ward, head chef, is full of praise for the new kitchen. “Chefs worry about the kitchen being too hot and badly lit, but there’s no problem with this kitchen as we have a larger proportion of electric to gas equipment which keeps the heat down.” Breakfast business is important at The Delaunay, which has a full breakfast menu serving a large choice of dishes including eggs Benedict, omelettes, viennoiserie and granola.

Gareth points out that breakfast items “don’t travel well but it is essential that the food arrives hot at the table.” SHW speciied equipment such as Winston Industries’ Hold & Serve drawers which Gareth describes as “a massive leap forward as it can hold items like poached eggs without drying them out. People want breakfast quickly so any assistance modern technology provides is a bonus.” The relationship between the two companies, which began six years ago, goes from strength to strength as SeftonHornWinch (SHW) will be working on Rex Restaurant Associates’ upcoming ventures.

Case Study

55 Aldwych London

Client: Rex Restaurant Associates Head Chef: Lee WardInterior Designer: David Collins, StudioKitchen Contractor: Hallmark Kitchens Limited

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Dubai UAE

Operator: Hyatt CorporationInterior Designer: Wilson Associates, SingaporeProject Manager: MMLD Dubai

Cafe Arabesque is centred on an amazing wood burning oven which incorporates central ‘burn box’ with rotisserie for roasting whole lamb as well as a grill and cooking hearths. Offering ive buffet displays and Mezze selection as well as an A La Carte menu. Offering culinary delights from the Levantine region, with inluences from Jordan, Lebanon and Syria.

With four live working kitchens. Wok, Grill, Steam and Noodle, set amongst the dining room, the Thai Kitchen offers an exciting place to dine.

A chic pastry boutique, Pistache, offering delicate sweet specialties from the Levant, displayed like rare jewels and beautifully packaged for gift giving or as an exclusive souvenir of the Dubai for guests to take away.

With loor-to-ceiling windows that allow for views of the Dubai Creek, The Terrace is a perfect venue to relax and enjoy the sunset over the water. It features the spectacular raw bar offering a selection of caviar, oysters and Baltic salmon accompanied by a vast selection of some twenty premium vodkas.

PARK

HYATT

Located on the banks of the Dubai Creek and adjacent to the world-famous Dubai Creek Golf and Yacht Club, The Park Hyatt stands as a landmark city-centre luxury hotel. Derek Horn supported the project team in the development of all the food and beverage operations, as part of the hotel’s major development.

Creative Kitchen & Restaurant Concepts provided all aspect of the design from establishing the food and beverage concepts, design development, tender and construction supervision.The Traiteur restaurant was designed in a double height space with dining on two levels that provides magniicent views into the kitchen. The kitchen itself is placed on a raised platform that literally places the Chefs ‘on-stage’.

COMPANY PROFILE - Synecore...Concept through to completion and handover. Working closely with Daniel...

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