Mandarin Oriental – Knightsbridge, London

In 2010 luxury hotel, Mandarin Oriental Hyde Park teamed up with Lyon born Chef Daniel Boulud and creative chef Heston Blumenthal. The two prestigious restaurants were in addition to its existing Mandarin Bar and Private Dining experience. New kitchens were designed to meet the needs of the two chefs and their teams. Hamilton-Clark was employed to design a creative solution to the hotels complex and extensive refrigeration requirements. Amongst many challenges presented with this project was the need for all works to remain invisible to the hotels clientele, but also that the hotels Tudor kitchens required an adaptable design considerate of its age, (1889) with the added issue of there being no available space to position external refrigeration plant or equipment.

Read more about this exciting project by downloading the Case Study PDF here.

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