Runnymede Hotel, Egham, Surrey
The Runnymede Hotel, famous for being in the location where the Magna Carta was signed by King John in 1215, has undergone a major refit of most of its public areas, restaurants and kitchens.
The hotel is ideally situated being within a few miles of Heathrow airport, adjacent to the M25 motorway and on the banks of the River Thames next to a weir and lock.
Caterwares involvement with the Runnymede began in Summer 2008 with the initial enquiry and by the time it is completed will have included work to the Magna Carta function kitchen, the hotels main kitchen, the Left Bank Restaurant and kitchen, the Anglers Bar and Kitchen and Charlie Bells restaurant kitchen.
Magna Carta Function Kitchen - has included the building of an enlarged function end kitchen that will serve food to up to 300 banquet guests.
Hotel Main Kitchen - The owners decided to update parts of its main kitchen including the cold room suite, preparation areas, stores and the central dish wash system. Improvements were also made to work flows and to access walkways.
The centrally located reception area with its lounge bar, cafe and the original “Left Bank” restaurant, were all gutted in order to introduce an updated restaurant and the Anglers barista bar, making better use of the exceptional view over the Thames and introducing new food experiences in a contemporary style.
Left Bank Restaurant – The counters supplied by Caterware have made use of natural finishes that included slow grown European oak in different styles and patterns, Black Honed Granite top surfaces and travertine front panels. For cooking the Left Bank kitchen has a Woodstone Pizza oven surrounded with a facade of tiny stainless steel tiles, together with a rotisserie oven and this is backed up with induction hobs and griddle plates on the main hot servery counter.
The Anglers Barista bar - offering snack foods and a full range of coffees and teas served over a counter that is finished with a profiled pewter top and an eye catching chequered design real timber front panel wrapping around the corner of the bar. The new kitchen behind this area has a range of snack cooking equipment and many preparation surfaces and counter fridges to prepare sandwiches and cold foods. It also doubles as the room service kitchen.
Charlie Bells Restaurant kitchen - now to be called The Lock – will be fitted out at the beginning of 2010 to include a new central island cooking suite, a charcoal oven and combi oven. The new kitchen will 
have improved preparation areas and dish wash facilities. Hatches will be included to facilitate easy serving of meals in to the restaurant area.
The overall design brief has included a high specification of equipment and some original designs on the counters aimed at being modern, practical and eye catching. To produce the quality required we included equipment from Angelo Po – for prime cooking equipment and counter refrigeration, E & R Moffat for bespoke stainless steel fabrications, Counterline for designer counters, Jestic for specialist cooking equipment and Meiko for ware washing.
