GS CATERING EQUIPMENT COMPLETES REFURBISHMENT OF CATERING FACILITIES FOR ADDLESHAW GODDARD AT 41 LOTHBURY

Leading law firm Addleshaw Goddard LLP recently moved into 41 Lothbury, one of London’s most iconic buildings situated in the heart of The City. As part of an internal refurbishment ahead of the move, GS Catering Equipment was appointed to carry out a significant upgrade to the catering facilities across numerous levels of the site. GS Catering was invited to tender by the Principal Contractor who had identified the company through Humble Arnold Associates’ approved contractor list.

Shortly after appointment, GS Catering was invited to a posttender review meeting with the nominated fit-out specialists ISG Interiors to discuss the project’s deliverables and technical challenges and to give it the opportunity to demonstrate its ability to deliver a scheme of this scale. By this time, Humble Arnold Associates had already completed the specifications and drawings, meaning that the task ahead was two-fold: uphold HAA’s design intentions whilst managing the client’s expectations, and ensuring that these remained aligned as the project progressed.

Unusually, one of GS Catering’s most significant challenges arrived before it even began work on site with ISG, the original contractor, going into administration. This sudden disruption forced GS Catering to retender under Mace, despite it having already procured equipment during the ISG phase. However, thanks to the strength and flexibility of its supply chain, GS was able to retain momentum and, once Mace was awarded the contract, the project quickly began to make up for lost time.

As is normal for major projects the brief was welldefined on paper but as is often the case, it started to evolve once work began on site, to the point where it soon became a complex, multi‑layered project demanding technical expertise, design sensitivity, and exceptional on‑site coordination. As a result, GS Catering found itself in the position of needing to develop solutions for HAA, the contractor, and the client, something that would become a defining feature of the project.

The new catering facilities were required to support a large and growing workforce by providing them with comprehensive food and beverage services throughout the building. As a result, the scope of work

carried out by GS – across multiple floors – was extensive, including the supply and installation of the firstfloor kitchen, fifthfloor stores, sixthfloor kitchen, beverage pantry and stores, seventhfloor kitchen, servery and beverage pantry, plus water dispensing systems to tea points across all seven levels.

Ensuring that the kitchen and catering facilities aligned with the wider refurbishment required constant communication and so weekly site meetings became the backbone of the project and it was through these that the GS Catering team was able to address any challenges and maintain co-ordination with the numerous trades working on site simultaneously. This was particularly important in relation to several
specialist systems, such as the UV canopies in the kitchens – no more so than on level seven, where four canopies had to be integrated into a very compact space. Elsewhere GS worked hand-in-hand with the shopfitters to co-ordinate the finishes applied to the counters and installation of the bespoke Ambach cook suite for the seventhfloor kitchen which integrates multiple modular units finished with a fabricated one-piece top.

As you would expect, energy efficiency was a central theme throughout the design, with all kitchens being fully electric and induction units featuring prominently in both the sixth and seventh floor locations. In line with the cooking equipment, refrigeration and warewashing equipment was also selected for its energy efficiency, reflecting HAA’s commitment to reducing running costs wherever possible.

The installation phase itself spanned approximately three months, with firstfix elements such as the canopies and cold rooms completed early, before a planned gap in activity. Inevitably, challenges emerged along the way – from duct clashes to joinery interfaces – with many of these coming about because of the transition from ISG to Mace. Logistics across the building were equally demanding – deliveries had to be booked into a roadclosure zone with goods moved either via a tackle and hoist system or through a courtyard and shared lift. It soon became obvious that early deliveries would be essential to avoid congestion and maintain progress.

Looking back, GS Catering is particularly proud to have delivered the project on time, and in budget, despite the upheaval caused by ISG’s collapse. The transformation from the client’s previous building to this new environment is profound and, combined with the building’s heritage and its prominent location, the project represents a milestone for both Addleshaw Goddard and GS Catering.

“GS were very proactive in their approach to finding solutions to any problems that arose, which was amazing to see as we did not receive the same level of care from all of the contractors”, says Jay Smidriak, Group Catering General Manager at Addleshaw Goddard. “I think what stood out most for me about GS was their empathy, proactivity, and their speedy response to any queries.”

We will leave the final say to Fisal Bawar, Senior Construction Manager at Mace: “GS Catering delivered an exceptional package at Addleshaw Goddard, completing all works to a high standard and achieving a snagfree handover at practical completion – both the client and the consultant team were hugely impressed. Throughout the project GS Catering worked closely with Mace, and our wider supply chain, co-ordinating effectively and contributing to the successful delivery of the building. Their professionalism,
communication, and attention to detail have been firstclass – they were a reliable and proactive partner from start to finish and we look forward to working with GS Catering again on future projects as a trusted catering contractor.”