Stepping Hill has been provided with a new purpose built kitchen, 300m away from the existing catering operation, which has been fitted with a selection of cold and freezer rooms with remote plant.
The project had to be carried out in a way that ensured the smooth migration to the new kitchen with no disruption to service and output.
Craig Bradford, catering manager at Stepping Hill, said: “Producing and serving over 2,500 meals a day is no small task and we were understandably apprehensive about the massive change, however the team took on the challenge and we had a really smooth transition, the chefs are especially impressed with the new ovens, hobs, flexi-chefs and chilling facilities. Having this modern equipment in a new kitchen supports efficient cooking and the results are excellent improving the patient and catering staff experience.”
C&C are a family-owned business set up by John Kitchin in 1981. His son Peter is the current managing director.