Llanerch Vineyard Hotel
As many businesses do, the Llanerch Vineyard Hotel placed affordability at the top of its list when buying ‘start-up’ equipment. However, as the venue became more and more popular with diners and guests, it became clear that investment in a better kitchen and more reliable equipment was a must.
“When I took over the hotel, the kitchen was in a remote part of the premises, and it soon became clear that the cheaper equipment we’d had to start out with wasn’t adequate,” says owner Ryan Davies. “Breakdowns were common and we simply couldn’t cook food fast enough to meet demand. Realising that dining would play a massive role in the success of the hotel as a whole, we made the decision to invest in the ‘Rolls Royce’ of kitchens!”
The one advantage of having fault-prone, second-hand cookers and refrigeration units was that they gave JLA Catering the chance to shine, and allowed its engineers to demonstrate their technical ability as well as outstanding customer service.
“The main reason for giving them the project was that they’d proven themselves over previous years, having provided exceptional customer service while working on the problematic second-hand appliances we originally started out with.”
Providing a full project management service, JLA’s catering division made life easier for Ryan. Having worked with their experts at the planning & CAD design stage to agree a bespoke layout with the necessary equipment, he was able to ‘leave them to it’, and re-join the project as the kitchen came together. The end result? A versatile catering facility installed without any fuss, that ticks all the hotel’s boxes.
Project highlights:
Full kitchen design with CAD layout
Created a bespoke ‘floating’ pass
General, tailored fabrication
Specification and design of the extract system
Project management
Fitting of Altro Whiterock hygienic wall cladding
Fitting of Altro safety flooring
“The kit we now have is superb. Food quality has improved, and we can offer more variety. We’re able to give customers a choice of formal A La Carte or laid back Bistro menus, and can easily deliver both from the same kitchen. We can cater for 80 lunch covers, and have gone from being able to cook a maximum of 50 evening meals to 120. Most importantly, we don’t have to rush our guests anymore – so the experience is relaxed and enjoyable which keeps people coming back for more!”
The hotel can also now comfortably welcome 150 guests for wedding breakfasts, which Ryan and his team are becoming renowned for.
“Being able to offer excellent food on a large scale has multiple benefits. Customers know that whether they join us for a light lunch, get married here, return for an anniversary, or bring the family for a celebration, they’ll get the choice and quality they want every time.”
– Ryan Davies, The Llanerch Vineyard Hotel