Secco - A Unique Partnership
Gusto UK is an independent family run business
with four establishments in the centre of Newcastle. Run by the
De Giorgi family, who came to the UK in the 1950’s from Southern
Italy, the businesses strengths lie in what they share – their
love and knowledge of food and drink.
Advance Catering Equipment were appointed by Joseph De Giorgi to design and install the kitchen for the company’s new Secco Resto Bar, a luxurious, exclusive hideaway comprising of two unique bar areas featuring installations, paintings and film work by contemporary artists and the second floor Ristorante Salentino, which boasts an innovative menu, inspired by the food of the De Giorgi’s home region Salento in Puglia.
The brief was to create a new kitchen that was “high quality, high output, looks good as well as being ergonomic, comfortable to work in, compact and cost effective.”
Joseph De Giorgi who oversaw
the project explains why they chose to work with Advance Catering
Equipment
“We chose Advance because of their vast experience in creating kitchens
for premium quality restaurants. When we first met they not only demonstrated
their knowledge of the sector, but also they were willing to really listen to
our unique requirements and work in partnership with us.”
The client opted for the Angelo Po “Unique” oven range, which is designed to give chefs maximum flexibility and choice. Ranges can include any combination of gas or electric “burners” halogen or induction hobs, solid tops, cast iron or chrome griddles, pasta cookers, fryers, bain maries and sauté wells. The base can be constructed of gas or electric ovens – either static or convection – hot cupboards and even a pass through oven, an option that Joseph chose.
The Secco kitchen is housed on the second floor in a snug 24m2 room, so building in a bespoke oven range and ware-washing presented quite a challenge.
Leigh Hall, Advance’s Project Manager explains:
“The only way of getting the range into the kitchen was by passing the
1.5 tonne unit through a second floor window with a crane and then moving it
into the correct room internally, so that a new kitchen wall could be constructed
around it.“
Angelo Po refrigeration and Winterhalter warewashing
completed the line-up of large equipment.
The kitchen was completed and handed-over in December 2004.
Joseph said “Secco is about offering our customers an exclusive, even opulent experience. We’ve promised a sensory delight. The way the new theatre kitchen looks and operates is a very important part of this overall experience.”
Steve Coates, Managing Director of Advance Catering
Equipment added:
“We demonstrated our ability to think outside of the box on this project.
The Angelo Po Unique suite supplied was developed completely to Joseph’s
specification, right down to a specialist colour finish. With our experienced
project managers, great range of equipment and Joseph’s passion and vision,
we’ve delivered a great looking kitchen that really works for the client.”
“We’re looking forward to working with the De Giorgi’s on the new-build project coming up on the River Tyne.”
