Kings College School Wimbledon

Langford & Chamberlayne were asked by the Catering Manager at Kings College School Wimbledon, one of the foremost independent schools in the country, to quote for the removal of an old Rational Combi Oven, along with a couple of old Falcon solid top gas ovens from their main kitchen, and to replace them with the latest Rational Self Cooking Centre and two Falcon Chieftain Bullseye Gas Boiling Tables.

A site survey was arranged, and the surveying engineer reported that the installation should be fairly straightforward as all the correct services and connections were to hand, and the site complied with current legislation.

A suitable day towards the end of the school summer holidays was arranged for the changeover of equipment to take place. The old equipment was disconnected and removed from site, and the new equipment was delivered by our own drivers and vans.

The installation went smoothly, and the Chef now has the latest Rational to produce high quality food, along with two brand new heavy duty boiling tables.

“King’s College School in Wimbledon have used Langford and Chamberlayne for light, heavy and bespoke equipment for many years and with good reason.  Their attention to detail from the first enquiry through to arranging delivery, installation and aftercare is second to none.  The personal service we receive from the delivery staff through to the office administrators and installation teams really stands Langford and Chamberlayne out from the crowd and all this whilst still beating their competitors on price!  Guy keeps us up to date with the latest innovative products on the market and is keen to suggest more suitable alternatives to replacing old equipment even if it means a smaller sale.  You really can’t beat service like that and here at King’s where quality and reliability mean so much to us I would strongly recommend Langford and Chamberlayne as they are certainly our preferred equipment supplier”

Chris Hull 
(Catering Manager)

Work undertaken

  • Site survey to check access & services
  • Checked site for compliance with current regulations
  • Removed & safely disposed of old equipment
  • Supplied, delivered, positioned and installed the new equipment
  • Removed all waste & packaging
  • Tested & commissioned
  • Chefs training available if required