Frieze London

We worked with the artists and managers at Frieze London to help bring art and food preparation together at the world's most influential contemporary art fair. Several leading restaurants hosted the dining areas, including the Michelin-starred Locanda Locatelli. We also supplied kitchen facilities for other restaurant concepts, dining areas and a champagne bar. Each restaurant had a specific set of catering requirements to be installed in a relatively small area and to a tight timescale.

One of the fair's major projects was the 'Colosseum of the Consumed'. The project was held in a bespoke two-storey structure, modelled as a cross between a Roman amphitheatre and a cricket pavilion. Around the outside, sellers sold an unusual and eccentric range of foods. Inside, up to three events took place every day. Each event needed food storing, preparing or serving, fitting in with the busy timetable of changing events. Equipment we supplied included solid top stoves, hot cupboards, upright fridges and freezers, servery equipment and preparation tables.

"It was a huge sprawling project which changed every day. There was a lot of planning involved. We're not used to hiring kitchens normally for our projects and PKL were really helpful."

Laurence Taylor, Project Manager for The Colosseum of the Consumed, Frieze London

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