This Grade II listed building was transformed into a stylish and exciting luxury brand hotel.

The Langley Hotel

Court Catering first became involved with the project in 2007 when we were approached to produce an initial investigation into the feasibility of installing kitchen equipment in the basement of the Grade II listed hunting lodge of the Duke of Marlborough.

With the project being shelved in 2008, it was not until 2015 that design work recommenced with a view to creating this landmark hotel development.

It soon became apparent that this was going to be a project of immense technical challenges. The basement kitchen area was framed by double barrelled ceiling vaults creating limited head height. To meet the current stringent ventilation regulations an all-electric kitchen was necessary and the floor slab needed digging out by 600mm to allow passage for the ventilation ductwork. Work not only had to meet the current regulations but had to be approved by the building Conservation Officer.

With limited access to the basement kitchen, all the spill had to be removed from site by hand.

Following the design and specification of the kitchen, Court Catering were invited to become involved in other areas. A spa area, main bar, function suites together with cigar store and on display wine cellar and tasting room were added to the brief.

Towards the end of the project, the proposed chefs fine dining table was redesigned as a teaching kitchen enabling hotel guests to have cooking lessons from the hotels team of chefs and visiting celebrities. Requiring a major re-design of the ventilation and expansion of the catering facilities the final Shaker style kitchen was installed ready for opening.

With several unavoidable delays on site, the project was eventually handed over in the Spring of 2019 to a highly delighted chef and very patient client.

“I believe The Langley had to be a challenging project due to all the restraints given by the building itself, however overall I can consider myself lucky to work in such functional layout, and this had been due to Simon’s creative approach to the project and to the consequent amendment I asked to make during it’s development.”

Marco Ardemagni,

Head Chef