Lady Anne Middleton's, York


Supply of a CAPIC modular heavy-duty range as part of an extensive kitchen refurbishment. The project was undertaken by CNG Foodservice Equipment.

Case Study

Middletons Hotel (Lady Ann Middletons Hotel), is made up of 6 listed buildings situated by the river in the centre of York.

Skeldergate House
The Organ Factory
Cromwell House
Chaplin House
N0. 56 Skeldersgate
and Sir Joseph Terry Cottages.

The Hotel is privately owned by the Clark family.

 Mr Clark purchased the first building (Skeldersgate House) in 1973 from York Council for £30,000. It was in a derelict state and he refurbished / rebuilt it and turned it into a “hostel” type hotel.
Over the years he bought the other buildings, refurbishing them and expanding the now “upmarket hotel”.

Mr Clark retired, and his daughter, Henny, with her partner Craig, took over the running of the hotel.

 In order move forward, it was decided to do a major refurbishment, especially in the kitchen and dining areas.  The kitchen was almost 30 years old, and was not big enough to cope with extra customers that came with the newly purchased buildings. (Now with 57 bedrooms).

Paul Carpenter from CNG Foodservice Equipment was called by the Chef, and between them they designed a bigger, better equipped, modern kitchen which will cope with the demands of the Henny’s expansion plans. For the ”engine-room” of the Kitchen, Paul specified CAPIC CELTIC 800 series cooking equipment, back to back as a central island, consisting of :
Side 1:
2 open Burners, a solid top, 2 open burners, a gas oven, an ambient worktop on an open cupboard base unit.

Side 2:
An Ambient Worktop and Gas Chargrill on an open Cupboard base unit, 2 open burners and a solid top on a gas oven, and another Ambient Worktop on an open Base cupboard base unit.
Head Chef, Lee Wood runs the kitchen serving The Conservatory Restaurant and Sawmill Restaurant, as well as the functions.
“With the good design, and CAPIC cooking equipment, The Kitchen doesn’t feel like a Pressure cooker any more, and runs like a good, modern kitchen, making life better for the chefs. (Henny Clark)


Innovation + sustainability

Essential to the catering equipment industry is the ability to combine practicality with energy efficiency and cost savings....