PKL worked with the artists and project managers at Frieze London 2012 to help bring food preparation together with the world of art at the world’s most influential contemporary art fair. The fair welcomed around 55,000 visitors over five days and required a wide variety of catering equipment to fulfil the unique demands of the event.
Visitors had a variety of dining options at Frieze London and its sister fair, Frieze Masters, many of which were supported by equipment supplied by PKL.
Several leading London restaurants hosted the dining areas, including the prestigious Michelin-starred Locanda Locatelli. PKL also facilitated kitchens 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”, a programme of food-related “performance, discussion, representation and retail”. The project, created by Grizedale Arts and the Yangjiang artist collective, 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. The kitchen and equipment planned and delivered by PKL included a fridge, cooker, sinks and food preparation tables.
Laurence Taylor, project manager for the Colosseum said, “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.”
Pop up restaurants.
Solid top stoves, hot cupboards, upright fridges and freezers, servery equipment and preparation tables.