The Sprint team is flying high after completing a second successful installation for Union Jacks, Jamie Oliver’s new restaurant concept.

The Chiswick branch opened to rave reviews at the beginning of April and Sprint chef/business development manager Matt Goodman is now heading to Hampshire to begin work on the Winchester restaurant.  The first Union Jacks is based in Holburn, central London.

Food sourced from the back door out is the message running through the heart of Union Jacks and the mouth-watering menu celebrates great British produce and ingredients.

Matt explained: “The main focus in the kitchen are two large wood burning ovens, which are used for cooking the flatbreads and give the whole restaurant an authentic feel.

“There’s also a pantry section with charcoal grill, deep fat fryer and large deli fridge. The fridge has wooden shelves and long wooden rods to hold the wheels of cheese plus a fantastic display of pickled produce like lemons and beetroot.”

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