Skip to Content

The Airport sets sights on another gong

16402431455_251e18a5c3_z

Congratulations to Sprint Group client The Airport Pub & Grill, which has been shortlisted in the best new pub/bar category in the Publican Awards 2016.

The winners will be announced at the awards ceremony on March 15 2016 at Battersea Evolution.

Earlier this year, The Airport, located 50 feet from Manchester Airport’s Terminal 3 runway, won the best pub prize at the prestigious Restaurant and Bar Design Awards.

Sprint installed a commercial kitchen and bar at the pub, whose makeover has been described by Robinsons Brewery as the most unique refurbishment in its history.

Many thanks to Robinsons for supplying the photo. Click here for more details about the finalists.

Elephant Pub & Bakehouse wins big

elephant7

Sprint Group client The Elephant Pub & Bakehouse was among the winners at the annual Star Awards organised by Star Pubs & Bars.

Celebrity chef and event host Simon Rimmer awarded the Retailer of the Year prize to himself and his partners, Roy Ellis and Neil Macleod of pub company Flying Pig and Lobster.

The gala event, which was the culmination of months of rigorous judging, took place at the Titanic Hotel & Rum Warehouse in Liverpool.

Licensees from 83 pubs were recognised as finalists and winners in 15 categories included most family friendly pub and top sports bar.

Our dedicated and experienced team installed a kitchen and bar at the popular venue in Woolton, Liverpool, and has also worked with Simon Rimmer at his acclaimed restaurants Greens in Didsbury and Earle in Hale, near Altrincham.

For more information about The Elephant Pub & Bakehouse, visit the website.

Bavarian baking and beer at its best

Albert's Schloss 2

Prost! Sprint Group is raising a glass of the finest Bavarian beer to Albert’s Schloss, which opens in Manchester this weekend.

Sprint’s specialist team installed the kitchen equipment and bar fridges at the palatial venue beneath music venue The Albert Hall in Peter Street.

The venue’s large kitchen has its own in-house bakery creating pretzels, cinnamon buns, sourdough loaves and waffles and the bar will be brewing its own range of traditional schnapps.

Capable of handling more than 1,000 covers a day, the kitchen also boasts specialist cooking kit such as a 215-litre stock pot to create the basis for reduction sauces for many of the Germanic dishes being served.

A large bar with a copper lighting rig sits in the middle of the room and unique to the venue is unpasteurised Pilsner Urquell tank beer. Four copper barrels are filled with 900 pints of the world’s oldest pilsner, brought in from the Czech Republic every week.

Visit the venue’s website for more information.

Awards joy for The Airport and Dirty Martini

16216493307_1dfc476857_z

Congratulations to Sprint Group clients The Airport Pub & Grill and Dirty Martini, who were among the winners in the prestigious Restaurant and Bar Design Awards.

The Airport, located 50 feet away from Manchester Airport’s Terminal 3 runway, won the best pub prize while Dirty Martini were victorious in the multiple bar category. The awards were presented at The Old Truman Brewery, London, yesterday.

Sprint installed a commercial kitchen and bar at The Airport with the makeover described by Robinsons as the most unique refurbishment in the Stockport-based brewery’s proud history.

Many thanks to Robinsons for supplying the photo.

Bringing Latin flair to historic Chester

Torquay Las Iguanas 290415

Sprint commercial kitchen and bar client Las Iguanas announced the arrival of a new restaurant in the heart of historic Chester in typical Latin style at the weekend.

Samba celebrations in Eastgate Street, with entertainment provided by Karamba Samba and Urban Fusion Dance, preceded today’s opening of the vibrant new venue in Pepper Street.

Sprint has worked on several Las Iguanas installations in 2015 including Torquay, pictured above, Swansea, Woking and Coventry. Many thanks to Las Iguanas for the photo.

What Sprint did this summer

Torquay Las Iguanas 290415

Sprint’s experienced design and installation teams continue to deliver amazing projects across the UK throughout 2015.

Among our recent kitchen and bar installations are:

  • Las Iguanas, Coventry, which opened at the end of August in the new dining quarter of Cathedral Lanes and Chester, which opens its doors on September 28;
  • Granger & Co, Kings CrossAustralian chef Bill Granger’s third London restaurant located on Pancras Square;
  • Giraffe, Terminal 1 Airside Birmingham Airport.
  • Egg Break, Notting Hill;
  • Chicken Shop, Balham;
  • Chilangos, Brewer Street and London Wall;
  • Molé Taco Bar, Marylebone, London.

For regular updates and to view more project photos, visit our Facebook and Pinterest pages and follow us on Twitter.

Many thanks to Las Iguanas for supplying the photo of Las Iguanas Torquay, which opened earlier this year.

Sky’s the limit for The Airport

16214792518_71a2b6ae48_z(1)

Everyone at Sprint HQ is delighted to hear that The Airport Pub & Grill near Manchester Airport has been shortlisted in the prestigious Restaurant and Bar Design Awards 2015.

Sprint installed a commercial kitchen and bar at The Airport, which is one of seven venues competing in the pubs category.

The winner will be announced at the Restaurant & Bar Design Awards Ceremony ‘The Story – Building Emotions’ at The Old Truman Brewery, London on October 1.

According to the awards’ official website: “The Airport has been designed to match the drama and excitement of the runway directly outside its doors. Frederic Robinson transformed the layout with a vintage British aeronautical scheme full of unique interior details such as Aviator chairs, reclaimed industrial lighting, Devon Spitfire chairs from Timothy Oulton and replica Sopwith Propellers.”

Located on Ringway Road, 50 feet away from Manchester Airport’s Terminal 3 runway, the pub is a popular destination for plane spotters. The makeover was described by Robinsons as the most unique refurbishment in the company’s history.

Many thanks to Robinsons for supplying the photo.

Ross wins place on industry Powerlist

Catering Insight Power List 2015

Ross RyanSprint Group’s design development and project manager Ross Ryan has been named in the Catering Insight Powerlist 2015 – a rundown of the biggest movers and shakers from within the catering equipment dealer and distributor community.

Ross, pictured right, is listed in the Young Trailblazers category, which shines a light on the next generation of talent and honours those individuals that are relatively new to the industry but are already making their mark.

Catering Insight editor Clare Nicholls said: “With the British foodservice market now worth some £50 billion a year, the individuals responsible for designing, installing and servicing commercial kitchens up and down the country are intrinsic to the success of the industry.”

Ross began working for his father and Sprint Group founder David Ryan from the age of 16, starting as a driver’s mate delivering nationwide, then moving into the office running the service department and building a vast amount of technical equipment knowledge which led him to the next step – AutoCAD design.

Through David, Ross learned about finishing a kitchen to a high standard without cutting any corners – it had to be perfect otherwise it wasn’t worth doing.

Ross then joined the kitchen design development side of the business, working with some of the top chefs in the industry. He learned that every piece of kit needed to be positioned in conjunction with the next station so the kitchen functions in a way that is both practical and time efficient.

Sprint have developed kitchen and bar designs for leading High Street brands including Brasserie Blanc, White Brasserie Company, Bill’s, The Ivy Market Grill (Henrietta Street), Jackson + Rye, Coal Grill & Bar, Dirty Martini, Daylesford Organic and Giraffe.

More recently, Ross has been involved in the project management side, liaising with clients and contractors, attending site meetings, strategically planning  and coordinating the project from start to finish.

One of the projects he is most proud of is The Ivy Chelsea Garden, a large scale project which ran over six months.

Ross explained: “We had to lower the kitchen equipment in to the basement which had to be strategically planned. As it was a large kitchen, it took three months to develop the design with director Mark Askew.

“We also supplied the bar and patisserie counter which in itself was a huge task. This was a high end end, functional & colour coordinated to match the restaurant décor. I sourced colour codes and had the bar fridges and back bar cupboard sections powder coated to match.

“Sprint also designed and supplied two bar areas to the outside garden area which again took time to design and develop as we had to consider possible water damage, uneven floors, functionality, mobility and how we could make this work best for the client, which I feel we achieved.

“The client was very impressed with the overall finish and quality of the whole project which gave me a real sense of achievement. It really is a great place in a fantastic location.”

Ross added:  “I would also see myself as an all-rounder. I don’t just stop at project management as I get involved in all aspects of the company from service, transport, warehouse, account management, installations basically whatever is required I jump in.

“With the knowledge gained over the past 12 years I can direct or come up with practical solutions for our clients. I’m always here for advice and will always put my best efforts in to whatever task I may be challenged with.”

The Catering Insight Powerlist 2015 website and nominees photo gallery can be viewed here.  You can also check out the special magazine supplement.

We need you to help us grow!

_8002959

Sprint Group is currently going through an exciting period of rapid expansion – and we need your skills and expertise to help us grow further.

Based in Pershore, Worcestershire, we currently have vacancies for:

  • Refrigeration engineers with experience of all types of refrigeration equipment
  • Catering equipment engineers
  • Stock controller
  • Sales managers
  • Commercial kitchen designers – experience of CAD required
  • Service controller – duties include reporting to the service manager, liaising with clients, logging service calls and assigning jobs to engineers
  • Service co-ordinators
For more details about any of the above posts, please call us on 01386 555922 or email recruitment@sprintrefrigeration.co.uk

Everything in the Garden is rosy

The-Ivy-Chelsea-Garden-Cocktails

Sprint’s design development and project manager Ross Ryan talks about the company’s involvement with The Ivy Chelsea Garden in London’s fashionable King’s Road.

“This was a large scale project which ran over six months. It was very involved as we had to lower the kitchen equipment in to the basement. The kitchen itself was large and it took three months to develop the design with the restaurant’s director Mark Askew.

“Sprint also supplied the bar and patisserie counter which in itself was a huge task as it wasn’t just a normal bar. It had to be high end, functional and colour coordinated to match the restaurant décor. I sourced colour codes to match the décor and had the bar fridges and back bar cupboard sections powder coated to match, which looked great.

“We also designed and supplied two bar areas for the outside garden area, which again took time to design and develop as we had to consider possible water damage, uneven floors, functionality, mobility and how we could make this work best for the client – which I feel we achieved.

“The client was very impressed with the overall finish and quality of the whole project which gave me a real sense of achievement.”

Visit The Ivy Chelsea Garden’s website for more details about the restaurant.