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What Sprint did this summer

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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

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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!

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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

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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.

Stuck on sushi

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Sticks’n’Sushi, one of Denmark’s most successful restaurant groups, commissioned Sprint Group to install an open kitchen and sushi counters at its smart new venue in London’s bustling Canary Wharf.

Located at 1 Crossrail Place, the restaurant – the group’s fourth in the capital – opened its doors on May 1.

The restaurant, which features a 23 metre long bar, is the first of the brand to offer a breakfast menu combining Japanese and Danish influences. Among the options are rice soup, croissants and Nordic and Japanese breakfast trays.

Often described as the market leader in Japanese cuisine in the Nordic region, Sticks’n’Sushi serve high quality, fresh food based on a combination of traditional sushi and yakitori sticks from the grill. Chicken, pork, beef and vegetable skewers are also available.

Going loco for Las Iguanas

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There’s a Latino spring to the Sprint team’s step thanks to three recent installations for fast-growing restaurant group Las Iguanas.

A 170 cover restaurant with piazza opened in Commercial Way, Woking, in March.

The Torquay branch, pictured above, is part of the English Riviera town’s new £12 million dining quarter, Abbey Sands, and has a stunning seafront location. The restaurant launched to rave reviews at the end of April.

Completing the tropical trio is the new restaurant in Swansea. Situated in the Castle Quarter area of the city centre, it will open its doors on May 11.

Many thanks to Las Iguanas for supplying the photos.

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Sprint’s capital gains

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Sprint’s hard-working installation team has been involved in several exciting projects in London this spring.

Completed projects in the capital and South East England include: Burrito Kitchen, Villiers Street and Cheapside; In FARM We Trust, Goodge Street; Foxlow, Stoke Newington, Benito’s Hat, Bromley and Las Iguanas, Woking.

We’ve also installed kitchens at new Giraffe restaurants in Martlesham, Suffolk (above) and Cheshire Oaks (below) and carried out refurbishments at Belsize Park and South Bank Centre, both in London.

Many thanks to Giraffe for supplying the photos.

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Felicitations, Brasserie Blanc

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Sprint Group client, Brasserie Blanc, scooped the menu innovation of the year award at Restaurant’s Farm Frites Development Chef Awards 2015 held in London earlier this week.

The Sprint team would like to congratulate Raymond Blanc, executive chef Clive Fretwell and the Brasserie Blanc team.

Pictured above is a Sprint installation at the Bath branch of the popular restaurant chain.

Stop me if you’ve seen this photo before…

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Everyone at Sprint HQ was delighted to see this photo, which was used on the front cover of Catering Insight magazine in July 2012, make a reappearance as the cover photo for Foodservice Equipment’s Twitter page.

The only magazine and website serving purchasing professionals in major restaurant, hotel and mass catering groups, Foodservice Equipment is the sister magazine of Catering Insight, which featured the Sprint team, headed by founder and managing director David Ryan, on the Bath leg of its epic schedule of 11 installations in 12 months for Brasserie Blanc.

Foodservice Equipment can be found on Twitter @FEJournal