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We’re Recruiting!

Our business is evolving and we are looking for more superstars to join our team. Following a successful year, we have the following opportunities:

  • Project Manager
  • Account Manager
  • CAD Designer

We want to hear from you if you have bags of personality and are driven to succeed. For more information on each of the roles, or to send your CVs for review, please contact Paul Kitchin by email on paul@sprint-group.co.uk.

No Agencies please.

Sprint’s success goes global

Thanks to our good friends at Blue Seal, news of Sprint’s expertise and creativity has now spread worldwide.

The sterling efforts of the Sprint team to install a state-of-the-art commercial kitchen at the new Robinsons Visitors Centre in Stockport are featured in the winter 2013 edition of Moffat Connection.

Subtitled A News Bulletin for the Food Industry, the magazine is distributed throughout Australia and New Zealand and a UK edition will be available soon.

Blue Seal assisted during the consultation period and the company’s Evolution Series provided a fryer, chargrill and salamander for the venue.

Sprint aims high with fast-growing Giraffe

Sprint’s relationship with one of Britain’s hottest restaurant chains reached new heights this month with the installation of a bespoke commercial kitchen at a new Giraffe eaterie in Leeds.

The restaurant, located in the new Trinity Leeds retail and leisure development, is the 48th Giraffe nationwide.

Managing director David Ryan said: “The design, created by Giraffe’s operations director Andrew Jacobs and Harrison Design, lent itself to small and very ergonomic working areas in the kitchen and bar.

“The logistics of operating in a city centre development were challenging so the finest details were critical. We bolted it all together to make sure it looks amazing and, most importantly, meet the client’s exact requirements.”

Andrew Jacobs said: “We’re delighted with what Sprint has delivered. The project was completed on time and our team of chefs believe this is the best designed kitchen in our estate.”

Family-friendly Giraffe was founded by husband and wife team Russel and Juliette Joffe and Andrew Jacobs. The first restaurant opened in Hampstead, north London, in 1998.

Earlier this week, the group was sold to Tesco for £48.6 million. The move will see the supermarket group open Giraffe branches near Tesco stores as it bids to create “retail destinations” for customers.

Innovative Robinsons Brewery project completed

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Sprint has teamed up with legendary family brewers, Robinsons, for an innovative new visitors centre project.

The Worcestershire-based company designed and installed a commercial kitchen at Robinsons’ iconic Unicorn Brewery in Stockport, which will be used by Simon Rimmer of Channel 4’s Sunday Brunch for cooking demonstrations and developing food concepts within Robinsons’ pub estate.

We were thrilled to work with Robinsons, and our partners Maidaid, Foster Refrigerator, Rational and Blue Seal to create this kitchen, which will produce dishes using locally sourced ingredients for both visitors and brewery employees.

“Our new state-of-the-art kitchen will be used to assist our tenants in developing new menus and food concepts through our tenancy support programme,” said Robinsons catering development manager, Christian Whittleworth.

“In addition to our core menu for the Visitors Centre itself, we will be offering corporate banqueting together with cutting edge conference facilities. These fantastic new catering facilities at Robinsons Brewery will also accommodate apprentices in the licensed trade, in association with Manchester Chamber of Commerce and Stockport Council.”

Mr Whittleworth added: “We had high expectations for this project and Jason and his Sprint team have delivered.”

Opening in March, the new Visitors Centre will celebrate 175 years of brewing excellence within one family; Robinsons. Visitors will be able to tour the brew house, find their ideal pub to run, buy beer related gifts, meet the Shire horses and explore vintage gems showcasing how things have changed since 1838.

In collaboration with Robinsons, Simon Rimmer has produced a trio of beers to accompany steak, chicken and curry. Sprint fitted and maintains the kitchens at his two restaurants, Earle, in Cheshire and Manchester-based Greens.

The press release and photo has appeared on the Catering Insight website and the regional Midlands Business News and Business Daily websites.

 

Sprint keep customers cooking on gas – and electric

Cold and icy weather is ‘snow’ joke for thriving businesses, which is why so many leading restaurant groups rely on Sprint to keep them running smoothly.

When the going got tough on Friday, Sprint’s experienced service and maintenance engineers proved more than equal to the challenge.

Co-ordinating their efforts at Mission Control (aka Sprint HQ in Pershore) were new service manager Steve Dorrell and service account manager Katrina Hughes.

Steve said: “We have six engineers working exclusively in Greater London and they completed 30 jobs a day between them over the recent difficult driving and poor weather conditions – no customers were let down.”

Sprint’s London-based engineers have vehicle trackers fitted to their vans, which means that Steve/Katrina and the team back in Worcestershire can monitor their movements – and keep customers updated on the estimated arrival times for an engineer on site.

In the evening, when the van is within a mile of its final destination for the day, the tracker is automatically reviewed by the service team to ensure the engineer is safe and close to home.

Stourport-based Steve, who has a strong customer service background, joined the fast-growing Sprint team at the start of this month.

Other new recruits on the service side are Charlie Ginger and Dee Purchase.

You can trust Sprint to keep your bar, pub or restaurant working hard.

To find out more about maintenance contracts and breakdown service or to arrange a free no obligation site survey call the service team on 01386 555922 or email service@sprintrefrigeration.co.uk

 

Sprint’s Rhug project in focus

Sprint’s excellent year of media coverage has continued with an appearance in the November issue of Garden Centre and Farm Shop Catering magazine.

The magazine includes a two page case study, written by editor Diane Lane, on the new catering facilities and farm shop at Rhug Estates in North Wales.

Rhug’s kitchen was designed and fitted by Sprint, who also installed two Robata grills for the takeaway burger bar, On the Hoof, and the shop’s butchery, cheese and delicatessen counters and cheese maturators, allowing customers to see many varieties of British cheese maturing.

The gas-fired chargrills burn charcoal including seasoned oak and cedar from the estate, near Corwen, Denbighshire, for a smoky flavour.

The new building was opened in December 2011, two months ahead of schedule, with the shop and burger bar up and running straight away. The Bison Grill, which serves Rhug’s organic produce, was fully operational by February this year.

In 2012, Sprint’s work for Brasserie Blanc, Jamie Oliver at Gatwick, Daylesford and the University of Warwick has been covered by Catering Insight and regional media.

To find out how Sprint can transform your farm shop or garden centre, call 01386 555922 or email sales@sprintrefrigeration.co.uk

 

JOB VACANCY: Business development managers

Would you like to join the Sprint Group success story?

The Pershore-based company is forging ahead with its bold expansion plans and is now recruiting experienced business development managers.

Recently named industry innovators in Catering Insight magazine’s inaugural Hot 100, Sprint is a leading distributor and reseller of commercial catering and refrigeration equipment and enjoys a close relationship with many of the UK’s major retail brands. Clients include Brasserie Blanc, Jamie’s Italian and Revolution vodka bars.

The role 

The successful applicant/s will be required to build on an ever-increasing portfolio of clients. They must also be proactive and ready to react to new opportunities when needed.

The target sector will be dependent on the successful candidate as Sprint is continually looking to expand into new sectors to add to its ongoing High Street successes.

The requirements

The successful applicant/s must be ambitious, self-motivated, tenacious and passionate.

The ability to work within a fast-paced environment is crucial as well as impressive management and leadership skills.

For more details about these exciting positions, please call 01386 555922 or email recruitment@sprintrefrigeration.co.uk

 

Sprint MD David named in magazine’s Hot 100

SPRINT managing director David Ryan was named among the inaugural Catering Insight Hot 100 at a glittering party for more than 300 catering equipment professionals in London yesterday.

The Hot 100 was split into five categories — Industry Innovators, Business Big Shots, Rising Stars, Unsung Heroes and Winning Teams — showcasing the most innovative and exciting companies and individuals working in the UK catering equipment industry.

David was named as one of the Industry Innovators when a film revealing each of the Hot 100 stars was unveiled, showcasing all of the Hot 100 and their photographs.

All of the guests, including Sprint chef/business development manager Matt Goodman, received a copy of the Hot 100 yearbook, containing profiles of all the individuals and teams in the inaugural list.

Read David’s profile on the Catering Insight Hot 100 website by clicking here.

View the digital edition of the Hot 100 book. David is on page 27.

 

 

Chooks away for Sprint

Sprint is delighted to have been involved with the launch of an exciting new dining concept, Chooks, which will open in North London next week.

The restaurant, based in The Broadway, Muswell Hill, is the brainchild of Gideon Joffe, the son of Giraffe founders Russel and Juliette Joffe.

Chooks, which has 80 covers, will open seven days a week and serve a range of grilled chicken, which is becoming increasingly popular with UK diners.

Sprint fitted the kitchen, including a large chicken combi grill, and bar area at the restaurant, whose overall style is described as retro Americana with exposed brickwork, neon signs, bench seating and graffiti.

Managing director David Ryan said: “We were thrilled to be asked to work with Gideon, who has devised a brilliant concept which I’m sure will be a hit with all ages.”

For more details, visit Chooks’ website

Sprint beside the seaside

Sprint’s chef/business development manager Matt Goodman headed to Essex earlier this month to help out with a new TV project for Jamie Oliver.

Matt and his colleagues fitted a kitchen for a cafe on Southend Pier for Jamie and Jimmy’s Food Fight Club, a massive adventure taking on the Europeans with great British food.

“This job had to be turned round pretty quickly,” said Matt.

“We fitted some equipment including sinks and fridges and are looking forward to seeing the show on Channel 4 in December.”

Jamie has joined forces with his friend Jimmy Doherty for the series. Partly filmed in front of an audience in the cafe, the pair will bring the country together in their love of British food, taking it overseas to face-off with their Continental counterparts.

Each week a food theme (sausages, desserts or cheese) is chosen and Jamie and Jimmy go on a road trip, looking for the best examples in Britain. They then take these dishes and products overseas to battle it out with either the French, Germans or Italians to discover which is best.

The programme was created by Fresh One Productions and the first episode airs at 9pm on Thursday. December 6.