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Hole lot of challenges for Sprint

How do you get a full kitchen through a hole in the pavement? Ask Sprint!

Managing director David Ryan knew he had a real job on his hands when he made an initial site visit to the new Brasserie Blanc, formerly Chez Gerard, in Charlotte Street, London.

David takes up the story: “As the stairs to the basement, where the kitchen was located, were too narrow to carry equipment down, we had to get it all through a 80 centimetre square.

“The equipment was manufactured in sections that could fit through the hole and there was a seven foot drop from the pavement to the basement so our six guys had to be extremely careful. It took us a day to get all the equipment in then a week to fit.

“As you can imagine, I had a few sleepless nights before the project but both ourselves, and Brasserie Blanc, are delighted with the final result.”

Fortunately, Brasserie Blanc staff don’t have to negotiate those narrow stairs either as there are dumb waiters from the sparkling new kitchen to the dining area.

 

 

Sprint is Catering Insight cover star

Read all about it: The cover of the July edition of Catering Insight.

Sprint’s latest design and fit project for the Brasserie Blanc chain is featured in the July issue of a leading industry magazine.

The Bath installation, steered by Sprint managing director David Ryan, appears on the cover of Catering Insight and across four inside pages.

Extensive quotes from Mr Ryan are used throughout the article alongside photos by Scott Harrison-Jones.

By the end of 2012, Sprint will have fitted out 11 Brasserie Blanc restaurants as the chain, owned by celebrated chef Raymond Blanc, ramps up its presence throughout the UK.

Catering Insight editor Andrew Seymour found out how Sprint went about managing the latest opening in Bath and examines the kind of equipment considerations being made to accommodate the cooking requirements at each site.

Click here to view the July issue.

The Catering Insight website also ran an online photo gallery of the Bath project. View the photos here.

Sprint joins the Jamie Oliver jet set at Gatwick

Take it as red: The ground-breaking Jamie Oliver concept at Gatwick Airport.

Sprint is flying high after completing a three-mendous Jamie Oliver project at Gatwick Airport.

The Worcestershire-based company designed and fitted a bespoke commercial kitchen with preparation areas and walk-in cold rooms for the TV chef’s ground-breaking concept, which includes a Jamie’s Italian restaurant, a ‘grab and go’ express bakery/delicatessen and Union Jacks bar, in the North Terminal departures area.

Among the stand-out features are a baking oven for bread and pizzas and a large deli counter to display sandwiches, salads and tray bakes.

Sprint’s chef/business development manager Matt Goodman said: “This was by far one of our most challenging projects to date. It’s been very hard work for the team but perfectly illustrates Sprint’s high levels of expertise and service.

“Largely due to the constraints of working at an airport, it was a major planning operation. Deliveries could only be made after the last flight at 9pm and every piece of equipment was checked by security staff making it a time-consuming project.”

Mr Goodman, who has worked on several Jamie’s Italian and Union Jacks projects over the past two years, added: “The concept is phenomenal and takes airport dining to a whole new level. We’re proud to have been involved and after three hectic weeks on site, to have handed the kitchen over within the timescale and on budget.”

Justin Hardy, head of design and development for Jamie Oliver Restaurants, said: “Matt and the Sprint team have worked extremely hard on this project over the past six months. The result is something rarely achieved air side – a high quality installation delivered on time.”

This story has been featured in the Worcester News and on the Catering Insight, Midlands Business News and Find it in Worcestershire websites.

Sprint meets need for speed during Olympics

Capital challenge: Three-wheeled Piaggio scooters will help Sprint staff negotiate the streets of London.

Sprint staff are getting on their bikes to ensure London’s bars and restaurants are running smoothly during the Olympics – even if the capital’s congested roads aren’t.

The Worcestershire-based company, whose major industry clients include Brasserie Blanc, Jamie’s Italian, Revolution vodka bars, La Tasca and Stonegate, has invested in Piaggio PZ-33 scooters for its experienced service team.

London’s streets will be even more crowded than usual in July and August but these nippy scooters will ensure Sprint will be able to reach our existing client base quickly. They can then concentrate on what they do best – serving many thousands of visitors.

Sprint operates a nationwide maintenance service and welcomes enquiries from multiple operators.

Sprint hits the heights at iconic London store

Daylesford Cafe on the rooftop at Selfridges in London's Oxford Street. Photo courtesy of Selfridges.

Sprint has played a key role in creating a stunning rooftop cafe at Selfridges’ flagship store in London.

The Pershore company installed a bespoke stainless steel kitchen for Daylesford, who will be serving afternoon tea, light lunches and drinks at the store’s Big British Tea Party.

Offering ‘the highest tea on Oxford Street’ to coincide with the Diamond Jubilee and London Olympics, the terrace also features a bandstand hosting British artists and a crazy golf course surrounded by nearly 200 four metre high birch trees.

Running until September 2, the tea party is part of Selfridges’ Big British Bang, which celebrates the nation’s culture, history and tradition – from Mulberry handbags to Marmite!

Sprint managing director David Ryan said: “This is an amazing, once in a lifetime project and we were thrilled when Daylesford asked us to get involved.

“We faced a few challenges along the way but are delighted with the results. We had to ensure all of the equipment could fit in the lift before hauling it over a one metre high kitchen wall.

“Daylesford’s executive chef, John Hardwick, and his team can now look forward to spending a memorable summer cooking on the roof with a wonderful view of London.”

Richard Morris, Daylesford’s director of restaurants, added: “I have worked with David on many projects over the past 14 years. He is always reliable and flexible and delivers exactly what we want.”

Click here to view a video of the rooftop’s summer 2012 attractions which includes interviews with golf course designers Bompass and Parr and Jamie Mitchell from Daylesford.

The press release has appeared on seven Business Daily websites, the Catering Insight website and Midlands Business News and Find it in Worcestershire websites.

 

Cooking doesn’t get any tougher than this!

Sprint donated several prizes for the final of a Masterchef competition held at Rhyddings Business and Enterprise School in Oswaldtwistle, Lancashire.

Students Jess and Alannah cooked a two course meal TV judges Gregg Wallace and John Torode would love, urged on by plenty of supporters, including their classmates, families and teachers.

Guest judges included two local chefs and a member of staff from the Accrington Observer while the Lancashire Telegraph sent a photographer to catch the competitors in action.

Jess prepared spicy meatballs in a tomato sauce with pasta, followed by tiramisu, while Alannah cooked up marinated lamb with creamy mash, glazed carrots and green beans followed by a raspberry millefeuille with chantilly cream and raspberry coulis.

Semi-finalists Josh and Autumn were presented with the Masterchef Everyday cookbook and a smaller Masterchef trophy.

Runner-up, Jess, won the cookbook, some kitchen equipment, an embroidered Rhyddings Masterchef chef jacket, a trophy and a voucher for Raj Indian Cuisine and Lounge.

Winner Alannah won the same prizes as Jess plus a trip to Jamie’s Italian in Manchester.

Trophies were crafted by the school’s design and technology department, with the remainder of prizes being donated by Sprint, who have loaned the school portable cooking equipment for demonstrations on several occasions.

Click here to view photos of the competitors and their creations.

 

 

Sprint MD David is radio star

Sprint managing director David Ryan is quizzed by Pam Caulfield of BBC Hereford and Worcester.

News of Sprint’s recent achievements travelled across the airwaves when BBC Hereford and Worcester’s radio car rolled into Pershore on Tuesday, April 10.

Managing director David Ryan was grilled (pardon the pun!) by broadcast journalist Pam Caulfield in a live interview for Tony Fisher’s mid-morning programme.

The radio station requested an interview just 15 minutes after a press release on Sprint’s recent installation at Brasserie Blanc in Berkhamsted was issued.

Sprint’s work for the Raymond Blanc-founded restaurant group has also been featured on several websites including Catering Insight, Eat Out, Midlands Business News and The Business Daily sites across Worcestershire and the West Midlands.

Country life suits Sprint

Sprint has designed and installed two kitchens for the new Bison Grill restaurant and burger bar, On The Hoof, plus an impressive organic farm shop at Rhug Estate, North Wales.

Owned by Lord Newborough, Rhug Estate covers 12,500 acres near Corwen, Denbighshire and the farm shop offers more than 2,000 products, many locally sourced or organic.

Thanks to Sprint’s refrigeration expertise, the produce is showcased in style in large ice cabinets, which combine chest freezers and glass fronted freezers.

Other eye-catching features are the butchery, cheese and delicatessen counters and the cheese maturator, which allows customers to see many varieties of great British cheese maturing.

Sprint’s national business development manager Dave Fallon said: “Five main roads come together right next to Rhug Estate so it’s a great place to stop for excellent food.

“On The Hoof can now serve even more tasty burgers thanks to two huge robata grills, which are fired up with gas then burn charcoal to produce that distinctive smoky flavour.”

Flying the flag at Union Jacks

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.”

For more details, visit http://www.unionjacksrestaurants.com/

Perfect fit for top TV chef

The bespoke kitchen at Brasserie Blanc, Berkhamsted, installed by Sprint.

Sprint has completed its 13th design and fit for restaurant chain Brasserie Blanc, founded by renowned chef Raymond Blanc.

The Pershore-based company managed the two week project in Berkhamsted, Hertfordshire, and is now looking forward to moving on to new branches in St Albans and Bath.

Sprint will also be carrying out the refurbishment of eight Chez Gerard restaurants in London, which will be rebranded as Brasserie Blanc, over the next three months.

Managing director David Ryan said: “I’m incredibly proud when we complete a kitchen or bar project. You will never hear anyone at Sprint say ‘that will do’. It has to be the best.”

Clive Fretwell, Brasserie Blanc’s executive chef who has worked for Raymond Blanc for 18 years, said: The equipment supplied by Sprint is first class and built to last. Our vision of how a kitchen should be organised is turned into a magnificent design. Any chef would be proud to work in it.

“We know that from shaping the design to the installation that everything works and fits. There are no mistakes and this allows us to deliver between 1,000 and 2,000 dishes per week, week in, week out,” he added.

For more information about Brasserie Blanc, visit http://www.brasserieblanc.com/

The project was the subject of a four page feature in the July issue of Catering Insight magazine. Click here to view the digital edition.