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Innovative Robinsons Brewery project completed


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


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


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


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.

Big Feastival task for Sprint

Matt Goodman and the Sprint team designed and fitted this compact and bijou kitchen for Jamie's Italian at the Big Feastival.

Sprint’s expert team proved its versatility during the preparations for this weekend’s Big Feastival in Oxfordshire.

Chef/business development manager Matt Goodman and two colleagues installed kitchens for Jamie’s Italian and Barbecoa.

Matt explained: “The project took me back to my days as an army chef working in field kitchens!

“The kitchens are in a marquee, which was erected on a solid floor structure. There’s a fire retardant panel between each kitchen, which are powered by LPG gas and a diesel generator providing electricity.”

In its first year at Alex James’s farm near Kingham, The Big Feastival is presented by Jamie Oliver and will feature the very best in food, music and family entertainment over two days, September 1 and 2.

Among the live performers are Paloma Faith, Texas and Razorlight. For more details, click here.

Sprint has recently gone international as Matt and the hard-working Sprint guys have been installing a bespoke commercial kitchen at a new branch of Jamie’s Italian in Dublin. The kitchen will be handed over next week.







Sprint wins new service contracts

Sprint is delighted to announce that it has recently won service contracts with the Gondola Group, the market leader in the UK casual dining sector whose restaurants include Pizza Express, Zizzi, BYRON and ASK.

Our qualified and experienced service engineers will be looking after 350 sites in London and the Home Counties.

Other new service clients are Las Iguanas and Giraffe Restaurants.

Sprint understands the catering business inside out, works with all the UK’s leading kitchen suppliers and can supply all major manufacturers’ parts and accessories.

The service side of our business is expanding at a rapid rate and in two years’ time we intend to have grown from five full-time engineers in London to 15.

Click here to find out more about why our speedy and efficient nationwide maintenance service is ideal for your bar or restaurant.




Sprint recruits national accounts manager

Sprint’s expansion continues with the recruitment of a new national accounts manager.

Experienced food service professional Chris Miles CFSP joins the Sprint team on September 24 after seven years at Electrolux and seven years as a restaurant manager and chef.

Chris said: “My aim is to establish and develop key working relationships and contribute to the profitability of Sprint.”

Married with two young daughters, Chris lives in Llanedi, South Wales. His hobbies include spending time in the kitchen trying out new recipes, growing vegetables in the garden and watching football every Saturday.