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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.

Top class Sprint in university contract win

Sprint has won a £750,000 contract to install fridge/freezers at the University of Warwick.

Over the next three years, the Worcestershire company will fit and maintain Gram UK refrigeration equipment on site and in halls of residence, including 250 upright fridges, 250 upright freezers and compact under counter fridges and freezers.

Sprint had to undergo rigorous checks to meet all of the university’s energy efficiency requirements and comply with BREEAM (Building Research Establishment Environmental Assessment Method.”

Gram UK managing director Glenn Roberts added: “The fridges and freezers were all designed with efficiency and sustainability in mind.

“By using hydrocarbon technology we were able to offer the most efficient form of energy saving equipment. All the stock we are supplying has a five year warranty.”

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.