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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.



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.