Skip to Content

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

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

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.