Sprint Group have worked with the Happy Lamb Hot Pot Company to launch the first UK branch of the Mongolian restaurant chain to the UK.
Originating in Mongolia, the Happy Lamb Hot Pot company has successfully launched branches across America and Canada and firmly set their sights on the London restaurant scene.
Happy Lamb launch their first UK restaurant in The Office Group building on Bloomsbury Way and you can expect all manner of meat, fish and veg to dunk in your hotpot!
This project started for Sprint when Sales Director Ian Bryant met the Happy Lamb team back in mid-October 2018. They were very keen to learn Sprint’s vision for Happy Lamb which led to discussions about equipment specification, design and how Sprint would execute and deliver the first UK restaurant.
Sprint Group designed and delivered not only the kitchen but also the bar and meat slicing areas as well. During the process, Sprint overcame many challenges. For example, the team faced difficulties with the compressors for the cold-rooms, so installed water cooled cold rooms instead.
Sprint needed to ensure they could ensure delivery of the large amounts of broth required so commissioned large 700mm square stock pots to meet the task. Sprint then designed specific hot water taps to be installed above the cook-line to not only fill up the stock pots but also help top up during the cooking process.
In addition, the Sprint team also ensured that the necessary wok cooker was specifically made to meet the requirements of the restaurant.
Other challenges overcome included working at the busy location, in the heart of Bloomsbury, London. The restaurant is at the centre of Bloomsbury amongst busy offices and the team worked alongside the Happy Lamb team, adhering to strict guidelines regarding delivery times and small windows of time when noise restrictions weren’t so heavy. Working closely together, careful planning and team work allowed each task to be achieved.
Ian said:
During this whole process with this being the first UK restaurant there were various discussions and changes of design and equipment, all of which we have been able to accommodate. We all feel the final product is outstanding.
As seen in the Foodservice Equipment Journal.
