Crosbys Catering Equipment has delivered a major design and install project for the Inn Collection Group, providing a kitchen, bar, all light equipment, cutlery, crockery, and chemical and janitorial supplies.

The kitchen was fitted for the Commissioners Quay Inn at Blyth in Northumberland, ahead of its grand opening.

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Crosbys was tasked with completing the £240,000 project before visitors descended on the seaside town over the August Bank Holiday weekend for the Tall Ships Races, which were overlooked by the Inn.

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The Crosbys team created a comprehensive bar and kitchen design and attended bi-weekly progress meetings on site for six months. The installation was carried out over a four week period, in which time the cold rooms and canopy were completed first, followed by the kitchen area, and finally the bar area.

According to Crosbys, its team provided full project management from start to finish, which included loading and unloading the company’s delivery vehicles, connecting gas, electrical and water services and commissioning a wide range of equipment.

As the Inn offers a varied menu including steaks, burgers, pizza and fish and chips, Crosbys said it sourced a vast amount of specialist equipment, from dedicated pizza ovens and combination ovens to a large charbroiler for cooking steaks.

Following the installation, Crosbys carried out on-site training for the kitchen equipment with the newly appointed teams of chefs and bar staff.

Paul Carpenter, project sales manager at Crosbys, worked on the scheme from the consultation design stage to project managing the installation. Sales manager, Keiron O’Neill, was involved in consultation, supply of light equipment and crockery and tableware, and hygiene sales manager, Malcolm Heighton, worked in consultation, supply of chemical equipment and janitorial supplies.

Paul Carpenter said: “We’ve worked with the Inn Collection Group before and were delighted to be involved in such an exciting project ahead of the arrival of the Tall Ships.

“We were proud to be appointed to manage a project of this size and scope – and of the fact that we supplied everything from the kitchen and bar equipment to pans, chefs’ uniforms, cutlery and crockery. We had a strict programme of works to adhere to and all stainless steel fabrication was bespoke and made to order, so accurate site measurement was a must.

“Our work for the Commissioners Quay Inn marks the latest of our specialist hospitality design projects this year. Our designers continue to go from strength to strength with their creative visions for our clients and we’re keen to continue to grow this arm of the business.”