Stoke-based dealer Ritchie Catering Equipment has completed its latest project in double quick time.
The firm was tasked with providing both a bar and a kitchen for nearby restaurant The Milehouse in Newcastle Under Lyme.
With a short build project time from start to finish of just 6 weeks, the distributor had to work closely with other trades to find solutions and variances when the scheme dictated.
Ritchie’s MD David Ritchie detailed: “The project brief had two parts. The first to work with the client to design a unique bar, source the materials to achieve this and then help to build the finished product. The second was to design a working kitchen that could supply the diverse and exciting menu.
“The existing services needed to be upgraded which also put pressure on the already time frame.”
He also revealed: “From the first meeting to the handover of the scheme was a total of 8 weeks. Deducted from the original 8 weeks there was 2 weeks of design time and also quotation.”
The main equipment used in the kitchen was Blue Seal Evolution mainline cooking range, 2 x 10 Grid Convotherm easy touch combi ovens, Prodis refrigeration, Baselite pass heat lamps, and bespoke fabrication provided by Ritchie’s itself.
The distributor also supplied bespoke fabrication for the bar, with additional equipment for the area including IMC Bartender fabrication and Prodis refrigeration. The IMC Bartender units had three cocktail/blender stations, glass storage and a glasswash/work station.
Ritchie concluded: “Because the bar had so many bespoke elements, this represented a challenge that we get the individual components made from separate manufacturers and also installed within such a short timeframe.
“An example of this, was the Zinc patina (aged) bar top. This top formed in a u-shape at nearly 14metres in total, with a rounded bull nose and matching kick plinth was made in six parts and brought together by our install team.
“The IMC Bartender units were made to fit and installed by our engineers behind the bar, providing a fantastic working space for the staff.”