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Ritchie’s tackles Stafford Rugby Club stadium project

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Ritchie’s outfitted all the bar and kitchen areas at Stafford Rugby Club’s new stadium.

Ritchie Catering Equipment has completed a project to provide various catering areas to the new multi million pound Stafford Rugby Club stadium in Stafford.

The brief was for a new kitchen that could service everyday catering and also a food offer to a large function suite that seats over 100 people, two new bars, for the Fitzherbert suite and the Coopers bar which is an informal area for visitors and players alike.

Alongside this was the supply of a bespoke coldroom, cellar cooling, bar refrigeration and also the tableware, glassware and chefs’ equipment.

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Ritchie’s main challenge was to work with the club and main contractor to provide these areas that would provide a solution for such a diverse offer from a busy match day to various functions in the Fitzherbert suite.

MD David Ritchie detailed: “To achieve this, we worked closely with the client, listening to their ideas and then over several weeks, through 3D design we delivered areas that would not only aesthetically but also practically offer a solution to this sites varied needs.  As this was a major build, from the first meeting to handover lasted 12 months.”

The main equipment used in the kitchen was a Blue Seal Evolution cookline, Rational combi ovens, Maidaid Halcyon warewashers, Foster refrigeration and associated products by Lincat. The extraction was designed and built by Inox Fabrications and the bespoke coldrooms by Storer.

Ritchie’s built the bar as bespoke, from the zinc bar top in Coopers to corian in the Fitzherbert suite. IMC provided the back bar with its Bartender unit, as well as the bar refrigeration. Ice machines were supplied by Hoshizaki and the glasswashers by Maidaid Halcyon. The cellar cooling came from Storer Refrigeration.

Ritchie added: “The greatest challenge was the length of build, with a site so big and so many elements, there were several delays to the programme and also changes to the layout as new staff members were employed to run the areas once the stadium was fully open.

“The extraction and its extensive duct run, meant that several drafts were used before we settled on the installed version. The system benefitted from a very powerful fan and tempered input air.”

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Clare Nicholls

The author Clare Nicholls

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