Sprint reaches dizzy heights

Annabels_Sprint 50 of 117 ground floor kitchen crop
The ground floor kitchen Sprint outfitted at Annabel’s. Photo courtesy of James Delin.

Worcestershire catering equipment specialist Sprint Group recently joined the ‘A list’ with an installation project at a legendary members club in London’s Mayfair.

The Pershore-based company fitted four bespoke commercial kitchens at the new Annabel’s, spanning the Main House Grade One listed building in Berkeley Square and Hays Mews building, from basement to third floor, including a dedicated pastry kitchen, and a preparation and laboratory area in the annexed vaulted cellars in Hays Mews.

The delivery of equipment to the Main House third floor kitchen proved the most challenging, with equipment having to be lifted from ground level to the third floor via an external hoist before being able to be installed within the respective kitchen areas.

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This complicated undertaking also had to slot into the correct point in the scheme’s construction timeframe too, as a retractable glass roof covering the dining area was subsequently due to be installed.

Among the stand-out features in the kitchens are bespoke Palux cooksuites built to include specific appliances for the client’s varied requirements, plus a Palux Profiline tilting bratt pan, boiling kettle and induction pasta cooker. Other cooking equipment included Miwe pizza and convection ovens and a selection of Rational Self Cooking Centers: 10 grid, six grid and XS models.

For refrigeration requirements, the kitchens featured10 purpose-built cold and freezer rooms, Irinox blast chillers, a Precision counter and wall mount fridges, Gram upright fridges and Hoshizaki ice machines producing cubed, crushed nugget and ball ice.

Further equipment included Winterhalter P-TM pass through dishwashers and UC-M glasswashers, and bespoke ventilation canopies.

All large equipment for the third floor kitchen had to be hoisted outside the building.

Sprint Group project manager Mark Chillingworth said: “This was one of the most challenging and ultimately rewarding projects I’ve ever been involved with. The whole team is delighted with the result, which illustrates our consistently high levels of expertise and customer service.

“During the project, we liaised closely with executive chef Julien Jouhannaud, the site project team and subcontractors to ensure that all requirements and programmed installation dates were kept to.”

Paul Jenkins, purchasing director of Annabel’s owner Caprice Holdings, said: “We put our faith in Sprint to deliver this landmark project and it has exceeded our expectations. The company delivered superbly-designed kitchens on time and of the highest quality. The Sprint team are knowledgeable, incredibly supportive and a pleasure to work with. We’d be delighted to work with them again in future.”

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Clare Nicholls

The author Clare Nicholls

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