Sprint designed and fitted a bespoke commercial kitchen with preparation areas and walk-in cold rooms for Jamie Oliver’s ground-breaking concept, which includes a Jamie’s Italian restaurant, a ‘grab and go’ express bakery/delicatessen and Union Jacks bar, in the North Terminal departures area.
Among the stand-out features are a baking oven for bread and pizzas and a large deli counter to display sandwiches, salads and tray bakes.
Sprint’s chef/business development manager Matt Goodman said: “This was by far one of our most challenging projects to date. It’s been very hard work for the team but perfectly illustrates Sprint’s high levels of expertise and service.
“Largely due to the constraints of working at an airport, it was a major planning operation. Deliveries could only be made after the last flight at 9pm and every piece of equipment was checked by security staff making it a time-consuming project.”
Matt, who has worked on several Jamie’s Italian and Union Jacks projects over the past two years, added: “The concept is phenomenal and takes airport dining to a whole new level. We’re proud to have been involved and after three hectic weeks on site, to have handed the kitchen over within the timescale and on budget.”
Many thanks to Jamie Oliver Restaurants for supplying the photos.
