Don’t just take our word for it – here’s what Sprint Group’s esteemed clients say about our planning and design service.
“With Sprint we get more than just excellent kitchens and bars, we get a company committed to the long and sometimes demanding journey of building a brand.
“Our Bristol brasserie demonstrated this perfectly as we challenged Sprint to work on one of the most complicated builds of my career. The historic monument classification and the addition of a 300 seat banqueting facility in the site certainly tested the most competent professionals. Throw in some 15 service suppliers and a site in the heart of a £500 million city centre revamp and most would head for the exits.
“The reality is that David Ryan and his Sprint team attacked the project with professionalism, patience and passion that resolved small and large issues alike. I tend to work on a ‘no news is good news’ basis but when my mobile rings showing Dave Sprint, my heart never sinks. Problems there may be, but solutions are usually not far behind!”
John Lederer, managing director, Brasserie Blanc
“The equipment supplied by Sprint is fabulous and built to last. Our vision of how a kitchen should be organised and work is interpreted by David and turned into a magnificent design.
“Having a one stop shop is fabulous. We know that from the first plans coming through to shaping and modifying the design to the installation of the kitchen that everything works and fits. There are no mistakes and any chef would be proud to work in it.
“I won’t need to call Sprint out because I know everything will work for years to come. They allow us to deliver between 1,000 and 2,000 dishes per week, week in, week out.”
Clive Fretwell, executive chef, Brasserie Blanc
“Sprint came along just at the right time, we had just been let down by a kitchen supply contractor on our new hotel project, The White Hart Royal at Moreton-in-Marsh as they decided that the scope of works would be out of their capabilities.
“Fortunately along came the team from Sprint, who quickly put together a quotation and a kitchen design plan which involved new ventilation hoods, white rock wall covering the whole kitchen and new cooking and refrigeration equipment.
“The engineers working on site were very knowledgeable and helpful and they completed their work without causing any disruption, on time and on budget. The kitchen looked fantastic! It was a pleasure to work with Sprint. I would recommend them to anyone and will certainly be using them again.”
Kevin Charity, director, Bulldog Hotel Group
“I have worked with Sprint managing director David Ryan on many projects over the past 14 years. David is always quick to react and just gets on with it! Sprint are reliable and flexible, draw up plans very quickly and deliver exactly what we want – which is the right kit fit for purpose, and that makes my job less stressful.”
Richard Morris, director of restaurants, Daylesford
“Matt Goodman and the Sprint team have worked extremely hard on the Jamie Oliver Gatwick project over the past six months. The result is something rarely achieved air side – a high quality installation delivered on time.”
Justin Hardy, head of design and development for Jamie Oliver Restaurants
“ I enjoy working with Sprint because they take enormous pride in every restaurant or bar project they are involved in.”
Simon Rimmer, chef
“We had high expectations for the Visitors Centre project at our iconic Unicorn Brewery and Jason and his Sprint team have delivered.”
Christian Whittleworth, catering development manager, Robinsons Brewery
“We’re delighted with what Sprint has delivered. The Trinity Leeds project was completed on time and our team of chefs believe this is the best designed kitchen in our estate.”
Andrew Jacobs, operations director, Giraffe
