This year we decided that we would step out of the comfort zone and try something new. North Wales was the venue and water was the key ingredient!
Hilston Park Estate in the West Midlands was the scenic setting for our black tie dinner. Topped off with a pianist and silver service catering , finished off with a fireworks display!
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We were as shocked as everyone else at the scale of the damage and naturally wanted to pitch in. After drawing up some initial plans for a replacement kitchen, Space’s Dave Griffin was on site within days with new cooking ranges, dishwashers and work surfaces, after calling in a few favours from friends of our own. Over the space of just 24 hours, a new field kitchen sprang up literally in the middle of a field. Dave and his team spent a day installing the equipment before returning to make some last minute checks for the chefs and manager. Everything went to plan, and thanks to a phenomenal effort from everyone involved – and an amazing spirit of camaraderie – over 130 River Cottage guests enjoyed a delicious three course dinner last weekend. Just goes to show what you can achieve when everyone pulls together. We wish the team all the best!
State-of-the-art appliances like suited Mareno cooking stations with built-in solid ranges and gas hotplates power the training kitchen, with a standalone bespoke teaching module nearby that can be moved into the restaurant for food demos. The new student-run production kitchen likewise features Mareno cooking equipment and a versatile Rational 10 grid combi oven, alongside energy-saving Gram refrigeration and Winterhalter dishwashing, to keep an eye on the environment, too. Space’s full creative capabilities came into play in a scheme that afforded a blank sheet of paper in design terms yet a closely controlled budget. The result is a facility the college rates as “fantastic”.
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We fought off stiff competition to carry off the title of Best Sustainable Foodservice Installation and with it recognition for the wealth of sustainable features we put into the kitchen. Our innovative Green Footprint scheme and the fact that we packed in an impressive array of technologies into a single installation also caught the judges’ eye. Come and talk to us soon about greening your kitchen!
Rob kindly gave his time to cut the ribbon – or in this case, raise the frying pan – at the official opening of the new state-of-the-art £300,000 facility on 4th March. We created the brand new food tech room for pupils to be put through their paces and learn valuable culinary skills, fitting energy saving cooking equipment and top notch food preparation areas just like you’d find in a professional kitchen. As well as offering a fantastic new teaching room for the school, the facilities will also be used to offer community-based food teaching courses for adults and others in the community.
We’re taking a lap of honour after coming up with a new design for the F1 interview desk. We got the call from the F1 management team who were trying to track down a new look for what must rank as one of the world’s most widely-travelled desks – a specially designed unilateral table the winning drivers give their tv interviews from.
It had to collapse for easy transport and look the part, too. We made a smart new version out of lightweight powder-coated aluminium and stainless steel with a dash-board style upstand to house the tv monitors they watch the race played back on. Check it out here when it made its debut at the Australian Grand Prix in Melbourne on 27th March.
We have recently welcomed Kevin Tyson on board, the latest addition to our talented team of project managers. Settling in nicely to his new role here at Space HQ, Kevin will not only be supporting clients in their new build design and refurbishment schemes, but will also have a green remit too – helping clients understand how they can make big energy savings and be more sustainable across their entire catering operations.
With this in mind Kevin will also be spending his time talking to manufacturers about unraveling some of their energy consumption claims, which we hope will enable our customers to make true like-for-like comparisons when considering new or replacement appliances.
Back in the Spring of last year we were celebrating the fact that our first round of colleagues had worked their socks off to get their Certified Food Service Professional (CFSP) qualification, a new certification specially designed by CESA to create a universally recognised standard for knowledge and experience in the hospitality industry.
Well, when it comes to impeccable customer service and total professionalism we never rest on our laurels and once again we’ve raised the bar, with all fourteen of our key team now having got the qualification – the most in any company in the country. We’re chuffed that their hard work has been officially recognised.