Tim has worked in the commercial furnishing industry for some years and will be known to many of you. Under Tim’s guidance, we aim to provide an exciting and contemporary range with something to suit all the varied needs of our clients, backed up with our in-house design service capable of producing high quality 3D visuals.

Tim would be delighted to hear from you and can be contacted at twickens@spacegroupuk.com to discuss your particular requirements.

Everyone is conscious of making the commercial kitchen a more environmentally friendly place to prepare and cook food, reduce energy in the process, and save money on gas and electricity bills. Our design team has been hard at work specifying commercial kitchens that tick all of the ‘Green’ boxes.

We have carefully selected a range of equipment that has been designed with energy and cost savings in mind and are highlighting these within our drawings. It’s easy to spot this equipment – just look for the small green footprint! How simple is that! Hear what the media have been saying by clicking this link to our News section.

After in-depth consultation with the team at Space, the qualification is being embraced by no less than 14 of the staff including the directors and most experienced managers – everyone agreed that there is huge value in this qualification and are all keen to undertake the necessary work and be recognised for the achievement (subject to exam results!!) at the CFSP awards ceremony at Hotelympia in March 2010.

The swatting starts now …

Space kicked off the first debate in a series about challenges and opportunities for foodservice operators in being more sustainable by hosting a green forum at The Three Stags in London, one of the capital’s greenest pubs. Key players from all corners of hospitality met to talk about barriers they face to being greener, where the easy wins can be made like kitchen design and equipment, and the need for more industry training.

“It was clear from our lively debate that the benefits of the long-term payback are worth the short-term pain though there’s still much still to do,” said Mike, Space’s MD. “Everyone agreed on the need for more than a one dimensional metric to measure the true value of sustainable operations, to help the industry benefit from savings in utilities, waste management and insurance as well as a better working environment and happier, more productive teams.”

Watch this space for future topics.