The catering press have been heaping praise on the Space ‘Green Footprint Scheme’, a great new initiative that has been helping our clients save money on energy costs and reduce their carbon footprint.
Space have been chosen to work, once again, with luxury hotel group Von Essen equipping their new 5 star London flagship ,the Hotel Verta. Situated at the London Heliport, it will be the first integrated hotel heliport solution in the world.
The new Catering Foodservice Professional qualification has been introduced from the U.S where it is widely recognised by the foodservice industry. The syllabus covers every aspect of catering design from specifying the right flooring to calculating air flows for the extraction canopy in your ceiling, and pretty much everything in between.
We are delighted to report that our clients, Oojam, won the ‘Best Designed Kitchen Space Award’ at the 2009 Restaurant and Bar Design Awards in London. The kitchen in a cube was picked out by the judges for the choice of innovative equipment, the aesthetic appeal, the specialist ventilation and of course, the clever use of Space, or was that space???
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.
An ambitious renovation plan for the historic Three Gables in Bradford upon Avon in the Cotswolds came to fruition thanks to the painstaking work of owners Beverley and Howard Booty and a helping hand from Space.
We are delighted and grateful that for the second year running, our friends at the Peach Pub Company have given us a Favourite Supplier Award. Peach have been doing pretty well on the awards front themselves as well as opening a series of new sites.