Robinsons Brewery
Stockport, United Kingdom
July, 2013
The new Visitors Centre marks the anniversary fittingly – the complex providing an explanation to their success and continued examples for visitors to sample.
Opening in March, the new Visitors Centre celebrates thecolourful history of Robinsons brewing. Visitors will be able to tour the brew house, find their ideal pub to run, meet Robinsons' Shire horses and explore exhibits showcasing how brewing has changed since 1838.
Behind the scenes and in front of the crowds, the cuisine of the Brewery is evolving and improving. Leading the vanguard is Simon Rimmer, host of Channel 4’s Sunday Brunch. Simon will use the new location for cooking demonstrations and for developing food concepts within the Robinsons’ pub estate. His talent and experience delivers a greater emphasis on the menu.
In addition to the core menu of the Centre itself the venue provides corporate banqueting and conference facilities. These new catering facilities will also accommodate apprentices in the licensed trade, and the new kitchen will be used to assist tenants in developing new menus and food concepts through Robinson’s tenancy support program.
Overall the new catering facilities now service a range of uses – and the team behind the project couldn’t be prouder of the final result. Sprint Refrigeration designed and installed the commercial kitchen, with Sales Director Jason Cunliffe leading the way. Blue Seal assisted in the consultation period and will also provide on-site staff training on all the equipment.
The project had to be completed in time for the March opening of the Centre, and the various companies involved worked together to ensure this deadline was met.
An award-winning chef himself, Robinsons Brewery catering development manager Christian Whittleworth has a straight-forward ethic when it comes to commercial catering equipment: no compromise on quality.
Christian said the new kitchen, “has been created to offer a modern facility that can deliver a quality, consistent catering offer and, above all, peace of mind. When providing training to our licensees and chefs, we ensure the equipment introduced is of a high quality. It won’t let them down".
IN THE KITCHEN
“With our visitor centre offering full conference and banqueting facilities we required a range that would deliver,” said Robinsons catering development manager Christian Whittleworth.
Blue Seal technology delivered. The Evolution Series provided a fryer, chargrill, salamander and range for the venue. “It was quite a simple decision to make,” said Christian. “I have worked in several establishments over the last 20 years and for the last 12 in senior executive and head chef roles. In this time Blue Seal has always been an integral piece of kit in the kitchen.”
View our complete range - visit http://www.blue-seal.co.uk/brands/blue-seal-evolution-series.
