Space Catering

A new Development Kitchen for Creed Foodservice

admin — Fri, 26 Apr 2013 11:50:20 +0000

Space worked closely with Creed to design and supply the facility which will be used by Creed’s clients to use for trying their products and developing new menu ideas. Creed are suppliers of high quality food, non-food products and related services to more than 1700 customers in the ‘out of home’ sector, employing some 250 staff at our two distribution centres in Cheltenham, Gloucestershire and Ilkeston Derbyshire. The acquisition in 2008 of fresh produce and speciality foods supplier Mise en Place extended their range of products resulting in a genuine ‘one stop shop’ for the busy caterer.

“Space and Creed are both successful Gloucestershire companies working in the foodservice sector offering complimentary services and share many customers without competing in any way, so the collaboration made perfect sense.” said Space MD Mike Mellor.

Space specified equipment from Electrolux, who supported the project and worked closely with Space to deliver a cookline that could be used for almost every commercial kitchen scenario meaning that Creed client can experiment with many different ingredients and cooking methods.

The new facility is already in regular use and has been key to developing new key account business for Creed Foodservice.

Shown from left to Right:
Phil Creed of Creed Foodservice
Mike Mellor MD of Space
Robin Stock – Exec Chef, Creed Foodservice
Nick Wood – Gloucester Rugby
Sian Mellor – Space Catering Equipment
Steven Creed – Creed Foodservice

Charvet announces premier distributor award for Space Catering

admin — Mon, 18 Feb 2013 15:29:28 +0000

Space Catering’s Account Director, Malcolm Ball.receiving the Charvet Premier Distributor Award for 2011, from Charvet National Sales Manager Colin Leonard

“Contract Catering Equipment and Space Catering Equipment have once again proved outstanding in their use and support of Charvet prime cooking equipment,” said Wayne Cuomo, MD, Charvet Premier Ranges. “As in 2011, both companies have been recognised because they consistently deliver exceptional added value, beyond the supply of product itself. Charvet’s policy is only to work with professional catering equipment distributors and it is a pleasure to work with partners such as these.”

No ‘Green Wash’ to be heard…

admin — Thu, 24 Jan 2013 10:19:22 +0000

Using a fictional owner of the ‘Red Alert Inn’ faced with increasing energy costs, Mike carefully set out practical steps which identified how, as a conservative estimate, savings of over £5,000 each year could be achieved. With additional input from representatives of the Carbon Trust and the Sustainable Restaurant Association, the hour long seminar was anything but ‘green wash’ and delivered real energy saving advice along with a clear message that if you are looking for a greener and more sustainable catering business call the experts at Space Catering today.

Space provides 300 Jiko’s for Kenyan households

admin — Wed, 19 Dec 2012 15:22:53 +0000

Lots of families benefitted directly from the Jiko project as can be seen from the photos, showing the Space Jiko’s at the factory in Kenya and subsequently in use in people’s homes.

The Jiko, or Geo-cooker has a number of benefits to the families and communities that use them including:

As Kenyan cooking methods traditionally use firewood, more and more trees are cut each day to provide each household with their daily materials for cooking. The Jiko reduces the use of firewood, as the heat is trapped within it. Families can save money from buying firewood and use the money to buy other important basic needs for the family.

Improving the health of guardians and orphans. Studies show that household using firewood without a Jiko causes respiratory tract infections to the family. The more firewood they use the more smoke emissions coming from the wood, thereby contributing to respiratory diseases of the family. The Jiko is smokeless hence will greatly reduce CO2 emissions, the use of firewood or charcoal and thus deforestation will also be reduced.

Saving on cooking times. Households that use the Jikos found out that it saves considerable time in cooking. The surplus time will be used for farming, income generating activities, girls’ education and women’s participation in community life. Added to which families are able to do other household activities while cooking.

Families are able to cook more than once in a day due to minimal use of firewood.

The type of housing in Western Kenya is very poor and most families live in one roomed grass thatched roofed shanties that pose a lot of danger to the women and children when cooking is done indoors. Kitchen accidents are significantly reduced since cooking pans are held stable on the Jiko.

Its heart warming to know that we really can make a difference to people’s lives. Added to which, we are reducing the carbon footprint of in Kenya as well as in the commercial kitchens of the UK.

Freaky Hair Friday at Space Catering

admin — Fri, 30 Nov 2012 16:01:28 +0000

The charity exists to improve health, well-being and self-esteem amongst the vulnerable, disadvantaged or seldom heard particularly through catering related activities. Check out their website…

thewigglyworm.org.uk

Space had installed a Swear Box in the office to make some contributions for the charity, but after a couple of weeks, pockets, purses and paychecks were emptied and we all learnt to curb our language, so we had to come up with something new!

The hair day is just one of many ideas Space had come up with to raise money for the charity, watch this ‘space’ to see how and what we’ve done by the end of the year.

The best Freaky Hair Friday award has to go to Colin for his magnificent Mohican hair effort, but one thing is for sure – we were all sooooo worth it!

Meet the sales team at the Care Show 2012

admin — Wed, 17 Oct 2012 10:56:14 +0000

We’ll be there to offer advice on kitchen design and on equipment with ‘green’ credentials that will reduce operating, energy AND waste costs but that will also help improve the quality of the food offering, an important prerequisite for homes and hospices for the elderly.

Stop by and meet our new Commercial Director Ian Bidmead, who will be teamed up with Malcolm Ball, our Sales Manager.

The Care Show is at the NEC Birmingham from 13th to 14th November 2012
Space will be on STAND 25 – HALL 11

Space Catering Equipment announces sponsorship of Nick Wood

admin — Fri, 12 Oct 2012 14:08:08 +0000

Nick joined Gloucester’s academy in 2001 and since then has spent his entire professional career at Kingsholm. As a first team regular, Nick embodies everything that is special about Gloucester Rugby.

2010-11 saw a fantastic effort from Nick as he made more than 30 appearances for the first team, and he carried this form over into 2011-12 when he was named Player of the Year by the club’s supporters and was one of 5 players shortlisted for Aviva Premiership Player of the Season.

“We jumped at the chance of sponsoring Nick for the 2012/13 season, added to which he is celebrating his testimonial season this year,” said Mike Mellor, MD of Space Catering who is a season ticket holder and keen follower of the Cherry and Whites. “He is a class player who loves to carry ball, and is an excellent scrummager, a real stalwart of the team” he added.

Visit Nick’s testimonial website at www.woodysbenefityear.co.uk.

The Scarlet Hotel joins the Sustainable Restaurant Association

admin — Fri, 12 Oct 2012 10:29:53 +0000

The results for the three key sustainability areas were:

• Sourcing: 81%
• Environment: 87%
• Society: 86%

There is a clear dedication to achieve and retain extremely high standards in each of these categories and no one is less important than the other. Particular examples of this good practices include working with a broad range of local suppliers all of whom operate to high standards of practice in terms of environment, welfare and sustainability; investing in key equipment to reduce the environmental impact of the business and working closely with the local to community to enhance the sustainability of the area surrounding the hotel.

Follow the link below for more information on the SRA rating for the Scarlet Hotel as well as their contact details:

www.thesra.org/restaurant/the-scarlet/

Say hello at the Restaurant Show

admin — Sun, 07 Oct 2012 10:25:54 +0000

Firstly, Space MD Mike is teaming up with his counterpart at The Sustainable Restaurant Association, Mark Linehan, to do a special Q&A session on Wednesday 10th October offering advice on sustainable kitchens. So if there’s a burning question you’ve got about energy-saving or you’d like to find out the latest developments in waste management, come along to the Business Bootcamp on the 10th. We’ll also be at the show every day from 8th to 10th October on the Sustainable Restaurant Association stand D118 in the Drinks Quarter where we’ll be offering advice on sustainable kitchen design and equipment choice, and giving out copies of the SRA Guide to Sustainable Kitchens. See you at Earls Court 2 in London. www.therestaurantshow.co.uk

Pedalling for pounds

admin — Thu, 04 Oct 2012 11:17:45 +0000

He lines up with Mark Linehan, MD of the Sustainable Restaurant Association and Andy Cook from Ease project management on a gruelling 200km trail taking in The Scarlet Hotel in Mawgan Porth, The Eden Project in Boldeva and Gara Rock in East Portlemouth before fetching up at the award-winning ODE restaurant in Shaldon, south Devon. En route the trio will be filling their panniers with a selection of organic and home-grown produce that ODE’s Tim Bouget will use to rustle up a delicious sustainable supper to boost the coffers for Springboard, the charity that helps disadvantaged youngsters into careers in hospitality, and Action Against Hunger, which works to end child hunger.

Mike’s calling on friends, colleagues and everyone he knows to dig deep and help two great causes; simply go to www.justgiving.com/Mike-Mellor2 to donate.