A uniquely personal foodservice design consultancy

Andrew and Elaine Powis are the only husband and wife consultancy partnership in commercial catering facilities design. This means we are uniquely placed to offer a genuinely warm, personal and professional service to all market sectors from concept to completion in the UK, Ireland and the rest of Europe.

Our combined 40 years’ experience working as lead consultants on catering design projects of all sizes and budgets includes kitchens, serveries, front of house areas, ventilation, fire suppression and waste management systems.

6 March 2015

"I am happy to endorse the excellent standards of service and design you and your team provided for the Institute, in our Hotel, Catering and Tourism facility. In particular, your advice and detailed design and specification of 3 training kitchens, 2 production kitchens, bar and demonstration theatre, along with all ancillary food storage, wash up and other facilities that meet the rigorous demands of HACCP compliance and provides us with the teaching spaces that are both functional and practical in their design and detailing. The quality of tender and specification documentation you produced ensured we got the quality of product we were seeking. In summary, the teaching and production kitchens and other facilities are working most satisfactorily, and this is due in no small measure to the care and attention you and your staff paid to the original concept design and supervision of the final installation". "A dream come true" is one enthusiastic response from a staff member, "we wanted a facility that would best enable us to deliver our courses and prepare the students for the real world."

Robert Reidy, Estates Manager, Institute of Technology Tralee

Tralee Institute of Technology, Co Kerry, Ireland

In designing and equipping a series of inter linked training kitchens for the new building, a key objective was to reflect the diversity of today’s foodservice industry in a safe, practical, student friendly training environment. The brief was to equip a single building with 3 x 18 student training kitchens, a bakery, 2 production kitchens, a demonstration kitchen, a central wash up for both crockery and glassware plus a 70 cover multi function restaurant and bar. The kitchens have to encompass everything from classic five star dining to bulk meal production, including speciality menu styles using woks, tandoor ovens and the latest baking and combination oven technology.

Our innovative mobile student stations consist of gastronorm size sinks with inset cutting boards to enable them to extend the workout area, undercounter 3 drawer refrigerators to train them on food segregation and either a mobile electric or gas range. All equipment is on quick disconnect hoses to allow for thorough cleaning or for the equipment to be interchangeable.