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.
"I am pleased with the main kitchen layout and there’s ample preparation and work room for me and the team. We’ve to make sure that the customer gets food at its optimum temperature, served to them on a hot plate with the correct nutritious content, flavour and appearance. Sterling have put in equipment that will produce that result."
John Carolan, Head Chef, The K Club
The new clubhouse was built for the Ryder Cup 2006. One million Euros was invested in the catering facilities and the project took about 18 months to complete. There are temperature controlled separate food preparation areas in the basement where the prepared food is sent on trolleys via a food lift to the kitchen upstairs for cooking, portioning, plating and serving.