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.

9 February 2016

"Andrew and Elaine Powis from Sterling were recommended via word of mouth and in fact a total of three consultants were interviewed. They were all very good but Andrew and Elaine bounce well off each other and we felt quite comfortable very quickly, they listened intently and they don’t miss anything. They paid great attention to detail and made the best used of space in each zone. There were no headaches because they solved any issues before there was a problem, we would not have achieved so much without Elaine and Andrew. The new design provided exactly what is needed…..we are very well equipped".

Craig Rowland, Executive Chef, Skibo Castle

Skibo Castle, Dornoch, Scotland

There has been a castle on the site of Skibo since the 12th century and between 1898 and 1902 it was remodelled as a private house by the steel magnate and philanthropist, Andrew Carnegie who was then the richest man in the world. In the early 1980s the family sold the Grade A listed building to a businessman and it eventually became the Carnegie Club, for private members only. The 21 bedroom castle sits in 8,500 acres of country estate with 12 lodges, spa, golf course and a clubhouse where lunches and barbeques are served.

Modernising and rationalising the kitchen facilities, which dated from the 1900s, meant adhering to the strict Historic Scotland regulations and involved retaining and encasing the tiled walls and floor and other features and finishes. To obtain the correct work flow a light well was filled in to provide a new floor for the central kitchen and existing areas were integrated and enhanced.