"Working together nationwide on installations across the Foodservice, Hotel and Leisure industries, Nobel and Sterling Foodservice have an approach that always ensures right first time, innovative, tailored and fully integrated solutions to meet specific individual needs. The success of the relationship between the two companies is based on an acute knowledge of each others strengths and abilities together with an exact awareness of the end customers' risk potential and individual needs as far as fire suppression is concerned."

Nobel Fire Systems Ltd

"Dear Andrew and Elaine

I just wanted to drop you a short note of thanks for all the help and support that you have given to the Oddfellows team in the designing of the new kitchen at Bruntwood Hall. The quality and detail of your drawings is without doubt the best I have ever seen and you are to be commended for this. You have left no stone unturned which is absolutely crucial when designing something so complex, particularly within the conversion of an old building.

I am very privileged to have Simon Radley working alongside me and I know that both he and Daniel Beech, the newly appointed Head Chef, are extremely impressed with what you have produced for us. They will now be working closely with C&C Catering during the installation and commissioning process.

We will no doubt be having an opening get-together at some stage, to which you will both of course be invited. I will keep you in the loop with what is going on.

In the meantime, my sincere thanks to you both once again for your help and commitment to this project."

Mr Jonathan Slater, Oddfellows on The Park, Cheadle

"We have just completed a large refurbishment of our clubhouse. This work included the design, provision and installation of a new kitchen facility. It provides us with the capability to serve food throughout the day and also, within a safe environment, to comfortably cater for up to 150 diners at main functions.

The programme of work was required to be completed within a very strict timeframe which was greatly assisted by Sterling Foodservice Design. They very quickly understood our requirements, came up with designs and prepared appropriate technical specifications that enabled us to approach suitable equipment suppliers. They also supervised the installation and provided training on the new equipment and the Cook-Chill System which was being implemented. The project went through on time and on budget.

Overall Andrew and Elaine provided a professional and expert service and the outstanding result has been complimented by our catering team and Club Members"

Mr N Roy, Club Captain, Formby Golf Club
Formby Golf Club

"Andrew and Elaine Powis have worked with Aquinas College since the design phase of its newly completed £42M college building. From the outset Sterling’s design was ambitious, using their inside knowledge of the catering industry. In all areas it specified high quality facilities and fittings. The kitchens include staff social space, offices, food preparation, cold rooms and walk‐in storage, conveyor belt washing up, hot food server, cold buffet server and a remote coffee bar. The ceiling in the main kitchen contains integrated ventilation and lighting and all health and safety equipment is comprehensive.

Sterling’s most outstanding qualities have been their knowledge of the industry and their attention to detail. They were prepared to back their decisions and take contractors on where necessary.

Despite budgetary restrictions we have managed to incorporate Sterling’s proposed high standards. Since June 2010 we have been in possession of a state‐of‐the‐art kitchen fit for the purpose of catering for up to 1900 students and 250 staff. This facility, more in line with the standards in the restaurant industry than what might be expected in schools or colleges, is valued by the staff who work in there. Visitors comment positively on its spacious appearance and its quality of finish. The appreciation of the kitchen staff is wholehearted. The facilities inspired us to appoint a new catering manager and under his guidance the catering at Aquinas has become inspired. This new face of catering inside a lovely facility has meant that students vote with their feet by eating there regularly and in large numbers. Sterling Foodservice Design has played a major part in us achieving this. We look forward to many years of high quality catering as a result and would like to thank them for their input."

Danny Pearson, Assistant Principal, Aquinas College
Aquinas College

"As complete novices in kitchen design, we quickly found that an experienced hand was crucial for managing contractors, picking up important details and maintaining high standards. Without Sterling, who knows what kind of kitchen we would have had! We felt their consultancy fee was money well spent."

Jane Marchent, Company Secretary, Endress+Hauser
Endress Hauser

"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
Institute of Technology Tralee

"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 K Club

"We acknowledge and thank you for the tremendous level of work your team carried out on our behalf at considerable short notice. Because of your input we will have a significantly improved design for our catering facilities than what may have been."

Colette Myer, Procurement Officer, National Rehabilitation Hospital
National Rehabilitation Hospital

"We felt that since they (Sterling) were a smaller company we would get their undivided attention. The equipment is good quality and they specified to a higher standard than I would have probably gone for. That is the advantage of a consultant like Sterling, they know what’s on the market and what it does. We’ve had very few snagging problems with the equipment. It went in, it fitted and it worked. Sterling also designed a very good barista served coffee shop…"

David Chapman, Head of Catering Services, Royal Holloway University of London
Royal Holloway University of London

"We wanted a state of art facility that would help Cornwall Food Production Unit produce meals for all the health care establishments in Cornwall and possibly beyond!"

Martin Pellow, Operations Manager for the Royal Cornwall Hospitals Trust
Royal Cornwall Hospitals Trust

"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

"Although I was not on board when the kitchen was conceived I am very happy with the space I and my 20 strong brigade work in. I feel very lucky that I’ve been able to get the quality of the cooking up so quickly because I have the facility to do it."

Martin Burge, Head Chef, Whatley Manor

"I would like to express my gratitude for the courtesy extended to me by yourself (Sterling) during my recent pre-opening inspection of the catering facilities at Whatley Manor. The standard of equipment fitted and the quality of work flows designed in the kitchen are the best I have seen in a catering establishment. I must congratulate you and your clients for working to such a high standard."

Martin Thorne, Senior Environmental Health Officer North Wiltshire DC after his visit to Whatley Manor