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Regency KBB Limited is rated outstanding!
29 Positive Reviews
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Reviews (29)
News, Offers & Showcase

About Regency KBB Limited

News 2 years ago
less waste
Pressalit’s kitchen against waste An important part of Pressalit’s work with UN’s Sustainable Development Goal #12: Responsible Consumption and Production includes our work with food waste in our kitchen and canteen. At Pressalit, we strive to integrate new initiatives in various parts of our processes in order to minimize our environmental impact on the world. This also goes for our kitchen, which also works specifically with the task of decreasing waste. Pressalit’s kitchen and canteen works with the sustainability and reduction of food waste on three overall levels: By always using high quality groceries Through the production and serving of food By re-using food waste in collaboration with Daka Refood High quality groceries The Pressalit-kitchen aims to use organic groceries, as much as possible. This is the reason why we collaborate with Hørkram, which also focus on organic and seasonal groceries of high quality. By choosing ingredients of the highest quality, the kitchen makes the most of the ingredients and thereby, they minimize waste. Serve less, waste less Another aspect of working with sustainability is the preparation and serving of the food. As the kitchen prepares and serves food based on strict rules, there is a special focus on how much food is served and prepared and how much food is put on the buffet at the time. By optimizing the production and serving, we minimize the amount of food, which is thrown away. From waste to energy Regardless how much our kitchen works with reduction of waste, it cannot be avoided completely. Therefore, Pressalit cooperates with Daka Refood, which collects our food waste and re-uses it as biogas; a green and more sustainable form of energy. On a yearly basis, Pressalit collects 5840 kg organic waste. After it has been re-used, this amount of waste is equivalent to: Nutrition enough to manure 9530,9 kg carrots A reduction of CO2 emissions by 4163,9 kg 196,2 days’ warmth in an average household Production of 5369,3 kWh The reduction of food waste across these three areas therefore contributes to Pressalit’s work with SDG #12. Additionally, it adds to our aim of being a sustainable and responsible business.
 
Showcase 2 years ago
Rehabilitation and Training Kitchen installed at The Glasgow Children's Hospital.
The Brief for this project was to create an accessible, useable and safe workspace for children with different needs but also suitable for teaching staff. We achieved this by installing Pressalit Rise and Fall worktops fitted with an Induction hob and sink, Rise and Fall wall units, accessible corner storage units, a large height adjustable preparation table and Neff Hide and Slide Ovens.
Showcase 3 years ago
Fitted Kitchen in The Wirrel
Fitted kitchen with accessible storage solutions
Showcase 3 years ago
Adapted Kitchen Installation in Preston
The Brief for this project was to create an accessible, wheelchair friendly domestic kitchen. We achieved this by installing Pressalit Rise and Fall worktops fitted with an Induction hob and sink, Rise and Fall wall units, accessible corner storage units and Neff Hide and Slide Ovens, fitted at a lower level to meet the customers needs.
Showcase 3 years ago
Adapted Kitchen in Stockport
The Brief for this project was to create an accessible, adapted family kitchen. We achieved this by installing Pressalit Rise and Fall worktops fitted with an Induction hob and sink, Rise and Fall wall units, accessible corner storage units, Neff Hide and Slide Ovens.
February 2020
My New Kitchen The department of Inclusive Learning is running a City and Guilds progression into work coure, and i am running a small cafe to teach student skills, and help them gain work experience in catering. We needed a new kitchen to enable students with disabilities to access all the equipment. This will enable students to train in catering and customer service skills, therefore giving the students the skills they need to possibly join thwe workforce in the future. After several meetings and discussions with Regency Kitchens and several heads of department, Southwark College had the go ahead for a brand new kitchen. Regency arranged to come into the college the last wek of term. I had cleared most of the equipment into storage, leaving the old empty cupboards ready to be taken out. The chaps arrived and cleared the old kitchen into a skip, leaving an empty shell ready for the new equipment. This was to include a rise and fall hob sink and rise and fall wall cupboard. Regency arranged everything for us, and all the new equipment arrived ontime and in pristine condition. The men from from Regency worked solidly all week and consulted with me when required throughout the week, as to the actual positioning of certain items (large rise and fall island etc) During the week the work involved:- Taking out old kitchen Arranging disposal of old kitchen Tiling all walls Installation of large island, wall and base units x 3 sinks ovens hobs etc. I was amazed that the installation only took one week, as it is a large area. When everything was in place, the paperwork and instructions for equipment were explained and filled in. The whole process from start to finish, due to the expertise of Regency Kitchens, was stress free and uncomplicated. I now have the special equipment i need fro my students who will be able to progress in the skills of catering, i a safe hygenic and accessible kitchen. The students are extremely excited about their new kitchen, and are fascinated with the rise and fall wall cupboard, as are the staff. I would be more than happy to recommend Regency Kitchens, as i have found them to be very professional and experts in their field with excellent customer and aftercare service. Many thanks for all your hard work and brilliant advice throughout. Julie Irvine Head Food Technology

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