So, where do you even start? First, forget the big national websites. They’ll charge you an arm, a leg, and probably your left shoe for delivery. You need local.
Look for catering equipment wholesalers in the industrial estates around Speke or the docks. These places often have ex-display models or overstock from hotels that went bust. One man’s closure is your brand-new, dirt-cheap sink.
Another trick? Facebook Marketplace. I’m not joking. Restaurants in Liverpool shut down all the time. They sell their three-month-old sinks for a song. You just have to be quick and bring a van.
Catering sinks | Double bowl catering sink
Or, you could bribe a friendly chef with a pint of lager. They always know where the good deals are. Seriously. Try it.
What to Look For (Beyond the Price Tag)
Okay, you found a cheap supplier. Brilliant. But before you hand over your cash, check a few things. Stainless steel. Must be. One piece if you can get it. None of this welded-together nonsense that leaks in month three.
Check the depth. A shallow sink is a nightmare – you’ll splash water all over your nice clean floor. You want something deep enough to submerge a baking tray, but not so deep you need a ladder to reach the bottom.
And the legs? They need to be adjustable. Old floors are never level, especially in Liverpool’s Victorian buildings. A wobbly sink is a disaster waiting to happen.
