GWP were appointed in late 2017, to work alongside the Kitchen Build Sub-Committee and local design team to completely refurbish and modernise the whole of the F&B facilities that are spread over three levels in the centre of the College. Work starts on site in 2019 with completion 12 months later in 2020.
The new kitchen facilities are now well underway and due to open early in 2019. GWP have spent 18 months working with the College, and specifically Catering Manager Chris leVien who has been a very interested member of the design process. The result will be a tailor made facility designed specifically around the F&B operations within the College, but within the overall constraints that are inevitably present in such an historic building.
Trinity College Cambridge appointed GWP to redevelop the whole of the catering facilities within this famous institution of British Education. The last major refurbishment of the main kitchen facilities dates back to the mid 1960’s and the brief to GWP was to design for a projected lifespan of 40 years. The refurbishment of the kitchens was part of a total refurbishment of the whole infrastructure with a multimillion-pound budget. As the kitchens were out of action completely for a period of 18 months, our brief was to include the provision of temporary facilities for that period.
We have completed over 20 different projects for the University over the past 7 years as a part of the continuous site development programme. The projects have varied in scale from a full Central Production and Distribution unit to several small on the go snack outlets. At the beginning of 2015 we are currently involved in five more additional outlets across the site.
GWP have recently handed over two completely separate units to the University of Birmingham. Both facilities share open kitchen operations, but in all other aspects are completely different. GWP were originally employed to undertake a Feasibility Study with the brief to replace the existing Central Kitchen with alternative facilities across the site. The result was a multi-million pound scheme to design three separate production kitchens, each serving its local population and supporting the remainder of the site in term time as well as Banquets in the Great Hall and Conference Services support.
GWP were asked to recommend how best to upgrade the facility to provide an increase level of service to the resident Fellows and students, whilst better supporting the successful conference and dining functions offered. To support the updated servery arrangement, GWP, worked closely with the King’s College catering team redesigned the back of house kitchens; adding new technologies to the cooking processes, streamlining work flows and eradicating cross flows in food production.