On the ground floor, the existing space has being expanded via an extension
increasing the current seating capacity of 110 to a maximum of 250. The
ground floor kitchen has been designed not only to cater for the increased
dining seating but as a food production unit for the entire University Campus.
The new lively catering area on the ground floor incorporates four different styles of eatery, these include 'grab & go' snacks, sandwiches/rolls made-to- order, a tapas option and various hot food options.
The full refurbishment of the first-floor restaurant has created a flexible dining space with different styles of service. These include, buffet counter service - offering hot and cold dishes, a salad bar, etc - or plated banqueting service. The aim has been to create a relaxed dining experience with comfortable seating. There is also a dedicated coffee bar/wine bar area.
The redevelopment of the catering and retail facilities on the ground and first floors of Bramber House forms the key element of the Catering Strategy. The aim has been to create new and innovative facilities with a contemporary feel: flexible space with a broader range of catering services to meet the requirements of all customers, including students, staff, conference delegates and visitors.
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