Brighton College’s Chapel, a Grade II listed building, stands as a testament to the institution’s rich heritage and architectural significance. Designed by the eminent architect George Gilbert Scott in 1859, the chapel is a prime example of Gothic Revival architecture. Its intricate features include detailed stone dressings, a chancel with a north aisle and south chapel, and a nave adorned with Geometrical-style tracery. In 1922–23, Thomas Graham Jackson, an alumnus of the college, expanded the chapel as a war memorial, adding further historical and emotional depth to the structure.

As a listed building, the chapel’s protections encompass every part of its structure—flooring, walls, ceilings, and more. This meant we had to approach any changes with the utmost care and consideration. Services that required penetrations to these protected surfaces presented particular challenges, necessitating thoughtful planning to ensure compliance with preservation guidelines. Balancing the need for modernisation with the integrity of the historic building required a meticulous and respectful approach, adding a layer of complexity to the project.

Brighton College is undeniably a shining example of educational excellence. With roots dating back to 1845, it has consistently evolved to meet the needs of its students while maintaining a strong sense of tradition. Being named the United Kingdom School of the Decade is a testament to its extraordinary commitment to cultivating both academic achievement and personal growth.

The college’s state-of-the-art facilities, from advanced science laboratories to vibrant art studios and top-tier sports amenities, create an inspiring atmosphere where students can excel across a variety of fields. By fostering creativity and individuality, Brighton College empowers its students to pursue their ambitions with confidence and purpose, ensuring they are prepared for success both inside and outside the classroom.

We were engaged to design two serveries within an existing dining room, which was housed in a separate building from the main campus facilities but was needed to provide additional capacity for the ever-growing student numbers. This separation meant that food would be prepared in the college’s main kitchen and then transported to the dining area. Our design needed to account for this logistical challenge by creating dedicated zones for receiving the food, decanting it from the trollies, and plating it up before presenting it on the serveries.

Space constraints played a significant role in shaping the design process. Initially, the areas allocated for the serveries were relatively comfortable, as they included provisions for washing facilities to allow for the use of crockery plates. However, the contract caterer later made the decision to switch to disposable plates, removing the need for on-site washing facilities. This change not only streamlined the design but also allowed for the creation of additional dining room space, which was deemed a priority.

As a result of this decision, the overall space for the servery areas was reduced. This required us to reimagine the layout within these tighter dimensions while ensuring the functionality of the areas was not compromised. We carefully planned the placement of equipment and service zones to maximise efficiency, despite the limited footprint.

The transport of food from the main kitchen added another layer of complexity. We needed to ensure the areas were appropriately equipped to handle this process. Designated spaces for decanting food from trollies were incorporated into the plan to facilitate seamless movement from transportation to plating. Attention was also given to the flow of service, ensuring the process of plating and serving food to diners was as smooth and efficient as possible.

Overall, the project involved addressing a variety of challenges, from logistical considerations to spatial limitations. By adapting the design to align with the caterer’s operational preferences and the dining room’s revised requirements, we were able to deliver a practical and effective solution.

The project had to be completed during the summer half-term, leaving us with a tight timeline to finalise the design, coordinate all the services, gain approvals for the drawings, and move the fabrication process into production. Additionally, the site survey and installation had to be completed before the start of the new school year, further emphasizing the need for efficient planning and execution.

The complexity of the job was compounded by ongoing changes to the area during the process. Walls were being demolished and rebuilt, which meant the usual five-to-six-week manufacturing window for the counters was unavailable. To address this, we worked closely with CED, ensuring they were aware of the accelerated timeline prior to placing orders. However, summer is traditionally a very busy period for both manufacturing and installations, which added additional pressure to meet deadlines.

One specific challenge we faced was obtaining the customer’s selected stone worktops within the required timescale. After thorough discussions with the customer, we proposed an alternative solution that met their approval, allowing us to stay on track with the project timeline.

Furthermore, we had to coordinate closely with the customer’s contractor to ensure the tiled front for the servery matched the overall design. This included managing the finishes and ensuring seamless integration once the servery was installed. This collaboration was crucial to achieving the high standard of quality expected for the project.

Despite the challenges, our meticulous planning and adaptability allowed us to overcome these obstacles and successfully deliver the project within the limited timeframe.

Before commencing work on-site, we held several meetings with the customer and contractor to establish a clear understanding of the project requirements. These included initial discussions to align expectations and address potential challenges. Once work began, we continued with multiple on-site meetings with the contractor to maintain a hands-on approach and ensure every detail was carefully managed. Additional design meetings were conducted online via Teams, enabling efficient communication and collaboration.

A key focus of these meetings was to discuss the service requirements, particularly for the drink stations, which were positioned away from the kitchenettes and serveries. We worked closely with both the contractor and the client to explore viable solutions for running the necessary services to these areas. Given that the building was listed, we faced unique constraints that required careful consideration. This included determining how to route services from underneath while adhering to the preservation requirements of the structure.

The collaborative approach ensured that all parties were aligned and that the solutions developed were both practical and respectful of the building’s heritage.

The primary aspect of the installation was handled by CED Fabrication, as they were responsible for the front-of-house counters. Collaboration with them was crucial throughout the process. They attended site surveys alongside us to ensure all aspects of the design were accurately measured and accounted for. We also took the initiative to double-check some of their measurements to ensure no details were overlooked.

CED’s installation of the counters was completed in three days. During this time, they also delivered several fabricated items for us to install in the back-of-house area. To ensure the entire job was completed within the week, we coordinated an overlap in the schedules of the CED engineers and our own engineer. This approach proved effective, as it allowed both teams to work alongside each other, offering mutual support and guidance whenever necessary. This collaborative setup played a key role in maintaining the efficiency and quality of the installation process.

One of the challenges we faced involved fitting the heat lamps, given the significant height of the ceiling. We needed to devise a safe and practical method to access the ceiling and securely fix the lamps. Adding to this complexity was the listed status of the building, which required us to handle the internal ceilings with extreme care and ensure all work complied with preservation guidelines.

Through meticulous planning, teamwork, and adaptability, we successfully overcame these challenges and delivered a high-quality installation that met the client’s expectations.

Due to the tight time constraints, with the facility set to become operational the following week, CED took charge of providing training on their counters. Since there was no additional cooking equipment involved in the setup, further training sessions were not required. This streamlined the process, ensuring that the handover could proceed efficiently.

As part of standard procedure, all manuals and commissioning certificates were sent to the customer ahead of the handover. This ensured that they had all the necessary documentation to operate the equipment smoothly.

The project presented significant challenges for everyone involved, from the initial design phase through to completion. The limited space within a listed building, combined with the need to serve a high volume of meals, required meticulous planning. Every aspect of the design had to focus on maximising output within the minimal space available. Additionally, the coordination of all works, from drawing approvals to manufacturing and installation, had to be completed within a very short timeframe.

Despite these hurdles, we successfully navigated the complexities of the project. The entire process, including design finalisation, manufacturing, and installation, was accomplished within the strict timeline of the six-week holiday period. This achievement highlighted the team’s ability to adapt and deliver under pressure, ensuring the facility was ready to meet the client’s needs without any delays.