In 2021, one of Oxford’s oldest colleges, Trinity, began an exciting new project that involved the extensive refurbishment, and reconfiguration, of its Senior Common Room (SCR), hall, kitchen, servery, Stair 11, and access to the basement bar. The project was completed in October 2024, with GS Catering supplying, installing and project managing the provision of the new kitchen and servery.
The project had two distinct objectives from the outset. Firstly, to create a state-of-the-art catering facility fit for modern demands and secondly, to ensure that the College could continue to cater for its students throughout the build. This work was part of a much wider effort to enhance accessibility and upgrade outdated mechanical and electrical services in some of the College’s most frequently used areas. The carefully considered approach aimed to enhance the historical and cultural significance of the College whilst adapting its facilities to meet the evolving needs of its community.
The site, on the far western edge of the College, sits between three Grade I listed buildings, including the remains of the original 13th-century Durham College, and so the work required the careful integration of new infrastructure within this historic setting. Original Field of Architecture, appointed as both architects and heritage consultants, led the overall scheme design with their brief rooted in respect for the building’s listed status, reinstating historical clarity where possible, and ensuring that the look and feel of the new facilities was sympathetic to the surroundings.
Designed by Humble Arnold Associates (HAA), the new kitchen and servery ensures that catering staff can interact more closely with students and Fellows, a key requirement set out by the College in its brief. Back of house the design optimises the workflow with goods entering at one end of the building and moving through dedicated bulk storage and segregated prep zones. Even though the plans provided by HAA were extremely detailed and incorporated all known quantities, refurbishment of historic buildings rarely goes according to the script so GS Catering, which was responsible for the supply, installation and project management of the scheme, had to remain agile, adapting the design in real-time to accommodate some unexpected structural surprises. For example, a basement had to be scaled back due to the proximity of an historic boundary wall and this led to more complicated routes for mechanical and electrical services than had been planned originally. Navigating the truss plant deck above the kitchen for the ventilated ceiling spigots proved similarly tricky. To maintain service throughout the construction phase essential catering equipment was re-located to a temporary kitchen facility elsewhere on site, along with some new equipment, to ensure that students could continue to be fed without disruption – a further testament to the meticulous planning and operational foresight of both HAA, GS Catering, and Savvy, the main building contractor.
Communication between all the stakeholders was essential so regular site visits, Microsoft Teams calls, and continuous dialogue took place between the College, HAA, GS Catering, Savvy, and Original Field, to make sure that the project remained on track. An excellent example of this communication was the installation of the Halton ventilated ceiling system. As this needed to be manufactured to precise tolerances it required a 10-week lead time meaning that it had to be signed off before the kitchen walls were even boarded – a risky undertaking, especially given the irregular footprint of the space. Thanks to exceptional teamwork, particularly from GS Catering’s Steve Mills, the system was installed with pinpoint accuracy.
The result is as functional as it is impressive with an ergonomic design and a logical workflow – from storage, to prep, to cooking, to service – that improves productivity and reduces the physical strain on staff. The general prep areas and a bulk cooking section enable seamless production and service whilst the central cooking area featuring two purpose-built Athanor island cook suites, Foster G3 energy-efficient refrigeration, Adande counter fridges, Rational iCombi and iVario units, induction, and comprehensive temperature monitoring system represents the very highest standards of energy efficiency. All of this adds up to a cooler and more comfortable working environment that also aligns with the College’s wider environmental and sustainability goals. Attention to detail is evident throughout as evidenced by the installation of Vermicular plinths, designed to prevent rodent nesting, beneath the fabrication.
Beyond the kitchen, the wider project delivered a full refurbishment of the main hall, including acoustic improvements, new lighting, and accessibility upgrades. A new equal-access lift now connects multiple levels, improving wheelchair access to the SCR, kitchen, servery, and basement bar. The conversion of student bedrooms in Stair 11 into Fellows’ accommodation further reflects the College’s evolving needs.
Lee Brown, Managing Surveyor at Savvy Construction, says: “It was a pleasure to work with Karl and the team at GS Catering. This project was a challenge from the outset for all stakeholders, but they assisted Savvy in not only decanting the old kitchen into a temporary building, and making it functional, they also worked with us and the design team to install a fantastic kitchen for the college to enjoy for many years to come. The GS Catering team should be very proud of this installation and the journey to get it to completion. I would certainly work with GS Catering again.”
Feedback on the project has been overwhelmingly positive. The catering team has praised the improved workflow and menu flexibility, along with the enhanced dining experience for students. By respecting heritage, embracing innovation, and fostering collaboration between client, architects, designers, and contractors, GS Catering has delivered a facility that will serve the College community for decades to come.
