The team at IFSE put forward a bold restaurant concept that made use of previously unused and unloved space in the centre of the university’s bustling Bush House Campus located in the heart of London.
- Described as the jewel in the crown of the F&B offer at King’s College London
- A complete transformation of a previously unused space
- Modern ‘Wagamama’ style seating
- State of the art suite commercial kitchen serving three catering operations
King’s College London is one of the largest universities in the UK with over 25,000 students and five campuses across central London.
Continuing IFSE’s longstanding partnership with King’s College London, IFSE worked closely with the on-site facilities team and catering team to develop and deliver a new restaurant concept that would act as a central meeting place for the universities Bush House Campus.
The brief was to identify a space suitable and propose a restaurant concept that would help the university deliver a new type of food service in that space.
The concept would also need to provide space for a large commercial kitchen, capable of serving the new restaurant, hospitality around the university and the student union adjacent.
The result was a cohesive, modern, and inviting restaurant space with a key focus on delivering distinctive, diverse, and delicious meals. With an eye on quality meals, the new restaurant would serve different offers for the servery’s three new stations specialising in Asian, British, and Italian cuisine. The hot offer was supplemented with a traditional grab and go section and salad station for diners looking to take food away made fresh from the kitchen.
Keen to promote the environment’s original building fabric, the team utilised clean white-tiled servery juxtaposed against dark stone countertops to give a dramatic and defined feel to the under-croft space.
Low hanging pendant lights highlight the ‘underground vibe’ of the versatile seat area, which also makes use of rustic long ‘Wagamama style’ bench seating for dining, working and socialising in groups of varying sizes.
The kitchen now boasts a new state-of-the-art Electrolux Professional cooking suite which includes the industry-leading Thermaline range, equipped with 2 four-zone induction suites, pressure brat pan, and 2 twenty grid combination ovens for prime cooking.
John Moores, Sales Director at IFSE said:
“We’re extremely proud of the restaurant and kitchen at KCL, it’s a testament to our teams’ design capabilities and KCL’s commitment to great food for their students, staff and guests alike”.
Joe Fox, Estates and Facilities Manager added;
“The recent installation at King’s Kitchen is the new ‘jewel in the crown’ of our catering offer. John the team at IFSE have delivered yet another fantastic restaurant for us and the finished result has been extremely well received”.
Website – King’s College London
WANT TO SPEAK TO A DESIGNER ABOUT YOUR SCHEME?
Talk to our dedicated catering design consultants for help with your next project.