36 | CASE STUDY: OXFORD BROOKES | CAMPUS SERVICES
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www.universitybusiness.co.uk | T: @UB_UK
OXFORD BROOKES UNIVERSITY AND CHARTWELLS: CHANGING THE FACE OF UNIVERSITY CATERING
CHANGE IS AFOOT at Oxford Brookes University, where a three- year building project is nearing completion. We are creating a stunning, modern and spacious new building on the Headington Campus which is not only architecturally innovative, but will be home to four new dedicated catering spaces which challenge the status quo and offer the staff and students here a unique dining experience bespoke to Oxford Brookes. This month, we will be opening
the doors of four new catering and retail outlets to reveal an array of new food concepts which have been in development over the course of the last 12 months by a dedicated in-house team, with the help of Allegra McEvedy, a well- known chef and co-founder of restaurant chain Leon. Together, we have created a food offer that is on- trend, bespoke to us and delivers exactly what our customers want. The design of our new menus
has been student and customer led; pre-launch menu tastings and interactive pop-up activities have given our customers the opportunity to play an active role in the menu development. Dishes on the menu have been tried, tested and continually redeveloped based on their feedback to make sure the offer is spot on. Not only have the menus been
designed from scratch, exclusively for us, the food concepts have each been developed to have their own bespoke identity. The look and feel of each of the food outlets on every campus will feel unique, yet importantly, still look like they are part of one larger family and identity – that of Oxford Brookes University. An integral element to the menu
development has been sourcing locally, ethically and fairly. Since becoming the world’s first Fairtrade University in 2003, we
cuisine and street food – there really will be something to suit every palate and pocket. With stunning panoramic views and an external dining area, the food offer in The Terrace has been specifically designed to create an offer that is bespoke to the space and unique to Oxford Brookes University.
The Deli
A high-street, deli-style offer, our deli will be a vibrant and inviting space, where staff and students can pick from a wide range of gourmet homemade sandwiches, seasonal soups and artisan bread. Already a popular offer in the previous refectory, we have extended the offer to also include a range of hot sandwiches filled with hand- carved local meats.
Café Central
ABOVE: The unique dining experience is bespoke to Oxford Brookes
have continually strived to ensure we are making the most of the fantastic British produce that we have on our doorstep. Our eggs are provided by a local farm just miles from the University, while all of our fish is MSC certified and all of our poultry is Red Tractor Farm Assured to name just a few examples of our quality led, sustainably focused ethos.
So what is this ground breaking food offer?
The Terrace
This is the main student dining area and the menu will boast everything from British classics and childhood favourites to world
At the heart of the building sits Café Central, serving Starbucks coffee. Located within the main forum, Café Central is nestled in the student hub of the building, offering the perfect space for time-strapped students to enjoy something to eat or drink whilst continuing with their studies.
The Lounge
The Lounge will epitomise our pursuit of changing the face of university catering. A contemporary outlet offering a very new and different dining experience, The Lounge will offer sharing platers, and small plates alongside a selection of wines and beverages that complement. An innovative eatery located in a casual and relaxed environment that reflects the character of the building itself. UB
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