Complete fit out of a state of the art riverside office building to create Burges Salmon’s new head quarters.
With 500 staff on site the catering operation had to be designed to meet the varied needs of the buildings occupants. Meeting room service, dinners and functions, quick grab go lunches and a coffee bar facility were all part of the design criteria on this project.
Project Manager Jackie Snaith worked with the Client and onsite Catering Operators Baxter Storey to formulate the Catering strategy and designed the facilities in with Sheppard Robson the Architects and Gardiner Theobald the Project Managers.
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