The etch team were appointed by Oxford University to form part of a multi-disciplinary collaborative design team to deliver a challenging refurbishment and extension of the main kitchen to meet the Kellogg College brief of increasing the capacity and capability of the kitchen whilst providing a sustainable vision for the kitchen in line with the College’s commitment to sustainability, ensuring the project adhered to Passivhaus principles.

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The Head Chef had identified that the existing kitchen was not fit for purpose in providing the required number of covers, and therefore the new kitchen had to be carefully designed and coordinated to both maximise capacity and respect the character of the historic nature of the site and spatial constraints.

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With plant space being at a premium in a constricted site, etch ensured proposed major items of plant were coordinated with the architectural and structural requirements of the building, using the existing historic roof turrets as air handling plant space, whilst being sympathetic to the requirements of planning.

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The team worked with the client to transition from gas cooking to an all-electric solution whilst ensuring the space was coordinated and planned to ensure maximum efficiency. This involved a strategic review of electrical loads within the building and developing detailed load estimates through understanding kitchen usage profiles and interrogating manufacturers equipment information.

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