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We are delighted to have completed our forth project with Goodwood, Hound Lodge provides a secluded and personal lodge with private dining. Hound Lodge is a completely unique property and indeed project, the team were all invested to make the design and building and incredible desirable and luxurious property. The kitchen to support the 22 cover dining room is compact but contains all the required elements to allow the chef, waiting team and butler to provide a first class service. TESTIMONIALS “Over the last four years I have had the pleasure of engaging the services of Roz Burgess (Intelligent Catering…

Costa Fresco Counter

Costa Fresco

Being involved in Costa’s new development was delightful. Starting with food development and linking in the most suitable catering equipment, together with operational synergies assisted to deliver this new concept for Costa. Photos courtesy of Caulder Moore Design

Radisson Blu, Leeds

Radisson Blu, Leeds

The new open kitchen with a feature charcoal grill provides a welcome and distinct product for guests. A dual focus kitchen which also delivers room service this kitchen is busy. The Fire and Lake concept was new and this is the first UK outlet which enables a modern and welcoming dining opportunity.



A challenging project with multiple units; Deli, Grab & Go, Barista and a multi sided, multi offer Hot Food Counters all with flexibility for team member and trade. What an opportunity. The area allowed the creation of truly individual operations and also multiple options for the clients allowed, through debate and discussion them to select their preferred option. The units were fully detailed and specified to provide a tight and robust catering specification. This proved invaluable in ensuring completion of the catering units to the desired and required high standard. TESTIMONIALS “Roz Burgess has been a fantastic addition and her…

Tower Hill Hub Overall

Premier Inn

As the foodservice designer and equipment specifier for Premier Inn there are many aspects which impact upon the choice and design. Efficiency of design and equipment is vital to enable companies to succeed now and save in the future. The article in Foodservice Equipment Journal, Cutting Carbon highlights many of the areas in which great food service design and the ‘right’ choices can reduce overall costs. Premier Inn’s new concept hub was worked upon from the off. Working together the team enabled the maximisation of space and flow for the hotel and Proven Dough catering offer. Catering space was design…


Cardiff and Vale College

An amazing new cafe space for students, staff and public to enjoy within the new Cardiff and Vale College. The cafe sits with doors to the outside and rest of the college, allowing free flow. With glass wall to three sides, little function space remained! A unique galley style back of house to house the much needed function equipment, which is less attractive to view, worked together with the front facing servery enabling the team to serve customers directly. Photos courtesy of SEA Associates.


Christ Church College, Oxford

Dining is in the 15th century grand dining hall with food transported from the remote kitchens. The task, transforming the efficiency of the food service within the grand hall without any impact on the decor of this historic building. Inspired by the design of the original hall candle sticks and whilst considering the noise levels and heat outputs in this precious hall we provided modern and effective food services.


Chapel, Cardiff

Chapel 1877 was previously a grade 2 listed chapel. This has now been converted to a three storey restaurant, bar and function room. Intelligent Catering was recommended to the team by the project manager and main contractor and had the vision to take the site and developed the three tier offer and work through the menu and specifications required to provide a unique catering experience.


Brewers Fayre, Barry

A dual focus catering unit with emphasis on a wide range of food. The back of house kitchen provide the main menu and also elements for the buffet counters. The counters are also fed directly from the cooking zones allowing customers to view the food being cooked and then select themselves from the counters. Trading levels vary and so the kitchen and service areas were designed to allow efficiencies to be obtained from the catering items by operating varying levels of equipment whilst still provide the full offer.


Staffordshire University

Taking a rectangular space and then using all of the area to provide a logical flowing unit sounds simple enough. Well throw into the mix offices, five different audiences and eight different offers it all becomes more challenging. The result is an ergonomically designed rear kitchen, stores, central preparation areas and seven service points. The team has the equipment set out logically giving them the ability to provide for multiple groups and altering offers. Photographs by C&C Catering