Project Facts
Client:
St, Johns College, Oxford & Branca Restaurants
Location:
Oxford, U.K.
Date:
May 2017 – April 2018 – Shell
Oct 2018 – Dec 2018 – Fit Out
Value:
£700,000 Shell, £220,000 Fit Out
Project Facts
Brief Description
Cassian were employed by St John’s to manage the conversion and extension of two existing terraced units, and combine it with the existing Branca restaurant to form and enhanced restaurant space, new delicatessen and courtyard, with future hotel space at first and second floor. The buildings in the fashionable Jericho area of Oxford, posed huge challenges in design and construction. The project was also phased to facilitate the existing delicatessen remaining in operation throughout the works.
Cassian procured the works and monitored it through to completion in April 2018
Cassian were also retained by Branca to provide cost consultancy services through the fit out phase.
