“The catering team prepare an average of 23,000 dishes a month, including freshly made sandwiches, quiches and the meat and potato pie that is a firm favourite with customers. The expansion of the prep kitchen means that the team can prepare more meals and can satisfy the growing demand for afternoon teas whilst developing new dishes to delight customers in both Blooms and Mezzanine restaurants,” said our catering manager, Cath Westmoreland.

One of the 16 strong catering team to benefit from the new food preparation area is Kitchen Assistant, Vanessa Wright: “We love working in the spacious new prep kitchen. The workflow has really improved and there’s plenty of room to prep our delicious afternoon teas and other homemade dishes.”

The space will also be used to house additional fridges.