Following a soft launch in August, the restaurant, Campus Kitchen, opened its doors to tenants and guests this week.
With a three-strong brigade of chefs and three front-of-house team members, Campus Kitchen is led by chef manager Chris Tanton, who joins the new venture from Park Kitchen at Thames Valley Business Park, Reading.
CAMPUS Reading International operations director Michael Cunningham said: “We’re excited to be part of this revolutionary new workspace and really pushing boundaries when it comes to workplace dining.
“Our talented teams are hugely passionate about delighting our customers with menus that celebrate the best in seasonal British produce.
“We look forward to working with CAMPUS Reading to champion the new era of the workspace and give all our customers a memorable dining experience”.
The new restaurant is contactless, with digital signage and marketing playing an important pivotal role in front-of-house service as well as behind the scenes. The restaurant provides options for online ordering, click-and-collect and delivery, scan, pay-and-go and self-service.
The food offer provided by Campus Kitchen is based on ‘authenticity and accessibility’ and takes a ‘made from scratch’ approach, with menus changing daily.
It will also host local street food providers to take over for a week and has set itself a mission to educate customers on the need for more sustainable farming - with a target to reduce meat consumption at Reading International by 30%.
The breakfast menu features hot breakfast wraps, protein balls and freshly baked pastries. Lunch options include wood fired pizzas and deli sandwiches, mezze salad boxes and daily staples including homemade soups and ramen. The Health Bar serves acai bowls as part of the breakfast offer and ‘build your own’ poke bowls for lunch.