The University of Birmingham opened its Central Kitchen (CK) in September 2003. This facility was built to replace the old, high maintenance kitchens on campus and is the first of its kind in a University in the United Kingdom.

The £3.2 million cook-chill facility is not like a typical kitchen. It has been planned and designed to follow a precise workflow pattern, enabling strict hygiene procedures to be followed in temperature-controlled conditions. It provides up to 44,000 meals a week for the University, but has the capacity to produce more meals for off campus business to similar institutions, such as other Universities and private schools.

Our team of professional chefs will work with you to develop a menu and recipes of freshly chilled produce to suit your requirements, within your budgets. Thus saving you time and labour costs at your establishment, but still satisfying your customers needs.

We are also capable of producing any function for banqueting and buffets from 10 to 1,000 people, that would be equal to the best of hotels and conference establishments - enabling that formal or social event to go without a hitch.

All meals are delivered fresh to all catering outlets in refrigerated vehicles for finishing on site.

Please click here to see our Food Safety Codes of Practice

If you would like further information about the kitchen or are interested in using the University as a supplier of high quality meals, please contact Mark Houghton on m.houghton@bham.ac.uk