Restaurants confirmed for refurbished bank building
Italian and Argentinian restaurants have been confirmed for the former Barclays Bank building in Bene’t Street in Cambridge.
The listed building is being converted by Cambridge architect, Freeland Rees Roberts into a mixed-use premises with living accommodation on the upper floors and restaurants on the ground floor.Planners have indicated their consent to the building being developed in this way, the firm tells Business Weekly. Freeland Rees Roberts – appointed earlier this year by developer, Wrenbridge, which owns the building – adds that it is nearing completion of its plans for the conversion.
From the outset the project has generated a great deal of interest among prospective tenants, both for the accommodation and for the two restaurants, says Freeland.
The latter are now confirmed: Italian eaterie chain Zizzi’s will occupy the Bene’t Street main frontage overlooking Peas Hill whilst Cau – part of an Argentinian steak house group – will occupy the 1970’s extension, also opening onto Bene’t Street.
Graham Riley, the Freeland Rees Roberts architect leading on the design of the building, explains how diverse the structure is in terms of building periods: “We are looking at four phases in one. It has been quite a challenge to harmonise 18th century with 19th and 20th century builds, and a large flat-roofed structure at the rear of the building.”
He said the 1970’s wing of the building had proved most challenging with the planning authorities in terms of architectural design. Structurally it is sound; aesthetically, not, in the eyes of the planners and the design panel that scrutinises all central-Cambridge projects, and they wish its appearance to be substantially improved.
Freeland Rees Roberts is preparing a revised design of the 1970’s exterior to reflect the architectural style preferences of the 21st century, which includes an eye-catching roofline clad in copper.
Today, any building refurbishment should be eco-friendly. The current, unattractive flat roof will become a sustainable green roof, pleasing to the eye of residents, whilst the building’s eco-credentials as a whole will be improved.
“We are planning solar hot water heating to the accommodation,” says Riley, “and will improve the building’s thermal performance by means of increased insulation, re-glazing and draught exclusion.”
It is intended that the restaurants will be open for trading by next Christmas while the residential accommodation should be ready for occupancy in 2013.
• PHOTOGRAPH: A cgi of how the new frontage will look
