Case studies

Description:  Reconfiguration, extension and refurbishment of Monkey Island Hotel in Bray. The hotel is a Grade I listed building set on an island in the River Thames.  Works included the sensitive restoration of the 17th century, historic fabric and refurbishment of the existing hotel to form a unique 5 star property which comprises a restaurant, bar, spa, conferencing and banqueting facility along with 52 guest rooms and three private residences.

Contribution:  Project Management, Cost Management and FF&E Procurement Advice

Key Issues:  Grade I listed building of national, historic importance; island setting including the provision of a new bridge; underpinning to the existing building; management of Malaysian Client, New York based interior designer, UK consultants and Japanese contractor

Description:    The works comprise of the conversion of three adjoining, historic aircraft hangars, located in Filton, Bristol to form a new 19,000 Arena and events venue.  The project includes the main arena along with associated catering and beverage outlets; bespoke suites/lounges; conferencing facilities and back of house and support functions. 

Contribution:  Strategic Cost Management and FF&E Procurement Advice

Key Issues:  Working closely with the project team to confirm the project brief and develop bespoke requirements; Acoustic control and segregation; Installation of complex M&E systems including AV, data, crowd control and security systems; FF&E procurement from global suppliers; International project team based in the UK and SE Asia 

Description:  The reconfiguration, extension and refurbishment of a Grade 2 Listed former hospital building to form a luxury, Five Star Hotel and Spa in the Centre of Bath.  Facilities comprise of 99 bedrooms including 12 suites, bars, lounge, restaurant, conference centre and bespoke spa which is the only facility in the UK to utilise natural thermal waters from an underground aquifer.

Contribution:  Project / Cost Management, Employer’s Agent, FF&E Procurement Advice

Key Issues:  International project team from UK, USA & Malaysia; strategic cost planning including public areas, back of house and FF&E; liaison with bank monitor and funder; procurement agent responsible for the sourcing of £3.5m of FF&E including casegoods, soft furnishings, loose furniture and operational equipment; procurement and construction of borehole to provide water to new Spa

Description:  Reconfiguration and refurbishment of four adjoining properties in Bloomsbury, London to form a 50 bed, luxury hotel including restaurant, bar, reception, back of house facilities and external courtyard

Contribution:  Project / Cost Management, Employer’s Agent, FF&E Procurement

Key Issues:  phased programme of works within the confines of an existing, fully operational hotel; FF&E including casegoods, soft furnishings, loose furniture and operational equipment sourced from international suppliers; managing works within a listed building 

Description:  Reconfiguration, extension and fit out of adjoining, former industrial buildings in Bristol to form new restaurants, bar, micro-brewery, distillery and flexible event space .  

Contribution:  Project Management, Cost Management, Employer’s Agent, Procurement Advice

Key Issues:  Confined city centre site; managing complex planning process on sensitive location; reconfiguring and extending the existing structure; provision of new roof including retractable sections and accessible terrace 

Description:  Projects comprised of the construction of a 140 bed boutique style hotel, health club and spa and the refurbishment of the existing listed building to form a multi-purpose conference and banqueting centre. Hospitality facilities include main restaurant with associated kitchen, four stand-alone bars, conference and wedding facility including bespoke kitchen, beverage stations and reheat kitchens.

Contribution:  Project Management, Cost Management, Employer’s Agent, Procurement Advice

Key Issues:  Stringent budget control; Refurbishment of a Grade I listed building; Management of key stakeholders including hotel, catering and spa manager; FF&E procurement; VE appraisals which included the provision of additional bedrooms to the roof void for limited expenditure

Description:  The award wining Thermae Bath Spa is located in the centre of the historic city and is one of the leading tourist attractions in the country. The works comprise of the refurbishment and reconfiguration of existing facilities to form additional treatment rooms, bespoke bars and restaurant facilities and the provision of a new eight feature, spa experience.

Contribution:  Project Management, Cost Management, Employer’s Agent.

Key Issues:  Working closely with the spa managers to develop bespoke requirements and confirm project brief; managing project logistics to ensure minimal disruption to Spa guests and staff whist adjoining facilities remained operational; agreeing complex phasing to minimise disruption to important revenue streams; installation of a unique multi-faceted spa experience including infra red sauna, two steam rooms, ice chamber, feature showers, salt area and celestial relaxation rooms  

Description:  Following a major fire, we were appointed to provide Cost Management advice for the reconstruction of The Grand Pier; Weston Super Mare. The new 8,000m2 pavilion was designed as a 21st leisure venue and includes 14 major rides and attractions, amusement hall and several catering outlets. These include themed bars, two family restaurants, ice cream parlour and Victorian tea room. In addition, flexible banqueting facilities were also installed to cater for up to 950 covers.

Contribution:  Cost Management, Employer’s Agent and FF&E Procurement Advice

Key Issues:  Working closely with the owners to develop specific requirements and confirm project brief; Procurement of bespoke rides and attractions sourced from international suppliers; Agreeing the specification of each catering outlet; Management of an off shore project with unique access issues.

Description: The works comprised of the fit out of 54 guest rooms to the 23rd and 24th floor of The Cube in Birmingham along with the construction of a Marco Pierre White Steakhouse and Grill, roof top bar and conference facility on the upper floor.  In addition, the ground floor was fitted out to create an event space, bar and Italian restaurant and the basement level was converted to form a private gym, spa and associated changing rooms. 

Contribution: Project Management, Cost Management, Employer’s Agent

Key Issues: Landlord liaison and delivery of a complex multi-faceted scheme within the confines of a unique, city centre landmark building; Management of key stakeholders including celebrity chef, hotel, catering and spa managers; FF&E procurement; delivery of the works located on the upper floors of a multi-tenanted, mixed use shell and core development 

Description:  Provision of new greenkeepers compound including storage facilities, machine workshops, staff accommodation and associated hardstanding and support facilities for Burnham and Berrow Golf Club

Contribution:  Project Management, Cost Management and Principal Designer 

Key Issues:  working in consultation with committee members to ensure the design adhered to the budget and met the long term requirements of the club; provision of on site renewable energy sources; management of water attenuation; conclusion of planning matters 

Description:  Roll out of a new Marco Pierre White Italian family restaurant chain across Black and White Hospitalities premises with a view to extend these to other operators. 

Contribution:  Cubix were appointed by B&W hospitality to provide Project/Cost Management support in relation to the roll of their new Italian family restaurants across the UK.  These restaurants were developed by Marco Pierre White in conjunction with B&W hospitality and included the provision of kitchens and associated equipment, fit out of the restaurants/bars and back of house areas including WC’s, reception areas and espresso bars.

Key Issues:  challenging programmes for each restaurant to coincide with hotel openings; working closely with the client and interior designers during the brand development stage to ensure that the concept could be delivered within stringent budgets and was flexible to allow it to be adapted to fit into a variety of buildings.