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University College Birmingham (UCB) has acquired the former Cube Hotel and Marco Pierre White restaurant in Birmingham as part of a £15m investment programme to expand its commercial hospitality portfolio across the city.
The acquisition marks the first phase of a wider programme that will see UCB open three new hospitality venues, create more than 150 jobs and provide students with hands-on experience in commercial hospitality settings.
The former hotel and restaurant, located on the 23rd, 24th and 25th floors of The Cube, will be transformed into a 52-bedroom hotel and restaurant operated by Birmingham College of Food, part of UCB.
The venue will operate as a commercial business while supporting students studying hotel management, hospitality, culinary arts, business and events management through paid employment, placements and practical training.
Alongside the acquisition, UCB will open a neighbourhood restaurant in Harborne and a café, restaurant and bar at its Summer Row campus. The existing Restaurant at Birmingham College of Food will also undergo a full refurbishment.
Recruitment has already begun for hospitality professionals to lead the new venues, with redevelopment works expected to take place over the next three to four months ahead of their opening.
Michael Harkin, vice-chancellor and principal of University College Birmingham, said: “By creating a collection of high-quality hospitality venues across the city, we are giving our students access to real-world, commercial environments where they can develop the skills, confidence and experience that employers are looking for.
“At the same time, we are strengthening Birmingham’s hospitality sector when it is facing significant challenges by creating new jobs, attracting talented professionals and supporting the city’s reputation as a leading destination for hospitality, tourism and culinary excellence.”
Raj Kandola, deputy chief executive at Greater Birmingham Chambers of Commerce, said: “This is an exciting development for Birmingham, the city’s hospitality sector and for emerging talent coming into the industry.
“University College Birmingham, a valued chamber patron, is once again backing the city with real investment – creating over 150 jobs plus paid placements and apprenticeships for its students. It’s also great to see these spaces in one of Birmingham’s most iconic buildings being brought back to life, following the closure of the Marco Pierre White restaurant earlier this year. We wish UCB every success with this venture.”
University College Birmingham (UCB) has acquired the former Cube Hotel and Marco Pierre White restaurant in Birmingham as part of a £15m investment programme to expand its commercial hospitality portfolio across the city.
The acquisition marks the first phase of a wider programme that will see UCB open three new hospitality venues, create more than 150 jobs and provide students with hands-on experience in commercial hospitality settings.
The former hotel and restaurant, located on the 23rd, 24th and 25th floors of The Cube, will be transformed into a 52-bedroom hotel and restaurant operated by Birmingham College of Food, part of UCB.
The venue will operate as a commercial business while supporting students studying hotel management, hospitality, culinary arts, business and events management through paid employment, placements and practical training.
Alongside the acquisition, UCB will open a neighbourhood restaurant in Harborne and a café, restaurant and bar at its Summer Row campus. The existing Restaurant at Birmingham College of Food will also undergo a full refurbishment.
Recruitment has already begun for hospitality professionals to lead the new venues, with redevelopment works expected to take place over the next three to four months ahead of their opening.
Michael Harkin, vice-chancellor and principal of University College Birmingham, said: “By creating a collection of high-quality hospitality venues across the city, we are giving our students access to real-world, commercial environments where they can develop the skills, confidence and experience that employers are looking for.
“At the same time, we are strengthening Birmingham’s hospitality sector when it is facing significant challenges by creating new jobs, attracting talented professionals and supporting the city’s reputation as a leading destination for hospitality, tourism and culinary excellence.”
Raj Kandola, deputy chief executive at Greater Birmingham Chambers of Commerce, said: “This is an exciting development for Birmingham, the city’s hospitality sector and for emerging talent coming into the industry.
“University College Birmingham, a valued chamber patron, is once again backing the city with real investment – creating over 150 jobs plus paid placements and apprenticeships for its students. It’s also great to see these spaces in one of Birmingham’s most iconic buildings being brought back to life, following the closure of the Marco Pierre White restaurant earlier this year. We wish UCB every success with this venture.”
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It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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