EpiCentre at Haverhill Research Park to open new café which will 'further add to the attraction of the centre' for both occupiers and public
An exciting new café venture is to open in September at The EpiCentre at Haverhill Research Park, overlooking the Spirit of Enterprise roundabout.
The EpiCentre management company Oxford Innovation has signed up Cambridge Catering Company to run the café in the communal hub adjacent to the reception on the ground floor providing business peak hours ‘grab and go’ light bites between Monday and Friday.
Coffee will be provided by Suffolk-based Paddy & Scott, the rapidly growing business whose coffee is sold in 266 locations in the UK and abroad and that has its own joint venture coffee farm in Kenya.
Cambridge Catering was founded 11 years ago by managing director Dennis Caswell.
It owns the Sea Tree restaurant in Mill Road, Cambridge and runs contract catering for businesses in and around Cambridge including Dick White Referrals at Six Mile Bottom in Cambridgeshire, which is one of the largest specialist veterinary centres in Europe with 600 staff.
Kelly Boosey, centre manager at The EpiCentre said the café will also be a facility that will be available to the general public.
She said: “We are delighted to have Cambridge Catering on board to facilitate the post-pandemic ‘back-to-business’ climate and at the same time supporting local businesses.
“This will further add to the attraction of the centre both for the occupiers and as an informal space for members of the public from Haverhill and the surrounding area who can drop in for meetings, make use of the wifi and grab a coffee without having to book space.
“It will provide conference and meeting room catering requirements for The EpiCentre customers as well as external organisations.
“This will include business breakfasts and lunches as part of the training, seminar, workshop networking and community events held at the centre.”
Mr Caswell, said: “Our vision is to provide a value-for-money café and hospitality offering, encompassing good local produce, with healthy and balanced meal options, while supporting local producers and worthwhile causes where possible.”