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Sat October 31 2020

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ISG secures second phase of work at Cheshire College

20 Oct 10 ISG has secured a second phase of work at Reaseheath College in Cheshire to create a world class food processing facility " the final element of a £7.2 million investment by the leading land-based college in its food industry training provision.

The £2.3 million project to build a new Food Centre of Excellence follows ISG’s earlier £1 million scheme to create an advanced dairy processing facility at the 500-acre Nantwich site. 

Working adjacent to the newly opened dairy facility, ISG will carry out the demolition of an existing building to make way for a two-storey steel frame structure. In keeping with the College’s strong sustainable credentials, the new facility has been designed to achieve a BREEAM excellent environmental performance rating, featuring rainwater harvesting and re-use and highly efficient heating and power systems. 

The ground floor of the new building is dedicated to food manufacturing facilities and incorporates two 30m² refrigerated rooms, large storage areas and three laboratories. Specialist cheese making facilities and meat preparation areas also feature, alongside teaching accommodation, office areas and a reception. Meeting rooms and conference facilities are located across the first floor. 

The capital investment into Reaseheath's food facilities is supported by the Northwest Regional Development Agency (NWDA), the Skills Funding Agency and through industry investment. The new Food Centre of Excellence also highlights the ongoing success of the college’s approach to fostering strong relationships with commercial organisations. 

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In addition to providing state-of-the-art learning facilities for students on food related courses, numerous north-west businesses have expressed an interest in using the centre for new product development and trials. Many of these commercial partnerships have resulted in direct employment opportunities for students at the college. 

Jim Parker, ISG’s regional managing director, commented: "Continuity is an important aspect in the successful delivery of projects and by securing the final phase of the re-development of Reaseheath’s food department, both client and contractor benefit from the relationships and trust built up during the initial contract. By putting the modern infrastructure in place to provide an outstanding food education and research centre, the college is set to gain two-fold with enhanced competition for student places and an ability to maximise commercial opportunities within the private sector.” 

Image: Operatives in the new advanced dairy processing facility at Reaseheath

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