SOMERVILLE MAGAZINE 7
Come Dine With Me:
Somerville’s New Kitchens Now Open Photos by Jack Evans and John Cairns
O
ur Head Chef Paul Fraemohs (pictured) and the entire Dining Services team are excited to welcome guests back to Hall, after a year spent cooking and serving meals from temporary facilities on the Quad. The old kitchens, which were designed for only 150 diners per meal, had reached the end of their working life, with regular gas supply failures a worryingly frequent occurrence. The new kitchens offer energyefficient, gasless induction hobs, a dedicated allergenfree kitchen and massively expanded and upgraded cold storage. The servery has also been redesigned to allow hungry students to get hold of their delicious lunches as quickly as possible, with enough space to provide a full range of vegan and vegetarian options. Best of all, the new kitchens will enable Paul and his team to create delicious food as never before. The only thing missing now is guests – so we hope you’ll join us for dinner soon.
