Pictured: The Terminal GBJ restaurant at Elizabeth Terminal could get an al fresco area if plans are approved.
New plans have gone in for an al fresco eating area at the Elizabeth Terminal including an outdoor cinema screen.
The proposal is part of the overall plans for the new restaurant at the Terminal, called Terminal GBJ and which will be managed by local catering company, The Calvani Group.
The application, if approved, will see the existing outdoor seating area at the southern part of the terminal building upgraded with tables and seating to accommodate diners. Three bespoke shipping container structures will be installed to provide and serve food and beverages.
Marcus Calvani, owner of the Calvani Group who is running the project as a joint venture with Ports of Jersey and who will be the operators of the Terminal GBJ, explained: "The main focus is on craft production of food and drink, a showcase of all the amazing produce we have on our island. Paired with a safe place to play for children, great local entertainment, alfresco dining and entertainment for the summer, plenty of free parking, a taxi rank right outside the door and what is actually an amazing central location with an exciting panoramic, industrial view that ties itself perfectly to the concept."
Pictured: Marcus Calvani, owner of the Calvani Group, "can't wait for everyone to come and experience" the concept which has been designed for Terminal GBJ.
Mr Calvani also said he is excited to work with POJ: "We are more eager than anyone, that the facility is developed now at speed, so we can get the doors open. It was and is immensely important to me that no public money is spent on this development and it is a complete commercial venture between ourselves and POJ, their ability to now engage in ventures like this is both new for Jersey and very exciting. Their desire to develop and support our hospitality & tourism should also be applauded at a time when much of government now seems to be on a mission to destroy this amazing and very important industry in our Island."
At a June 2017 St Helier Parish Hall Assembly, parishioners agreed to support a number of licence applications submitted on behalf of the facility, including an Entertainment Licence. These applications were subsequently considered and approved by the Licencing Assembly later that same month.
Marcus Calvani welcomed the approval: "We are incredibly excited to now, finally have approval and support from the licensing bench for the concept that we have been working on for so long. It is a mixed use, dining and entertainment destination aimed at both travellers and locals."
The al fresco area will be part of the Terminal GBJ restaurant, managed on behalf of Ports of Jersey by The Calvani Group. The main development includes the modernisation of the inside, with seating for up to 250 diners, a dedicated children’s play area, private dining ‘pods’ and a craft brewery. As work continues, a kiosk installed in the Terminal is providing a range of hot and cold snacks as well as refreshments around arrival and departure times.
James Morris, Commercial Projects Officer at Ports of Jersey, says: “This proposal is a major step forward towards our ultimate aim of providing a superior catering offering that will appeal not only to sea passengers but will also benefit both residents and visitors alike”.
It is hoped that subject to the appropriate planning and licence application approvals together with the appointment of a contractor, work on upgrading the interior restaurant can begin later in 2017.
Mr Calvani is hoping that the planning committee will give their approval to the project, so they can start work as soon as possible: "The current planning application was somewhat of a surprise and frustratingly is what is now holding up progress. Personally, I can't wait for everyone to come and experience this concept which has been specially designed for this specific location which believe it or not isn't easy as you have to answer the demands of both travellers who spend little time on site and locals in order to create a business plan that works. Fingers crossed we get approval quickly construction can commence and we can open the doors as soon as possible, it's been a long, challenging and tiring wait but we haven't given up belief and hope for this is venture."
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