COVID-19 Wellbeing Guidelines

We are a large airy venue with great ventilation and space to manoeuvre which helps for peace of mind and an enjoyable, relaxing visit to us.

We are open and ready to extend a warm welcome to The Case for our 30th year in the city.

Your Visit

Customers must wear a face covering that covers the mouth and nose when entering. Removed only when seated and replaced when leaving the table for any reason please

Please arrive promptly for your booking via The Champagne Bar, where you will be greeted and directed. A one way flow will be in place.

We will be taking details for the lead guest and number of guests per party for Track and Trace. This includes walk-ins for both the bar and the restaurant, should we have availability. The NHS QR code poster is available if you have a smart phone

Throughout the building there will be hand sanitiser freely available and table service implemented in both the bar and restaurant. The tables and chairs have been positioned and we ask are not relocated.

In the restaurant we have panoramic sliding windows which provide excellent ventilation, therefore we recommend possibly a jacket or cardigan for your comfort, weather dependant, as we will endeavour to open as much as possible for air flow.

Each restaurant table will be relayed with fresh, ironed linen for every use, as always!

We will be using single use paper menus, which will be on your table ready and recycled after your visit.

Card payments are encouraged, contactless where possible, and we will of course sanitise the machine after every use.

Exit for restaurant customers down the main restaurant stairs.

Clearly, as always, we welcome your feedback.

Our Team

During closure the entire venue has been deep cleaned and refurbished. Moving forward, we have reviewed and added to our cleaning rotas. Special focus has been placed on sanitising any possible touch points before, during and after service.

We always strive for excellence in hygiene. The kitchen and front of house teams will be treated as bubbles. Front of house staff entering the kitchen has always been limited as we use a dumb waiter and telephone system to communicate across floors.

All of our team have discussed the importance of following COVID-19 Guidelines that are in place at work, and at play. We are keeping a healthcare log where staff daily temperature checks will be kept.