The 17,250 seater stadium is part of a bigger development in the regeneration of the local area. Tricon worked with AFL Architects to develop the initial F&B strategy for the stadium and then progressed the detailed designs for its onsite kitchens.
Stuart Wilcox, Tricon’s project director for the scheme, said: “From the off-set the design process at Brentford proved extremely tricky. The physical site is triangular in shape, and that needed to house a stadium as well as wider regeneration facilities! This made the external footprint very constrained and space was always at a premium.
“Partly to alleviate this, the catering facilities at the stadium are unusual in that the main onsite kitchen has been designed as a receiving kitchen, to be supported by an offsite commissary.”
With the club’s ambitions to deliver a Premier League ready facility and a campus that can provide community activities 365 days a year, the food & beverage strategy for the stadium needed to meet the needs of this multi-purpose site.
Brentford FC owner Matthew Benham, added: “I am absolutely confident that the unique nature of the site will result in a stadium that is still different to the majority of new stadiums, is small enough to create a fantastic atmosphere yet big enough to enable the continued growth of our supporter base and offers a brilliant matchday experience for all fans.”