As part of a London wide estate consolidation project, Deutsche Bank decided to relocate their existing staff spread across five different properties into the newly built 21 Moorfields. Sitting over Moorgate Station, Deutsche Bank’s new premises affords them 564,000sqft of offices, trading floors and roof terraces. Befitting of Deutsche Bank’s leading financial position, the property includes a number of state-of-the-art amenities for their almost 5,500 staff, ensuring all who visit and work at the new headquarters have the best facilities available to them.

Tricon were appointed in early 2019 as part of the design team which included Avison Young, TP Bennett and Cundall to develop a foodservice strategy for the building, identifying what food and beverage provisions the bank should adopt for their staff and clientele.

Working closely with the bank and their culinary team, Tricon proposed a range of facilities ranging from a 320-seat staff restaurant, a 60-seat table service bistro and a café/bar operating by day for coffee and by evening as a staff social space as well as two trader delis in addition to their client hospitality suite. Once the strategy was agreed, the project moved into detailing and coordinating designs for all catering areas.

Central to food and beverage offerings for Deutsche Bank staff was the new restaurant. Hosting a number of different food stations, the open-plan layout showcases the range of offerings available to staff. The Deli caters towards healthy and energising salads and light bites, The Pass offers made-to-order pizzas and grilled dishes and The Larder & Kitchen hosts a selection of serving stations containing hearty meals.  One of the standout features of the restaurant was The Residency, a rotational pop-up food and beverage outlet giving local caterers a chance to highlight their menus for the bank. From jerk chicken to bao buns, The Residency ensures there is always a bespoke offering available to staff.

Deutsche Bank wanted to offer variety to the employees and management and so a dedicated table service restaurant was included. This restaurant, branded The Fen, is a casual dining 60-seat Bistro offering a range of à la-carte dishes in a semi formal setting, with views across the city of London.

For the banks’ client hospitality suite, Tricon designed a private-dining kitchen and chef’s table experience to take Deutsche Bank’s hospitality offering to the next level. The hospitality suite comprises a collection of 13 meeting/dining rooms offering a variety of settings, some having adjacent roof terraces, as well as a small 20 seat table service restaurant offering a short call order menu for executives entertaining clients not requiring private space.

The premium room is a 10-seater private dining room with views overlooking the city of London, offering fine-dining experience pairing the highest quality of dishes with a range of quality wines displayed in a bespoke wine wall display cabinet. The room has the ability to be opened up to the kitchen so diners can interact with the chef and experience their dishes being prepared. There is also a feature rooftop terrace BBQ for summer events.

To enable this experience to live up to expectations, Tricon liaised closely with Executive Chef Christopher Terry, ensuring the design of the open kitchen was optimised for his requirements. The finished product is one of the best corporate private dining experiences in the country, with our team incredibly proud of the result.

Tricon’s Lead Designer for the project, Jason Farrer, had the following to say about the project, “Five years in the making, the brief was to deliver an exceptional and flexible foodservice offering for both staff and client hospitality. The building sits above Moorgate station, and this came with its challenges with a complex building & MEP infrastructure to navigate, so coordination was a key driver throughout the design development

“Hospitality also includes a large events and auditorium space in the lower portion of the building which was supported by a dedicated kitchen and pantries which could serve anything from full banquets to client canape and drink receptions.

“It was a pleasure to work on such a prestigious project, and the finished result is one that the whole of the Tricon team can be proud of.”