Everton Football Club’s new 52,888 capacity stadium sits on the banks of the River Mersey at Bramley-Moore Dock. Tricon worked alongside architect BDP Pattern and contractor Laing O’Rourke to develop and deliver the designs for catering facilities at the new stadium, having previously worked alongside the Club on designs ahead of its successful public consultation.

Tricon’s Scope included a large commissary kitchen in the lower levels where food will be prepared from fresh, in addition to a number of function kitchens, show kitchens, owners dining and lounge boxes and supporter concessions serveries, all of which are strategically located around the bowl and concourses. Tricon has also designed the bar areas to the concourses and the function areas.

Tricon Lead Designer Jason Farrer adds, “We have upped the standard of global sport & stadia dining at the new Everton stadium with the introduction of specialised show kitchen restaurants, offering open views into the kitchen allowing diners to view the theatre of the food production, as well as the theatre of football, and to see their food being plated up on the chef’s pass.”

“We have also included the exciting Tunnel Club Restaurant where diners can experience high quality food and beverages whilst being at the centre of the action prior to kick-off and throughout the game, with expansive viewing opportunities of the entrance tunnel to the pitch and mix zone for post-match press interviews.”