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Project Profile: Natco Foods

Natco Foods

Project Objective:

To identify a suitable plot of land as close to the existing facility in North London, whilst keeping within budgetary constraints; To apply for and manage the planning process to arrive at an acceptable planning consent

To design the building according to the requirements of the tenant to form a storage and production area to clean, sterilise and pack a range of spices, nuts, pulses, rice and other dried products; To also mill and pack lentils.

The unit was designed to institutional standards whilst also making an impact as the headquarters for the tenant.

To then construct the new Warehouse and Production unit on a green field site near


Scope of project

Foodesco acting as Project Managers appointed the design team, who working closely with the tenant designed the external shell and internal layout of the building.

The unit was designed to enable the client to make efficiency changes in respect of the existing operation and where ever practical to mechanise the process. To that end a mezzanine storage area was included to enable cleaned and sterilized raw materials to be gravity fed to the packing machines below.

Loading bays were designed to enable a variety of different vehicles from shipping containers, curtain sided, and even small vans to be accommodated.

Offices were designed on two levels with the staff facilities designed at ground floor with a structure which would enable a second floor to be fitted out at a later date.

Once the design was completed, and following a tendering process with 6 contractors, Marriott Kier was appointed as main contractors to carry out the construction works.

The project programme was 41 weeks including piling the site and extensive reshaping of the terraced land

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