As New Zealand's biggest stadium, Eden Park can also take credit for awarding this country's largest tender for a kitchen and bar fit-out. The tender for the design of the food and beverage facilities was won by Wildfire Commercial Kitchens and Bars, a company with extensive experience in the design and supply of catering facilities to stadiums and other large commercial venues.
Wildfire director Nils Danielsen and his business partner, the late Michael Carter, were the consultants employed by the Eden Park Redevelopment Board to work alongside Jasmax architects and specialist stadium design firm Populous.
Danielsen says Wildfire's experience in supplying restaurant systems to Jade, Wellington and Waikato Stadiums helped Wildfire secure the design contract, and subsequent fit-out contract for the Eden Park project.
The design part of the project took more than a year, and involved meetings with the client, Jasmax and Populous architects, and the onsite caterers to discuss the different options.
"We established an operational brief that led to the design, development and final construction drawings," says Danielsen. "As both designers and subcontractors, it was a real bonus for us to work with Fletcher Construction, whom we have worked with on several other projects, including the Wellington Stadium."
As well as running the contract to fit out the kitchens, Wildfire oversaw the delivery, installation and commissioning of the equipment and organised training for staff.
"We always had personnel on site, and a separate team of fabricators and manufacturers as required. The project came together in stages, with the coolrooms going in first."
Wildfire worked closely with a large number of suppliers, using New Zealand-manufactured products where possible.
"As well as providing world-class equipment made to international specifications, being manufactured in New Zealand minimised the risk of exchange rate fluctuation," says Danielsen.
Cooking equipment was supplied by Moffat, including the signature line Waldorf Suite, comprising grill plates, fryers, char grills and hobs. Moffat's German-manufactured Convotherm combi ovens were also specified, together with Crown braising pans and kettles. These 120-litre kettles are used to prepare stocks, sauces and casseroles.
Wildfire sourced high-volume heated food chutes from US manufacturer APW Wyatt. These were modified to suit the local menu, and include a flat bottom shelf for tall hot-chip cups.