The cooked meats production facility in Boston, Lincolnshire was groundbreaking in the hygiene standards achieved.
A central, extendable circulation spine divides production facility from administration/amenity areas. Each space is arranged in sequence along the length of the spine, allowing each operation space for expansion outwards from this linear ‘street’. The aim is to optimise production and circulation flows.
The steel structure and external envelope are also designed to aid future change without disrupting production processes. The division of cladding into modular panels highlights this adaptability but also articulates the facades. Numerous phase of expansion have demonstrated this adaptability in practice.