Trioscape Garden Centre
CLIENT:
Trioscape Garden Centre
PROJECT LOCATION:
Gloucestershire (Highleadon) | South West
PROJECT VALUE:
N/A
ARCHITECT:
N/A
PROJECT MANAGER:
N/A
CONTRACTOR
N/A
Trioscape Garden Centre in Highleadon, Gloucestershire, is a popular destination with a thriving restaurant and a strong local reputation for quality food.
Following a successful earlier project, the client returned to Vision Commercial Kitchens to continue developing its catering facilities in line with growing customer demand. Across multiple phases, Vision has supported Trioscape with kitchen upgrades, improved storage, enhanced dishwashing capacity, front-of-house servery improvements and a further phased upgrade to expand cold storage, pass capacity and service flexibility.
The result is a practical, future-focused catering environment that supports a busy garden centre restaurant while allowing the business to continue trading throughout the works.
Supporting a growing garden centre restaurant
Trioscape Garden Centre has continued to invest in its catering offer as the business has grown. After completing an earlier project with Vision, the client returned when the restaurant needed to increase capacity and create space for an additional 100 covers.
The kitchen design was reworked to focus on the areas under greatest operational pressure, particularly storage, dishwashing and workflow. Vision installed a new cold room and freezer, and replaced the existing dishwashing system with a Meiko twin hood pass-through unit to support higher volumes during busy service periods.
The cookline was relocated, a central island developed and a new pastry section introduced, helping to create a more efficient and practical layout for the kitchen team.
Front-of-house improvements
At the front of house, Vision extended and redesigned the servery counter to improve the customer-facing operation. A hot pass was added to increase menu flexibility and support a faster, smoother service.
Working alongside Square One, the team reworked the existing counter to create a modernised, customer-friendly finish that better reflected the quality of Trioscape’s food offer.
A Further Phased Upgrade
As Trioscape’s restaurant continued to grow in popularity, the client returned to Vision for a further targeted upgrade focused on cold storage, pass capacity and operational flexibility.
The latest phase included the adaptation and extension of the existing freezer provision to create a larger dual cold room and freezer room. This gave Trioscape increased chilled and frozen storage capacity without the need for a completely separate standalone facility.
Vision also supported the expansion of the pass area, removing existing units and replacing them with a larger heated pass, new stainless steel service system and shutter arrangement.
Flexible service beyond the main restaurant
The design included a mobile hot cupboard, allowing the client to use it as a temporary servery for private events and outdoor catering away from the main kitchen.
This practical detail was important to the client, as Trioscape continues to develop its wider catering offer beyond the core restaurant service.
Working Around a Live Trading Environment
One of the most important elements of the project was minimising disruption. Trioscape’s restaurant remained open throughout the works, so Vision had to plan each phase carefully around a live kitchen, live service and fluctuating customer demand.
The cold room and external works were completed first, with the internal pass works planned for a later stage. Equipment was delivered to site in advance and stored safely, allowing the installation period to be managed around the client’s trading requirements.
During the most disruptive internal works, the kitchen operated with a reduced menu focused on simpler items such as salads, sandwiches, rolls and paninis. This allowed Trioscape to continue serving customers while Vision completed the upgrade.
Flexible planning around real trading pressures
As with many garden centre restaurants, customer numbers could change quickly due to weather, seasonal demand and coach party bookings.
Vision worked closely with the client, suppliers and the local site builder to adapt the programme where needed and keep the project moving with minimal impact on the business. This flexibility was a key part of the project’s success, allowing the client to continue operating without fully closing the restaurant.
Detailed Design, Delivery and Results
The project required close coordination between Vision, the client, the site builder and specialist suppliers. Store Refrigeration supported the cold room works, Oak Security provided the shutter system and Vision worked with stainless steel fabricators to deliver the new pass and service arrangement.
Detailed drawings and visualisations helped the client understand how the finished pass would work in practice. Particular attention was given to the height of the hot cupboard, stainless steel fabrication and shutter line, ensuring the new installation created a continuous and practical working surface for the kitchen team.
By coordinating these details in advance, Vision gave the client confidence in the finished layout and helped ensure the installation could be completed smoothly on site.
The finished result
Across multiple phases, Vision has supported Trioscape with improved kitchen workflow, increased dishwashing capacity, enhanced cold storage, a better front-of-house servery and a larger, more flexible pass area.
The latest upgrade gives the team more space and operational flexibility, while the mobile hot cupboard creates additional options for private events and outdoor catering. Most importantly, the works were delivered without requiring the restaurant to close, helping Trioscape continue serving customers while investing in the next stage of its growth.
Testimonial
"Vision have done a wonderful job and we are glad we chose to work with them again because it not only looks better, it operates so much better. As we got busier we needed to address the demand but in a way that was cost effective. Vision's initiative and design expertise helped us transform the restaurant within budget and we're very happy with the outcome."
– Gemma Byrne, General Manager, Trioscape
