Chelsea Football Club freezes annual hospitality membership prices despite record demand

Hospitality at Chelsea Football Club

Chelsea Football Club has announced a price freeze of its annual hospitality memberships for the 2017/18 season. The freeze comes at a time when demand for hospitality at Stamford Bridge is at an all-time high as a result of the venue’s on-going development of its world-class hospitality offering.

Simon Hunter, Head of Venue & Brand at Chelsea Football Club commented: “With a changing economic climate, the price freeze for next season demonstrates our commitment to providing the best possible value for money. At every level our hospitality product is a high-end experience and one that presents an ideal platform for our members to entertain and build key business relationships with their guests.

“Our client service team is dedicated to continually delivering the best possible offer and experience for our guests. For both annual and match-by-match hospitality, our guests are considered an elite ‘club’ within the club, so providing an exceptional experience year after year remains our primary objective. With continued investment in our staff, service, catering and facilities, coupled with next season’s price freeze, there is no better time to entertain at Stamford Bridge.”

Renowned for its award-winning hospitality offering, Chelsea Football Club’s annual packages include pre and post-match dining and hospitality, with seating offering stunning views of the pitch and a host of exclusive benefits all year round.

The iconic venue offers a number of annual hospitality experiences across the stadium, from private Executive Boxes and luxurious Millennium Suites to more informal hospitality in the onsite Museum and music venue Under the Bridge, with experiences tailor-made to suit every taste and budget.

The club has launched a new video to showcase the variety of experiences on offer; view it at

The 2017/18 Annual Hospitality waitlist is now open. Call 020 7915 2961 or visit to find out more.