Red Bull boss Christian Horner said that with the chassis and engines being developed in the same place, the team’s opportunities to grow would be much greater.
Red Bull has just concluded a near perfect year in Formula 1, winning 17 out of 22 races and winning, with some ease, their second Drivers’ Championship with Max Verstappen and their fifth title in history among constructors. However, there is a plan in place for what’s good to get better in the years to come.
▶️ Subscribe to each of the major YouTube channels: GP | GP2
The energy team continues to work on improving results and has confirmed that the plan is that soon – more specifically by 2026 – all components for their cars will be produced at the base in Milton Keynes, England.
Despite being driven domestically by Red Bull Powertrains, the Taurus’ engines are built in Japan, taking over from Honda after the Japanese brand officially left Formula 1 at the end of the 2021 season.
But team boss Christian Horner said Red Bull’s plan is to move engine operations to England by 2026 at the latest.
“We’ll have engine and chassis designers sitting side by side. So, it’s going to be an absolute vertical integration of those segments,” he said.
He continued, “I think for Milton Keynes, for the UK, having this headquarters here is a testament to the skill set that’s out there in the field and the talent we can attract.”
This initiative is also seen as a way to prepare for the engine regulations, which will come into effect from exactly 2026. With the new business format, Horner believes Red Bull will be better able to take on engine suppliers such as Renault, Mercedes, Ferrari and, in the future, Audi.
If the project is indeed completed, Red Bull will join Ferrari as the only teams on the current grid to have an engine and chassis produced at the same site.
Access the Spanish and Portuguese-PT versions of the jackpotas well as partners Noso Palestra and Teleguido.
“Lifelong web fan. Incurable internet junkie. Avid bacon guru. Social media geek. Reader. Freelance food scholar.”