At the beginning of the year, we opened the doors to Kingsland Kitchen, our central production kitchen in Shoreditch. Six months later, it has barely stopped, and here’s and update.
Kingsland Kitchen plays an important role in how we support workplace dining, hospitality and events for our clients across London. For some clients, it is the main production kitchen behind their food offer. For others, it works alongside the onsite team, adding extra capacity whenever it is needed.
One very busy kitchen
The latest numbers give a good idea of what has been happening behind the doors.
In just one month, the Kingsland Kitchen team:
- served 4,443 covers
- produced 1,345 sandwiches
- prepared 1,426 canapés
That sits alongside hospitality lunches, hot food, ciabattas, breakfasts, salads, poke bowls and plenty more.
The numbers are impressive, but the real success is what that extra capacity allows our onsite teams to offer.
More space, more possibilities
Not every London workplace has a large kitchen, however, limited space should not mean a limited food offer.
Kingsland Kitchen gives our smaller locations access to additional production space, specialist equipment and the support of a wider culinary team. It means they can provide everything from everyday workplace dining to meeting room hospitality and larger events without needing a full production kitchen onsite.
It also gives our busier kitchens more flexibility. If an event grows, hospitality bookings increase or a team simply needs extra help, Kingsland Kitchen can step in and take some of the pressure off.
Orders are planned directly with the onsite team, including quantities, timings and dietary requirements. Food is then prepared, checked and safely packed before making its way to the client.
Once it arrives, the final touches stay with the people who know that workplace best. Our onsite teams finish, present and serve the food, keeping every experience personal to the client.
Close to the action
Kingsland Kitchen being based on Kingsland Road in Shoreditch means we are close to many of our clients across the City and central London.
That location was an important part of our decision to invest in the kitchen. Being close to our clients keeps travel times short, makes communication easier and gives our teams greater flexibility when plans change.
Growing the team
Kingsland Kitchen has also become an important space for food development and training.
Our Head of Food Operations, Darren Collier, is working across the kitchen and our client locations to support food standards, menu development and the growth of our chefs.
We have also welcomed Development Chef, Ben Stanley to the team, bringing even more experience and creativity into the business.
We are so excited to share more updates as we continue to grow and develop our food offer, teams and most importantly build stronger relationships with our clients. So watch this space…
FAQs
Yes. Bennett Hay operates Kingsland Kitchen, a central production kitchen in Shoreditch supporting workplace dining, hospitality and events across London.
Kingsland Kitchen gives Bennett Hay’s onsite teams additional production space, culinary expertise and capacity. This helps smaller workplaces offer more choice and gives busier kitchens extra support when demand increases.
No. Kingsland Kitchen works alongside our onsite teams. Food can be prepared centrally before being finished, presented and served by the colleagues who know each client and workplace best.
Yes. Kingsland Kitchen supports meetings, hospitality and larger workplace events. In the latest reported month, the team prepared 1,426 canapés.