Bennett Hay, the London-based independent workplace catering and guest services business, has announced the opening of a new Central Production Kitchen in Shoreditch, reinforcing its commitment to long-term growth, food quality and responsible business practices.
The new facility, named Kingsland Kitchen, replaces Bennett Hay’s existing production kitchen and represents a significant upsize, providing more than 1,400 square feet of kitchen and production space. The investment responds to sustained and growing client demand for delivered-in catering solutions, including grab-and-go food, hot staff lunches, hospitality, fine dining and event catering.
The business is also seeing increased demand for catering to be delivered into amenity spaces within multi-occupied office buildings, as landlords and occupiers continue to reimagine how food and hospitality positively contribute to the workplace experience.
Managing Director Zoë Watts said: “This investment is a clear reflection of the strength and momentum of our business. Over the past year we’ve enjoyed a significant number of new contract wins, and Kingsland Kitchen gives us the infrastructure required to continue this growth in a considered and sustainable way. It’s taken us more than a year to find the right home for our kitchen, and in true Bennett Hay style we chose the more adventurous option - a light-filled space in a former Victorian police station in the heart of Shoreditch. Being so close to our clients’ offices really matters to us, offers flexibility, and keeps us connected to the people and places we serve every day.”
The Kingsland Kitchen will be overseen by Head Chef Nick Jarvis, who joined Bennett Hay in 2023 and has successfully led a major Bennett Hay contract at Finsbury Square. The new kitchen enhances production capacity while ensuring consistency, creativity and control across all food offers.
Culinary Director Candice Webber commented: “Kingsland Kitchen allows us to continue delivering the high standards our clients expect, while strengthening how our food is prepared, finished and delivered at scale. We work closely with smaller independent suppliers, prioritise British produce and design menus that reflect seasonality, because that is how we create food with integrity and depth of flavour.”
She added: “Sustainability is central to our ESG strategy, Growing for Good. From responsible sourcing and reducing food waste to how we design and deliver menus, this new kitchen helps us put those principles into practice more consistently across the business.”
