Production kitchens, also known as bulk cooking kitchens, are designed to enable teams of chefs to function smoothly and efficiently within a defined workspace. Our reputation within the events catering and food production sectors is solid, and demonstrates our total appreciation and understanding of high-volume cooking.
High profile, high numbers, high quality
We’ve created super-efficient kitchens for some of the UK’s most high profile event caterers, and food producers, responsible for supplying thousands of inventive creations to stylish functions in locations across the UK. Our aptitude for innovative design has solved problems, maximised space and, most importantly, improved the volume and quality of their culinary output.
We know how important it is for clients to guarantee that their food is presented precisely as designed with maximum visual appeal, correct portion sizes and zero spoilage. So, every single process from receiving and storing goods, categorised preparation, systematic cooking, cooling, packaging and preparation for transit is considered in the finest detail, and always with absolute commitment to food safety, workforce harmony and machine-like productivity.
Precision and order dominate every aspect of production kitchens
Understanding every part of your process is our starting point
Meticulous calculation is essential at every stage of space planning
All bulk cooking systems demand a unique, high-functioning design
Versatility
is key
Perhaps more than any other area of foodservice, food production systems must be adaptable and flexible to ensure a diverse range of client requirements can be fulfilled. In fact, by the very nature of these kitchens, changes to the workflow or equipment line-up as businesses grows and thrives are not uncommon. Success brings larger output commitments and the kitchen must be built to cope.
This requires forward-thinking. We always encourage the specification of equipment that exceeds your initial ambitions. This doesn’t necessarily mean more or larger appliances, but rather functionality and smart spatial planning to facilitate the seamless expansion of your production and workforce as your sales increase.
DIRECTION OF TRAVEL
Below is a typical workflow format for an events catering operation, bulk-cooking food for a large scale banquet.
Design turned on its head
Whether catering for a 2000-person banquet at the Brit Awards, preparing 1000 organic ready meals, or hosting a traditional wedding for 150 guests, chefs need to bulk-prep, bulk-cook, and bulk-package high-end food in a systematic and ultra-productive environment. This requires meticulous planning and impeccable, calculated design. Temperature controlled environments, separation of food groups, mass storage, super-hygienic food handling, and operational comfort are just the starting points.
Kitchens born of logical, high-functioning design are less about where to place equipment and more about the ergonomics of how senior chefs can carefully control the direction of travel within many stations simultaneously to ensure that project output targets are constantly met. While several teams may share resources, it is vital to ensure harmonious workforce traffic and to avoid every potential hazard, preventing congestion and wasting no space.
No industry is exempt from the imperative need to make ethical and ecological choices at every opportunity
Storage.
And then some
Storage in production kitchens is a matter of make or break. It begins with the immediate storage of goods from temperature-controlled deliveries, followed by the systematic separation of meat, fish, dairy, vegetables, groceries, and beverages. Culture-specific priorities, such as the strict practices observed in Halal and kosher food handling, must also be respected, and the cold chain must never be broken. Further separation is required later in the process for bulk cooked and uncooked food, as well as plated or portioned food that is packaged and ready to travel.
All this requires great consideration and spacial planning to ensure that every commodity has its rightful, temperature-sensitive place, and that that space never runs out. We always urge production companies to plan beyond their short term performance in order to avoid future headaches, such as renting temporary refrigeration or emergency leasing of additional premises. Whether it’s freezer rooms, cold rooms, or drinks cellars, with banks of racking or floor space for pallets or rows of jack-stacks, space will always be your most precious commodity.
Helen Bowey
CDO, Rhubarb Hospitality
Nelson have been with us since 2004 when we acquired an old print workshop to increase our capacity and allow our business to expand – that same kitchen is still going strong today. We were so pleased with the design and build quality of the kitchen, and have such a good working relationship with them, we have used them ever since on all our new ventures.
PRODUCTION PARTICULARS
Over the years we have worked with some of the most prestigious food product and event catering companies. We have provided the facilities that allowed them to expand their business to new proportions. Our design work in this exciting sector includes some of the most complex and challenging in our portfolio. Below are just a few of the companies who we have worked with…
How can we help you?
Whether you’re in the earliest stages of planning or you have a site that’s ready to go, it’s never too early to involve us. We can advise and assist you at every stage so let’s start aa the conversation today.
