Bennett Hay moves into larger central production kitchen to support growth

London-based independent workplace caterer Bennett Hay has launched a central production kitchen in Shoreditch in response to rising client demand.

The Kingsland Kitchen facility takes over a former Victorian police station and replaces Bennett Hay’s existing production kitchen.

The upgraded site, which took a year to find, also provides an additional 1,400 sq ft of space and greater proximity to Bennett Hay clients.

It should enable the catering and guest services business to meet the growing demand for grab-and-go food, staff lunches, fine dining and event catering.

Head chef Nick Jarvis, who joined Bennett Hay in 2023, has been tasked with overseeing the Kingsland Kitchen.

Zoë Watts, managing director at Bennett Hay, 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.”

Culinary director Candice Webber added: “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.”

Bennett Hay was founded in 2010 and achieved 100% contract retention in the past year.

It was also awarded 2025 Boutique Caterer of the Year at last year’s Foodservice Cateys.