Book the kitchen
Open 08:00 to 23:00. Pick a date, tell us the hours, and your booking is registered instantly — you receive the total and payment details by email, and your time is confirmed the moment payment lands.
Reserve your time
Please read the Kitchen Rental Terms before you book or use the kitchen — they apply to everyone working in the space. By booking, you confirm that you have read and agree to them. Your specific dates, times and amount are set out in your booking.
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Your booking is registered instantly, and you'll receive the total and payment details by email. It's confirmed once payment is received — no card is charged online.
We store the details you enter here solely to manage your booking — see our privacy note.
Good to know
Who is the kitchen for?
Bakers, cooks, chefs, small food producers, caterers, volunteers, and curious minds. If you work with food — or want to — this kitchen is for you.
What can you use it for?
- Food prep, testing, and production runs
- Teaching a class
- Hosting a seminar, talk, or cross-industry discussion
- Community events
- Filming and photography
What to bring
Kitchen utensils are bring-your-own — pots, pans, knives, and small tools. The kitchen provides the space and fixed equipment.
What the kitchen provides
- Commercial cooking equipment: fryers, grill, and cook station
- Prep surfaces
- Undercounter chillers, freezers, and storage
- On-site cleaner
- Garbage disposal, including composting
Booking basics
Minimum booking is 3 hours. The kitchen is open 08:00 to 23:00. A booking is confirmed once it is paid in full — payment details arrive by email, and nothing is charged online. Unpaid requests are released 24 hours before the start time. Full-day bookings are arranged by enquiry.
Long-term use
If the kitchen is becoming your regular base, membership terms are agreed monthly. Enquire below and we will talk it through with you.
Enquire
Not just for kitchen bookings — partnerships, suppliers, volunteering, training, or anything else. Write to us here and it lands straight in our inbox.
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