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Food Manufacturers

Production Kitchens for food manufacturers in London

Fully fitted production kitchens with the power, drainage, ventilation and compliance infrastructure serious food manufacturers require.
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Karma Kitchens large kitchen
Sound familiar?

Sound familiar?

A facility that was never really built for food manufacturing has a way of making itself felt in every direction. The extraction wasn't sized for continuous high-output production. The drainage isn't right for wash-down. The power is adequate until you try to run everything at once. None of it is catastrophic on its own — but together it means you're spending time and money managing the building instead of making food.

The compliance question is usually what forces it. A supermarket, a wholesaler or a contract caterer will require recognised third-party certification before they'll place an order. SALSA as a minimum, BRCGS if you're supplying at scale. And certification isn't only about your process and your paperwork. It's built into the premises. A space that wasn't designed for it can make certification slow, expensive, or in some cases impossible without physical changes.

Then there's the alternative. Building your own facility to the right standard in London takes nine to twelve months and runs to seven figures before a single unit ships. And at the end of the lease, you pay to put it all back.

The facility should never be the thing that holds the product back. Ours won't.

Thinking about SALSA or BRCGS? Read: What 'audit-ready' actually means →

Evaluating whether a unit can handle your volume? Read: Extraction, power and drainage →

Features

Built for serious food production.

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Power and infrastructure

Each site has a dedicated 1.5MVA substation with individual distribution boards per unit. The power, drainage and ventilation infrastructure is built for high-output food manufacturing - not retrofitted from a generic commercial space.

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Compliance ready

Our sites are designed to support SALSA and BRC certification. Separate goods in and goods out flow, dedicated drainage routes for soil and grey water, and modular units that allow complete allergen and religious separation between production runs.

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Flexible scale

From 300 sq ft to 8,000 sq ft of private production space, with modular units that can be combined as your operation grows. No need to move sites as your requirements change.

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Long-term terms

Lease terms from two to ten years, with the option to build to specification for larger long-term requirements. A serious facility for a serious commitment.

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Fully managed

Waste, utilities, maintenance, pest control and compliance all handled on your behalf. Your team focuses on production - we handle everything around it.

Savings

The numbers that make the case.

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£2.7m

saved in build costs on a 10,000 sq ft facility. Advisors, planning, power, drainage, fit-out and equipment - all at zero cost to you.

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£270k

saved annually in operating costs vs self-managed. £83.80 psf vs £111 psf, every year.

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18.09p - 22.79p

per KWh electricity rate vs 26p market average. A meaningful saving when you're running high-output production around the clock.

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£0

dilapidations liability at end of lease. We build and manage the space - the reinstatement cost doesn't fall on you.

Model Your Own Savings with our ROI Calculator

Sustainability

Good for your business. Good for the planet. No extra effort required.

Sustainability is built into the building, not bolted onto your workflow. Move in and the benefits are already running.

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40% Zero-Carbon Power

Currently operating at 40% zero-carbon power, with a clear path to 80% over the next ten years.

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On-Site Biodigestors

Converting unused food waste into greywater through our on-site biodigesters.

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Cooking Oil to Biofuel

Turning used cooking oil into biofuel.

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Landfill Diversion

Recycling general waste and keeping it out of landfill.

FAQs

Frequently Asked Questions

Each Karma Kitchen site has a dedicated 1.5MVA substation. Individual units have a minimum of one dedicated distribution board with MID meter, rated at a minimum of 60 amps. Larger units are fitted with multiple 100 amp distribution boards. If you have specific power requirements, speak to the team before signing and we'll confirm what's available at your preferred site.

Yes. Our sites are designed with food safety certification in mind. The flow design allows for a single continuous route from goods in through production to goods out, separate from people and waste - a requirement for both SALSA and BRC standards. Modular unit design also allows for complete separation between production runs where required.

Yes. Our modular units can be kept completely separate with no shared surfaces, equipment or air handling between production environments. This is particularly relevant for halal, kosher or allergen-sensitive production, and is designed to reduce cross-contamination risk to the levels required by most certification bodies.

Private kitchen leases start at a minimum of two years. For leases above two years, break clauses can be negotiated — speak to the team about the terms that work best for your business. All leases require two months deposit plus one month rent plus VAT upfront.

Yes. You're welcome to bring specialist equipment into your unit. Any electrical or plumbing connections will need to be carried out by a certified electrician or plumber — either your own or we can arrange installation through our network of approved contractors. Speak to the team before your move-in date and we'll make sure everything is planned and signed off in advance.

Ready to ramp up?

Most conversations start with a fifteen-minute call. Tell us about your sites and volumes, and we'll tell you exactly what's available and what it would cost.

Speak to the Team