You need a production facility that can be configured around your specific workflows, equipment and compliance requirements.
You've outgrown standard kitchen sizes and need something built to match the scale and complexity of your operation.
You want the infrastructure and operational support of a world-class production facility - without the cost and commitment of building your own.
Every large-scale production facility we build starts with a conversation about what you need to produce, how your team works, and what your operation requires. From there we design and fit the space around those requirements - not the other way around.
Infrastructure: Each site has a dedicated 1.5MVA substation with individual distribution boards sized to your requirements. Sub-ground drainage, water supply and ventilation systems are all designed and installed to handle the demands of large-scale production.
Equipment: We supply and maintain a full equipment package tailored to your production requirements - cold rooms, freezers, ovens, extraction and specialist equipment. For bespoke items outside our standard range we can organise leases and manage them on your behalf.
Flow and compliance: Our facilities are designed to support a single continuous flow from goods in through production to goods out - meeting the requirements of SALSA, BRC and other food safety standards. Allergen and religious separation can be built into the design from the outset.
Services: Waste management, pest control, water, business rates, Wi-Fi, security, on-site management and full maintenance - all handled by us, so your team focuses entirely on production.
Every large-scale production facility we build is different - the space, the equipment, the services and the lease terms are all configured around your specific requirements. That means pricing is specific to your project too.
The best way to understand what your facility would cost is to have a conversation with the team. We'll talk through your requirements, walk you through what's possible, and give you a clear picture of costs with no obligation
The space
Self-contained commercial units with the space and power to run your operation end to end.
FAQs
Yes. Our large-scale facilities start with a detailed brief from you - covering your production requirements, team size, workflow, cold and ambient storage needs, cookline length and any compliance requirements. From there our design and build team works to a specification you sign off before construction begins. Bespoke equipment outside our standard range can be supplied, installed and maintained as part of your lease.
Yes. Our modular design approach allows for completely separate production environments within a single facility - essential for businesses with allergen, religious or regulatory separation requirements. Each environment can have its own dedicated equipment, drainage, ventilation and access routes. Speak to the team about your specific requirements and we'll design accordingly.
Our facilities are designed to support SALSA, BRC and other food safety certification requirements. The flow design allows for a single continuous route from goods in through production to goods out, separate from people and waste. Fire compartmentalisation, legionella management, pest control and PPM are all handled by us as part of your lease. If you have specific certification requirements, speak to the team before signing and we'll make sure the right design is in place from day one.
Most large-scale partners are operational within two weeks of signing. The space is fully fitted and ready to use from day one — there is no build programme, no contractor delays and no equipment sourcing required. We'll agree a start date that works for you and make sure all paperwork is completed before you begin.
Lease terms for large-scale facilities follow the same structure as our other private kitchens — a minimum of two years, with break clauses available for leases above two years. All leases require two months deposit plus one month rent plus VAT upfront. For larger bespoke configurations, lease terms are agreed individually as part of the setup process. Speak to the team to discuss the right arrangement for your business.
For CPUs and high-volume operations we design the space, equipment and power around exactly how your kitchen runs. Tell us your output and we will scope it with you.