Catering equipment dealer Collaborative Catering Projects teamed up with designers Tricon Foodservice Consultants and refrigerator manufacturer Williams Refrigeration to provide a shared 16,000ft kitchen workspace supporting new food businesses and entrepreneurs.
Based in New Covent Garden Market, London, Mission Kitchen styles itself as a ‘light kitchen’ in opposition to dark kitchens, and aims to build a community enabling people to work together.
Unlike kitchens designed around a single operation, Mission Kitchen supports businesses with a variety of production methods. Co-founder Charlie Gent said: “Our clients have a range of refrigeration requirements, from temporary cold holding to blast freezing. We knew we would need reliable and powerful equipment to meet their needs. Williams Refrigeration was the obvious choice.”
Collaborative Catering Projects helped to manage the project and procured the equipment needed for the launch. A spokesperson said: “Williams was more than able to meet the tight deadlines we had and went the extra mile to ensure we had the kit we needed, delivered on time.”
Mission offers shared and private serviced kitchens, along with a development kitchen and storage space. Every private kitchen features dedicated Amber A135 undercounter units, a selection of Jade upright refrigerators and freezers in double door configuration that provide storage of ingredients, as well as a number of blast chiller/freezer models, each with a capacity of 30kg, and a cooking suite.
Gent added: “Our rented private kitchens provide users with everything they need in one space. This allows them to work at their own pace without having to share equipment with other users in the public workspaces.”
All Williams products are constructed from stainless steel which is designed to be able to handle life in a commercial kitchen. “Williams has a reputation for the robustness of its products,” said Gent. “Given how busy Mission Kitchen can get, the decision to go with Williams equipment was a no brainer.”
The refrigeration systems are controlled by Williams’ CoolSmart system, which enables safe operating temperatures to be maintained up to ambient temperatures of 43°C.
The Williams equipment has been “very popular”, according to Gent: “The Williams blast chiller/freezers are working brilliantly. As well as helping members who make frozen products, they also allow others to build up larger amounts of stock to meet specific orders, without compromising on quality.” These units allow clients to chill or freeze their meals down to required temperature and regenerate quickly. “Given the tight schedules some clients have to work to, the blast chillers/freezers help them to work at a quicker pace and meet their deadlines.”
Williams helped Mission Kitchen to complete the full installation within just two weeks. “After a long construction period, we only had a few weeks for the final fit out,” said Gent. “As we had businesses lining up to get started, we didn’t have the option to push the launch date back.”
The support has continued since Mission opened. Gent concluded: “The team at Williams have visited a few times now to make sure everything is working correctly and to get a better understanding of our future requirements. We’re already looking to add more equipment, particularly more blast chiller /freezers as they’re in especially high demand. We’re looking forward to continuing to work with Williams for our refrigeration needs.”