Commercial · Kitchens
Commercial kitchens, built and kept clean.
Fit-out for restaurants, takeaways, pubs, hotels and care homes, plus the extract cleaning your insurer asks for. If your food hygiene rating is holding the business back, we fix the building, not the paperwork.
Built for the inspection,
not just the photos.
PVC and stainless cladding to walls and splashbacks, sealed at every junction so there is nowhere for grease or water to sit.
Slip-resistant safety flooring coved up the wall, welded at the seams, laid to fall where there is a gully.
Canopy, filtration, ductwork and fan installed and balanced, with access panels put in where the ducting will need cleaning.
Grease management and kitchen drainage installed or upgraded, which is the point most refits get wrong and every inspector checks.
Dedicated wash basins, sinks in the right sequence, and a layout that keeps raw and ready-to-eat apart.
Canopy, filters, ductwork and fan degreased and verified, with photographic evidence and deposit readings before and after.
You send us the inspector's report, we price the building works against it, and we tell you what is actually driving the score.
Most of this happens overnight or on closure days. We plan around service so the kitchen keeps earning.
From survey
to certificate.
We walk the kitchen, look at the extract run, the finishes and the drainage, and read your last inspection report if you have one.
Every element itemised: cladding, flooring, canopy, ductwork, drainage, labour. Cleaning quoted separately on frequency.
Phased around service, overnight or on closure days, with the kitchen handed back usable at the end of each shift where possible.
Extract cleaning is photographed and recorded before and after, and you get the certificate your insurer and inspector will ask for.
Answered
plainly.
In effect, yes. The Regulatory Reform (Fire Safety) Order 2005 makes the responsible person assess and control fire risk, and a grease-laden extract duct is one of the clearest fire risks in a commercial kitchen. Separately, most insurers now require evidence of TR19 Grease compliance, and will resist a fire claim without it.
TR19 Grease sets the interval by how hard the kitchen works. Heavy use of twelve to sixteen hours a day is every three months, moderate use of six to twelve hours is every six months, and light use of two to six hours is every twelve months. We will tell you which band you are in rather than sell you the shortest one.
The technician needs the BESA Grease Hygiene Technician qualification, and the clean should be registered so a compliant certificate can be issued. Where that applies we use a qualified technician and you get the certificate, not just an invoice.
We can fix the things a rating is often held down by: damaged or unsealed finishes, poor drainage, missing handwash provision, a layout that makes cross-contamination hard to avoid. We cannot change your management records or training, and any contractor who says otherwise is selling you something. Send us the report and we will be straight about which half we can help with.
Rarely, and we would advise against it. Most kitchen work happens overnight or on closure days. We agree the programme before we start so you know exactly which services are affected.
Restaurants, takeaways, cafes, pubs, hotel kitchens, care homes, schools and staff canteens across all 32 London boroughs.
Tell us the property
and we will survey it.
A site visit, an honest recommendation and a fixed written quote. London-wide.
Restaurants, cafes and catering operations.
A commercial kitchen is designed around the menu and the covers, not around the room. A restaurant turning out two hundred covers a night needs a different extract, a different gas load and a different wash-up layout to a cafe doing breakfast and lunch, and a dark kitchen doing delivery only needs neither of their front of house constraints. We build for all three, and the first conversation is about what the catering operation actually does rather than what equipment you have been quoted for.
That conversation covers the extract canopy and ductwork, the gas interlock, the electrical load and distribution, the drainage and grease management, and the wall and floor finishes that will pass an environmental health inspection. Getting those right first is what keeps a catering fit out on programme, because every one of them is difficult to change once the floor is laid.
Areas we cover.
We take commercial kitchen fit outs across all 32 London boroughs. Most of our work is in west London, in Shepherd's Bush, Hammersmith, Fulham, Kensington, Chiswick and White City, and in south west London, in Putney, Wandsworth and Wimbledon. We also work in south east London, in Greenwich, Blackheath and Lewisham.
If your property is outside these areas, call us anyway. We travel across London and will tell you honestly if a job is too far to price properly.