Blogs

Exploring the Atelier Kitchen network

We recently brought together 60 industry leaders to witness how our Atelier Kitchen network is not just redefining off-site catering but reshaping the way companies think about food. The result? A night filled with energy, inspiration, and proof that bold ideas can transform the ordinary into extraordinary.

Introducing Atelier Kitchen

The event was held at one of our client’s beautiful venues in the heart of Covent Garden. This gave attendees a first-hand experience of our Atelier Kitchen network. Currently boasting three off-site kitchens with a fourth opening soon in St Paul’s. Our Atelier model is unlike anything else out there. While most off-site kitchens are associated with the buzzwords ‘dark’ or ‘ghost’ kitchens, we’ve taken it a step further. Think of Atelier as your own personal kitchen. Where your menus are tailored specifically to your needs, and a dedicated chef curates, finishes, and presents food on-site. It’s a hybrid model that allows us to deliver full-service dining experiences even in spaces with limited or no kitchen facilities.

One guest summed it up perfectly, saying, “I was blown away with what can be achieved from a kitchen off-site and tonight has opened my eyes on the possible!”. The quality and presentation left many surprised to learn that the food was prepared entirely off-site by our expert Atelier chefs.

Versatile menus

The evening’s menu truly showcased the versatility of our Atelier Kitchen. Guests indulged in a stunning selection of canapés and dishes, including:

Lemon and rosemary Sladesdown free range chicken with Waste-Ed tomato and red pepper salsa
Spiced beetroot falafel served with hummus, toasted seeds, and a refreshing pomegranate and parsley dressing
A standout dish was the Forman’s salmon skewer, accompanied by wasabi crème fraiche and coriander, providing a fresh and flavourful bite

The salads were equally impressive. Highlights included a super green vegetable salad topped with fresh herbs and golden linseed, along with a vibrant Isle of Wight tomato and basil salad dressed with Chardonnay vinegar.

The power of the hybrid model

The beauty of our hybrid model is in its versatility. From energising staff dining experiences to elegant event catering. We offer everything from canapés and bowl food to experiential lunches and engaging pop-ups. Our goal? To elevate workplace dining and events, making every meal memorable and tailored exactly to the client’s vision.

As we look ahead to opening our new Atelier Kitchen in St Paul’s, we’re excited to continue expanding this model. Showing how it can transform the way businesses think about food. It was great to see so much interest and excitement from this recent event. It’s clear that the future of workplace and event dining is bright, and our Atelier Kitchens are leading the charge.