Fully fitted production kitchens with the power, drainage, ventilation and compliance infrastructure serious food manufacturers require. Terms from two to ten years.
The facility should never be the thing that holds the product back. Ours won't.
Features
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.
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.
From 300sqft to 8,000sqft of private production space, with modular units that can be combined as your operation grows. No need to move sites as your requirements change.
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.
Waste, utilities, maintenance, pest control and compliance all handled on your behalf. Your team focuses on production - we handle everything around it.
Savings
saved in build costs on a 10,000sqft facility. Advisors, planning, power, drainage, fit-out and equipment - all at zero cost to you.
saved annually in operating costs vs self-managed. £83.80 psf vs £111 psf, every year.
per KWh electricity rate vs 26p market average. A meaningful saving when you're running high-output production around the clock.
dilapidations liability at end of lease. We build and manage the space - the reinstatement cost doesn't fall on you.
Sustainability
Sustainability is built into the building, not bolted onto your workflow. Move in and the benefits are already running.
Currently operating at 40% zero-carbon power, with a clear path to 80% over the next ten years.
Converting unused food waste into wastewater through our on-site biodigestors.
Turning used cooking oil into biofuel.
Recycling general waste and keeping it out of landfill.
FAQs
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.
Most conversations start with a fifteen-minute call. Tell us about your output and compliance needs, and we'll show you what fits.