How to Design a Commercial Kitchen in London

VIA Equip
2 days ago
3 min read

How to Design a Commercial Kitchen in London

Designing a commercial kitchen in London requires more than just fitting equipment into a space. It involves careful planning to ensure efficiency, safety, hygiene, and full compliance with UK regulations, while also addressing the challenges of limited space commonly found in London properties.

Below is a practical guide outlining the key steps and considerations when designing a compliant and high‑performing commercial kitchen in London.

1. Understand Regulations & Compliance

Regulatory compliance is the foundation of any commercial kitchen design in the UK. Failure to meet legal requirements can lead to delays, fines, or closure.

Key regulations to consider include:

Food Safety Act 1990 and Food Hygiene Regulations 2006
Regulatory Reform (Fire Safety) Order 2005
Gas Safety Regulations for commercial catering equipment
Food Hygiene Rating Scheme (FHRS) inspections by local authorities
HACCP (Hazard Analysis Critical Control Points) principles for food safety management

You will also need to obtain all relevant licenses and approvals from your local council before operation begins. A compliant design from the outset makes inspections smoother and reduces future risks.

2. Space Planning and Kitchen Layout

Space is often limited in London restaurants, making smart layout design essential.

Effective space planning should:

Maximise available space using vertical storage and multifunctional equipment
Choose the right kitchen layout, such as:
- Zone‑based kitchens
- Assembly‑line layouts
- Open kitchen concepts
Support an ergonomic workflow to minimise staff movement
Use easy‑to‑clean surfaces to maintain hygiene standards

A well‑planned layout improves productivity, reduces congestion, and enhances staff safety.

3. Ventilation and Lighting

Ventilation and lighting are critical for both compliance and comfort.

Ventilation

Install extraction and ventilation systems that comply with DW/172 standards
Ensure effective removal of heat, fumes, grease, and odours
Design systems to meet local authority environmental requirements, especially in dense urban areas

Lighting

Provide adequate lighting levels, with a minimum of 500 lux in food preparation areas
Use task lighting in preparation zones to reduce errors and accidents

4. Materials and Equipment Selection

Choosing the right materials and equipment ensures durability, hygiene, and long‑term efficiency.

Best practices include:

Using stainless steel surfaces for cleanliness and longevity
Installing non‑slip flooring and heat‑resistant worktops
Selecting energy‑efficient commercial appliances to reduce operating costs
Using separate refrigeration units to prevent cross‑contamination

Quality equipment and materials reduce maintenance issues and support regulatory compliance.

5. Workflow and Functionality

An efficient commercial kitchen should be designed around the natural food cycle:

Goods receiving
Storage
Preparation
Cooking
Service
Washing and waste management

Each stage should have a dedicated area to avoid cross‑contamination and improve operational flow. Clear separation of clean and dirty processes is essential for food safety and efficiency.

6. Safety Measures

Safety must be built into the design, not added later.

Key safety considerations include:

Maintaining minimum distances between sinks, hobs, and cupboards
Ensuring clear aisles of at least 1200 mm for safe staff movement
Installing appropriate fire suppression and safety equipment
Implementing effective pest control strategies through design and layout

A safe kitchen protects staff, equipment, and business continuity.

7. Additional Considerations

To future‑proof your commercial kitchen, consider:

Sustainability, including recyclable materials and low‑energy equipment
Reducing gas dependency and lowering CO₂ emissions
Providing staff training on food safety, hygiene, and operational protocols

Sustainable and well‑trained operations not only meet regulations but also improve long‑term performance.

Conclusion

Designing a commercial kitchen in London is a complex process that balances regulations, space limitations, efficiency, and sustainability. A well‑designed kitchen improves workflow, supports compliance, and reduces operational risks.

For a detailed, compliant, and efficient solution, working with experienced commercial kitchen design specialists in London can help ensure your kitchen is built right from the start.