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BM Caterers introduces Atelier, a central London offsite kitchen

The workplace catering company has invested in a new 1,200 sq ft offsite kitchen to support businesses in the city that don’t have their own kitchen spaces.

Named Atelier, the kitchen, which is located in London’s Millbank, will expand BM’s capacity further to support building moves and openings where kitchen space is limited or delayed, as well as cater events and fine dining requests for clients with limited facilities.

The Atelier kitchen will be able to create around 1,200 hot meals every day, as well as sandwich lunches and event food such as canapés and bowl or buffet dishes. It will boost BM’s ongoing service to six of its existing city clients and provide additional ad hoc event support, such as with themed pop-ups.

Each client will be allocated their own dedicated chef, ensuring menus are tailored to their needs by a chef who knows their culture and preferences.

The Spoonfed catering management system has been established as the software solution to manage client orders, streamlining the end-to-end system, and giving the team more time to focus on producing food for clients.

Although already fully kitted out, with a large walk-in chilled storage and dry store space, a hot service pass and pastry kitchen, BM has invested an additional £10,000 in ensuring facilities are state of the art. There is also the opportunity to take on an additional kitchen at the site this year.

BM Chef Director Pete Redman will oversee the space, supported by Nick Wallace Jones, Commercial Account Director. Josh Parker has been appointed General Manager of Atelier and Owen Stanford as Head Chef, who has been with BM for the last six years.

Redman said: “After several years of searching for an efficient and comfortable space, this new offsite Atelier kitchen is perfect to give the team the best environment to work in and the scope we need to build upon this model.”

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