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So we're delighted to be announcing a big step for Kitchenette today. We're running a Kitchenette Pop-Up for the next 8 weeks, in Islington. It's the first step towards us having our own kitchen - where food entrepreneurs can learn from people who've done it before, share kitchen space, order together, etc. Philip …Read more
Allow us to officially introduce the 2013 Kitchenette Graduates! To stay updated on their movements over the summer, follow them on twitter. We are so proud of what they have accomplished over the past few months and we will be featuring blog posts of their personal experiences over the next …Read more
Week 3 kicked off in some style at the Waterhouse with Amjad, kitchens and equipment fitter to the stars, talking us through different food business models and capital requirements. 1. The key focus of the day was getting the entrepreneurs to build out something like this: http://boss.blogs.nytimes.com/2011/12/13/inside-our-plan-to-open-in-brooklyn/. Big questions included: - …Read more
We wrapped an incredible first day at Kitchenette HQ, as we gathered in a wintry corner room of The Rooftop Cafe for the start of the incubator. 7 teams gathered together for the first time and we've begun the process of getting to know each other. And because we think …Read more
We have just packed up at the end of the first Kitchenette action at Feast. And at the end of a gruelling few days, we're feeling a little tired and emotional. Feast is an incredible festival of food which happens four times a year with some of the best restaurants and street …Read more
We've been thinking a lot about using food as a method of translation this past couple of weeks. A few Fridays back, we had the great pleasure of having both breakfast and dinner with the founder of La Cocina, Caleb Zigas on a flying visit to London. Caleb, Leticia and the …Read more
Despite the glazed looks we get when we say the words "kitchen incubator" in London, we're excited by news we keep getting from America, where barely a day goes by without we hearing about the work of another culinary incubator, each with its own original take on the model. We're …Read more