What does Our Kitchens do?

Our Kitchens runs embedded kitchen partnerships inside some of Oxfordshire's finest estates and venues, taking full operational and culinary responsibility for the space so the venue can focus on its guests, its grounds and its reputation. Twenty-five years in, that is still the whole model: take on the kitchen so the venue can get on with everything else.

Which areas do you cover?

We provide services nationwide across England and Wales, with particularly strong coverage across Oxfordshire, Warwickshire, Northamptonshire, Buckinghamshire, Shropshire, Nottinghamshire, the wider Midlands, Birmingham and London. We do not currently provide services in Scotland.

What types of venues do you work with?

Working farm estates, private country houses and similar premium venues, currently including Primrose Hill Farm, Caswell Kitchen, Moxhull Hall and The Little Kitchen in Farnborough. Every partnership looks a little different, because every venue does.

How does a new kitchen partnership start?

Every partnership begins with an initial conversation to understand your venue, current operation, commercial objectives and what you are looking to achieve. From there, we will typically arrange a site visit before developing a tailored commercial and operational proposal. Once the scope and commercial terms are agreed, we move into contracting, mobilisation and onboarding. From initial conversation to an agreed partnership, the process typically takes between 2 and 6 months.

Is there a minimum venue size or contract length?

We typically partner with venues catering for 50 covers or more, where our operational expertise and commercial model can deliver the greatest value. Our kitchen partnerships are designed to be long-term relationships, with agreements typically running for 3 to 5 years or longer. Every venue and opportunity is considered individually.

How quickly can a new kitchen partnership be up and running?

Once the partnership, commercial terms and contract have been agreed, we can typically mobilise a new kitchen operation within one month. A detailed mobilisation plan is agreed with each partner to ensure the transition is carefully managed and the kitchen is fully operational from launch.

Do you cater for dietary requirements and allergens?

Yes. Dietary requirements and allergen management are integral to our kitchen operations. We operate a strict allergen Standard Operating Procedure, supported by robust control measures, team training and clearly defined processes.

Can I visit one of your existing kitchens before deciding on a partnership?

Absolutely. As part of the partnership process, prospective clients can visit one of our existing kitchen operations to see first-hand how we work. We can also arrange a tasting as part of the onboarding process, and references from existing partners are available on request.

What happens to existing kitchen staff when Our Kitchens takes over?

Where a venue already has an established kitchen team, existing employees may transfer across to us under TUPE arrangements, where applicable. We work closely with the venue and its existing team throughout the transition, with the aim of retaining valuable knowledge, experience and continuity wherever possible.

Is Our Kitchens part of a larger group?

Yes. Our Kitchens is part of the Kitchen & Co Collective, alongside Indulgence's luxury event delivery and Hospitality Heroes' hospitality consultancy.

Bridging the hospitality gap in your business.

We build lasting venue & estate partnerships across
Oxfordshire and beyond.

We bring the operational infrastructure, hospitality expertise and commercial discipline; you bring the space and the vision.
Every partnership looks a little different, because every venue does. From a working farm estate to a private country house, this is where Our Kitchens step in and what that looks like, day to day.

How it Works.

We are not a supplier you manage. We are the team running your kitchen as if it were our own, with the standards, discipline and consistency that come from twenty-five years doing exactly this.

That means staffing and recruitment, procurement and supplier relationships, menu development, service standards, compliance and health and safety the full operational load of running a professional kitchen, carried by us rather than added to your team's list.

It means a kitchen that performs the same way in its hundredth week as its first, because the systems behind it don't depend on any one person being in the building. And it means a single point of accountability: one team, one standard, one relationship to manage rather than a rotating cast of external caterers each with their own way of doing things.

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Discover a Selection of Our Kitchens

Contemporary event catering, shaped by seasonal produce and worldly influence.

Visit Primrose Hill Farm
Seasonal, soulful dining, built around the simple joy of bringing people together.

Visit Caswell Kitchen
A chic country house kitchen, effortlessly placed on the edge of the city.

Visit Moxhull Hall
Eat, meet, drink, party, inspire. An intimate Farnborough kitchen with personality.

Visit The Little Kitchen

“We felt like our wedding was the only and most important event in their calendar. No ask or question was ever too much. The food was incredible and every one of our guests was looked after to the highest standard.”

Siobhan Walden - Primrose Hill Farm (Bride)
"Their attention to detail is second to none, and we have had the pleasure of eating their food on many occasions; it is always innovative, delicious, and beautifully presented in an effortless manner."

Matthew
(Studio Fabulous Flowers)
"Everyone commented on how excellent the food was and as usual your staff did a superb job"

David Richards (Father of the Bride)

At the Heart of Our Kitchens

The company behind Our Kitchens is The Kitchen & Co Collective which was founded in 2000 by Anthony and Jo Robinson.

Anthony trained at the Savoy and the Dorchester before working in Michelin-starred kitchens in France, the kind of grounding that shapes how a kitchen is run long after the training ends. Jo brings the commercial and marketing side; as a food and business marketing graduate, she has an instinct for what makes a hospitality business actually work, not just look right on paper.

Together they have spent twenty-five years building, running and growing hospitality businesses across the UK. This is why venue partners get more than just a catering team. Venue partners get two people who have sat on the other side of this decision themselves and every partnership still gets the same care they put into the very first one.

Thinking about what this could look like at your venue?

If you operate a venue, an estate or a hospitality business and you are looking for a catering or operational partner who will treat your space and your guests with the same care you do, we would be delighted to talk.

Explore a partnership

Bridging the hospitality gap in your business.

We build lasting venue & estate partnerships across Oxfordshire and beyond.

How it Works.

“We felt like our wedding was the only and most important event in their calendar. No ask or question was ever too much. The food was incredible and every one of our guests was looked after to the highest standard.”

"Their attention to detail is second to none, and we have had the pleasure of eating their food on many occasions; it is always innovative, delicious, and beautifully presented in an effortless manner."

"Everyone commented on how excellent the food was and as usual your staff did a superb job"

At the Heart of Our Kitchens

Thinking about what this could look like at your venue?

We build lasting venue & estate partnerships across
Oxfordshire and beyond.