This latest kitchen gives BM another central base, boosting its capacity as well as reducing logistic complexity and travel time. BM has two other offsite kitchens in Millbank and Canary Wharf.
The approximately 4,000sq ft site already has a functioning kitchen and BM has invested £40,000 in further improving the infrastructure. It will be overseen by head of operations Ljiljana Pavicevic, executive chef Adam Jemal and commercial account director Nick Wallace Jones.
The kitchen and its brigade of 16 chefs at the Guildhall site will initially produce around 500 main meals and 2,000 hospitality covers per day, with the possibility to double this capacity later in the year.
Angus Brydon, managing director of BM Caterers, said: “Our Atelier concept stands out, as evidenced by the launch of our third Atelier kitchen, with plans to expand to five by the end of 2025. As a boutique caterer, BM takes pride in offering bespoke, tailored solutions.
“Assigning a dedicated chef to each client location ensures a seamless and top-quality staff dining and hospitality service. The possibilities are limitless, and we are excited to introduce our fourth kitchen in St Paul’s to meet the high demand.”