How Much Does It Cost to Set Up a Commercial Kitchen in the UK?
£50,000-£150,000+ for equipment, ventilation, fit-out and compliance. Or rent a ready-to-use kitchen from £15/hour.
Written by
James Mitchell
Ghost Kitchen Operations Director & Industry Expert
Quick Answer: Commercial Kitchen Setup Costs UK
Small Kitchen
£50-75k
Basic equipment, minimal space
Medium Kitchen
£75-120k
Full production capability
Large/Premium
£120-200k+
High-volume, specialist equipment
These costs assume fitting out an empty shell unit. Converting an existing restaurant space may cost 20-40% less. London adds 20-40% to all estimates.
Commercial Kitchen Equipment Costs
Equipment typically represents 40-50% of total setup cost. Quality matters - cheap equipment fails faster and costs more long-term.
| Equipment | Low | High | Notes |
|---|---|---|---|
| Commercial Range/Oven | £3,000 | £15,000 | 6-burner range + convection oven |
| Refrigeration (walk-in or upright) | £2,000 | £8,000 | Per unit - most need 2-4 units |
| Extraction Hood + Canopy | £3,000 | £8,000 | Size dependent, excludes ducting |
| Commercial Dishwasher | £2,000 | £6,000 | Pass-through or hood type |
| Prep Tables (stainless steel) | £500 | £2,000 | 2-4 tables typical |
| Deep Fryers | £800 | £3,000 | Double basket units |
| Grills & Griddles | £1,000 | £4,000 | Char-grill or flat-top |
| Food Processors & Mixers | £500 | £3,000 | Industrial grade |
| Smallwares & Utensils | £2,000 | £5,000 | Pans, knives, containers, etc. |
| Equipment Total | £25,000 | £80,000+ | New equipment at mid-market quality |
Save 30-50%: Refurbished equipment from dealers like WFR Group or auction sites. Factor in shorter warranties and potential repair costs.
Infrastructure & Fit-Out Costs
Often underestimated. Ventilation alone can cost £8,000-£25,000. These costs don't transfer if you move.
| Item | Low | High | Notes |
|---|---|---|---|
| Ventilation & Extraction System | £8,000 | £25,000 | Includes ducting, fan, make-up air |
| Electrical Work (3-phase) | £3,000 | £10,000 | New supply + distribution board |
| Gas Installation | £2,000 | £5,000 | Commercial gas supply + safety |
| Plumbing & Drainage | £2,000 | £6,000 | Grease trap, waste pipes, hot water |
| Flooring (non-slip, drainage) | £2,000 | £6,000 | Resin or quarry tile |
| Wall Cladding (hygienic) | £1,000 | £4,000 | PVC or stainless steel |
| Fire Suppression System | £2,500 | £6,000 | Ansul or similar, mandatory |
| Lighting (commercial grade) | £500 | £2,000 | LED, cleanable fittings |
| Infrastructure Total | £21,000 | £64,000+ | Shell unit to working kitchen |
Compliance & Certification Costs
Building Control Approval
Required for all commercial kitchen installations
Gas Safe Certification
Mandatory annual inspection
Electrical Certification (EICR)
Required for insurance and licensing
Fire Risk Assessment
Required before opening
Food Hygiene Registration
Register with local council 28 days before opening
Planning Permission (if applicable)
Change of use or extraction
Environmental Health Inspection
But may require modifications
Total Compliance Budget: £2,000-£5,000+
Planning permission for extraction is the wildcard - can add £2,000-£10,000 if your landlord or council objects. Always check before signing a lease.
How Do Commercial Kitchen Costs Vary by City?
London is 30-40% more expensive than the Midlands and North. Labour costs drive most of the difference.
London
£90,000-£180,000
Highest labour + property costs
Manchester
£50,000-£130,000
Good contractor availability
Birmingham
£45,000-£120,000
Best value major city
Leeds
£48,000-£125,000
Growing food scene
Bristol
£55,000-£145,000
Limited contractor pool
Edinburgh
£60,000-£150,000
Higher labour costs
Glasgow
£45,000-£125,000
Competitive pricing
Skip the £100k+ Setup: Rent a Commercial Kitchen Instead
Why invest £50,000-£150,000 and wait 6-12 months when you can start cooking in 1-2 weeks for £750/month?
Build Your Own Kitchen
Rent a Commercial Kitchen
When Does Building Your Own Kitchen Make Sense?
Setup Makes Sense If:
- You have £100k+ capital and proven concept
- Long-term lease (5+ years) in place
- Highly specialised equipment needs
- High-volume production (2000+ meals/day)
- No suitable rental kitchens in your area
Rent First If:
- Testing a new concept or menu
- Limited capital or want to preserve cash
- Need to start quickly (weeks not months)
- Unsure about location or market
- Want flexibility to scale up/down
James Mitchell
Ghost Kitchen Operations Director & Industry Expert
With 15 years in the food service industry, James Mitchell has managed operations for multiple ghost kitchen networks across the UK. He specializes in delivery-only kitchen models, kitchen equipment procurement, and helping startups scale their food businesses efficiently.
Areas of Expertise
Credentials
- MBA in Hospitality Management
- Former Operations Director at major ghost kitchen operator
- Food Hygiene Level 4 Certified
- 15+ years food service industry
- Managed 20+ dark kitchen locations