Balfood Kitchen chef chopping vegetables on a stainless steel counter

Menu planning & costing

Work through a seasonal menu with our chefs, and we cost every dish portion-by-portion so the numbers hold when suppliers move prices.

Onsite cooking sessions

For demos, supper clubs or staff skills days, our cooks run the service in your kitchen from prep to last plate out.

Sourcing with local growers

We keep a book of Kentish growers and day-boat markets, and go with you to buy that week's produce at the best honest price.

Event & supper club kitchen

We bring in counter fryers, chafing dishes and pass lights for lo-fi pop-ups, right down to your room's socket count.

Maintenance of cooking kit

Annual deep-cleans and knob checks on hobs, ranges and table griddles keep your unit from failing on Friday night.

Reach out to Balfood Kitchen about your next pop-up

Getting started

How a booking goes, properly

Step 1

First morning note

Send what you've got: a dish you like, a season, a roughly counted count, even a street-shot of the kitchen – we map skill gaps.

Step 2

Meet in your kitchen

Within a week we drop by with shot list and a cutting board meeting at your rail round three local fires.

Step 4

Cook on day

A testable seasoning clock, briefing the sides it works near socket caps – two clock radios always at the two o for to share