Dark kitchens are increasingly common, often being set up in commercial premises to provide short-term space for companies to prepare food for takeaways or other catering outlets. They can raise some complex planning issues about change of use and effect on the area, as well as policies concerning concentration of certain activities. We have been advising on this matter for clients, which is a particularly sensitive issue at the moment with the coronavirus leading to more home deliveries and takeaways.
Client: private companies
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2012 and 2011