When planning to do catering from the security of your home it’s not hard to work out where you’ll be preparing the food. That will most likely be the kitchen.
Since I’ve been planning this endeavour for long before we moved home, the size and layout of the kitchen was one of the main factors in our house hunt. When looking at houses, D got to choose his favourite garden. I was allowed to choose everything else, including the kitchen space. And we were lucky enough to find a house that for both of us ticked all the boxes and captured our hearts. I got to cook in my dream kitchen (or what will hopefully be the dream kitchen, one year, one redecoration and way too much money later).
Having said all this, I have to admit. I was a bit swayed by the popular misconception that in order to do catering from home, you need a full blown Masterchef style commercial kitchen. Splash backs, 8 burner cooker, industrial freezers. The lot. And, if you have a penchant for Heston, ideally also a dry ice machine.
When I finally got around to calling my local authorities to verify this, I was more than a little surprised to be told that a normal, even petite kitchen will do just fine. There are however multiple rules and regulations that the kitchen needs to comply with.
To legally run a catering business from home you need to register the premises with your local environmental health services. The application needs to reach them at least 28 days before your open for business.
I was dreading the call, as I generally dread getting through all the red tape. But the local Environmental Health Officer turned out to be extremely helpful and soon I was provided with all the information including the requirements for the premises.
One source I found particularly helpful is the Starting Up booklet. It’s available to download from the food.gov website here, and it gave me the information on what the rules are regarding the kitchen. The main thing really is that all surfaces (that includes walls, ceilings as well as work surfaces) must be in good condition, smooth and easy to clean. There must be adequate facilities for cooking and washing food, and separate facilities for washing hands. There are also other requirements, (including no pets in the kitchen – sorry Humphrey!), but none of them excessive or unobtainable.
Next step – arranging the inspection by the Environmental Health Officer.