New eco-friendly kitchen

The Wild Food Café is London’s leading raw-centric, vegan, vegetarian plant-based restaurant. It’s their ethos to serve innovative and fairly priced fresh, wild, mineral-rich foods that nourish the body, mind and soul. The Café’ combines great food with environmentally and ethically enriching policies in all aspects of the business.

As an environmentally aware organisation, part of the focal point of the Café’s interior design is the living wall. We carefully designed the kitchen around this to keep heat and steam away from it. 

The kitchen area was small and compact and, considering it was also to be a production kitchen for their other site, normal kitchen design principles were reinvented. All equipment specified was selected for running costs, water waste, supply chain and even type of chemicals used. The client wanted minimal or no use of chemicals; and for materials to be natural where possible. We even consulted with their chemical suppliers to ensure all equipment would function efficiently.


Kitchen Installation


Covent Garden, London



The Brief

To supply and install a unique kitchen for a new concept ‘wellbeing’ restaurant offering a plant based menu. It was important to the client that all equipment specified followed the company’s ‘wellbeing’ ethos including ethical supply chain and ecological credentials.. Counter tops and finishes were ecologically sourced including the concrete and tiles that had to be verified for carbon footprint. We had to demonstrate that all equipment was the best available in terms of ecological credentials, providing refrigeration ratings, supplier information and running costs.

It had to be an open kitchen for drama and ‘kerbside’ appeal, capable of serving 70/80 covers, as well as acting as a production kitchen for a smaller existing site already trading. 

The owners also wanted us to provide advice on design and operational logistics. 

Overall, we were working on a small budget of under £100K to include all work and equipment.

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The Solution

When we were introduced to the project, an interior design company had already drawn up some designs and layouts. They were not operationally viable, so we had to totally redesign the space and went into detail understanding the menu, company ethos and site, providing specialist advice. 

Part of our design was to bring the pizza oven into a focal point of the restaurant with clear views of the wood fired oven throughout. This was previously proposed to be back of house, but we came up with a proposal and showed some imagery to highlight the benefit of having this on show. It also adds to the experience of the food, knowing it comes from a wood fired oven for the best quality. 

We created a bespoke central island with inset induction and fridges, offering the ergonomics and bespoke feel of an expensive on-off range, but at a very affordable price. This central island was induction and allows for the chefs to always be on show for a sense of theatre.

We created bespoke fabrication throughout for a hygienic seamless counter, with inset chilled wells and draw fridges below. This all helped to give perfect ergonomics and reduced walking in the kitchen, with everything to hand. 

The compact bar design incorporated frosted glass on the bottle coolers. The design had to allow for a large number of smoothies and juices with multiple stations all catering for a specific and unique menu.

We are very happy with the result and how space has been maximized. It has improved morale and efficiency enabling us to increase our food offerings, with covers up too.

TAG have provided us with a spacious and ergonomic kitchen which allows us to deliver food at a new level and they took care to make sure our operational needs were met with the equipment specification and layout; the team are very happy.

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Joel Gazdar, Wild Food Café / Founder & Exec Chef
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The Outcome

The finished kitchen really looks different, is totally unique and fits perfectly with the aesthetic of the restaurant, the customer is really pleased how we maximized the space cleverly. Carrying out the project in such a short time with the logistical challenges of working in a tight space internally and externally.

We have been delighted to hear Chefs report how excited they are to be working in such a generous space. From viewing initial drawings by the interior designers, they thought it was going to be very cramped, but our clever design has made the best use of space. The client also commended us on our professional approach, attention to detail and how flexible and easy to work with our team was, from the designers to installers right through to the office-based service and accounts teams.

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