London ‘cloud kitchen’ start-up raises £1.46m


Platform seizing take-away boom will expand its network of kitchens across and add to its portfolio of owned and operated virtual food brands

Cloud kitchen and virtual dining start-up Kitchen Ventures has raised $2m (£1.46m) in seed funding.

Based out of London, the firm uses its network of cloud kitchens in central London to develop and launch chef-centric and influencer-based brands on food delivery platforms.

The funds will be used to expand its network of kitchens across the city and select international markets, in addition to adding to its growing portfolio of owned and operated virtual brands.

Kitchen Ventures has signed up English cook and TV personality Gizzi Erskine, and rapper and songwriter, Professor Green’s ‘Giz ‘N’ Greens Pizza Pies’, ‘Nud Dudhia’, Chris Whitney’s ‘Tacos El Ray, and Lucy Pearce’s ‘Farmbird’ and ‘Local Greens’.

Current kitchens are located in Kensington Olympia in West London and Bethnal Green in East London.

Jonny Boud, founder of Kitchen Ventures, said: “With consumer trends shifting to becoming more adventurous with home dining, there is a huge opportunity for fresh concepts. We plan to grow our own concepts, license existing brands and build a network of franchise partners with under-utilized kitchen space to help scale the offering. It’s an exciting growth space.”

Aboud Khaddam, Managing Partner at London Impact Ventures added: “Our experience in investing in both consumer food products like Impossible Foods and last mile delivery and logistics technology companies like Postmates and Uber will surely assist Kitchen Ventures in expanding their footprint and build on the current momentum.

“The recent and ongoing pandemic has had devastating effects on the restaurant industry, and this has obviously resulted in the rise of the direct to consumer delivery model. Kitchen Ventures’ own proprietary platform aims to bring high quality chef and influencer focused concepts to every home and help existing restaurants put their under-utilized kitchens to good use.”


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