KITCHEN NINETY FOUR

Meet the team

  • Ed and Ed founded Kitchen 94 in Spring 2021. We specialise in bespoke catering tailored to your individual tastes and needs; from private events and weddings, to food festivals, pop up restaurants, and everything in between.

    Born out of strong friendship, interest and curiosity, Kitchen 94 has always placed food and fun at the heart of our projects.

    Currently based just off Broadway market, in the heart of East London, we have some of the finest suppliers that the city has to offer right on our doorstep. We pride ourselves in using the best of the best with no exceptions, and work hard to bring exciting, seasonal food to suit you.

    Cooking with fire plays an integral part in Kitchen94. This is another of our shared passions, that evolved from our individual experiences of working in busy grill sections at some of London’s finest restaurants.

    Writing bespoke menus for each individual event is of paramount importance; we work with you to develop a menu that meets your preferences and matches your vision for the day. We love constantly creating fresh recipe ideas and food concepts, and doing this with each client is extremely special.

  • “Cooking is full of colour, texture, smells and tastes, it is the backbone to family life. Cooking fulfils us, food nourishes us, different cultures inspire us and ingredients connect us with the Earth. I have always loved working with my hands, it’s the way I learn and the way I get to understand the nature of something.”

    Ed trained as a furniture designer in Oxford, however when he arrived in London he realised he couldn’t sit at a desk all day. Ditching the office for some crocs and a kitchen knife, he worked his way through various restaurants gaining valuable experience, before settling in a job at Ottolenghi where he spent two years. Being part of one of the food industry’s most influential voices gave him the confidence and insight to go onto set up Kitchen 94 with Ed W-C.

  • “Hi I’m Hugo! The first (but by no means the last) full time chef at Kitchen 94. Brought up on a farm in rural Wales I’ve always had a keen connection to the land, seasonal produce, livestock care, and butchery - and unsurprisingly cooking became the connecting piece of the puzzle. Coming from a large family, mealtime and the love put into preparing those meals became central to my outlook, and although I’ve gone further to try and excel in the craft, the foundation has always remained the same - to make people happy.”

    After leaving university Hugo returned to Wales to train under Matt Powell at Annwn - a restaurant at which foraging, fine dining, and connection to the land was paramount. He then went on to work his way up at the Felin Fach Griffin, but was eager for more. Having freelanced in London he was introduced to Kitchen 94 - a company in which creativity and variation in menus and styles of cooking meant a huge scope for learning. Further still, the ability to introduce personality and build relationships with clients and suppliers appealed just as much; it was an opportunity he could not pass up! here

  • "Hi I’m Ed, one half of the bespoke catering company Kitchen 94. We cater for a range of events including weddings, private parties and we put on supper clubs too. The heart of what we do is fire cooking; it has always had a draw to me personally - the process of lighting and maintaining a fire, the sounds, the pops, the smells and visually the smoke and colours, all amalgamating to create essentially a blank canvas. For a chef this is very exciting, every time you light the fire it’s an opprtunity to let the imagination and the ingenuity take over. To push yourself and the capabilities of the fire with precision and care that ultimately leave you with a uniquely beautiful finished product.

    Taking inspiration from chefs such as Lennox Hastie and Francis Mallman, and bringing that together with the South American cooking style of Asado whilst channeling local, season ingredients.

    Food has always been a huge part of my life, with some of my oldest and fondest memories being made and shared around the dinner table. The coming together of friends and families from generations and breaking bread around the table brings comfort and unity. Eating and sharing food is a universal language that we all speak, no matter who we are or where we’re from."

    Ed trained at Ballymaloe cookery school. Furthering his skills in some of Londons busiest and well known restaurants over a seven year period such as Kricket, Padella and most recently at Trullo where he was a sous chef. He left the hustle and bustle of nightly services to work closer with clients one on one and to enjoy the creative control that running bespoke events gives us from writing individually tailored menus right down to fine details such as crockery and glassware.

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“Ed and his team were a joy to work with. They have a genuine passion for incredible food, they are full of inspiring ideas and were intent on making our party a huge success. Relaxed in their approach and unflappable, they delivered a cool vibe and insanely good food, beautifully presented with total ease. Many guests said it was the best food they had ever had at a party. Kitchen 94 are absolutely brilliant."

George and Suzannah