Born out of strong friendship and a shared love of hospitality, Kitchen 94 places food and fun at the heart of what we do.

Based in Hackney Wick, our team work together side-by-side trialling recipes, concepts, and constantly improving systems in our kitchen/office. It’s here that we clear our desks away and light the candles for wedding tastings and the like.

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

chef & founder

Ed Windsor-Clive

Food has always been a large part of my life, some of my earliest memories are of family at meal times. There was a lot of noise, laughter, and action, but at the heart of it all was something nourishing and delicious. I was lucky enough to train at 18 years old at Ballymaloe cookery school near Cork, Ireland. It was here that I was first exposed to proper kitchen life, end-to-end process and the meaning of hospitality. It captured my imagination and inspired me to come back to London and work in some of the city’s most exciting restaurants, such as Kricket, Padella, and Trullo.

Leaving the restaurant world behind (for now) and starting this catering company has been a complete joy. Getting to work with clients one on one to create unique dining experiences, bespoke menus and leading the team is extremely fulfilling.
Get in touch, we can’t wait to hear from you.

chef & Founder

Ed Robinson

“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.

chef

Hugo Bevan

“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!

event and ops manager

Hettie Barton

“Hi, I’m Hettie, Events Manager at Kitchen 94. I’ve always had a love for food. Growing up in a big family, mealtimes were central to our day – a chance to slow down, come together and share a genuine love for what was on the table. It shaped the way I think about food now: simple, thoughtful cooking that celebrates seasonal ingredients and lets quality produce shine. It’s what drew me to Kitchen 94, where every event menu is bespoke, designed around the season, the occasion, and the people we’re cooking for.”

After a varied career in FMCG operations, working across both start ups and more established businesses, Hettie decided to throw in the towel and fully commit to her passion for food. She trained at Ballymaloe Cookery School, where her appreciation for produce-led, seasonal cooking was cemented. Since then, she has worked with a number of catering companies and private clients, delivering events of all sizes – from intimate gatherings to large-scale celebrations.

She uses her operational skills and hands-on catering experience, to allow her to plan events with precision and creativity, ensuring every detail is thought through and each event runs seamlessly, so our clients can relax and truly enjoy the experience.

event and ops assistant - freelance

Martha Carey

Hey, I’m Martha!

After competing at a competitive level in sports, and studying Psychology and Sociology at the University of Edinburgh, I’ve developed a huge passion for health, wellness, and the connection between mind and body. Good food plays a fundamental role in this, and therefore working for a company that prioritises the highest quality, seasonal produce in their cooking is super important to me.

I love working with people, and building individual relationships is something that has always underpinned what I do. With this in mind, for me, it is the bespoke nature of Kitchen 94 that really makes it the brand that it is. Working one on one with each client to ensure their event is totally unique, and paying close attention to every detail, is what I pride myself on. The chefs are incredibly inspiring in their desire to create a meal that is truly unforgettable and one off, and my job is to make sure the lead up to that is as efficient as we can make it!

Kitchen 94 brings so much more to the table than just the unbelievable food - it is such a fun, close knit team, who are all driven by wanting to ensure everyone has a great time and unforgettable experience!”

Web Developer - freelance

Libby Blackall

Hi, I’m Libby, Kitchen 94’s web designer and digital storyteller. My journey with K94 started not behind a screen, but on the ground, helping out at events, soaking in the rhythm of service, and seeing first-hand what makes this team so special.

What struck me most was the ethos, the attention to detail, the camaraderie, the care that runs through everything from the first prep list to the final plate. It felt different, and I knew I wanted to be part of it in a way that made a lasting mark.

After beginning my apprenticeship in digital content and design, I jumped at the chance to help the Eds bring Kitchen 94’s spirit online. Crafting a digital home that feels as personal, dynamic and human as the people behind it. For me, it’s about translating their warmth and creativity into an experience that feels just as good as sitting down at one of their tables.

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