Entrepreneur Expands Takeaway Business Operating from School Kitchens

An entrepreneur who leases school kitchens for preparing takeaway meals has announced plans to expand his business following its successful operation. David Nicholson currently manages seven distinct restaurant brands from Carr Junior School in Acomb, York, as part of his School Kitchen venture. He utilizes the catering facilities outside of regular school hours and intends to expand to a second school in the city, along with locations in Harrogate, Leeds, and Sheffield. The chef noted that it took considerable time to convince the school “to be the first” to permit the use of its premises, but the concept has since gained popularity in London as well. Mr. Nicholson stated his aim was to “serve good food” while simultaneously providing financial support to schools by renting their kitchens. He confirmed that staff are paid a living wage, with no employees on zero-hours contracts, and all deliveries are conducted in-house. The Local Democracy Reporting Service (LDRS) reported that School Kitchen also includes an educational component, designed to teach children more about cooking and food. Any profits generated are directed towards funding breakfast clubs. Mr. Nicholson elaborated, “We’ve done cookery demonstrations for the kids and provided food for free breakfasts.” Mr. Nicholson developed the idea before the pandemic, having observed an increasing number of “ghost” or “dark kitchens.” He explained, “There was a growing number of these kitchens where food is prepared out of places like shipping containers then delivered to customers.” He added, “I wanted to do something like that, but in a way that would have a positive impact on the community, so I came up with the idea of School Kitchen.” Customers have the option to order Spanish, Italian, Sri Lankan, Thai, and Mexican dishes. Mr. Nicholson mentioned that the menus were developed with the assistance of celebrity chefs Matt Tebbutt and Nadia Hussain. Orders can be placed via the School Kitchen or Deliveroo websites. Mr. Nicholson reiterated, “It took a long time to find [a school] that was willing to be the first.” He further explained the initial challenges, stating, “There were worries about safeguarding and cross-contamination of food for people with allergies, and we also had to get planning permission.” He concluded by adding that the business is now planning to establish cookery programmes and an apprenticeship scheme.