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Community-focused food initiative School Kitchen has announced the launch of its second UK site in Chiswick, West London, opening on 25th October 2024.
School Kitchen partners with local schools to use their kitchens, turning an underutilised asset into a eco-friendly food service, where the school receives a share of the revenue. School Kitchen first launched in York, in March 2024.
SK Chiswick will offer dine-in and takeaway services for diners to tuck into a selection of world cuisines including Sri Lankan (Pirivena), Mexican (Quetzalcoatl). It will serve Sunday Brunch, Sunday Lunch, and the new ‘School Dinners’ menu.
Opening hours will be Monday to Friday 6pm-11pm, Saturday 12pm-11pm, and Sunday 9am-4pm. Initially, Monday and Tuesday will be bar only, and the restaurant will only be open for takeaways on Saturday.
The newly refurbished site is located in the Cricket Pavilion at the Latymer Upper School Sports Grounds, Quintin Hogg Memorial Grounds, Chiswick. A share of all revenue from the site will be channelled into the Latymer Foundation for projects supporting local Hounslow schools and community education schemes.
In addition to the restaurant and bar, School Kitchen will provide match hospitality for Latymer sports fixtures and for the two sports clubs which are based at the site – Richmond Hockey Club and Polytechnic Football Club.
David Nicholson, CEO and Founder of School Kitchen, said: “We are incredibly excited to launch School Kitchen in London after the success and positive feedback from our flagship York location at Carr Junior School. Having a dine-in service gives even more opportunities for people to enjoy the good food and interact with the good team we have.”
Celebrity Chef School Dinners
Coinciding with the new opening is the launch of a new menu, ‘School Dinners’. Celebrity chefs including Matt Tebbutt, Mitch Tonks, Nadiya Hussain, Omar Allibhoy, Richard Corrigan, Tommy Banks, and Will Lockwood have collaborated on a nostalgic menu. Joining the household names is Neil Meyer, School Kitchen’s Executive Chef, and former Head Chef of Michelin-starred restaurant, Terrazza Bosquet in Sorrento, Italy.
The School Dinners menu will take diners on a culinary journey back to their school days, with dishes reimagined by some of the UK’s top chefs. Each dish on the menu offers a modern take on nostalgic school meals, blending traditional comfort foods with contemporary culinary flair. From hearty mains to indulgent desserts, the menu promises to evoke fond memories while delighting the tastebuds with innovative flavours.
What’s more, the new unique menu also supports a vital cause, as all profits from orders from the School Dinners menu will go towards funding for free school breakfasts for children at School Kitchen partner schools, including Carr Junior School in York and the rest of the South Bank Multi Academy Trust.
The menu will include:
- Tommy Banks’ Roast hogget meatballs in a creamy cep sauce
- Matt Tebbutt’s Toad in the Hole
- Neil Meyer’s Beef hash
- Mitch Tonks’ Fish Pie
- Will Lockwood’s Tomato and chicken hot pot
- Nadiya Hussain’s Cardamom rice pudding featured in British Food Adventure
- Omar Allibhoy’s Crema Catalana
- Richard Corrigan’s Apple Pie
David Nicholson added: “It’s fantastic to be partnering with such esteemed chefs for our School Dinners menu, which brings together nostalgia and gourmet cooking. We’re offering a unique dining experience that celebrates the flavours of diners’ childhoods and also introduces them to exciting culinary creations. Creating food for good is part of our mission at School Kitchen, so this new menu will be important to help us fund school breakfasts.”
Customers in York can also enjoy these gourmet school meals as part of the new School Dinners campaign delivered straight to their door. The menu will also be available at all new future sites where School Kitchen is based, with new locations coming soon.
More information about School Kitchen is available here.
To find out more about School Dinners visit here.
For more about the Chiswick location visit here.
