A NEW WAY TO FOOD
Changing the way our communities
eat starts right here
Over the past 100 years, the way we produce, supply and eat food has changed beyond recognition.
Seldom do we enjoy locally-reared lamb, freshly dug veg from the market and rosemary from your Aunt Pam’s garden. Nowadays, our Great British strawberries have endured multiple stages of complex supply chain from farm to table. Food production is predominantly centralised, home cooking has been swapped for convenience, and hospitality has lost its shine.
But what if we brought it all back home?
Created by culinary veteran Simon Denton, White Label Kitchen is changing the way people think about food. From hospitality consultancy and menu design to pop-up restaurants and community-based initiatives, our one-of-a-kind projects help businesses and communities reconnect with their local environment, share gorgeous, sustainable meals and, most importantly, feel good about food again.
It’s a new way to food.
Rediscovering our roots
Hospitality in its purest form, is all about taking care of people. But somewhere among the commercialisation of food production, these core principles have been lost.
It doesn’t have to be like this. We want food to be enjoyed as it should be: simple, wholesome meals that bring people together, sourced locally and prepared by people who care.
So, we’re here to shake things up.
Changing the recipe
Armed with over 25 years of culinary experience and Why the Hell Not? thinking, White Label Kitchen grabs limiting beliefs about food and hospitality by the lapels, and tosses them out the window.
There’s more than one way to skin a potato – and we’re inspiring people to step outside the veg box. Whether you’re a local farmer, cafe or restaurant owner, caterer, or producer, we’ll help you ask questions, challenge outdated norms, and see your food business through fresh new eyes.
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What's WLK has to offer?
Meet Simon Denton
Hospitality consultant, food innovator
& WLK founder
After 25 years working in hospitality and culinary design, Simon Denton witnessed first-hand how broken our food industry has become.
“People are stuck doing the same old thing because they think the industry is unchangeable,” says Simon. “But why can’t we do things differently? Why can’t we decentralise production? Why can’t we shorten the food supply chain and reimagine food waste? What’s really stopping us?”
Simon created WLK to change the conversation around food. Now, he’s inspiring communities, business owners and farmers to work together in bold new ways, and rediscover what’s possible.