Dephna Group, a family run business providing commercial kitchens and refrigerated cold rooms to the food and drink manufacturing industry, has submitted an application to Ealing council for a major residential-led redevelopment of its head office in North Acton, W3.
The Culinary Quarter on Portal Way involves 20,000 sq ft of high-spec kitchens, 38,000 sq ft of serviced offices and 380 homes for the rental market in two towers of 25 and 35 storeys.
Nimesh Sachdev, chief executive of Dephna Group, which own the long leasehold interest of the site, said: “North Acton has seen a flurry of high-rise schemes in recent years, and our landlord has had multiple offers for the site. We sat down with them and decided we would do it ourselves.
“We have been part of this community for quite some time and feel we can add positively to the emerging town centre with our plans.”
Sachdev adds: “The opportunity we have at Portal Way gives us the chance to take our business to the next level by bringing our kitchens closer to the sales market. Our vision is to create a culinary quarter which creates a community that celebrates food.”
Since its inception in 1972, Dephna has become the largest provider of serviced kitchens in London.
It currently facilitates and supports approximately 200 businesses and 800 jobs through the provision of commercial kitchens, cold rooms, storage lockers and office facilities in mixed-use blocks.
Around 20% of the proposed scheme is for employment space, with the kitchen space focused around public realm, where businesses can interact with customers as well as locals.
“Dephna is looking to expand its operation and build upon its exceptional reputation and contacts within Park Royal.
“Through years of discussions with its current and prospective clients, Dephna has a thorough understanding of the changing needs and work patterns of food businesses.
“The modern trend in food production is to bring niche producers closer to the consumer, focusing on local crafts and specialisms, reducing food miles and removing the disconnection between the kitchen and the plate.
“Many small food businesses are internet-based, so for these companies a point of sale for potential clients is becoming increasingly sought after.”
To send feedback e-mail paul.wellman@egi.co.uk or tweet @paulwellman eg or @estatesgazette
