About Us
Every project begins by understanding how people work, eat and move through a space. Only then do we start designing.
Great hospitality design starts long before the drawings.
That's why our work combines catering consultancy, operational strategy, commercial kitchen design and hospitality interiors rather than treating them as separate disciplines. As a small consultancy, you'll work directly with us throughout the project, ensuring decisions are informed by experience, practicality and a genuine understanding of hospitality operations.
The people you'll
actually work with.
An interview with our Managing Director
As founder and Managing Director of Cooper8, how did your journey in commercial kitchen design begin?
I was inspired on a communal holiday in Switzerland where, among us, there happened to be some fantastic cooks baking fresh bread – providing us with delicious meals, cakes and alpine cheeses as we built avalanche protection in the clean mountain air. The journey then began with a Catering Systems Degree at Sheffield Polytechnic. The course offered a wide range of study, from science and nutrition to the business side of running a hotel. I found my interests had a bias towards design – an important foundation for any successful business in the foodservice industry.
With your technical expertise in commercial kitchens, what do you find most exciting about tackling complex design challenges?
What’s something people might not realise about designing a high-functioning kitchen or servery?
That small improvements add up, they become greater than the sum of their parts.
Sustainability is a big part of Cooper8’s ethos. How do you integrate eco-friendly practices into your kitchen designs?
We have a keen interest in the catering equipment that is used in commercial kitchens and, over the years, have seen gradual improvements in energy efficiency, water usage, heat recovery and grease management. Together with improved guidance on food safety and hygiene. We use this knowledge to inform our designs and encourage eco-friendly client choices where we can.
The Munch Buggy is an example of a product developed by Cooper8 Ltd, with one of its primary aims being to deliver zero emission catering at point of use. This catering mobile runs commercial equipment from battery power, the solution is better still if you have a clean power source on site.
If you weren’t a kitchen designer, what would you be?
A Q&A with our Senior Foodservice Consultant
You've been with Cooper8 for over 17 years, starting as a CAD Technician. How did that lead to your role as a Catering Consultant?
I was naturally drawn to working with CAD because I have a real flair for technical precision, and I absolutely love problem solving. As a CAD Technician in catering consultancy, you must know the equipment and regulations inside out and really focus on the fine details. There is no room for error. That’s where I began.
I’ve always had an artistic side, and when working on design concepts I feel the spark of excitement. It’s something I wanted to bring to Cooper8, and that’s why I started my degree in Interior Design. To me, the technical side and creativity go hand in hand. Once the technical foundation was laid, the design side was the natural progression.
What makes Cooper8 different — and what I’ve really developed a passion for — is combining design with a deep understanding of catering operations. It’s not just the layout and flow of a space, but how the operation works day to day, how the numbers stack up, and what it takes to make the business work commercially. That balance between creativity, precision and commercial reality is where I’ve found my niche.
How does your master’s degree influence your design approach?
My Masters’ degree taught me so much; from the history of design to finding the latest trends in contemporary interiors. We dove deep into everything that’s fundamental to being a good designer, and this doesn’t just mean trend forecasting, but designing for different cultures and understanding the broader context of each project. I also learned the ins and outs of project management and how to take a client-centric approach. It has given me confidence in my natural flair for design. Interior design is much more than sourcing furniture. It’s about creating spaces that really resonate with people, function well, and stand the test of time.
What’s the best part of combining function and style in hospitality spaces?
There’s nothing more satisfying than seeing a project come together from start to finish. I love designing back-of-house areas just as much as the front-of-house interiors. Every project is unique, and most require some form of problem-solving to achieve the best results. And, as I’ve mentioned before, I really enjoy problem-solving! In hospitality design, function is key – if the flow doesn’t work, it impacts everything. But style is just as important because you want guests to feel comfortable and connected to the space. It’s all about finding that balance, and when it works, it’s incredibly rewarding.
What do you do when you’re not designing? Any hidden talents or hobbies?
When I’m not designing, I’m an avid reader and a passionate cook. I absolutely love experimenting in the kitchen, delving into the nitty-gritty of fine dining recipes and researching both old and new cooking styles (I even read cookbooks for fun, it’s like my version of a thrilling novel!) Besides that, I take care of my two lovely boys, who keep me on my toes. Balancing my love for design and cooking with family life keeps me inspired and energised, and I often find that the creativity of my day to day life translates back into my design work.
Meet Our Director & Art Consultant
With a master's in Fine Art, what drew you to art consultancy - and how do you bring that vision to Cooper8?
The beauty of the course I studied at Goldsmiths College of Fine Art is its concentration on the theoretical aspects of conceptual art, and the ideas behind the context of the art piece within advertising, architecture and medium. Simply, restaurants are a fascinating space for me — I love eating, and they are spaces of social activity. Bringing that enjoyment into the functional, everyday world of community and dining spaces suits all my passions: art, people and eating.
How do you infuse creativity into your work when helping clients create beautiful and functional spaces?
What’s your favourite art medium to work with?
In my private practice I like to paint in oils, I have a personal and figurative journey in this which recently has become increasingly abstract. When working on an architectural concept I use photography and painting, enhanced with digital technology.
What’s the most rewarding part of being an art consultant?
Working with the Cooper8 team has been fun, challenging and rewarding mainly through the diversity of the projects and spaces presented encouraged by the open minds and the team’s acceptance of my occasional quirkiness, I feel that my creativity and visions are valued, and the company team members are open enough to discuss until the correct conclusion is made on a concept or design. The best thing of all is seeing a successful completion of a project where everyone is happy and comfortable in their new space and of course knowing that the revenue has increased for the client
The values that shape your project.
We’ve always believed that the best projects come from people working well together.
People. Decisions. Details. That’s why co-operation matters. We built Cooper8 on that idea.
Co-operation sits at the heart of everything we do, and the eight letters of CATERING represent the principles that guide every project.