The Essential Equipment List: What Every Pub Kitchen Needs

One of the biggest advantages of renting a pub kitchen over a dark kitchen or traditional lease is that the equipment is already there. But "fully fitted" means different things to different landlords. A kitchen in London's Islington might come with a blast chiller and combi oven; a compact space in Leeds might have a four-burner range and a single fryer. Knowing what to expect — and what to check — saves you from unpleasant surprises on day one.

What's Typically Included in a Pub Kitchen

The Non-Negotiables

Before signing any agreement, confirm these are present and working:

• Extraction system: Without it, you can't cook. Check it's been serviced — grease filters should be clean, the motor should run quietly, and the canopy should cover the cooking area. A poorly maintained extraction system will fail a hygiene inspection.
• Gas interlock: Required by law in any commercial kitchen using gas. It links the gas supply to the extraction system — if the extraction fails, the gas shuts off. Ask to see the test certificate.
• Hot and cold water at hand wash basin: A hand wash station separate from the food prep sink is a legal requirement. It needs soap, paper towels, and a sign reminding staff to wash hands.
• Refrigeration at correct temperature: Check fridge temperatures (should be 1-5°C) and freezer temperatures (-18°C or below). Ask when they were last serviced.

Equipment You Might Need to Add

Depending on your concept, you may need to bring:

• Specialist cooking equipment: Tandoor ovens, wok burners, or pizza ovens for specific cuisines. Budget £500-£3,000 depending on the item.
• Additional small equipment: Blenders, food processors, sous vide machines. Budget £100-£500 each.
• Delivery packaging station: A dedicated area with packaging supplies, labels, and a tablet for managing delivery orders. Budget £200-£400 for setup.
• Your own knives and smallwares: Never rely on the pub's existing pots, pans, or utensils. Bring your own.

Equipment Inspection Checklist

Before signing your licence to occupy, physically inspect every piece of equipment. Here's your checklist:

• Turn on every burner — do they all ignite and hold a flame?
• Run the extraction system — is it quiet or struggling?
• Open every fridge and freezer — check temperatures and door seals
• Run the dishwasher through a full cycle
• Check water pressure at all taps
• Inspect the grease trap — when was it last emptied?
• Test all plug sockets with a phone charger
• Check the gas safety certificate date (must be within 12 months)

Document everything with photos. If something isn't working, get the landlord to agree in writing to fix it before you start — or negotiate a rent reduction. See our guide on pub kitchen agreements for more on what should be in your contract.

Key Takeaways

• Most pub kitchens include basic cooking, refrigeration, and extraction — but "fully fitted" varies widely
• Extraction, gas interlock, hand wash station, and working refrigeration are non-negotiable legal requirements
• Budget £500-£3,000 for any specialist equipment your concept needs
• Physically inspect and test every piece of equipment before signing
• Get any repair commitments from the landlord in writing