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Shared Kitchen

Ideal for food startups and culinary experiments, complete with professional-grade equipment and ample space, allowing you to cook, create, and collaborate in a HSE approved environment.

Key Features

Facilities Tailored to Your Needs

Strategic Plan

Flexible Booking


High Quality Equipment


Cold & Dry Storage


HSE Approved Facilities

Culinary Innovation at Ace's Shared Kitchen

Our Shared Kitchen is a culinary hub designed to elevate your food business. This fully equipped professional kitchen, available for flexible hourly bookings, is perfect for scaling production and refining recipes. With comprehensive amenities including a variety of cooking equipment, cold storage, and essential utilities, we provide everything you need to focus on your culinary creations. The kitchen’s functionality is complemented by our commitment to cleanliness and operational excellence, ensuring a seamless and productive experience for all users.

Perfect for Starting and Scaling Food Businesses

Ace’s Shared Kitchen boasts state-of-the-art culinary equipment, enabling chefs to explore a wide range of cooking techniques. From advanced induction hobs to professional-grade ovens, this kitchen is designed to cater to the needs of both budding entrepreneurs and seasoned chefs, ensuring culinary creations are limited only by imagination.

Professional and Flexible Workspace

Designed for efficiency and versatility, our Shared Kitchen offers a spacious and adaptable workspace. Its layout accommodates multiple culinary ventures simultaneously, providing an ideal environment for food businesses to expand their operations and experiment with new concepts in a professional setting.

Supportive Culinary Community

Being part of Ace’s Shared Kitchen means joining a community of like-minded culinary professionals. This collaborative atmosphere fosters networking, shared learning, and potential partnerships, providing invaluable support for food businesses at every stage of their journey.

Operational Standards, Terms & Conditions

To use the Shared Kitchen at Ace Enterprise Park, operators must meet certain requirements and follow specific guidelines. They need to be registered with the EHO/FSAI and show a working HACCP system and completion of Basic Food Handling Training.

It’s recommended to have insurance for personal belongings and foodstuffs on-site. Full payment for kitchen use is required before occupancy, and Ace staff inspect the premises regularly.

Each Food Business Operator (FBO) must have valid liability insurance. To use the kitchen, users must become Ace Members with a fee, and there’s an hourly rate for kitchen usage with a minimum rental period.

Please Review Our Terms & Conditions before Applying for a Membership Plan

What We Provide​

  • Limited Cold / Frozen And Dry Secure Storage
  • Utilities / Rates / Wi-Fi / Maintenance
  • Access to the Media Suite
  • Business Supports
  • Flexible Online Booking
  • Designated Wash & Prep Sinks
  • Designated Dry & Raw Prep Areas
  • Induction Hobs
  • Combi Ovens
  • Cold & Freezer Storage
  • Secure Dry Storage
  • Blast Chiller
  • 4 Litre Food Processor
  • 4.5m of Work-Surfaces
  • Vacuum Packer
  • Lockers for Personal Use
  • Only one food business can use the kitchen at a time 
  • Loading Bay & Car Park Access
  • Access to half price hot desks in the Hub

Frequently Asked Questions

You must notify the local EHO that you will be using the shared kitchen at Ace, they will arrange an inspection at a later date with you.

You must have a suitable insurance policy to cover you and employees with an indemnity for Ace, and provide us with the Certificate of Insurance.

You have to have paid for your hours prior to entering the kitchen and have a valid Ace Membership.

You must have read and be familiar with the terms and conditions outlined on our website.

No, but you need to have a working knowledge of HACCP and contact the EHO straight away about using our kitchen.

You must have valid Product and Personal Liability insurance in place.

Public and product liability insurance for €6.5m and Employer liability for €13m, as well as an indemnity for Ace Park.

We require proof of all of these in writing (Certificate of insurance and Letter of Indemnity) before you will be given access to the kitchen.

All Food Business Operators (FBOs) must clean the kitchen and grease trap fully after use, and have read and understood the terms and conditions.

There is limited storage space available, and this is on a first come, first served basis. We ask that all FBOs store equipment and food neatly, out of extraneous packaging and stack cans etc.

Any food being stored in shared fridges or freezers or opened on shelving must have a clear expiry date noted as per HACCP standards.

There are also lockers available for weighing scales, knives etc. Bring your own lock and clearly label anything that is for your use only.

Yes, but you may have to key in the alarm code if you are continuing to work after 10pm. This will be provided to you with your fob.
Delivery drivers for restaurant food delivery style services are not allowed on site. Drivers must remain outside the park.
No, our kitchen flow is designed to facilitate one operator or food production company at a time.
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