YOU'LL WORK DIRECTLY WITH US
For when a full kitchen doesn’t make sense but you
still need to serve properly.
MANAGING DIRECTOR
SIMON COLLEY
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 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.
When solutions come together, they tend to look right and have simplicity to them. It often takes time to figure out and hone solutions to complex problems, I think many designers would recognise this process.
That small improvements add up, they become greater than the sum of their parts.
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.
I’d probably have been a Chef, I did have interviews at the Savoy and a walk around of the Dorchester kitchens when Anton Mosiman was Maitre Chef des Cuisines, so this was something I had in mind as a possibility. Apart from that I wouldn’t have minded a career as a zookeeper, tuber player in an orchestra, prison guard or working on the Waltzers at the fairground.
CATERING CONSULTANT
GIORGIA LARDNER
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 have to 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 actually 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. You need innovative thinking, problem solving skills, and detailed design knowledge, but also a creative flair, to design commercial spaces. It wasn’t one big moment that made me shift – 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 about the layout and flow of a space—it’s about 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.
My Masters’ degree taught me so much – from the history of design to 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.
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.
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.
DIRECTOR & ART CONSULTANT
BEATRICE LACEY
The beauty of the course that 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 as I both love eating and as spaces of social activity. Bringing this enjoyment into the functional everyday world of community spaces and best of all eating suits all my passions. Art, people, and eating.
Being able to practise conceptualising a space in modern terms and bring a more painterly and humane aspect into a design through my private art practice which is more traditional and concentrated on painting I find works well and communicates directly with most people.
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.
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.
WHAT COOPER8 STANDS FOR
Most projects don’t fall apart because of the design. They fall apart when things don’t line up.
People. Decisions. Details. That’s why co-operation matters. We built Cooper8 on that idea.
We’ve been working as commercial catering consultants for over 20 years, supporting projects from early ideas through to completion.
The 8 stands for the values we bring into every project. They shape how we work and how your project moves forward.
C: Co-operation
The best outcomes happen when everyone is properly involved. Clients, architects, operators, all working together towards the same goal.
And that only works when there’s…
A: Accuracy
Every detail matters. The small things add up, and getting them right from the start avoids costly problems later.
Which leads…
T: Trust
Long-lasting relationships built on honesty and reliability. Almost all our work comes through repeat clients. That says it all.
Trust comes from…
E: Expertise
Decades of experience across kitchen design, hospitality interiors, operations, and strategy. Not just one part of it. All of it.
Applied with…
R: Responsibility
Sustainability in every decision. From equipment specifications to waste management. Better choices wherever possible.
Driven by…
I: Innovation
The industry changes. So does our thinking. Staying current is not optional.
None of which happens without…
N: Nurture
The partnerships we build along the way matter. Inside the team and across every project.
And all of that leads to…
G: Growth
Every project teaches us something. We never stop learning.
That’s Cooper8
“The results showed that the equipment we had planned was undersized which could have caused problems later. Cooper8 were able to fix this early…”
Harley Parfitt
Director, Greenavon Air Quality Consulatants Ltd
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Send us a short overview of your project. We’ll come back with clear next steps and a idea of what your project needs.