Hospitality fit-out contractors for restaurants, bars and food halls
Restaurants, bars, food halls and production kitchens, delivered turnkey from feasibility and consents to the first service. Our work runs from a 25,000 sq ft food market inside a Grade I* church in Mayfair to a 750 sq ft unit at the Carrousel du Louvre.
Why operators choose a specialist
- 01
Heritage conversions
Change of use inside listed buildings, proven at Grade I* scale in Mayfair.
- 02
Consents in parallel
Planning, heritage and licensing run alongside the build, not ahead of it.
- 03
Kitchens and production
From 14 operator kitchens to a 3-ton-a-week gelato laboratory.
- 04
Maintenance after opening
Preventive Planned Maintenance for refrigeration, HVAC and extraction.
Services for hospitality
- 01
Project Management
Full oversight from concept and feasibility through construction to handover.
Project Management → - 02
Design & Build
Design merged with construction — bespoke carpentry, refrigeration and kitchens.
Design & Build → - 03
Planning & Licensing
Permits, change of use, heritage consents and operational licences in four countries.
Planning & Licensing → - 04
Asset Maintenance
Preventive Planned Maintenance for refrigeration, heating, HVAC and extraction.
Asset Maintenance →
Hospitality projects
HoReCa sites we have delivered
- 01Mercato Mayfair, St Mark’s ChurchLondon
- 02Badiani Eixample laboratoryBarcelona
- 03Carrousel du LouvreParis
- 04Via de’ TosinghiFlorence
- 05Elephant & Castle — meanwhile useLondon
Frequently asked questions
Q1What does a hospitality fit-out contractor do?
A hospitality fit-out contractor turns an empty unit into a venue ready to trade: front of house, bars, commercial kitchens, services and the consents and licences to open. As a turnkey contractor, re:SPACE delivers all of it under one contract across the UK, Spain, France and Italy.
Q2What does HoReCa mean?
HoReCa stands for Hotels, Restaurants and Cafés, the hospitality sector as a whole. Our HoReCa department covers restaurants, bars, food halls and markets, and food production sites such as gelato laboratories, from the 14-kitchen Mercato Mayfair in London to Badiani’s first gelato laboratory in Spain.
Q3Do you work on listed hospitality buildings?
Yes. Our flagship project converted St Mark’s Church in Mayfair, Grade I* listed and built in 1822, into a food market with 14 kitchens, four bars, a micro-brewery and a roof terrace, with planning, listed building consent and a premises licence secured in parallel.
Q4Do you maintain hospitality sites after opening?
Yes. Our Asset Maintenance service provides Preventive Planned Maintenance and repair for commercial refrigeration, heating, HVAC and kitchen extraction, so the kitchen keeps trading after handover. Preventive Planned Maintenance minimises downtime and extends the lifespan of each asset, so the site keeps the standard it opened with.