Borough Kitchen to Open on Chiswick High Road

Will offer 'best of best' cooking utensils and in-house cook school

Borough Kitchen's existing store in Borough Market

A new homeware store is to be opened in Chiswick by Borough Kitchen.

Located at 186 Chiswick High Road between Nikki's Bakery and Whistles, the 1,200 square foot shop will offer a range of cooks’ tools and table settings. It will be the third store in the chain with the original one having been set up in Borough Market. Their second store in Hampstead opened last year.

Borough Kitchen was created by Justin Kowbel and David Caldana, two friends who both moved to London from Canada over 15 years ago. Their shared passion for food and cooking for friends led them to set up this venture. Both regulars on the shop floor, Justin and David say they have imparted their knowledge and passion to their staff.

Ahead of the launch of Borough Kitchen Chiswick, Kowbel and Caldana said, “Chiswick is a neighbourhood we’ve been excited about for a long time. We look forward to launching our newest cook shop and school here to serve the local community and hopefully create another reason for West London to visit Chiswick High Road.”

They offer products in two categories; the Best of the Best and, where there is a ‘high-quality value alternative’, the Best of the Rest. Borough Kitchen say they will offer a personalised service to customers, piecing together everything from equipping a new kitchen to bespoke wedding lists.

The company style is to use materials that are simple and high quality. With interiors by James Gorst Architects, features will include a mix of resin and black American walnut end-grain flooring, wash-painted plywood, black cast iron fittings, and stainless steel worktops.

Their mantra is ‘Better Tools, Better Cooking’ and Borough Kitchen’s Cook School will be powered by Gaggenau. Classes will be led by Borough Kitchen’s classically trained chefs, who say they offer hands-on teaching of transferrable skills and techniques – not just recipes.

March 23, 2016