The Bermuda Economic Development Corporation’s commercial kitchen programme will be expanding with new cooking space for local food entrepreneurs.

“The Bermuda College's new commercial kitchens are undergoing renovations and will be available for sublease within the next few months,” the BEDC revealed yesterday.

The organisation is also seeking new commercial kitchen rental facilities to partner with and include in its offerings.

They offer subleasing opportunities in two commercial kitchens, Bethel Church and Pathways, which have limited capacity.

These kitchens are equipped with stainless steel appliances and storage options. Those interested in learning more about these opportunities should complete an interest application form at bedc.bm.

Upon submission, a representative from the BEDC team will contact them within 48 hours.

The BEDC hosted a lunch and learn about their commercial kitchen programme earlier this month.

The “Recipe for Success: A Guide to the BEDC Commercial Kitchen Programme“ session targeted local entrepreneurs and culinary enthusiasts, offering insights into operating successfully in Bermuda's food service sector.

The event featured presentations by William Spriggs and Chelsea Warren, from the BEDC’s economic and co-operative development unit, and Corrinda Liyanage, from the Department of Health. They provided an overview of the BEDC commercial kitchen programme, focusing on health and safety regulations such as licensing, approvals and inspections crucial for culinary businesses.

In addition, the speakers discussed upcoming rental opportunities within the BEDC and Bermuda College commercial kitchen space. They covered the rental timeline, application process and the advantages of utilising these facilities for new and expanding businesses.

Mr Spriggs, BEDC director of economic and co-operative development, said: “Our goal with the commercial kitchen programme is not only to ensure that kitchen operators and food entrepreneurs understand and adhere to health regulations but also to create opportunities for them to access commercial kitchen spaces.”