Your home kitchen is fighting you. The light dies by mid-afternoon, the worktop is too small for an overhead rig, and every shot needs ten minutes of tidying before you can press record. The Pass, our kitchen studio in Colwick, minutes east of Nottingham city centre, is a real working kitchen built for cameras: proper hobs and ovens, running water, prep space, and clean sightlines from every angle, so the food does the work instead of the backdrop letting it down.
It is one of only three kitchen studios in the Midlands, which is why food creators here have been travelling to London or Manchester for years to find anything comparable. Book by the hour or batch a month of recipes in a half-day, with professional cameras, lighting and audio equipment included and technical support on hand. You bring the ingredients and the ideas. The kitchen is already camera-ready.
Members book The Pass by the hour at £85/hr; everyone else books half days from £350 inc VAT or full days by quotation. The Food Creator Sprint bundles half-days in The Pass and Cover Story for £450, and memberships from £99/month suit creators filming every month. Prices exclude VAT unless stated, added at checkout.
A real working kitchen. The hobs, ovens, running water and prep space all function, so you cook your recipes properly on camera rather than faking the steps around a decorative set.
Professional cameras, lighting and audio equipment are included in every booking, along with technical support. Bring your ingredients, any hero props specific to your brand, and your shot list.
Almost. We just ask you to tell us in advance about high-smoke cooking such as frying, searing or flambeing so we can manage extraction and the fire alarm properly. Flag it at booking and you are set.
That is what the half-day and full-day rates are designed for. Most food creators prep several recipes ahead, then cook and film them back to back, leaving with weeks of videos from a single booking.
Bookings are open. Founding member pricing is still available for the first 50 members - leave your email for the details.
