A Broadstairs business owner is blazing a trail as one of the first entrepreneurs to develop a new product inside Kent’s very first innovation kitchen.
Chef Kanndiss Riley, the founder of PRIME EATS, has been busy perfecting a range of allergy-friendly pies and sauces at the EKC Innovation Kitchen, based at The Yarrow in Broadstairs.
The EKC Innovation Kitchen, a £250,000 investment by East Kent Colleges Group (EKC Group), is a cutting-edge facility designed to help food entrepreneurs scale up recipes, test products, and experiment with new culinary techniques.
It’s equipped with professional-grade equipment, typically out of reach for small businesses, and provides on-hand guidance from industry experts Daphne and David.
Kanndiss, who also runs the social enterprise NBE Fitness, says the kitchen has given her the tools, confidence, and professional support to take her homegrown idea to supermarket shelves.
“The game changer for me has been the direct industry knowledge from the technical consultants,” Kanndiss said.
“You’re in an educational environment where people are kind, open, and genuinely invested in helping you develop your product.”
“David knows everything about the machines, and Daphne is brilliant at working out profits, usability, and how to get the most from your time in the kitchen.”
For Kanndiss, whose passion stems from her own experiences with food allergies, the space has opened new doors.
“Eating out with allergies can be stressful,” she explained.
“You’re always double-checking labels or waiting for a special menu. I wanted to make that experience easier for others through my food.”
Through her social initiative, ‘Soul Food Fridays’, Kanndiss has been serving her dishes to people with chronic illnesses and disabilities. But she soon realised her products had potential far beyond one-off community meals.
“I wanted to professionalise Soul Food Fridays and create something sustainable – a product line that could fund more social projects while helping more people enjoy safe, delicious food,” she said.
She added that her ultimate goal is to see PRIME EATS pies and sauces stocked in major supermarkets like Tesco, Lidl, Sainsbury’s, and Waitrose.
Kanndiss’s time at the EKC Innovation Kitchen is being supported by the Nourish Programme – an EKC Group initiative funded by Thanet District Council as part of the UK Shared Prosperity Fund delivery in Thanet.
She says the experience has been about more than just cooking – it’s also about connection.
“I’ve met so many other entrepreneurs here. We’ve shared ideas, collaborated, and supported each other,” she said.
“If you use the Innovation Kitchen, talk to the team, ask questions, and make the most of their knowledge, otherwise, you’re missing out on an incredible opportunity.”
With passion, purpose, and a pinch of innovation, Kanndiss is proving that Kent’s first Innovation Kitchen is more than just a workspace – it’s a recipe for success.
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