We're a recipe box company created with Michelin Star chefs.
Each week you receive a box of carefully selected ingredients usually reserved for Britain's best chefs, just in time for the weekend.
From flavour pairing to knife skills to sauce-making, our step-by-step guides demystify Michelin-standard techniques, empowering you to cook like a professional chef.Get started
Asimakis Chaniotis Pied à Terre
Cooking led Asimakis to work all over the world, encountering cuisines in all manner of kitchens but he always came back to fine dining. Driven by the precision, creativity and artistry of French food, Chaniotis won his first Michelin Star in 2018 at just 28 years old.Learn More
Daniel Fletcher 28 Market Place
Dan Fletcher trained in Michelin-starred kitchens - under Tom Kitchin at The Kitchin in Edinburgh, Tommy Banks and Adam Jackson at Black Swan and Philip Howard at The Square. He is now Head Chef at 28 Market Place, a restaurtant in Somerton.Learn More
Daniel Galmiche Pot Kiln
Daniel Galmiche trained under Yves Lalloz and has brought four restaurants to Michelin Star status. He is currently Chef Patron at Pot Kiln, an auberge in Berkshire and sits on some of the food world's most influential advisory boards.Learn More
Sam Ashton-Booth Counter Culture
Sam is currently spearheading a pop up at Counter Culture in Clapham. He trained in Michelin-starred kitchens and rose to be Head Chef at Tom Sellers' 1 Michelin star restaurant, Story.Learn More
Alyn Williams The Westbury
Alyn Williams is head chef of his own 1 Michelin-starred restaurant, Alyn Williams at the Westbury. Before opening his own place, London-born Alyn ran at Michelin starred kitchens under Michel Perraud, Gordon Ramsay and Marcus Wareing.Learn More
Philip Howard Elystan Street
Philip Howard is chef and co-owner of Elystan Street, Michelin-starred restaurant in London, after 17 years as owner and Head Chef of the revered 2 Michelin star The Square. He trained under the Roux Brothers, Marco Pierre White and Simon Hopkinson, opening his own place within three years of stepping behind a stove.Learn More
Available for delivery next Friday
Pesto glazed sea bass with late summer tomatoes, zucchini fritti and aubergine caviar
Poached duck egg with potato pancakes, roast celeriac, turnip tops and wild mushroom sauce
Sweetcorn and tarragon pancakes with grelot onions and girolles
Beef onglet with kohlrabi, black curry, puffed rice and pied de mouton ragou
Roast fallow deer with pancetta creamed savoy cabbage, blackberries, crapaudine beetroots, green peppercorn sauce
Jerusalem artichoke 3 ways with goats cheese, glazed shimeji mushrooms and Poilâne gingerbread
We write all our recipes with Michelin star chefs, drawing on their years of passion, knowledge and experience.
We bring ingredients usually reserved for Michelin star chefs straight into your kitchen.
We work with the likes of Natoora, HG Walter and Wing of St Mawes to provide you with just the right amount of each ingredient, each one selected for sustainability, seasonality and flavour.
We do all the hard work — recipe testing, refining menus, gathering incredible ingredients — so that you can focus on the meal itself.
How to perfectly pair flavour combinations
New skills and techniques
Where your produce comes from
Each dish is designed to celebrate natural, seasonal flavour. Be it a cut of meat, a vegetable or freshly caught fish - every single ingredient is a star in its own right. In each recipe, we highlight one and teach you how to showcase its natural talent.
Rarely seen outside of France, these pearly white beans come direct from Alexandre, an organic grower on the northwesterly Côte d'Armor. This is one of France’s richest growing regions, known for its rich mineral soil and gentle coastal climate. So prized are these beans that they've been protected by an IGP (Indicazione Geografica Protetta) for over twenty years, in a bid to preserve the integrity of the seed and its unique profile. No other white bean comes close. Grown slowly in open fields, the sea breeze and mild temperatures help to produce thin-skinned beans with a dense, creamy flesh. Picked semi-dry - when the pods are almost dry but the beans inside are still moist and fresh - these beans are delicate and so must be hand-harvested, back-breaking work that few continue to do in these days of mechanised agriculture. Despite the limited supply and short season, Coco de Paimpol are undoubtedly worth the effort.
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