Seasonal, high welfare ingredients, brought straight to the kitchen door by known producers - sourcing is a huge part of what makes Michelin star cooking so memorable. Box'd Chef brings that experience straight into your kitchen.
We work directly with the likes of Natoora, HG Walter and James Knight of Mayfair to get you restaurant-standard ingredients, each one selected for sustainability, seasonality and flavour.
We show you how focusing on what naturally tastes great has an immediate impact on the power of ingredients. There's a reason peaches taste better in the summer and traditional farming methods produce more flavoursome results.
We think it's important that you know everything about your food, and can trust that the supply chain was ethical. We know exactly where and how everything has been farmed, caught or made and share that knowledge in every box.
We'll treat you like a chef: only ever sending you the best ingredients, picked fresh, and tested by us first.
Established in 1972, the butcher HG Walter prides itself of its expert understanding of how to source and prepare exceptional meat.
Everything is sourced straight from farmers who are raising a diverse range of heritage breeds in the traditional way: free-range, antibiotic-free and entirely naturally fed.
Natoora are our fruit and vegetable experts. Working directly with small-scale growers, they have built a totally transparent supply chain which is actively changing the way food is being farmed and supplied.
All of our fish is hand-selected by James Knight, the largest independent fish supplier in the southeast. From fishermen in Britain's best fishing fleets to the customers in their store, James Knight foster meaningful relationships across their supply chain.
Combining traditional fishmongery with a genuine passion for sustainability and transparency, they are the most trusted and admired experts in the industry.
All our milk, cheese, butter and eggs come from Simon and Maxine O’Mahoney, independent dairy specialists based at New Covent Garden in central London.
London Dairies source outstanding dairy, straight from independent producers across Britain. Each one is dedicated to producing top-quality, delicious food in harmony with nature and tradition.
The Wild Room go straight to nature, tracking down local foragers to seek out truly wild produce from some of the most obscure corners and clifftops of Europe.
Not only do they know where to find it, Mike and Finn handle wild produce with expert skill. We trust the team to bring us sustainably harvested, expertly trimmed foraged food.
Pierre Poilâne pulled his first loaves came out of a wood-fired oven at 8, rue du Cherche-Midi in 1932. Today, the artisanal craftsmanship remains unchanged.
Poilâne loaves are always made from traditionally stone ground wheat, a natural sourdough fermentation, shaped by hand and baked in a wood-fired oven.
Established in 1890 by Agostino Vallebona as a fine trader of olive oil and bottarga, carrying on his legacy today is his great-grandson Stefano.
Stefano and his wife Naoko have supplied London's top restaurants with the finest Italian produce - from cheeses to flours to oils - for over twenty years.
Our core stocks - lamb, beef, fish, duck and chicken - come from the Borough Broth Company, founded by Ros in 2015.
Her entire range is created from a place of understanding and respect for the importance of raw ingredients.
Brindisa has been seeking out the best charcuterie, dairy, fish and dry ingredients Spain has to offer for nearly 30 years.
They work directly with independent producers across some of the country's most significant gastronomic regions.
Catherine founded Ossa Organic in 2015, determined to produce restorative broths using established methods and the best organic ingredients.
We use Ossa’s Double Concentrate which is twice cooked for up to 48hrs using traditional slow cooking techniques making it an anti-inflammatory, gut-healing powerhouse.
All our shellfish and seafood comes from Wing of St Mawes in Cornwall. Founded by Rob, a former fisherman and chef, who is now one of the industry's most respected fishing experts.