KEEPING IT
REAL

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Our Food Mission

Our mission is to deliver the tastiest catered food on the market. We may cook from a central production kitchen but that doesn’t mean we compromise on quality. Our food is well-balanced and packed with flavour. How do we do it?

We follow 3 basic rules:

1. Keep it simple. We cook our food from scratch using fresh seasonal ingredients – steering clear of processed foods. This allows us to create simple and healthy menus full of flavour. Cooking this way means we only carry the stock we need and cuts down on waste.

2. Enjoy eating. We think a balanced approach to eating is healthy. Some days it’s good to eat a salad. Other times you might need a treat. As long as what you’re eating is made from real and sustainably sourced ingredients we say, enjoy!

3. Never stop learning. We help our chefs develop their skills and we’re always on the lookout for new food ideas. Learning ensures we produce food that is high on quality, authenticity and appeals to a diverse range of tastes.

Our food mission aligns with Fooditude’s central business strategy. We want to keep our clients happy, healthy and well-fed.

Provenance

We favour local ingredients to reduce food miles and we choose organic produce whenever we can (sometimes budget just doesn’t allow it). For example:

We use only organic milk
We use only organic and free range eggs from Rookery Farm
All our fish is rated from 1-3 on the MCS Good Fish Guide
All our meat is British and Red Tractor Assured as a minimum
All our quinoa is British grown and comes from Hodmedod’s
All our rice is carbon neutral and supplied by Paddi, a social enterprise
Our daily menus use surplus vegetables sourced from farms and markets around London by Angry Monk

Our Kitchen

We call our kitchen The Mothership. Why? Because it’s our 20,000 sq’ state-of-the-art central production kitchen where all the magic happens. We produce delicious and healthy meals every day and ship them throughout the capital in our dotty vans. Unlike other commercial kitchens, The Mothership is light and bright which makes it a great place to work. We have a 5-star food safety rating with the local health authority and we are independently audited for food safety and hygiene by SALSA and Safer Food Scores. We are also members of BSI.

Provenance

We favour local ingredients to reduce food miles and we choose organic produce whenever we can (sometimes budget just doesn’t allow it). For example:

We use only organic milk
We use only organic and free range eggs from Rookery Farm
All our fish is rated from 1-3 on the MCS Good Fish Guide
All our meat is British and Red Tractor Assured as a minimum
All our quinoa is British grown and comes from Hodmedod’s
All our rice is carbon neutral and supplied by Paddi, a social enterprise
Our daily menus use surplus vegetables sourced from farms and markets around London by Angry Monk

Our Kitchen

Anti Food Waste Piccalilli

By Chef Roman

Ingredients:

650g diced veg that usually goes to waste (e.g. Storks from celery, broccoli, cauliflower, fennel, onion & dill)

Table salt

150g red wine Vinegar

125 white wine Vinegar

65g English mustard

12-15g red chilli

3g turmeric

23.5g corn flour

23.5g water

Method:

Step 1: Finely dice your veg, then add salt and leave for at least one hour.

Step 2: Rise veg well in water. Leave to drain & dry in colander. When dry, place in a bowl aside.

Step 3: Mix your vinegars, mustard, chili, turmeric together and bring to a boil.

Step 4: Combine corn flour and water and mix into the boiling liquid. Cook for 2-3 minutes.

Step 5: Pour mixture onto your diced salted veg. Wrap with cling film make sure the film touches the top of the piccalilli. Chill to room temperature.

Boom 💥