We have been in business for over six years providing thoughtfully curated locally sourced food that is made from scratch. As our service is membership- based (with over 300 clients), and all meals going out once a week for pick-up or delivery, we find ourselves thriving in an industry that is otherwise hugely struggling. Our hearts go out big time to all you chefs out there. While we value the skills gained in an academic setting we also know that great chefs come from on the job training and experience grinding it out and learning from their mistakes. If you are already passionate about using whole food and making food from scratch that's great, but we also welcome those who are stepping into that arena for the first time but have a desire to learn and see the value in food as medicine and more broadly want to move into more sustainable practices within our industry.
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