ALWAYS MADE FROM FRESH

Where Top Chefs Cook with Top-Shelf Ingredients

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Keeping Our Menus Local and Seasonal

Our development chefs work their magic each season, creating menus that capture the mood of spring, summer, autumn, and winter. Every recipe is brought to life with ingredients chosen for their provenance, quality, and seasonality. Wherever possible, we keep British-grown and reared produce at the heart of our dishes.

Fooditude’s suppliers are true partners. We collaborate with artisanal producers and build direct relationships with farmers; like our trusted friends at Rookery Farm, who provide organic and  free-range eggs.

Our Mission: Feeding People Happy

Our goal is simple; to feed people happy. Whatever their working day brings. Every menu is carefully crafted to make sure everyone can find something delicious, whatever their taste, allergy, or dietary need.

Food is personal. Some days call for comfort, others for a nutritional boost. That’s why our catering offers the ultimate flexibility; so people can always eat how they feel.

We believe office restaurants should inspire curiosity and connection. Our award-winning chefs bring variety and creativity to every menu, serving up dishes you won’t find on the high street, from Kenyan flavours for Black History Month to build-your-own plant protein bowls.

At Fooditude, inclusivity is always served: celebrating diverse cuisines, lifestyles, and the joy of great food shared.

 

Our Cooking Follows 3 Rules

These three rules form the foundation of our food philosophy. They are central to our business strategy and guide how our chefs create dishes tasted in office restaurants across London.

1. Keep it simple. We cook from scratch using fresh, seasonal ingredients and steer clear of processed foods. We source from truly exceptional farms, often right here in the UK.

2. Make eating a joy. A balanced approach to eating is a healthy one. When food is made from natural, sustainably sourced ingredients, we say bon appétit. 

3. Never stop learning. We help our chefs develop their skills, and we’re always looking for the freshest food ideas and trends. Extra training, supplier visits and keeping a close eye on the food scene ensures we produce authentic food that’s a cut above the rest.

Responsibly-made ingredients just taste better

Here’s a secret: the best ingredients come from farmers and producers who care about sustainability and their communities. At Fooditude, our chefs work closely with our Head of Impact to source ingredients that are delicious and make a positive difference on our planet.

Perfecting Provenance

We focus on sourcing the best ingredients to feed your teams well. Our team works hard to source local, seasonal and often organic ingredients for our menus. The list is always growing with every exciting discovery. Here’s a taste of what our chefs cook with everyday: 

  • Organic and free-range eggs from Rookery Farm 
    A Sussex farmer with 30 years experience 
  • British-grown quinoa (and other grains, lentils and pulses) from Hodmedod
    Winners of the BBC Best Food Producer Award
  • Sustainably-grown rice from Paddi Rice
    Going the extra mile to support rice farmers 
  • Suffolk pork from Dingely Dell
    Ethically-rearer and fully traceable 
  • Rescued fruit and veg from Angry Monk 
    Seasonal surplus produce from London Markets 
  • British-grown Flour from RISE Flour 
    UK Farmers focused on regenerative farming practices

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