WHY CHILLED?
Freshness sealed.
Zero preservatives.
That isn't a slogan about how the food tastes. It's a description of how it's made, sealed and moved, and it's the reason nothing needs to be added to make it last.
1. Cooked in small batches, twice a week
Production runs weekend only. Batch sizes are set against actual orders rather than forecasts, so nothing is cooked to sit in storage.
2. Sealed the same day
Each snap chilled 500g portion goes into a special sealer within a short window, thus the freshness locked in, and into the chiller straight after. Nothing waits overnight to be packed.
3. Cold chain, end to end
Held between 0 and 4°C from the kitchen to your door in insulated, temperature-monitored transit. Chilled the whole way, never frozen and thawed.
Batch tested and traceable
Every run is recorded and shelf-life validated. Each pack carries a batch code and a use-by date, so any pack can be traced back to the day and the run it came from.
Nothing added to make it last
No preservatives are used in any dish. Shelf life comes from the seal and the temperature, not from chemistry, which is also why the cold chain matters as much as it does.
Labelled in full
Every pack carries a complete ingredient list, allergen declaration, nutrition information panel, net weight and storage instructions.
Why chilled and not frozen
Freezing is the easier path commercially: it buys months of shelf life and removes the delivery-window problem entirely. We don't do it because these dishes don't survive it well. Gravies split, the pepper flattens, and the texture of slow-cooked meat changes in a way you can taste.
The trade-off is that we have to move fast and keep everything cold, which is why cooking, sealing and delivery all sit inside the same week.
