We started cooking for the neighbours in 2026. One pot of jollof on a Sunday afternoon, ferried across the street in a tupperware. Then two pots. Then five. Then a friend asked, half-jokingly, whether we could do delivery.
What we knew about delivery in those days you could fit on the back of a takeaway menu. What we knew about cooking, we knew from twenty-odd years of weeknight dinners. So we cooked the way we always had — start in the morning, peppers on a low heat, rice steamed slowly so the smoke gets into every grain — and we sent it out hot.
Six years on, the kitchen is still small. The pots are still on by ten. The recipes have grown to include the Italian classics our youngest grew up asking for — lasagna, spaghetti bolognaise — and a few experiments that turned into permanent fixtures, like the plantain lasagna that nobody believed in until they tried it.
We've earned a five-star food hygiene rating from the Food Standards Agency, which we are quietly proud of and very rigorous about. We deliver across Teesside, monday – sunday, 12am – 11pm. order by 6pm for same-day delivery, and we'll have it at your door before dinner cools.
That, more or less, is the whole story. The rest is in the pots.