Food Hygiene & Safety

All food-preparation areas, surfaces, utensils and equipment are cleaned and sanitised before, during and after each service. Cleaning schedules are documented and checked daily, so nothing is left to chance.

Everyone who touches food washes their hands thoroughly with soap and warm water before starting, after handling raw ingredients, after breaks, and after any interruption to the task. Hand-washing stations are stocked and always within reach of the kitchen.

Food is handled with clean gloves, tongs and dedicated tools. Raw and cooked preparation follow separate procedures, and staff follow documented recipes and preparation steps designed to keep every dish safe from kitchen to plate.

Cooked food is held hot above safe temperatures and chilled food below 5°C, with thermometers checked and recorded throughout the day. Meals are cooked fresh and cooled rapidly when stored, never left at room temperature.

Raw meat, seafood, eggs and vegetables are stored, prepared and transported separately. Colour-coded chopping boards and utensils, and clearly labelled containers, keep raw ingredients away from ready-to-eat food at every step.

Ingredients are labelled with preparation and use-by dates, stored at the correct temperature, and rotated so older stock is used first (FIFO). Anything past its date or of doubtful quality is removed immediately — no exceptions.

Meals are packed in food-grade, sealed, tamper-evident packaging that is stored clean and off the floor. Packaging is handled by clean hands only, and never reused.

Orders travel in insulated, temperature-controlled bags kept clean between every trip. Riders follow contactless, hygienic handling procedures, and meals are delivered within safe time windows so food arrives fresh.

All kitchen and delivery staff complete food-safety training before starting work, with regular refreshers. Staff health is monitored, and anyone showing symptoms of illness does not handle food until they are cleared.

Where applicable, every dish carries clear allergen information, and major allergens are managed through dedicated storage and handling procedures. See our full Food Safety & Allergen Information page for details, and always tell us about your allergies when ordering.

Documented cleaning schedules cover every zone of the kitchen — surfaces, equipment, floors, drains and storage areas — using food-safe sanitisers at validated concentrations, with completion logged and reviewed by management.

Food waste and packaging waste are separated, stored in covered, lidded bins away from preparation areas, and removed regularly. Waste areas are cleaned and sanitised daily to prevent contamination and odours.

Kitchens follow a preventive pest-control programme with regular professional inspections, sealed entry points, proofed windows and drains, and immediate action on any sign of activity. Records are kept for every visit.

Our food-safety management follows ISO 22000, the international standard for food safety management systems. It means our kitchens operate under a certified framework of hazard analysis, critical control points and continuous verification — independently audited, from sourcing and preparation to packaging and delivery.

These standards are part of our Live Kitchen Feed — we keep preparation and hygiene visible so you can trust what you eat. If you ever have a concern about the safety of a meal, contact us immediately and we will investigate and put it right.