Restaurant-quality homemade food is here to stay – Steven Jardine

Tom Kerridge was one of many high-profile chefs who began offering restaurant-quality food with home delivery during the pandemic (Photo: Steve Parsons/PA)

But that was before the virus forced all the restaurants in the country to close. Faced with fixed costs but vanishing incomes, chefs had to find a way to stay in business. Since the others were stuck at home and tired of cooking for themselves, the solution was obvious.

No chef has ever opened a restaurant to make takeaway food. They were interested in the big picture – menu design, wine list development, personalized service, appropriate music and pleasant surroundings.

But if the choice was between providing people with food at home or not being able to feed their own families, then something had to be done.

It helped that everyone did it. From Tom Kerridge to Angela Hartnett to Michel Roux Jr., the most famous chefs in the country stocked up on takeout containers and turned on their ovens.

Two years later, the take-out restaurant phenomenon shows no signs of slowing down.

Of course, for some, this was just an intermediate link. The sheer logistics of fulfilling orders and shipping them to every corner of the country meant some chefs were happy to stop home deliveries as soon as they were able to open their doors.



These Scottish restaurants are included in the Michelin Guide and serve…

But for others, it was a useful way to make up for two years of lost revenue and maintain relationships with their clients.

It also allowed consumers to visit some of the best restaurants in the country without leaving their homes. BUT new site called Dispatch appeared to bring them all together in one place, and with one click you can order Jose Pizarro’s ox cheek paella or Yotam Ottolenghi’s kitchen mezze.

Your food is delivered by courier in a 100% recyclable insulated box and all you have to do is follow the reheat instructions and be careful not to drop it on the floor.

Here in Scotland, restaurants such as Continis, Café St Honore and Ondine still use home-cooked food alongside traditional service, offering maximum choice to customers who are still hesitant about a restaurant or can’t hire a babysitter and don’t want to. want to cook.

Over the past two years, I’ve tasted more than my fair share from Kyloe’s Steak Me Home meat feast to Kerala seafood extravaganza from one of Birmingham’s finest Indian restaurants. This phenomenon opened up all sorts of new possibilities.

I even approached him on Valentine’s Day with a special dinner of scallops, lobsters and chocolate fudge from contemporary French brasserie chain Cote. They have gained significant market share through inexpensive and thoughtfully packaged meals and an accurate understanding of what the customer wants. They even have a fondue après-ski kit for those who can’t ski the slopes this winter.

At the beginning of the pandemic, restaurant kits for the home looked like a quick fix to a dead end situation, but as restaurants and customers evolve, there is absolutely no doubt they will stay.

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