Chefs for foodies

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Chefs for foodies Monetising the trend of home cooking for chefs and partners through our foodie engaged community

Curated Food Marketplace for foodies to discover chef recommend artisan brands, gourmet products, small kitchen appliances, and gadgets delivered directly to your door nationwide The idea for chefs for foodies was born during the pandemic lockdown, with a desire to support chefs as their restaurants closed and offer foodies an alternative to disappointing meal kit deliveries.

ā€œWhy not bring chefs and foodies together, coupled with a recipe box packed with the very best produce and ingredients?ā€

So thatā€™s what we didā€¦

Chefs For Foodies provides foodies live & video cookery classes + recipe boxes. Discover the joys of home cooking, inspired by professionals in a social context chefs for foodies offers chefs a ā€˜residencyā€™ opportunity to build their personal profile and brand, expand their audience and create new revenue opportunities. Allowing access to a suite of services, that enhances individual positioning and awareness chefs for foodies provides brands a qualified omni-channel ecosystem to target a home cooking audience, to boost product sales and reinforce brand positioning & awareness.

22/10/2026

Every other pod brand is retrofitting sustainability onto a plastic product. illy never had the problem.

They invented the coffee pod in 1974 - ground coffee pressed between two layers of filter paper. The E.S.E. pod became the industry standard in the nineties and it never needed redesigning, because it was paper from the start.

Certified industrially compostable to EN 13432, coffee and paper both. Into the food waste if your council takes compostable packaging l- worth a check, it varies.

The Easy machine is built around them. Pod in, lever down, espresso. Nothing to rinse, no capsules in a drawer, nothing in the bin thatā€™ll outlive you.

Three roasts: Classico, Intenso, Decaf. Ā£7.95 for 18, about 44p a cup.

Coffee at home, Italian coffee, espresso, sustainable, Italian heritage

12/10/2026

Milk in, chocolate in, lid on. Thatā€™s the whole recipe.

80Noirā€™s chocolate melts straight into the milk while the illy frother does the frothing. No pan, no whisk, nothing to stand over.

This oneā€™s the 72%, which is where most people should start. Dark and smooth rather than sweet. Thereā€™s an 87.5% if you want it deeper, and a 100% for people who are serious about it.

Easily the best five minutes of the evening.

Hot chocolate, illy milk frother, evening ritual, dark chocolate, autumn

08/10/2026

It sold out last year. And the year before.

Bonne Mamanā€™s advent calendar has become one of those things people set a reminder for, and the reason is slightly unusual: most of the flavours behind the doors arenā€™t sold in the UK at all. White Nectarine & Peach. Pineapple with Lemon Verbena. Raspberry with Dark Chocolate. Theyā€™re made for this calendar and then theyā€™re gone.

23 mini jars, a Christmas surprise behind the final door, and a new Christmas Wonderland design for 2026.

Itā€™s the only advent calendar we know of that makes December breakfasts genuinely better rather than just sweeter.

Order now for delivery by end of November. šŸŽ„proud to be a stockist

Advent calendar, bonne maman, foodie gifts, Christmas gifts

06/10/2026

Five coffees a day is a lot. Three is a tired day.. Two minimum šŸ˜

Mine changes shape as the day goes on:
strong and functional first thing, actually enjoyable mid-morning, barely a coffee at lunch, then the one at three that needs something alongside it.

The 3pm is the one that mattersā€¦ it means can eat a brownie šŸ˜Š

Which oneā€™s yours? šŸ‘‡

Coffee rituals, coffee routines, illy, vegan brownies, afternoon treat, home barista

Chimichurri isnā€™t a steak sauce. Itā€™s a steak sauce, a marinade, a dressing, a dip, and the thing that rescues a dull tr...
21/09/2026

Chimichurri isnā€™t a steak sauce. Itā€™s a steak sauce, a marinade, a dressing, a dip, and the thing that rescues a dull tray of roast potatoes.

Sofia and Diego Cardoso grew up in Buenos Aires and live in Brentford. Diegoā€™s cooked in Michelin-starred kitchens under Gordon Ramsay and Angela Hartnett, and heā€™d been making chimichurri at home for years.

Then friends asked them to bring a batch to their wedding BBQ instead of a present. That was 2018. Now they are on Chefs for Foodies šŸ„°

Four in the range, all vegan, all free from the 14 declared allergens. Trios from Ā£14.50.

14/09/2026

Four rules for stretching dough:

Room temperature. Cold dough fights you. 30ā€“60 minutes out of the fridge once itā€™s defrosted.

Press from the centre outwards, leave the outer 2cm alone, thatā€™s your crust.

Try to avoid a rolling pin. It flattens the air

Let gravity help. Drape it over your knuckles and turn.

Save this for pizza night šŸ“Œ

Introducing a new brand for us..Founder Roseanne couldnā€™t buy the sauces she grew up with.Indian, Thai, Mexican, all the...
12/09/2026

Introducing a new brand for us..

Founder Roseanne couldnā€™t buy the sauces she grew up with.

Indian, Thai, Mexican, all there on the shelf. West African? Nothing. So she started making her own.

A chef with roots in Cameroon, Nigeria and Sierra Leone, Ro now hand-makes every batch in London to her familyā€™s recipes. No preservatives, no shortcuts. Theyā€™re award-winning and theyā€™re in Whole Foods and Selfridges, which tells you weā€™re not the only ones who noticed.

Three sauces, three completely different jobs:

Jollof. smoky tomato and chilli cooking paste. Does the work of about six ingredients.

Pepper. red pepper, tomato, shallot, scotch bonnet. Savoury with a sweet edge. The everyday one.

Fire. scotch bonnet, no vinegar. Fruity heat with flavour behind it, not just burn.

Give them a try we promise they donā€™t disappoint.

07/09/2026

Tuesday. 7pm. Nobody wants to cook.

This is 12 minutes from fridge to plate ā€” because the hard part was done for you. Keep them in the freezer for those nights when you just crave pizza.

Slow-fermented sourdough, Caputo flour Neapolitan or@gluten free- ready when you are. 12 packs of doughballs from Ā£27.50.

11/08/2026

From the wild forests of Georgiaā€¦ to your breakfast table. šŸÆ

JARA Honey begins in nature, where traditional beekeeping and the surrounding landscape create something truly special.

Harvested with care.
Pure, wild and full of character.
Then brought to your table to make even the simplest breakfast feel a little more special.

Warm toast. A generous drizzle of JARA. Morning coffee.

From hive to home, you can taste where it comes from.

17/07/2026

When itā€™s too hot to cook, a fresh Greek salad is always the answer. ā˜€ļøšŸ„—

The finishing touch? VIVA LA VINAIGRETTE šŸ’š from Toss dressings

Zesty, classic and completely unapologeticā€”because simple never needs to be boring.

Made with extra virgin olive oil and balsamic vinegar, itā€™s the quickest way to bring fresh tomatoes, cucumber, olives and feta to life. Or drizzle it over grilled chicken, fish or vegetables for an effortless summer meal.

šŸ«’ Extra Virgin Olive Oil ā€“ packed with heart-healthy fats and antioxidants.
šŸ‡ Balsamic Vinegar ā€“ naturally rich in polyphenols and gut-friendly acids.

Fresh. Flavour-packed. Summer in a bottle.

Address

Units 201-202, Dephna House, 7 Coronation Road, Park Royal
London
NW107PQ

Opening Hours

Monday 9am - 6pm
Tuesday 9am - 6pm
Wednesday 9am - 6pm
Thursday 9am - 6pm
Friday 9am - 6pm

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