A table with a variety of dishes including a plate with chicken in creamy sauce and chopped bacon, a bowl of rice, green beans, green leafy salad, and a bowl of yellow soup garnished with herbs.

LAUNCHING SOON

Made fresh every week to reheat at home.

Weekly changing menu,
Cooked by hand in small batches.

Vote for your favourite dishes
and join the list for early access.

Please vote for menu
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FROM OUR KITCHEN TO YOUR TABLE

Sous Kitchen cooks all dishes in small batches, freshly prepared and delivered chilled, ready to reheat, using locally sourced, seasonal ingredients wherever possible.

Real food

REAL COOKING

We cook with whole ingredients and use only natural fats, extra virgin olive oil, avocado oil, butter, chicken fat and duck fat.

Everything is made by hand, in small batches, with care. Stocks, sauces and stews are built slowly, for depth of flavour.

LOCALLY SOURCED INGREDIENTS

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100% GLUTEN FREE

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REAL COOKING

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FROM OUR KITCHEN TO YOUR TABLE

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LOCALLY SOURCED INGREDIENTS • 100% GLUTEN FREE • REAL COOKING • FROM OUR KITCHEN TO YOUR TABLE •

PLEASE VOTE

Tick as many dishes as you like. Your votes help shape future Sous Kitchen menus.

High in protein and designed as balanced main courses — some are complete meals, others come with optional sides to cook while reheating.

Slow braised grass fed beef, Port wine, star anise and cinnamon.
Slow braised grass-fed beef with ginger, garlic, soy and Chinese spices.
Grass-fed shin of beef, cayenne pepper, chilli, tomato, salsa, sour cream and cheddar.
Grass-fed beef and free-range pork, pancetta, tomato, white wine and Parmigiano with gluten free tagliatelle.
Grass fed lamb, slow cooked with harissa spices, organic chickpeas, mint and yoghurt.
Free range New Forest pork shoulder, tomatillos, Guajillo, Ancho and Pasilla chillies, hominy, garlic, cabbage, sweet corn, radish and lime.
Free range pork shoulder, Puy lentils in ham hock broth and pickled fennel.
Chicken with roasted sweet potato, red pepper, coconut, spices and toasted peanuts.

Free-range chicken and duck dishes designed as balanced main courses.

Chicken marinated overnight in garlic, ginger, yoghurt and spices and then cooked with a slow roasted tomato, fenugreek and butter sauce. Served with a cucumber, red onion, Isle of Wight tomato and pomegranate salad.
Slow-braised chicken with roasted sweet potato, red pepper, coconut, spices & toasted peanuts.
Creedy carver chicken, red wine, brandy, shallots, pancetta and mushrooms.
Slow braised Creedy Carver chicken with leeks, shallots, tarragon and creme fraiche.
Slow braised Creedy Carver chicken with Somerset cider, mushrooms, English mustard and cream.
Creedy Carver chicken, red onion, chorizo, harricot beans, white wine and oregano.
Creedy Carver chicken breast, roasted cherry tomatoes, garlic, basil, white wine and cream.
Creedy Carver chicken breast, mushrooms, Sous Kitchen stock, Noilly Prat and cream.
Creedy Carver chicken breast, shallots, white Burgundy, red wine vinegar and tarragon.

High in fibre and naturally satisfying — complete meals for lunch or dinner including many vegetarian dishes.

Slow-cooked Hodmedod’s haricot beans, gluten-free Tubetti Rigati, aged cheddar and Parmigiano Reggiano.
Aubergine layered with tomato sauce, mozzarella, parmesan and basil.
Grass fed lamb ragu layered with aubergines, topped with béchamel and parmesan. Served with a Greek salad.
Slow cooked cannellini beans, shallot, garlic, rosemary, cream and Parmigiano Reggiano with carrot and cabbage salad.
Rainbow chard, cannellini beans, béchamel, Dijon mustard and Comté cheese.
Cannellini beans with courgette, shallot, garlic, thyme, lemon, ricotta and Italian cheeses. Served with fennel, cucumber and rocket salad.
Slow cooked butterbeans with tomato, garlic, chilli and ouzo, finished with feta and oregano olive oil. Optional roasted Cyprus potatoes with rosemary.
Grass fed beef, tomatoes, red wine, cinnamon, Maidea macaroni and parmesan bechamel with a green salad.

High in plant protein and fibre - perfect for lunch or as a vegetarian main.

Slow cooked organic whole black urad dal, organic red kidney beans, spices and cream.
Organic red lentils, coconut milk, baby spinach with spices, lime juice, mint and coriander.
Red kidney beans, chipotle chilli, dried chillies, tomatoes and bourbon, served with pickled shallots, cheddar cheese and Greek yoghurt.
Judion butterbeans, Middle Eastern spices and roasted cherry tomatoes with Greek yoghurt and extra virgin olive oil.
Hodmedod’s chickpeas, harissa and kale with extra virgin olive oil.
Butterbeans with tomato, chard and mint with extra virgin olive oil.
Chickpeas with turmeric, coconut milk and kale with Greek yoghurt, olive oil and mint.
Chickpeas, onion, garlic, spices, tahini and extra virgin olive oil with green zhoug - parsley, green chilli, garlic, spices, lemon and extra virgin olive oil.

Generous portions - ideal for lunch or to share as a starter.

Chichester tomatoes, basil and cream with Westcombe cheddar.
Tomatoes, red lentils, fennel, fennel seeds and chilli with Parmigiano Reggiano.
Slow cooked organic black turtle beans, coriander, smoked paprika with extra virgin olive oil and fresh lime.
Hampshire Crown Prince squash, celery, onion and mint.
Chestnut, Portobello and Porcini mushrooms, thyme and cream with olive oil.
Organic split peas and slow braised ham hocks.
Onions, garlic, white wine and beef broth with Gruyere cheese.
Pot roasted Creedy Carver free range chicken and cream.
Organic Puy lentils and garlic with extra virgin olive oil.

High in protein and fibre - ideal for lunch or as a starter.

Honey mustard slow braised ham hock, British leaves, quinoa and za'atar roasted cherry tomatoes.
Slow roasted duck, pak choi, chilli, lime, roasted peanuts, green papaya and Thai dressing.
Roasted chicken, baby spinach, herbs, British leaves, lemon herb dressing, Caesar dressing and crumbled Old Winchester.
Confit duck, cucumber, watercress, radish, spring onion, Hoisin and sesame oil.
Honey mustard roast chicken, rocket, spinach, antipasti peppers, cucumber, crispy onions and ranch dressing.
Roasted chickpeas, antipasti peppers, pickled fennel, pickled shallots, herbs, za'atar, pumpkin seeds and tahini dressing.
Roasted halloumi with Puy lentils, cherry tomatoes, pickled shallots and watercress, finished with pumpkin seeds and lemon oregano olive oil dressing.
Roast chicken, avocado, sweetcorn, cucumber, slow roasted Isle of Wight tomatoes, crisp leaves, pickled shallots and toasted pumpkin seeds with a lemon and extra virgin olivce oil dressing.

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FROM OUR KITCHEN TO YOUR TABLE

  • A plate of lasagna topped with grated cheese on a wooden table with a fork and knife, a glass of water, and a napkin nearby.

    Aubergine Parmigiana

  • A bowl of bean soup topped with crumbled cheese and herbs on a wooden table. In the background, there is a plate with a piece of cheese in olive oil, a spoon, a salt shaker, and a fork and spoon resting on a cloth napkin.

    Facolada • Greek beans with celery and Feta

  • Crown Prince Squash Soup with Mint

  • A plate of beef stew with red onion slices and chopped chives, served on a floral-patterned plate. In the background, there are bowls of green beans and rice on a wooden table, with a spoon and a cloth napkin beside the plate.

    Beef and Shallot Stew

  • Moussaka

    Old Delhi Butter Chicken

  • A plate of chicken salad with mixed greens, cherry tomatoes, and cucumbers, with a side of green olives and a bowl of creamy herb dressing on a wooden table.

    Roast chicken salad with Ranch dressing

  • A plate of homemade lasagna on a wooden table with a glass of water with lemon slices and a small white pitcher in the background, and silverware placed on a napkin to the side.

    MOUSSAKA

  • Chickpea and Turmuric Stew with Greek Yoghurt

  • Plate of cooked chicken thigh with onions, mushrooms, bacon, and chopped herbs in gravy.

    COQ AU VIN

HOW SOUS KITCHEN WORKS

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Black and white line drawing of a cooking pot with handles and measurement markings.

01

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Order from our weekly changing menu by midnight Monday for delivery the following week.

Orders run on a simple weekly plan, which you can pause or stop at any time.

We prepare your dishes fresh that week and deliver them chilled.

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Simply reheat and enjoy.

Some dishes include fresh sides to cook while your main warms through.

Free Monday delivery via DPD in recyclable, insulated packaging with live tracking.

Many dishes are ready in around 5 minutes (soups, salads and bean dishes).
Others are ready from hob to table in 10–15 minutes, or oven to table in around 30 minutes.

If you’re short of time, most can be reheated in minutes in the microwave.

Fresh zucchinis in a market basket with artichokes and leafy greens in the background.

DELICIOUS AND NUTRITIOUS FOOD, COOKED WITH BALANCE

Food should be a pleasure, something to look forward to and take comfort in every day.

Our menus feature classic cooking from the Mediterranean and Blue Zones, alongside dishes from India, Asia and the Middle East. Much of our cooking is centred around vegetables, beans and lentils, combined with carefully sourced free-range poultry and pork, grass-fed beef and lamb, used in balanced proportions.

This approach naturally increases fibre intake, helping you achieve the recommended 30g per day, with a wide variety of plants across each weekly menu. Alongside this, we use high-polyphenol extra virgin olive oil, fresh herbs and spices generously, creating food that feels satisfying, balanced and easy to enjoy every day.

Many of our vegetable-led soups and stews are rich in beans and lentils, making them filling, comforting and well-suited to lunch or a vegetarian dinner.

Our Approach at Sous Kitchen

  • A group of chickens on a grassy farm yard during daytime, with a small shed and trees in the background.

    Free range poultry and pork, grass fed lamb and beef

  • A chef in a gray apron is using an automatic pasta maker to roll out fresh dough in a kitchen.

    Our menu is 100% gluten-free

  • Mediterranean and Blue Zones influenced menus

  • Olive tree branch with black olives against a clear blue sky.

    High polyphenol extra virgin olive oil and healthy fats

  • Assorted heirloom tomatoes on a wooden cutting board

    Eat the rainbow and 30+ plants per week

  • Close-up of a large pile of raw, shelled lentils.

    High Fibre, High protein, Low GI

  • No Ultra Processed Foods

Black and white line drawing of a lemon wedge on a black background.

INGREDIENT ETHOS

We cook everything from scratch, by hand, in small batches, using wholefoods and 100% natural ingredients.

Vegetables, beans and lentils sit at the heart of our cooking, alongside carefully sourced British free-range poultry and pork, grass-fed beef. We use seasonal British produce wherever possible, supported by fresh herbs and spices.

All dishes are gluten-free and free from ultra-processed ingredients.

Black and white line drawing of garlic clove.
Black and white line drawing of three chickpeas.
Black and white line drawing of a sprig of rosemary herb.
Black and white line drawing of a bunch of cherry tomatoes on a vine.