WE DELIVER DELICIOUS MEALS DIRECT TO YOUR DOOR
Welcome to Love Yourself
half of your success is already there WHEN USING GOOD PRODUCE
"It's so important for us to work with the very best produce. Good ingredients are key to fuelling your body. We're inspired by seasonality and working with produce that is at its very best. We like to explore different cuisines and combine flavours from around the world..."
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MEET MICHAL, OUR HEAD CHEF
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True story :
-Whenever i answer this question i always make people laugh, as the honest answer is, I have never wanted to become a chef i acidently fall into it and fall in love with it.
-One day I've started a part time job as a dishwasher in a really busy pub in West Sussex, I've always liked to watch chefs - seeing how fast they move and how creative they are. One day i was asked to help out with preparing some realy simple things on the cold section and i've really enjoyed it. I think the chef could see a little spark in my eyes and from that day I became a kitchen assistant. It was getting towards the end of summer and my boss suggested to me that i should look into doing cookery school with the new semester.
Going to the college was breaking point for me, meeting people from different backgrounds, working with fresh produce and cooking some really tasty food. It definitely opened my eyes and helped realise how much there is to learn and see.
Working with some dedicated and really pasionated chefs who were willing to spent time with me and make sure i would become a better chef, seeing different styles of cooking and different restaurant had a huge impact on my chef career.
-I am classically, french trained Chef. Having worked at some of the London well known French restaurant had a huge impact on my style of cooking.
As a professional i love to continue my work experience and master the french cuisine however in the spare time i like to experiment with different flavours, ingredients and spices. I do have a large interest in Indian cuisine.
-My trademark dish would be a starter "tartare of mackerel with oyster mayonnaise and seaweed cracker".
(this is a restaurant dish which was featured in Evening Standart,
-Ingredients are the key ! thats why it is so important to work with a good produce. If you work with a good produce half of your success is already there.
Well i think there two main reasons :
-We live in the world where we are constantly chasing the time, very often i come across people saying "i don't have time to cook"
as a consequnces we get into the habit of just getting a "something quick" to eat, on the way to work or on the way back, often it is a kind of snack which is not very nutritious. Eating well is very important. We want to give this chance to our clients,
So they always have this ready to go delicious meal.
- Eating well and being healthy its a very familiar subject to me. I like to keep active and fulfil this lifestyle with an adequate diet.
From the day one I absolutely love the project, the idea of working with good ingredients, creating healthy and tasty dishes, makes me really excited and i just can't wait to get into the kitchen and get cooking.
- sport and being active was always a big thing in my life..
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- In my opinion eating the right food is so important to us.
It is like the good old saying - about putting the right fuel to your car.
Eating in general has such a big impact on how we feel and how we are it can effect our mods. If we are being selective about our food and pay more attention to it it can really make the difference. If we provide the right "fuel" to our organism its more likely we are going to feel less tired, more energised, happier and in general better about ourselves.
That's why it is so important to start your day with the right first meal.
-I know if start the day with a good breakfast that is full of right nutritional values It will get me ready for the day ahead of me.
-In general seasonality is what inspired me the most, working with the produce which is at it best, being able to use lets say the vegetable which in the time just grows in our gardens...As well as seasonality when i create the dishes i get inspired from eating out in the restaurants and reading books, exploring different cuisines and experimenting. Combining different sometime perhaps unusual flavours together.