Skip to content
Your recipe. Our kitchen. Your label.
We take the stock, broth, braise, sauce or filling you already make, reproduce it to your specification in our SALSA-accredited kitchen, and deliver it weekly, packed and labelled as yours. From one pallet.
Your recipe stays confidential. NDA welcome before you send anything.
- 1 palletminimum order
- SALSAaccredited production kitchen
- NDAon request, exclusivity available
- Weeklydelivery anywhere in mainland UK, stock held for you*
Made by one person, for half a day.That dish is the one we make for you.
A signature broth, a braise, a sauce the whole menu rests on. It takes a skilled pair of hands and most of a shift, and if that person leaves, the dish changes. We make it to your recipe so your kitchen finishes and serves, and it tastes the same on a Tuesday as on a Saturday.
A single restaurant
The dish everyone comes for, made to your recipe and delivered weekly. Your kitchen gets its hours back and the dish stops depending on one person.
A restaurant group
The same stock, sauce or braise at every site, from one batch, so the second and third restaurants taste like the first.
A food brand or importer
A product you currently import, buy in or have discontinued, made in London instead. Your packaging, your label, UK shelf-life and allergen documentation supplied.
A caterer or wholesaler
Components you sell on or build menus around, made to a fixed specification at a fixed price, run after run.
What we make.If it can be cooked, portioned and sealed, ask.
- Stocks, broths and soupsLong-simmered and reduced to your spec. Bagged in 1–2 kg or single portions.
- Braises and slow-cooked meatsShort rib, shoulder, belly, minced-meat braises. Pouches of any size, boxed to your count.
- Sauces, pastes and flavoured oilsThe base your kitchen builds on, made the same way every time.
- Fillings and mixesSeasoned meat and vegetable fillings for dumplings, pastries and pies, mixed to your ratio.
- Sous-vide proteinsChicken, beef, lamb and pork, cooked and chilled, ready for your kitchen to finish.
- Fry-and-pack, portion-and-packFinishing and packing a product you supply, under your label.
How it works.Recipe. Batch. Spec. Production. Supply.
- 1Recipe and benchmarkYou send the recipe (under NDA if you prefer) and two or three packs of your current product. We ask the awkward questions up front: which oil, which cut, what yield, what shelf life.
- 2Development batchA deliberately small run, tasted side by side with your benchmark, with your head chef present. Small enough to adjust salt, spice or texture and run again the same day.
- 3SpecificationIngredients, process, pack size, label, shelf life and price, written down and signed by both sides. Every batch is made to it.
- 4ProductionScaled batches in our SALSA-accredited kitchen, blast-chilled or blast-frozen, packed in boilable vacuum pouches or your own packaging, labelled under your name.
- 5SupplyWeekly delivery anywhere in mainland UK, or collection. Frozen product lets us hold a month of your stock so you are never short (subject to availability).
A manufacturer run by cooks.When your chef says "more depth", we know what that means.
Our Culinary Director, Sergey Men, is a Michelin-Guide restaurateur. The development batch is run by people who cook for a living, not technicians reading a spec sheet. The facility is SALSA-accredited, every product leaves with full allergen and traceability documentation, and the same kitchen already produces for more than 60 UK hotels.
Matched to its benchmark in one development day with the head chef present. Now in regular production, with a month of stock held so the restaurant never runs out.*
Previously shipped in; now made in London. 1,200 pouches a run, boxed and labelled under the importer's own name.
Mixed to the brand's own ratio and specification, run after run. Three further recipe transfers in development for the same clients.
We don't name manufacturing clients publicly. Ask us and we'll arrange a reference call. * Stock holding subject to availability.
What to expect.The questions buyers ask first, answered.
| Minimum order | One pallet. Development batches are smaller by design. |
|---|---|
| Development | Small batch, tasted against your benchmark, your chef present. Adjust and re-run the same day. |
| Recipe protection | NDA on request. Exclusivity available on the products we make for you. |
| Packaging | Our boilable vacuum pouches in standard sizes, which keeps your cost down while volumes build, or your own packaging and printed film. |
| Labelling | Your brand. UK-compliant allergen and nutrition labelling supplied with every product. |
| Storage | Chilled or frozen, to suit your shelf life and kitchen. Frozen stock held for you.* |
| Delivery | Weekly, anywhere in mainland UK. Collections welcome. |
| Accreditation | SALSA. Full traceability and HACCP documentation with every batch. |
* Subject to availability.
Send us the recipe. We'll come back with the questions and a date for a development batch.
Tell us what the product is, roughly how much you need a week, and how it's packed today. If the recipe is sensitive, say so and we'll send an NDA first.
- Minimum order one pallet
- NDA on request, exclusivity available
- Development batch tasted with your chef
Questions buyers ask Nova Chef
What is the minimum order?
One pallet. Development batches are smaller by design, so the first thing you commit to is a tasting, not a pallet.
Will you sign an NDA before I send the recipe?
Yes. Say the word and we'll send ours, or sign yours. Nothing is shared outside the development team.
Can you guarantee you won't make my product for a competitor?
Yes. Exclusivity on the products we make for you is available in the agreement.
Can I use my own packaging and branding?
Yes. We run standard pouch sizes in-house, which keeps your cost down while volumes build. Printed film or your own packaging is fine: send the spec and the supplier you use now.
Do you do the labelling and allergen declarations?
Yes. Every product leaves with a UK-compliant label and allergen matrix under your brand.
Chilled or frozen?
Either. Most restaurant clients take frozen pouches so we can hold a month of stock (subject to availability) and the kitchen regenerates to order; chilled suits shorter runs and fast turnover. Shelf life depends on the product and format and is set in the specification.
Where are you, and where do you deliver?
North West London (NW9). We deliver weekly anywhere in mainland UK, and collections are welcome.
Who do you already make for?
Restaurants, an importer replacing a product it used to ship in, a wholesale food brand, and more than 60 UK hotels for our own range. We don't name manufacturing clients publicly; ask and we'll arrange a reference call.