We think workplace food should be better than this.
Chef & Porter was built on a simple belief. Genuinely good, fresh food should be accessible wherever people spend their time.
Why we built this
Good food should not be a compromise. It should not have to be unhealthy because it is convenient, or an inconvenience because it is healthy. And yet for most people, in most workplaces, that compromise is exactly what lunch looks like every day.
I spent the best part of 20 years working in offices. Long enough to know the lunchtime scramble well. The same walk to the same place, the same uninspiring options, the same decision to grab whatever was closest and affordable rather than whatever was actually good. The only way to eat well was to plan ahead and bring something yourself. Most days, that just did not happen.
Offices across the country are full of people facing exactly the same problem. Wanting something good, not having the time to find it, and ending up with something that falls short. The infrastructure to solve it properly had simply never been made accessible to most businesses. A fully managed service delivering fresh, chef-made meals every day, available without the canteen, the overhead, or the internal resource to run it.
That is what Chef & Porter is. Not a vending machine with better branding. Not a delivery credit that leaves people to figure it out themselves. A proper food solution, managed entirely by us, that means the people in your workplace never have to compromise again.
Mark Gomer
Founder of Chef & Porter
What we stand for
These are the things we believe matter and that we hold onto as we grow.
Reliability over everything
The most important thing a workplace food service can be is reliable. Fresh food in the fridge every morning, without anyone having to chase, prompt, or manage it. That is the standard we hold ourselves to.
Food that is actually good
Our food has to be genuinely good, freshly made, and varied enough that people want to come back to it every day. That is the standard we set ourselves and the one we are judged by.
Thoughtful about waste
Smart restocking reduces overproduction. Surplus meals go to local food banks rather than the bin. We make these choices because they are the right thing to do, not because they make good marketing copy.
No operational burden on you
A service that requires significant internal management is not really a service at all. If our clients are spending meaningful time managing the food rather than enjoying it, something has gone wrong.
How we approach sustainability
We try to run the service in a way that respects both people and the environment. That means practical decisions rather than aspirational statements.
- Locally sourced ingredients wherever possible
- Our kitchen does not add artificial additives, and we work to minimise them in supplied ingredients
- Smart restocking reduces waste by keeping stock levels aligned with real demand
- Unsold meals redistributed to local charities and food banks daily
- Packaging reviewed regularly as more sustainable options become available
We would like to talk
If you are exploring workplace food for a team of 100 or more and want to understand whether Chef & Porter could be a good fit, book a 15-minute call. No hard sell. Just a conversation.