TELL US ABOUT HOW MINDFUL CHEF CAME ABOUT?
Giles: Mindful Chef is a health-focused recipe box company that myself, Myles and Rob set up in 2015 to help make healthy eating easy. We're actually school friends with backgrounds in marketing, finance and nutrition.
Myles: The idea came when we were working on a friend's fishing boat one summer in Devon. They had a system of texting the villagers about purchasing the days catch. We thought this is how people should source food, not have it waiting on supermarket shelves for weeks. The name embodies all that we try to be: mindful of the suppliers we use, mindful of the ingredients we include and mindful of our impact on the environment.
HOW DO YOU COME UP WITH ALL THOSE DELICIOUS RECIPES?
Giles: We don't believe in meticulous calorie counting or following strict or faddy diets. We simply like incredible tasting, ethically-sourced ingredients that benefit you and your body. Instead of sending processed foods or cheap fillers with hidden ingredients that aren't good for you, we choose to load our recipe boxes full of fresh produce that will help you look and feel your best.
Myles: All our recipes are actually gluten-free, dairy-free and free from refined carbs (white bread, pasta etc), so cater for a variety of dietary needs. Every week there are 16 recipes On The Menu to choose from - including 5 plant-based options alongside our meat and fish choices - all of which are created in-house by our very talented Leith's trained Chef Louisa.
WHERE DO YOU SOURCE YOUR PRODUCE?
Giles: Sourcing ethically and responsibly is incredibly important to us, so we only work with suppliers who share our Mindful values. All of our quality produce comes from small award-winning British farms, where possible. You can learn more about our suppliers here.
HOW IMPORTANT TO YOU IS SOURCING GOOD FOOD?
Myles: It sits at the heart of our business! Amazing dishes starts with amazing ingredients and we're proud to work with some of the best suppliers in the country. Farmison, the UK's “Butcher of the Year” supplies us with 100% grass-fed heritage beef, our free-range poultry comes from Traditional Norfolk Poultry and James Knight of Mayfair supplies us and Buckingham Palace with the freshest fish - never frozen or air-freighted.
Giles: We really do care about quality, transparency and sustainability and this is something we often communicate with our customers.
YOUR MOST MEMORABLE DAY/WORK MOMENT?
Giles: For me, it would have to be that first delivery day, where we hand-packed all the boxes ourselves in a small warehouse and delivered them in a van to our first ever Mindful Chef customers - mostly family and friends! Other than that I would say both of our crowd-funding rounds have been particularly memorable as we received investment from many high profile athletes like Victoria Pendleton OBE (who was in fact already a customer!), as well as Sir Andy Murray, which is a true testament to the nutritional benefits of our boxes.
Myles: It's hard to pinpoint one moment, as there are numerous highs and lows of start-up life, but teaming up with our charity partner One Feeds Two has been a real highlight for me. For every Mindful meal sold, we donate a school meal to a child living in poverty!
THE BEST PART OF YOUR JOB?
Myles: we absolutely love hearing from our customers and finding out how Mindful Chef is helping them to make positive changes to their diet and generally improving their overall quality of life.
Giles: I'd have to agree with Myles! It's also awesome to be able to work with such a small, passionate and innovative team and make a real difference to peoples lives.
YOUR FAVOURITE MACACHA BLEND?
Myles: I really like the Peace blend with lavender and holy basil - as I believe that giving your body time to rest and unwind is as crucial as training!
Giles: The beauty blend is my favourite, as I'm a sucker for chocolate!
YOUR FAVOURITE WAY TO ENJOY MACACHA?
Myles: I like to keep things simple and blend protein powder with almond milk and frozen banana - It's great post-workout!
Giles: Mines not dissimilar to Myles but I'll often chuck in a handful of Spinach and some almond butter.