How did you come up with the concept for Aimee's Table? What inspired you to start a food delivery service?

I noticed that there was a gap in the market for delicious, interesting food that people could order for when they didn’t want/couldn’t cook themselves but also didn’t want a full-blown chef service. Lots of clients had mentioned how they were having more informal gatherings, which didn’t require a chef but did call for something a bit more exciting than what they had the time or capabilities to do for themselves.

 The freezer food came about in a similar way with friends and clients mentioning how time poor they were feeling but not wanting to settle for boring or unhealthy food after a busy day. It was obvious that there was an opportunity to create a food delivery service that had two arms to serve people for different occasions! 

What sets Aimee's Table apart from your competitors? What unique offerings do you provide for your customers?  

I think there are two things that really set us apart.  Firstly, the seasonality of the menus and secondly, I always think about how they would work once delivered and on the table. Changing the menus seasonally means that the ingredients are always in their prime. The menus are designed so that when people come to helping themselves, there are multiple components to each dish. No matter how many options you order, there is always an interesting variety of things to eat!

Can you tell us about how you create your menus? Is it weeks testing in the kitchen, or do you already have an idea for each season? 

Firstly, I consider what will be in season over the coming months to ensure that the ingredients I order will always be delicious. I then tend to look at flavour profiles so that all the dishes work well together. We want people to enjoy as many of the dishes as possible alongside each other on one plate. I also tend to be inspired by different cuisines from around the world and you will usually see that in my menus too!

How does Aimee's Table address sustainability, such as sourcing ingredients locally or using eco-friendly packaging? 

Our fresh food is delivered  by bike and our frozen food is delivered using a carbon neutral courier so we try to limit our impact on the local environment in that way. Our packaging is recyclable too. Also, designing menus that are seasonal massively reduces our reliance on international suppliers and air travel. The food industry is notoriously bad at sustainability and waste so it’s very important for us that we strive in what ways we can to have a positive impact.

Can you share some success stories or memorable events that Aimee's Table has catered for?

I think event wise my favourites have been canape deliveries for various companies in London. It’s been amazing to see how that service is really appreciated by smaller businesses who don’t have the budget for a full-blown canape party, but want to put on something special for their clients/employees.

Are there any new and exciting developments or projects on the horizon for Aimee's Table that you can share with us? 

We are going to try and focus more of our energies onto social media to try and spread the word so that more people can find us! We are also working behind the scenes to look at ways to increase and improve our environmentally friendly credentials.