When the pandemic struck, restaurant owners were forced to close to the public and faced a colossal challenge to stay afloat. With takeaway and delivery permitted, many of them continued to serve their locals, but the geographical range was limited.
And so, the meal kit was born – precooked and neatly packaged dishes that could be dispatched nationwide and, usually, finished off by the customer simply in a pan, oven or microwave at home. A trickle of them quickly turned into a stream that has, one year on, become a fast-flowing river.
One of the earliest adopters was chef Tommy