Tast­ing notes

A com­pany that de­liv­ers on al-desko din­ing

The Daily Telegraph - Telegraph Magazine - - CONTENTS - Amy Bryant

‘I WAS TOO SHORT to be con­sid­ered for a se­cu­rity job at Wim­ble­don, but be­cause I was keen to get an­other po­si­tion at the tour­na­ment they gave me a role wait­ress­ing. I hated it though!’ Such was Lind­say War­shaw’s in­aus­pi­cious en­try into the restau­rant in­dus­try, aged 18. Fed up with work­ing front of house, she was drawn to the busy kitchen and to ob­serv­ing, and as­sist­ing, the chefs. Over the next 10 years War­shaw de­vel­oped her skills un­der Gor­don Ram­say, re­lo­cat­ing to Amer­ica with his restau­rant group. In Mi­ami it was ‘re­ally easy ’ to eat well, she tells me; back (since 2014) in the UK, and spend­ing ‘long hours in an of­fice’, War­shaw ad­mits she was ‘eat­ing any­thing I could lay my hands on’ – and it wasn’t healthy.

How to break the mo­not­o­nous desk-lunch rou­tine and lose a bit of weight? War­shaw launched her own com­pany to an­swer just that ques­tion, and now de­liv­ers daily meals – squash with baked egg, al­mond pan cakes with maple syrup, roast chicken with parsnip mas hand beet­root–to ad­dresses around Lon­don.

De­spite the em­pha­sis on fit­ness aims (there are meal plans to achieve fat loss or mus­cle gain, of­fer­ing dif­fer­ent ra­tios of car­bo­hy­drate and pro­tein), the dishes are sur­pris­ingly sub­stan­tial. Throw in a few gra­nola balls or a cold-pressed juice ( beet­root, berries and ap­ple is es­pe­cially good for the sweet-toothed), and there’s lit­tle temp­ta­tion to re­sort to a can­teen sand­wich. ‘Lots of our cus­tomers are fit­ness fans,’ says War­shaw, ‘but a larger pro­por­tion are sim­ply peo­ple stuck at their desk sand look­ing for in­spi­ra­tion.’

From £15.50 a day (be­spoke­of­fice­fuel.com)

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