Food Provenance at Softwire
23 March 2016, by Vikki Vile
At Softwire they’re very lucky to have freshly prepared lunches cooked for us every day by our amazing kitchen team, Helen, Dom and Massimo. Undoubtedly this is something that hugely contributes to what makes Softwire such an awesome place to work and helped us achieve 14th in this year’s Best Small Companies to work for.
Our kitchen team is committed to sourcing the best and most sustainable fresh ingredients for our lunches. When they are not cooking for us they are always looking for new ideas, suppliers and products to enhance and improve the lunches on offer.
Apart from baking bread and making pasta (actually they do sometimes do this as well!) the kitchen team pretty much prepare and cook everything we eat in the Softwire kitchens. They use fresh herbs, seasonal ingredients and quality suppliers to deliver lunches that are a highlight of our day.
In order to consistently offer us such high quality, all food is sourced from local North London suppliers; eggs are always free range and from reputable producers (Clarence Court or Black Farmer), fresh chicken, pork, lamb and beef is always free range (supplied by Meat Naturally) and fresh vegetables delivered daily. Seasonal vegetables are used whenever possible to minimize food miles and to maximise flavour and value for money. Cheeses and dried goods are sourced from Carnevale (Italian supplier) and Ocado. Our kitchen team always select the products that offer the best quality and flavour and will use organic whenever possible to produce roughly eighty delicious lunches every working day.