NEED A CHEF?
NO PROBLEM...
WE PREPARE YOUR CUSTOMERS’ FAVOURITES
YOU SIMPLY HEAT AND SERVE
THE SUPPORT YOU NEED IN YOUR KITCHEN
THE SMILES YOU SEE AT YOUR TABLES
THE FIVE-STAR RATINGS YOU WANT
THE SUCCESSFUL BUSINESS YOU DESERVE
DELICIOUS. DELIVERED. DEPENDABLE.
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GET MEALS FROM AMAZING CHEFS ON TO YOUR MENU AND GET YOUR DINERS COMING BACK FOR MORE.

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Our founder, Kevin Morel, trained with sous-vide pioneer Albert Roux

YOUR SOUS-CHEF

noun. /ˈsu ʃɛf/ The sous-chef is the professional who assists the head chef and takes his/her place when the latter cannot be present in the kitchen. Consequently, the sous-chef holds much responsibility in the kitchen.

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We have been using Morel's for many years. Their slow braised lamb shank is a bestseller for us - it consistently receives high praise. Their Beef Bourguignon is another big seller for us, the quality is excellent and it's full of flavour. Their portion sizes are generous too, but most importantly our customers LOVE the dishes.

Kelly Jones,
Edward Moons Restaurant, Stratford-upon-Avon

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simply HEAT, SERVE AND ENJOY THE AMAZING REVIEWS.

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Albert Roux was the pioneer of Sous-Vide Cookery in the UK. He is a visionary and a culinary genius and luckily for me, was my mentor. Thanks to Mr Roux, we have been producing gourmet sous-vide dishes for more than 30 years.

Kevin Morel, Founder

CHICKEN LIVER & BRANDY PARFAIT​

best-seller

Morel's dishes are consistently excellent. The portion size is generous and our customers are delighted with the new menu. Their slow-cooked Pork Belly and Buttered Chicken Balti are delicious!

Simon Knowles, The Swan at Coombe Hill.

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