Welcome to potage!

At potage we're passionate about delivering delicious, handmade meals in a sustainable way. Our goal is to bring people together with great food.

I started potage with £1,000 savings in October 2012 and for the first year did all the cooking at home, delivered locally on a bicycle and had a Saturday stall outside Books for Cooks in Notting Hill.

Over the last four years the business has grown almost entirely organically, thanks to our loyal customers. Today we deliver to homes and offices all over central London. I also write a fortnightly recipe column for the London Evening Standard. We really value the personal relationships that we have built over the years and look forward to introducing you to the full potage experience.

 

  • 1

    you order


    Online, by phone or via our app anytime from three weeks in advance to same day.

    [order online or call 020 7498 5759]
  • 2

    we cook

    Everything is handmade by our cooks in small batches, just as you would at home.

    [our healthy eating philosophy]
  • 3

    we chill

    All our meals are delivered chilled; the salads are ready to eat, the hot pots need heating.

    [how to heat your pots]
  • 4

    we pack

    Choose your packaging type on our menu page; individual boxes or sharing platters.

    [our sustainability promise]
  • 5

    we deliver

    To your desk or door; Monday to Friday 7am to 7pm (for weekend orders give us a call).

    [check if we deliver to your postcode]
  • 6

    you enjoy


    We pride ourselves on providing a personal, reliable and consistently high-quality service.

    [get in touch]

 

FAQs

what we do

At potage we're passionate about delivering delicious, freshly prepared meals in a sustainable way. All our food is handmade by our cooks in small batches, just as you would as home. We only using the finest seasonal ingredients from local suppliers and offer breakfast, lunch and dinner - on a regular or ad hoc basis - for both large and small groups. We want to bring people together to enjoy our delicious deliveries, beautifully presented.

how to order

To order with us for the first time you need to create an account (this takes 30 seconds and just means you don't have to reenter your address each time). Orders can be placed anytime from up to 3 weeks in advance to same day. For orders over £150 we ask for 24 hours notice, however, if you have a last minute emergency then give us a call and we will always do our best. Orders can be placed via our website, mobile app or over the phone on 020 7498 5759.

how to pay

Pay by card, online or over the phone. If you're ordering regularly and would like to be invoiced monthly get in touch via contact@potage.co.uk to talk through how it works.

delivered to your door

Our minimum order for free delivery varies depending on your postcode, check the minimum order for free delivery to your postcode on our homepage. We deliver Monday to Friday 7am to 7pm. We're also trialling weekend deliveries so if you would like a delivery on a Saturday or Sunday please give us a call during the week and we will try to help (order@potage.co.uk 020 7498 5759).

the finest ingredients

We work closely with local suppliers to make sure we are always using the freshest, seasonal ingredients. Our fruit, veg and fish are delivered fresh each morning from New Covent Garden Market and wherever possible we try to select seasonal produce from local British farms. All our meat is from an independant, family run butcher that source all their meat from small, passionate British farmers, who use traditional, free-range farming methods and organic feed.

our packaging

Whatever we do we always work with the environment in mind. All our meals can be delivered in either individual boxes (one per person) or larger sharing boxes (one bigger box for each salad). Our individual salad box and sharing salad box for two people are both made from sugarcane bagasse and the lids from PLA, both are fully compostable. Our larger sharing boxes are made from sustainably sourced board with PLA window and are also fully compostable. All our hot food is delivered in paperboard trays that can go directly into an oven or microwave and are widely recyclable.

get in touch

We’d love to hear from you to discuss how we can best serve your needs. We pride ourselves on providing a personal, friendly and consistently high-quality service. We really value the personal relationships that we have built with our longstanding customers over the years and look forward to introducing you to the full potage experience too.

what is healthy eating

Scientists and health professionals are beginning to understand that the old fashioned criticism of single nutrients as the root of all evil is not the most helpful approach to healthy eating. We don’t tend to eat sugar, salt or fat on its own. We eat a complex diet composed of many different foods, often combined together to make meals. This means instead of arguing over whether we should eat more butter or less sugar, it’s more important to look at our diet as whole, thinking about how that food fits into your overall diet. Not just today, but also over weeks and months. Healthy eating is therefore a balance of quality, quantity and frequency, and each person's diet varies depending on their own activity level, nutritional needs and goals.

a whole lifestyle approach

Modern Western diet trends have today led to us eating more meat and animal products, less fresh fruits and vegetables and more processed convenience foods which is in part responsible for growing rates of chronic diseases such as heart disease, obesity, diabetes, and cancer. At present, a way of eating inspired by the traditional Mediterranean diet is thought by scientists to be one of the healthiest to follow, promoting long life good health. This diet is abundant in whole foods: fruit, vegetables, wholegrains, nuts, legumes, unsaturated oils (e.g. olive or rapeseed oil), with modest intakes of dairy, meat and even alcohol. Whole foods are foods that have been processed and refined as little as possible, before being eaten. They are loaded with everything our bodies need, from carbohydrates, protein, fats, fibre, minerals, vitamins, phytonutrients and many more. In nutrition, diet is the sum of food consumed by a person or other organism. Our dietary habits can help nourish our bodies and manage weight but it’s only one part of the pyramid that makes up a healthy lifestyle; enjoying food with others, being active and getting enough sleep are all important for physical and mental well-being.

   
 

A healthy, food delivery start-up founded by Georgia Cummings in 2012. Our goal at Potage is to introduce people to a new way of eating. We deliver fresh, nourishing, handmade meals to our customer’s desk or door - it's real food delivered.  

The idea for Potage came about on a walk in Hyde Park when Georgia and her brother stopped for a hot winter stew and chunk of bread. Georgia then spent any spare evenings and weekends over the following year testing recipes, collecting packaging samples, thinking about logistics, and slowly building a brand before starting the business with £1,000 savings. 

For the first year, Georgia cooked in her mum's kitchen and delivered on a bicycle. The business continues to grow, slowly and organically, thanks to our loyal customers.  

   

We deliver fresh, nourishing, handmade meals across central London to our customers desk or door.

We cater for large and small groups on a regular or one off basis. Our recipes are developed by a dietician and chef, so we can deliver deliciously healthy meals to your desk or door. From hot warming soups and stews to delicious, crunchy salads. Mains from £8.50.

Delivered in individual pots or biodegradable sharing boxes, all our meals arrive chilled so everything stays fresh and you can stock up on a busy week. Our 'hot pots' can be heated in a few minutes either in an oven, microwave or on a hob at a time that suits. 

At Potage we're passionate about 3 things...

PRODUCT. Our meals are all developed by a dietician and chef so they are delicious and nutritionally balanced. We only use fresh, top quality ingredients from local suppliers and hand make everything from scratch in our own kitchen.

SERVICE. We’re committed to providing a reliable and friendly service, delivering freshly prepared meals so on those days where you don’t have the time to shop, cook and then wash up you can still eat real food.

COMMUNITY. That’s our team, suppliers, loyal customers & the planet we live on. We do our best to make sure our packaging is sustainable. We've also recently started working with local schools to educate kids on nutrition.

   

 

Scientists and health professionals are beginning to understand that the old fashioned criticism of single nutrients as the root of all evil is not the most helpful approach to healthy eating.

We don’t tend to eat sugar, salt or fat on its own. We eat a complex diet composed of many different foods, often combined together to make meals.

This means instead of arguing over whether we should eat more butter or less sugar, it’s more important to look at our diet as whole, thinking about how that food fits into your overall diet. Not just today, but also over weeks and months.

Healthy eating is therefore a balance of quality, quantity and frequency, and each person's diet varies depending on their own activity level, nutritional needs and goals.

 

Modern Western diet trends have today led to us eating more meat and animal products, less fresh fruits and vegetables and more processed convenience foods which is in part responsible for growing rates of chronic diseases such as heart disease, obesity, diabetes, and cancer.

At present, a way of eating inspired by the traditional Mediterranean diet is thought by scientists to be one of the healthiest to follow, promoting long life good health. This diet is abundant in whole foods: fruit, vegetables, wholegrains, nuts, legumes, unsaturated oils (e.g. olive or rapeseed oil), with modest intakes of dairy, meat and even alcohol.

Whole foods are foods that have been processed and refined as little as possible, before being eaten. They are loaded with everything our bodies need, from carbohydrates, protein, fats, fibre, minerals, vitamins, phytonutrients and many more.

In nutrition, diet is the sum of food consumed by a person or other organism. Our dietary habits can help nourish our bodies and manage weight but it’s only one part of the pyramid that makes up a healthy lifestyle; enjoying food with others, being active and getting enough sleep are all important for physical and mental well-being.

     
All our food is delivered chilled for you to heat at a time that suits. We recommend one pot per person.  
 

 

 
Most of the pots that need heating taste best heated in an oven. We always scoop ours out of the pot with a big spoon onto an oven proof dish. Place in an oven at 180°C (pre-heated) and cook for 10 - 12 minutes until piping hot. Add fresh garnish and enjoy.
 
 
When heating pots in a saucepan it sometimes helps to add a tablespoon of water to stop them catching. Empty pot into a saucepan. Cook on a low heat for 6 - 8 minutes, stirring frequently, until piping hot. Add fresh garnish and enjoy.
 
 
Remove lid and place pot in microwave for 4 minutes on a medium power, stir and return to microwave for an extra minute. 
 

 

 

 

Ce - Celery

This includes celery stalks, leaves, seeds and the root called celeriac. You can find celery in salt, salads, some meat products, soups and stock cubes. 

Gl - Gluten

Wheat (such as spelt and Khorasan wheat / Kamut), rye, barley and oats is often found in foods containing flour such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and fried foods which are dusted with flour.

C - Crustaceans

Crabs, lobster, prawns and scampi are crustaceans. Shrimp paste, often used in Thai and south – east Asian curries or salads, is an ingredient to look out for.

E - Eggs

Eggs are often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and pastries or foods brushed or glazed with egg.

F - Fish

You will find this in some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce.

L - Lupin

Yes, lupin is a flower, but it’s also found in flour! Lupin flower and seeds can be used in some types of bread, pastries and even in pasta.

D - Dairy

Milk is a common ingredient in butter, cheese, cream, milk powders and yoghurt. It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces. 

Mo - Molluscs

These include mussels, land snails, squid and whelks, but can also be commonly found in oyster sauce or as an ingredient in fish stews.

M - Mustard

Liquid mustard, mustard powder and mustard seeds fall into this category. This ingredient can also be found in breads, curries, marinades, meat products, salads dressings, sauces and soups.

N - Nuts

Not to be mistaken with peanuts (which are actually a legume and grow underground), this ingredient refers to nuts which grow on trees, like cashew nuts, almonds and hazelnuts. You can find nuts in breads, biscuits, crackers, desserts, nut powders (often used in Asian curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces.

Pn - Peanuts

Peanuts are actually a legume and grow underground, which is why it’s sometimes called a groundnut. Peanuts are often used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in groundnut oil and peanut flour.

SS - Sesame Seeds

These can often be found in bread (sprinkled on hamburger buns for example), breadsticks, hummus, sesame oil and tahini. They are sometimes toasted and used in salads.

 

S - Soya

Often found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu, soya is a staple ingredient in oriental food. It can also be found in desserts, ice cream, meat products sauces and vegetarian products.

Sd - Sulphur Dioxide

This is an ingredient often used in dried fruit such as raisins, dried apricots and prunes. You might also find it in meat products, soft drinks, vegetables as well as in wine and beer. If you have asthma, you have a higher risk of developing a reaction to sulphur dioxide.

 

We make all our food by hand, from scratch in our own kitchen. We always indicate when a product does contain an allergen as an ingredient, but please be aware we use multiple ingredients in our kitchen and therefore cannot guarantee that our food is completely free of any allergen.

  

We're passionate about using the finest ingredients and sustainable packaging.

 

The Butcher - HG Walters

Established in 1972, HG Walters is an independent, family-run business that has dedicated years to perfecting traditional methods of meat preparation. They source meat from small, passionate British farmers, who use traditional, free-range farming methods and organic feed.

Fruit & Veg

All our fruit and veg is delivered fresh from New Covent Garden every morning.



 

Georgia, Founder & CEO

The idea for POTAGE came about on a walk in Hyde Park with my brother when we stopped for a hot winter stew and chunk of bread. I spent all my evenings and weekends over the following year testing recipes, collecting packaging samples, thinking about logistics and slowly creating a brand. A real spinach soup with walnut bread is, for me, one of the best meals.

Sophie, Operations & Marketing Assistant

I have always been interested in working in the food industry as well as being a lover of all things food. I studied at Newcastle University and then went on to do a ski season as a chalet cook in Meribel. I recently undertook a Food Styling Course at Leith's School of Food & Wine which has helped me take photos for our website and instagram. I have just done the London Marathon and hope to complete some more this year. My favourite Potage dish is the Salmon Massaman Curry and of course the brownies!

Denisa, Kitchen Manager

Originally from Slovakia, Denisa moved to London just over 3 years ago. When she's not working she loves shopping, walking in parks and meeting friends. Denisa's favourite pot is the Fresh Salmon & Sesame Noodle Salad, she also loves pasta with homemade pesto.

Silvia, Kitchen Assistant

Originally from Ecuador Silvia lives with her brother. She loves to shop on the infamous Oxford Street, seeing London from the river/boat cruises and taking photos of all the national
landmarks.

Hernan, Kitchen Assistant

Originally from Argentina. A music fanatic who has been playing since he was 12 and is able to play the guitar, piano and bass. Used to play in a band and even has his own YouTube channel.

Rosie, Dietitian & Nutritionist

I'm a Registered Dietitian with a BSc in Nutrition and Dietetics from King's College London. I believe healthy eating is pretty simple: eat a variety of real, whole foods... just not too much! I love using my science knowledge to debunk 'nutri-nonsense' and am currently working as a Dietician at King's College Hospital.

Al, Web Developer 

When I met Al he had a full time job, was training for the London marathon and with a two month old son. I've never met someone so efficient and with so much energy. He's a magician when it comes to tech and has over 18 years software development experience in a variety of fields including Web, Mobile, Desktop and video delivery.

Victoria, Illustrator 

I met Georgia in 2012, just before I started a four year fine art degree at City and Guilds and in the holidays helped in the kitchen and at the Saturday market stall in Portobello. The Salmon, Edamame & Quinoa Salad is one of my favourite pots.