For pubs · restaurants · hotels · caterers

Revolutionise your kitchen

The CIWYW engine, supplied to your venue. Pre-prepped, slow-cooked components that speed up service, kill food waste, and land perfect quality every single time — without a brigade of expensive chefs.

Talk to us about supply →
The trade advantage

What it does for your bottom line

I

Faster Turnaround

The slow, skilled work is done at our end. Your team finishes and plates in minutes — tables turn faster on a packed night.

II

Slash Food Waste

A tight, cross-utilised range with real shelf life. Order what you need, bin almost nothing — waste drops to next to nothing.

III

Perfect Every Service

Flavour is locked in during our prep. The plate tastes exactly right whoever's on the line, every shift.

IV

Less Skill Needed

No hunting for head chefs. A small, well-briefed team hits a high standard — cutting your biggest kitchen cost.

How it works

Four steps to a self-running line

1

We Cook It Low & Slow

Proteins braised, rubbed and glazed; sauces and bases built to our recipes in a controlled kitchen.

2

Vac-Packed & Delivered

Par-cooked, sealed and delivered to your door on a schedule that suits your covers.

3

You Finish & Plate

Quick regen, a hard sear or a griddle finish, assemble — and it's away. Simple, clean, fast.

4

Consistent & Profitable

Strong, predictable food GP with no over-ordering, no portion drift, no kitchen mistakes to pay for.

The range

What we supply

A compact set of building blocks that cross-utilise into a huge menu — from a hyper-focused board of legends to a rotating special every week.

Slow-Cooked Meats

8-hour salt beef, witching-hour pulled pork, 24-hour jerk chicken, low-and-slow ribs and brisket — vac-packed, ready to finish.

Signature Sauces & Glazes

Three-mustard Jeez, spiced rum BBQ, Alabama white, rotating habanero brew, house pique — the flavour that carries the plate.

Rubs & Marinades

Dark-magic rub, Cajun blackening, West African suya, wet jerk marinade — for kitchens that want to finish their own.

Feast-Bowl Components

Dirty rices, coconut basmati, slaws, beans and sides — the base of a modular, low-labour service or event station.

Who it's for

Built for busy kitchens

Pubs & Restaurants

Drop a high-impact food identity into your space and swap bloated chef costs for a self-running system.

Hotels & Events Caterers

Scale quality across functions and covers without scaling your kitchen headache.

Dark Kitchens & Delis

Ready-to-finish components and retail-ready jars — fast to list, easy to run, strong margins.

Let's talk volume

Trade enquiry

Tell us about your venue and what you'd want to run. We'll come back with a range, formats and trade pricing.

Trade terms & pricing shared on enquiry. We'll reply personally.