A process you can trust
Order from a local chef without any worry or doubt
Local chefs are required to be EHO registered and hold a minimum basic level 2 food hygiene to sell their food and are subject to many of the same health and safety requirements as restaurants.
Support & Training
LC team and resources guide local chefss through numerous topics, from safe food handling and storage to proper handwashing.
Cooks can decide to become “LC Certified,” where they undergo training, an additional kitchen inspection, and recipe tasting by customers.
Customers will be asked to rate cooks and their dishes. LC will only retain cooks that will achieve consistently good ratings.