Why we start chopping at 7 AM
Lunch leaves our Gota kitchen at 10:30, which means the knives come out before most people have had chai.
1 min read
Every bowl we deliver at lunch was a pile of whole vegetables at 7 AM that same morning. That is not a slogan, it is the schedule on our kitchen wall.
The morning, hour by hour
- 7:00 The market delivery is checked and the cucumbers, kale and carrots are washed.
- 8:00 Chopping begins. Greens are torn by hand, never bruised in a machine.
- 9:30 Bowls are packed, with the dressing in its own small tub.
- 10:30 The first riders leave for the offices.
Why not chop the night before?
Cut vegetables lose their crunch and their sweetness quickly. A cucumber sliced at 7 AM is still cold and snappy at 1 PM; the same cucumber sliced the evening before is soft by lunch. So we accept the early start.
If a bowl does not taste like it was made this morning, we have made it wrong.
What this means for you
Because we cook to the day's orders, we need your skip by 11 PM the night before. In return, nothing sits in a fridge waiting for you. See this week's menu to find out what is being chopped next.