Called Farmshop, the new business will build on Collectiv Food’s existing direct relationships with farmers and fishermen to ‘provide domestic homes with restaurant-quality food in a time-efficient way’.
The company says the whole process, from ordering to receipt, will take no longer than an hour.
Using delivery-only kitchens as central packing hubs, the service will be available across the capital, and sell a selection of meat, poultry, fish, and plant-based products including tomahawk steak; whole salmon fillet; and Beyond Meat burger patties.
“These are unprecedented times,” says Collective Food founder Jeremy Hibbert-Garibaldi.
“Most of these fantastic producers are mainly selling to the foodservice industry, and with restaurant closure - having no direct route to consumers - would either shut down or die, putting families and staff at risk.
“To help as much as we can and try to prevent this from happening, we have worked hard to find a way to redirect their amazing produce to consumers' homes.”
Hibbert-Garibaldi adds that utilising Deliveroo’s existing infrastructure and delivery opportunities is the company’s silver bullet.
“We are masters of restaurant supply chain and delivery but know little about the consumer market. Working with this trusted partner means that we can get on with making sure the product is perfect without having to worry about the delivery.”