The business, which was conceived as a result of the pandemic, serves food with a modern British and Irish twist. Dishes on the menu include fish pie, beef bourguignon, beef lasagne, Thai green chicken curry; and chickpea, tomato and potato curry; as well as a desserts such as fruit crumble, sticky toffee pudding, bread & butter pudding and cake loaves.
The delivery service will also offer seasonal boxes, with the first being the Family Easter Box comprising two double traditional Irish Stews, two double signature Fish Pies, two double gooseberry and apple crumbles, a lemon and elderflower loaf and a some mini egg brownies.
Meals are available in single portion boxes (£55), double portion boxes (£100), or mixed size potions (£120).
Murphy started her cheffing career at Cork’s Ballymaloe Cookery School before going on to work at London restaurants Kensington Place and Clarke’s. She then became head chef at Inn at Whitewell before opening Ribble Valley restaurant and deli Breda Murphy Restaurant in 2006.
“My ethos has always been to create tasty, wholesome, loving food with a twist made from the finest and responsibly sourced ingredients,” she says.
“I now have the pleasure of sending my restaurant to your home.”