Eat With Impact
The Bear Kitchen are a purpose-driven food business, delivering energising, planet-friendly office meals that delight omnivores, vegetarians and vegans alike. Founded in 2016 by fellow Danes, Jens and Michael, The Bear Kitchen was started…
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The best office lunch I've ever had.
Jens and Alyssa came into our office and fed us an incredibly delicious and healthy Sri Lankan lunch. It wasn't only the tastiest office lunch I've ever had but all the ingredients are carefully sourced and designed to power your day. Their menu changes weekly too. I've never met a group of people more passionate about the power of eating good food.
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Chargrilled yoghurt marinated paneer and cauliflower Tikka Masala. Super greens dhal with green lentils, fresh ginger & turmeric. Cinnamon, turmeric & cardamom spiced wholegrain rice pilaf. Seasonal slaw with red & sweetheart cabbage & mango yoghurt dressing. Mizuna salad with shaved purple and yellow carrots, parsley root & toasted pumpkin. Quince & shallot chutney with ginger & green chilli. Bear kitchen red chilli sauce. Pickled, spiced beetroot. Curry roast chicken direct from Fosse Meadow Farm.
Seasonal vegetable tagine with black beans, Chantenay carrots, lentils, celeriac & parsnips. Tabbouleh with farro, spice roasted butternut squash & candy cane beetroot. Fattoush with purple & green kale, raw marinated rainbow carrots & sumac dressing. Shaved sweetheart & white cabbage & apples with yoghurt, citrus & toasted cumin. Hummus made with locally grown Haricot red beans & butternut squash. Zhough of coriander, green chilli, olive oil & cardamom. Quick pickle beetroot with Moroccan spices. MSC certified cod steamed & garnished with preserved lemon & olives.
Bircher made with locally grown cereals & cinnamon infused oat milk that comes with seasonal fruit compote, toasted seeds & nuts (vegan)
Yoghurt from Tim’s Dairy with seasonal fruit & maple syrup (v)
Toasted Danish style rye bread or sourdough bread. Bread & pastries come from E5 Bakehouse that use stone milled flour from organic British farms.
Somerset cheese, organic butter or fava bean & slow roasted tomato spread (vg), marmalade & local honey.
Made with organic sourdough from E5 Bakehouse. Pâté of shiitake mushrooms & locally grown camelina seeds with a carrot & pickled walnut relish (vegan). Slow-roasted, pulled Chicken from Fosse Meadow Farm & sautéed mushrooms in a mild curry ‘coronation’ dressing with crispy bacon & crunchy gem lettuce. North Atlantic MSC certified prawns & pickled cauliflower in a creamy dill dressing with avocado & citrus.
Hertfordshire grown organic lentil & seasonal veg Bhaji with a fresh turmeric & cardamom raita dip (vegan). Spinach balls made with, organic, locally sourced barley & goat feta with a ginger, orange & tahini dip (veg). Bear Kitchen style falafel made with Essex-grown Red Fox Carlin peas & organic beetroot with a mint yoghurt dip (vegan).
Spice-roasted cauliflower & aubergine, toasted seeds & nuts, leaves, sprouted pulses, tomato relish & minty vegan yoghurt (vegan) Rosemary & lemon-infused grilled proper healthy chicken with slow-roasted tomato & wild garlic salsa, radicchio & rocket leaves. Herb-roasted portobello mushroom, red cabbage pickled in apple Balsamic & cold pressed rapeseed oil from Duchess Farm, grilled peppers with rocket & walnut pesto (vegan) Falafel made with Essex-grown red fox carlin peas & camelina seeds, pan-roasted summer cabbages, pickled carrot slaw, herb dressing with organic yoghurt (veg)
Lentil & mushroom Bolognese, whole wheat penne pasta with roasted peppers & grilled leeks, seasonal vegetable slaw, roasted parsnip salad, local cheese, chilli sauce & grilled ciabatta (veg) Tartfilette, farro and seasonal root vegetable salad, mesculin greens with gherkins, persillade, sweetheart cabbage, apple & hazelnut slaw, E5 bakehouse baguette (veg) Beetroot curry, roasted cauliflower curry with quinoa & black rice pilaf, kale mallung, coriander yoghurt, green chilli chutney & toasted coconut (vegan) Paneer and cauliflower tikka masala, green lentil dhal, cinnamon & cardamom spiced basmati rice, mango yoghurt, seasonal cabbage slaw, mizuna salad & chilli sauce (veg)
Rosemary & lemon infused grilled chicken from Fosse Meadow Farm. Swedish meat balls. Slow-braised pulled pork with crispy crackling from Plantation Pigs in Sussex. Day-boat white fish poached in herbs & citrus.
Chocolate & hazelnut brownie garnished with nougatine (veg) Truffles of raw cacao, British organic flower honey, dried fruits & nuts (veg, gf) Almond & polenta cake with spiced orange syrup & creme fraiche. (veg, gf)
Value for money
The Bear Kitchen caters from a 3m x 3m area in a buffet style service. The estimated set-up time is 2 hours. The Bear Kitchen cater set menus rather than individual dishes. Their breakfast menu is fixed, the lunch menu changes weekly and their event menu changes seasonally.