Chef on Board

Ready meals get a bad rap, and mostly they deserve it - shorthand for everything that has gone wrong with the way we eat, all beige trays and ingredient lists that read like a chemistry set. The counter-argument comes out of Callington, where Chef on Board make the case that food cooked properly and then chilled or frozen is not a compromise at all. It is just cooking, done in advance by someone else.

They work as makers rather than a restaurant, so the food is produced to be taken away and eaten at home. Worth a look if your objection to ready meals has always been about who made them rather than the format itself. Check their website for the current range and how to order.