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Deliciously wholesome restaurant­-quality meals with absolutely no hidden bad ingredients.

Busy London life means you're often tired at the end of the day and find cooking too time consuming, especially when there's a lot of chopping and preparation required for more imaginative healthy dishes.

You're not looking for a diet or detox plan - you simply want to eat good, fresh, nutritious food every day. You want something quick and easy that's tasty, filling and genuinely healthy.

We've got the solution: deliciously wholesome plant-based meals delivered to you, every evening. We do the cooking so you don't have to, and deliver direct to your door at prices that won't leave you feeling guilty about not cooking, or like you could have done it cheaper or better yourself. Whether you use our dishes as a substantial main or tasty side to meat or fish you've prepared is entirely up to you.

Our food is a bold mix of influences taken from all over the Middle East, North Africa and the Mediterranean. Plant-based dishes that are bursting with flavour and colour. Our chefs, some of whom trained under world-renowned Yotam Ottolenghi, bring a wealth of expertise to every single Bonapeti dish.

With none of the sugar, salt, additives or chemicals normally found in prepared meals, these dishes are a great way to enjoy delicious food and achieve a healthy balanced diet.

Plant-based food is naturally low in sugar and fat and eating more of it will help you look good and feel great. And because all our food comes from sustainable sources, it's better for the planet too.

Enjoy mouth-watering home deliveries - without the guilty conscience.

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Daily­-updated menus

We offer a simply weekly menu with 3 options for your main course which change every day. Free-from options are clearly marked on the menu and include wheat, gluten, dairy and nut-free, vegan and more. We also offer a selection of sides and desserts.

Handmade from fresh for exceptional taste

All our food is made fresh from scratch on the day. We only use the finest ingredients, fresh herbs and real whole foods that are in season and organic wherever possible. We cook your meals, we don’t manufacture them, and never ever use artificial preservatives. Buying and cooking in small batches means there’s absolutely no waste, but once it’s gone it’s gone so make sure to get your order in early.

Your personal chef

Our chefs are talented, experienced, and passionate about using high quality ingredients to creative vibrant plant-based dishes with different textures and new and unusual tastes. We'd like you to think of us as your personal plant-based chef.

Ordering & delivery

You can order on the same day or days in advance, dinner for today or meals for the week. We deliver to your door chilled meals, never frozen, with simple instructions for heating in the oven (never more than a few minutes) or microwave (although we prefer the oven as it doesn't zap the nutrients in our food!). We can leave a chill box outside your house if you're not at home. Same day orders must be placed by 10am. Schedule a delivery time between 4pm and 9pm that suits you.

Our Pricing

  • Main course for 1 from £7.95
  • Main courses for 2 from £14.00
  • Main courses for a family of 4 from £24.95
  • Side for 1 from £4.00
  • Dessert for 1 from £3.50
  • There is a charge of £5 per delivery

Naturally good food

All our meals are made from real whole foods with absolutely no GMO, artificial additives, preservatives or flavouring, refined syrups, hydrogenated oils, trans or saturated fats, or excessive salt. We always use organic wherever possible.

For all kinds of diets

On our menu we have indicated where dishes are wheat, gluten or dairy-free, vegan, low carb, sugar, soya or nut-free, or no bake/ raw.

Sustainable

All our food comes from sustainable sources. We source from local suppliers. The freshness and quality of their produce is what gives our food its exceptional taste.

Environmentally friendly

All our meals come in 100% environmentally friendly packaging. Biodegradable trays made from renewable plants to paper and plastic products from recycled materials.

You are what you eat

We believe eating more plant-based food is a great way of achieving a balanced diet, improving health and wellbeing, as well as supporting the environment and animal welfare.

The Bonapeti promise

If you are not completely satisfied with our food or service, we’ll give you a discount voucher for use with your next order.

Dishes

Scrumptious and healthy plant-based meals

Enjoy a selection of dishes from our weekly menu

Mains

Red lentil, carrot and coriander croquettes with pomegranate molasses by Sam Pryor
Price £6.95

A croquette that balances the sweetness of carrot and earthy red lentils in one awesome orange flavour package. The croquettes are served with sautéed caramelised sweet onions, cabbage and roasted carrots and offset with pickled pink onions. Aromatic pomegranate molasses and yogurt rounds out the dish.

Preparation

Heat the croquettes in the oven in an oven proof dish for 6 mins at 180°C; add the cabbage mix to the dish and warm through for 6 minutes. Serve with the yogurt, pomegranate molasses and pickled onion.

Free from

Gluten, Nuts

Ingredients

Red lentils, gram flour, carrots, poppy seeds, coriander, vegetable oil, pomegranate molasses, yogurt, cabbage, olive oil, onions.

Roasted sweet potato brochettes are served with red onion chutney, spiced with Bahārāt, a mélange of spices used all over the Middle East with cinnamon and cardamom among other spices. A warmed preserved lemon taboule is served alongside, with a creamy lemony tahini sauce and flat bread.

Preparation

Warm the brochette in an oven proof dish for 12 minutes at 180°C; warm the flat bread and taboule through for the final 5 minutes. Serve with the chutney and tahini sauce.

Free from

Vegan, Nuts

Ingredients

Sweet potato, onions, olive oil, garlic, flour, yeast, tahini, lemon, couscous, parsley, preserved lemon, coriander seeds, cinnamon, cloves, cumin seeds, cardamom pods, nutmeg, paprika.

Sweet potato Brochettes with red onion and Bahārāt spice chutney by Paul Morgan
Price £7.95
Tomato and saffron broth with butter beans and charred autumn greens by Sam Pryor
Price £7.95

What better than to enjoy this aromatic spicy tomato broth on a cold dark evening. The rich broth is served with roasted tomatoes and butter beans. Charred autumn greens and sweet roasted garlic sauce complete the dish.

Preparation

Warm the butter beans, charred autumn greens, roasted tomato in the broth, simmer for 3 minutes and serve in a bowl drizzled with the roasted garlic sauce.

Free from

Vegan, Gluten, Nuts, Low carb

Ingredients

Butter beans, autumn greens, tomato paste, olive oil, thyme, bay, tomatoes, garlic, onions, leeks, carrots, celery, kombu, saffron, turmeric, coriander, chili flakes, salt, pepper.

Sides

Chunks of butternut squash roasted with coriander, garlic and thyme. Served with a roasted shallot dressing, picked red onion rings rocket and spring onions.

Preparation

Warm the squash in a preheated 250°C oven for 6 minutes. Serve tossed with the onions, rocket and the shallot dressing.

Free from

Vegan, Nuts, Gluten, Dairy

Ingredients

Onions, shallots, olive oil, cider vinegar, butternut squash, onions, coriander, spring onions, thyme, garlic, salt, pepper.

Roasted butternut squash and shallot dressing by Paul Morgan
Price £4.00

Desserts

Almond milk pannacotta, orange flower poached plums by Sam Pryor
Price £3.00

A deliciously creamy almond pannacotta served with floral orange blossom scented poached plums and pomegranate.

Preparation

Ready for you to enjoy.

Free from

Gluten

Ingredients

Almond milk, cream, milk, almond essence, agar, orange flower water, plums, sugar, cinnamon, pomegranate.

Delicious crisp pastries inspired by baklava but lighter with a refreshing citrus and mint salad.

Preparation

Serve the pastries with the salad.

Free from

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Ingredients

Flour, eggs, butter, sugar, honey, walnuts, pistachios, rosewater, oranges, lemon, lime, grapefruit, mint.

Walnut and honey pastries with citrus and mint salad by Paul Morgan
Price £4.00

Deliveries

Delivered fresh to your door by our friendly efficient drivers

We deliver to select postcodes in west London. Check if we deliver to your area using our postcode service. If not, don’t worry we’ll get to you just as soon as we can, but please make sure to register your interest and leave your postcode.

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Chefs

Meet our chefs

Our chefs are experienced professionals who have cooked in restaurants at the highest level around the world. We have chosen to work with chefs who have a passion for great food and respect for quality ingredients. They bring their creativity and flair to create and cook delicious, healthy and original dishes for you.

...

Christopher Lyon

Chris has worked at some highly acclaimed restaurants, his last position in Australia saw him working under under Brad Jolly at Alchemy, which offered contemporary Australian / European cuisine, and dabbled in the art of molecular gastronomy. This set the stage for his move to London, where he did a stint at the two Michelin star Ledbury under Brett Graham - this opened his eyes to a new world of commercial cookery, where chefs push boundaries and possibilities every day. Chris worked at the acclaimed Nopi in London, Yotam Ottolenghi’s flagship restaurant, as senior sous chef. Recently, he was executive sous-chef at Jason Atherton’s Little Social, Jason Atherton Group. He continues to impress with an innovative fusion of the best seasoned ingredients with modern Mediterranean techniques.

...

Paul Morgan

Paul cut his teeth in London's Four Seasons 'Inn on the Park' where he worked for 4 years in the busy main kitchen and trained under Brunot Loubet. He then worked with Michael Truelove at Crabwall Manor and found him to be an inspirational mentor who helped him fine-tune his technique and build a respect for ingredients with zero tolerance to wastage. Paul was Head Chef at vegetarian destination Terre a Terre in Brighton for 18 years. Here he became immersed in new ideas and a new ethos where flavour, vibrancy, texture, and colour ruled, and was instrumental in turning meat-free cooking on its head. Under Paul's guiding hand, Terre a Terre went from strength to strength, and now has a string of awards and accolades to its name.

...

Sam Pryor

Sam began cooking at award winning vegetarian restaurant Terre a Terre, an experience that showed him how to build flavour using vegetables, herbs and pulses from local and sustainable suppliers. This ethos has continued throughout his career, and he has led environmental sustainability programmes including a project growing and supplying organic vegetables to local outlets. Sam has been passionate about food and drink his whole life, and has cooked all over the world with stints in New York, Melbourne, and Verbier. He has worked in a large variety of restaurants from busy gastro pubs to a 2 year stint at Michelin 3* restaurant The Fat Duck.

Story

More about Bonapeti

Bonapeti are a team of experienced chefs and entrepreneurs who share a passion for exciting healthy plant-based food and a vision for making it convenient and affordable for everyone everywhere.

The trend for deli-style dining that's swept the UK has coincided with an explosion of interest in vegetarian cooking. We believe that people are now ready to make a lasting shift towards eating more plant-based dishes.

Founder Howard Beale, knows first-hand the amazing effects of changing your diet for the better. A few years ago he was diagnosed with an autoimmune disease for which there is no conventional cure: "I switched to a mostly plant-based, low sugar, wheat, dairy and gluten-free diet and was amazed by the results.

Along the way, I discovered exceptional new tastes, textures and combinations, food that excites your senses and leaves you feeling great, and I'd like to share this with as many people as possible."

We don't believe in using additives, preservatives, sugar or salt as a way to boost flavour artificially, cut corners, reduce cost, and deliver high volumes with extended shelf life. Instead, we focus on superior freshness, quality, and taste, which means our food is best on the day it is delivered or can be eaten the next day.

We believe organic locally sourced food from sustainable sources is the key to a healthy diet and planet. It is an effective way to manage health, diminishing resources, and reduce environmental impact.

...

Howard Beale

Founder / CEO

Howard knows first-hand the incredible effects of changing your diet for the better. A few years ago he switched to a mostly plant-based diet and was amazed by the results. He felt this sort of healthy, tasty yet affordable food should be available to everyone and the idea for Bonapeti was born. He is founder of NetDeco, an online retailer of decorative home accessories and furniture, and is a director of Ardington Ltd (Early Learning Centre), a retail group which specialises in creating and developing niche home shopping and retail brands. Previously, Howard founded successful marcoms startup (The Fish Can Sing) and worked with large companies Hill and Knowlton (WPP Plc) and Sunday Telegraph (Telegraph Media Group).

...

Sam Pryor

Co-founder / Food Operations

Sam has worked in restaurants all over the world from New York to Melbourne, London to Verbier, from busy gastro pubs to a 2 year stint at Michelin 3* restaurant The Fat Duck. He then branched out from kitchens to hotels, where he was deputy manager of Pelham House, a 4* hotel. Asides from cooking, Sam has been very involved in creating and developing environmentally sustainable programmes. Previously, he was also business development manager at engineering firm, SeaRoc, where he guided the software division from start-up to being a significant player in the renewable energy sector.

...

Dan Smart

Co-founder / Engineering

Dan has been working at the cutting edge of software development for over 15 years, working as a web and mobile developer. He has been involved in developing and architecting the core technology behind a number of startups, as well as working with larger companies such as Motorola and Thomson Reuters.

...

Fabio Basile

Co-founder / Product Design

Fabio is a self-taught digital designer and entrepreneur. He has a combined Bachelor's Degree in software engineering and video game development. He’s spent the past 8 years traveling around Europe working with clients big and small, and currently divides his time between Chester, UK and Sicily. His work for clients such as Rockpack, Uxebu, TreatDrop/Jowalla has been featured in the iOS App Store as well as on Mashable, TechCrunch and the New York Times, to name a few. This year, Fabio started working on his first indie game for both mobile and desktop devices as well as launching JammyFox, a new company which creates custom-designed accessories for iPhone, iPad, and Mac.

...

Everette Taylor

Growth Marketing

Everette had the privilege of helping start GrowthHackers.com with renowned entrepreneur Sean Ellis and leading marketing efforts there. He’s also worked on growth marketing projects for celebrity author Neil Strauss, NFL Player Brandian Ross, Qualaroo, United Way, Unity Over Self Clothing, Moblized, and others. He was interested in Bonapeti firstly on a personal level, as his family has dealt with high blood pressure and diabetes generation after generation. Working with Bonapeti gives him an opportunity to help those looking to lead a healthier lifestyle through great tasting food.

...

Liz McGrath

Content Marketing

Liz studied English at Cambridge and has always had a passion for writing. Upon graduating she started freelancing for The Face and working as a consultant for The Fish Can Sing, which is where she got to know Bonapeti founder Howard Beale who was a co-owner. In 2004 Liz moved to Berlin. There she established the brand magazine 'Electronic Beats' for TMobile and was Chief Editor for 4 years. Liz’s company, McGrath Copywriting Ltd, provides copy and content expertise for clients such as TK Maxx, MOO and of course, Bonapeti. An avid fan of yoga, running and eating healthily, Liz brings Bonapeti’s brand promise to life through engaging, shareable content.