LATEST NEWS

Welcome to the 11th edition!

Take a look behind the scenes to find out how we source fresh produce, save water, deliver on time, and meet one of our incredible chefs.

 Optimised Deliveries, Every Single Day

At Eden, we’ve built a delivery system that’s efficient, reliable, and designed to remove the stress from every drop, for our drivers, our operations team, and for you.

For over 6 years, we’ve used MaxOptra to optimise our delivery routes across London, reducing planning time, mileage, and emissions. In 2022, we enhanced this with what3words, which allows us to pinpoint delivery locations down to a 3-metre square, including specific loading bays and hard-to-find drop-off points.

Our vans are also equipped with intelligent TomTom trackers, giving our operations team real-time visibility, live ETAs, and up-to-the-minute delivery progress. To ensure every delivery is accounted for, a photo is taken at the point of delivery, capturing when and where each order arrives. This integrated system, combining MaxOptra, what3words, TomTom, and Eden’s operational expertise means:

• Routes are planned in minutes, not hours
• Drivers follow clear, stress-free journeys
• Deliveries are verified and traceable
• Precise access to loading bays and delivery points
• We consistently maintain a 99.9% on-time delivery rate, as recorded in our KPIs 

Supplier Focus
Fresh at First Light - 20+ Years with New Covent Garden Market

At Eden, we know that exceptional food starts with exceptional ingredients. That’s why, for over 20 years, we’ve sourced our fruit and vegetables from New Covent Garden Market, London’s leading hub for the freshest, highest-quality produce.

This isn’t just where we buy our ingredients, it’s where we’ve built trusted, long-term partnerships with some of the best traders and growers in the business. You’ll often find our team there in the early hours of the morning, walking Buyers’ Walk and hand-grading produce to ensure only the finest makes it into our kitchen.

These close relationships and early starts mean we can:    

• Craft menus around the best of each seasons
• Ensure consistent quality and peak freshness
• Support independent growers and specialist suppliers

It’s just one of the ways we make sure every dish we serve is built on the very best from the ground up.

5 Easy Ways to Save Water in your Kitchen

Every drop counts, whether you're cooking for friends or simply making dinner at home. Here are the five simple, practical tips to reduce water waste in your kitchen, without sacrificing cleanliness or quality:

1. Run full loads in the dishwasher
Always wait until your dishwasher is full before turning it on. The half-load mode might use more than half the water and energy as a full load, making it less efficient overall.

2. Wash in a basin, not under a running tap
Instead of running the tap while washing dishes, fill one basin (or washbasin bowl) with soapy water and the other with clean water for rinsing. This can save litres of water each time you wash the dishes.

3. Rinse the produce in a bowl
When washing fruits and vegetables, use a container with water rather than running the tap. You can even reuse the water for your garden or houseplants later.

4. Reuse cooking water
Water from steamed or boiling vegetables can be cooled and used to water plants. It's an excellent technique to reuse clean water while also providing nutrients to your plants.

5. Fix those leaks
Even a small dripping tap or leaking pipe can waste hundreds of litres of water over time. Regular maintenance saves both water and money.

 Making Deliveries Easy

In catering, timing and location are crucial. We've all been there: circling a venue, searching for the correct entry, or trying to explain where in Hyde Park we need to unload the canapés, "near the tree, by the path, opposite the guy playing violin". That's why we started utilising what3words.

what3words divides the world into little squares, each with a distinct three-word name. Sounds simple, right? That's the beauty of it. Instead of giving lengthy directions, we simply share a three-word address and we're there. No confusion, no delays.

It has allowed us deliver to pop-up events, hidden offices or hard-to-find homes with pinpoint accuracy. In our work, that's a game-changer.

Try it out and explore how what3words could work for you.
This is where we are every day: tribes.king.thigh 

 Q&A with Shonette
 

Can you tell us a bit about yourself Shonette?
I joined Eden in 2013 when they took over Bloys Business Caterers, where I’d already been working for a number of years. So catering’s been a big part of my life for a long time! I’m originally from Guyana in South America, and when I moved to the UK, I brought my love of tennis with me, and a bit of a Dancehall past too! I used to compete in Dancehall competitions and even won quite a few trophies back in the day. I still love a bit of Beenie Man when it comes on, it takes me right back!

What’s your role at Eden, and what does it involve?
I’m Head of Desserts, though most of the team call me the Dessert Queen! I look after all the sweet things we make in-house, from loaf cakes and tray bakes to sweet canapés and homemade cordials. Whether it’s a flapjack for a breakfast meeting or a cordial for a drinks reception, I make sure everything is made properly and tastes just as it should.

What’s the most memorable moment at Eden?
It has to be the legendary Eden Christmas Party of 2016, a brilliant night full of laughter, dancing, and celebration. We hired the studio next door and turned it into our very own restaurant and dance floor, it was such a great night!

What do you love most about working at Eden?
The people. We genuinely work as a team, and there’s always someone to help or make you laugh. It feels like a family here. I’ve worked alongside many of my colleagues for over 10 years, which says a lot.

Do you have a favourite menu item, past or present?
Anything with lemon! My absolute favourite is lemon drizzle cake, it’s simple, zesty, and so moreish. I never get tired of it.