Yellow Handle Meal Co. was built on tradition, hard work, and a simple belief: great food starts with respect, both for the craft and for the people we serve.
The name “Yellow Handle” isn’t just a brand; it’s a tribute. It comes from the iconic yellow-handled knives gifted to me by my very first chef and by my grandfather. To me, those knives are more than just kitchen tools. They represent my roots and the values I was raised with: precision, consistency, and a deep pride in one’s work. It’s the philosophy of showing up every day and doing the job right.
At Yellow Handle Meal Co., every dish reflects that foundation. We believe in thoughtfully prepared meals, quality ingredients, and honest cooking done with genuine care.
- No shortcuts. No unnecessary frills. Just food made the way it should be.
This company is a continuation of a lifelong journey, from my grandfather’s hands to my early days in professional kitchens, through my formal training, to my years as a local restaurateur, and now, finally, to your home.
We bring you three fresh, rotating meal options each week, fully prepared and ready to enjoy.
Ordering: To ensure your delivery for Tuesday afternoon, please place your order by midnight on Saturday.
Sustainability Matters: Your meals delivered in reusable containers.
Simple Prep: Each dish comes with easy-to-follow heating instructions and clear “best before” dates.
This Weeks Menu
- CHICKEN AND CHICKPEA CURRY – Chicken breast pieces gently simmered in a chicken broth and mild curry infused sauce. Served over steamed rice and naan bread
- BRAISED APPLE PORK ROAST – Slices of slow roasted pork roast braised with apples and apple cider. Served with creamy mashed potatoes and steamed green beans
- OVEN ROASTED SALMON FILLET – Skinless salmon fillet marinated in a light soya sesame sauce and oven baked. Served with cranberry and sunflower seed rice, and roasted brussel sprouts
- SOUP OF THE WEEK – CHICKEN NOODLE – A comfort classic, tender pieces of slow simmered chicken in a clear broth with onion, garlic, celery, and carrots