Kingsbridge, Devon
Andy & Julya Evans proudly present fine-dining quality ready meals and award winning Sunday
Roasts delivered right to your door!
For the last 25 years multi award-winning chef Andy Evans, currently head chef at The Pilchard Inn (part of the prestigious Burgh Island Hotel), has been honing his culinary repertoire and is the master of his domain.
The list of top chefs he has worked with reads like an entry in the Who’s Who of Fine Dining: Des MacDonald & Mark Hix at The Ivy, Gordon Ramsay & Mark Sargent at Restaurant Gordon Ramsay, Marcus Waring & Angela Hartnett at Petrus, and Fergus Henderson & Chris Gillard at St John.
Andy has held head chef residencies and owned in-house franchises at a number of venues. From the heart of Mayfair to gastro pubs in Camden and London Fields, to running the only fine dining restaurant at Glastonbury and catering for twitter UK HQ’s Christmas lunch on an annual basis, Andy’s mantra is “quality British ingredients cooked using classic and modern techniques with lots of love and care”.
When it comes to customer service, Julya Evans has an equally impressive pedigree in fine-dining, running Front of House for some of the culinary worlds heavy weights such as Mark Hix at Hix Soho, Fergus Henderson at St John, Bruno Loubet at The Zetter and Jason Atherton’s Pollen Street Social, she now manages The Pilchard Inn alongside Andy.
Julya’s philosophy for great service is that “we’re in hospitality, to be great in hospitality you HAVE to be hospitable”. When it comes to customer experience, perfection has no bounds for Julya.
Going the extra mile for a customer comes as second nature to and her view is that great customer service is equally as, if not more, important than the food. Her passion for customer satisfaction par excellence is the drive that keeps her at the top of her game.
The Dishes
Having worked with such luminaries as Des MacDonald & Mark Hix at The Ivy, Gordon Ramsay & Mark Sargent at Restaurant Gordon Ramsay, Marcus Waring & Angela Hartnett at Petrus, and Fergus Henderson & Chris Gillard at St John, you can be assured of only the finest cusine delivered to your door!
Celebrating a Special Occassion?
Make it extra special with the help of the No Thyme To Cook team!
Locally Sourced
Sustainability, provenance, and seasonality are key to Andy’s food and this shows in the carefully picked suppliers that he uses.
The Awards
Andy’s Sunday Roast was deemed Time Out’s Best Sunday Roast in 2004. In 2014, Andy was awarded The Observer Food Monthly Best Sunday Lunch, the Evening Standard Best Seasonal Roast, and Time Out’s best Sunday Roast yet again. The Evening Standard gave him the nod once again in 2015!
All The Trimmings
Yorkshire pudding, roast potatoes, braised red cabbage, cauliflower cheese, honey roast parsnips, glazed carrots, garlic greens & gravy.
Simply Reheat
We provide you with detailed reheating instructions to ensure your roast tastes as good as it looks!
“Amazing 3 course meal, all beautifully prepared and delivered!
The buttermilk pudding with rhubarb was amazing! Thanks guys for a lush meal! X”
“Had a takeaway roast today and it was by far one of the best roasts I’ve ever had, everything was done to perfection.
Can’t recommend highly enough!”
“Fabulous meal delivered on the dot of 2pm, as requested. Excellent value!
Thoroughly enjoyed and we will definitely order again.”
“Thoroughly enjoyed our fish curry, beef shin, sticky toffee pud and Jamaican ginger cake!!
I think your Sunday lunches will be a great success!!”
“We had 2 Sunday roasts at the weekend. They were absolutely delicious and cooked to perfection.
I would highly recommend and will be back again soon!”
“The best tagine I have had in years.
Thank you guys! Amazing!”
“Had the fish pie last night, seriously good bursting with fresh herbs, seasoning was fantastic and lovely crunchy topping.
Such a great service and the food is genuinely & lovingly made with professional flair!”
“Our Sunday lunch was simply sublime. The best food I’ve had in a long time.
I can’t recommend highly enough.”
