Every NOOT meal is made without gluten, tree nuts, peanuts, or sesame as standard. Other allergens are clearly listed. All meals are produced in high-care, allergen-controlled kitchens, with testing and protocols that exceed NHS requirements. For added assurance, we can provide third-party certifications from Coeliac UK and AllergyWise.

Taste comes first. These are not “typical hospital meals.” Every dish is developed to restaurant standards, cooked in small batches by chefs who caramelise onions, brown meats, and build flavour properly. Plating guides and instructions ensure every meal looks and tastes as intended.

Yes. Through our specialist technology partner, any NOOT meal can be made dysphagia-friendly while meeting IDDSI standards. Unlike reformed “jelly” alternatives, our approach preserves the look and feel of real food while remaining safe to eat.

The NOOT range comes in kit form, with each part of the meal kept separate. This offers flexibility for patients — sauces can be served on the side, or only the components they want can be plated. With our plating guides and garnish suggestions, staff can present meals to restaurant standard without needing a chef. It’s a huge cost saving while delivering consistency, quality, and speed.

All meals are flash-frozen to lock in taste and nutrition. Most should be thawed overnight in the fridge before regeneration and have a three-day shelf life post-thaw. Some dishes are designed to cook directly from frozen.

We design menus that work with the equipment you already have. Whether combi ovens, microwaves, or other regeneration systems, we advise which meals best suit your kitchen setup.

All recipes are created by Marc Warde MSc, together with our team of chefs, nutritionists, and dietitians. We are supported by some of the world’s leading advisors to ensure every menu balances medical rigour with culinary excellence.

IDDSI standards for dysphagiaAllergen controls exceeding NHS and many private institutionsBatch testing of every production run (with “test and release” available for larger volumes)Strict audits of all production partners.

One full pallet of any single SKU. Stock is stored centrally, with day-one-for-day-three delivery available seven days a week. Minimum call-off is usually ten cases per drop to ensure cost-efficiency.

Production lead times are typically four weeks from approved purchase order. Because we are now listed on the NHS Supply Chain, most hospitals or care homes can be fully up and running within five weeks.

Yes. We provide on-site plating training, custom plating guides, and flexible meal kits (so elements like sauces can be served separately if preferred). We also offer menu planning, dietetic advice, audits, and optional site visits. Ongoing support is always available through each customer’s online portal.

Most mass catering suppliers focus on bulk production and cost control. NOOT is independent and taste-driven. We work in smaller batches for better flavour, guided by chefs, dietitians, and medical advisors. Our meals include functional ingredients and nootropics, and we create bespoke menus for hospitals, care homes, and specialist groups. We are the only company in the UK offering an allergen-guaranteed programme of this kind.