Do you cater for specific dietary requirements?
We’re a small start-up. As we grow bigger we hope to cater for a huge range of diets and dietary requirements. But during the early stages, our options for vegetarians, vegans and people with gluten and other intolerances are limited. Please bear with us!
All of our recipes carry a complete list of allergens, but we can’t guarantee that cross contamination won’t occur in our kitchens.
How do I order from My Supper Hero?
Browse our meal kits from the link on the home page, or using the navigation menu. When you've found what you like, you can buy it as a one off by clicking "One Time Purchase". We recommend you use our Meal Planner to receive regular deliveries, and choose what you're going to have for up to the next 3 delivery slots in advance. For more details on the Meal Planner, visit out How It Works page.
How do I manage my account?
Our Meal Planner lets you select what you want to receive for your next 3 deliveries, and will make menu suggestions for subsequent deliveries. If you log into your account, you can change your delivery frequency, swap out your meal choices, and skip deliveries.If you have any questions about this, please do contact us.
Who are your suppliers?
Our team counts on decades of experience and relationships in the food business. We’re one of the few companies in this space that knows the provenance of every fresh ingredient we use. We work with independent and local suppliers who really care about their products. We know them and they know us.
Our meat and poultry comes from the Rare Breed Meat Company at Herons Farm, near the picturesque Colne and Stour Valleys on the Essex / Suffolk borders. Four generations of the Blackwell family have farmed the land. Today, Howard Blackwell and his eldest son George head up the farm and the businesses that are now established there. Their poultry is cared for in a free-range environment and fed on natural foods, free from any additives or growth promoters. Their livestock is sourced from local mixed family farms which are selected for their adherence to very high animal husbandry standards. It’s the belief in their products that sets Howard and George apart from other suppliers.
All our fish is fresh and sustainable and comes courtesy of Ben and Robin Wright of the Wright brothers of Borough Market.
Our veg is sourced locally and where we can’t find local products, we avoid air freight. Our grocer was established by a Michelin star-ex chef out of Covent Garden and now operates out of Wimbledon. Some of the vegetables we use are “ugly”, but we think that makes them kind of beautiful!
Our lettuce is grown hydroponically by Sebastien Sainsbury’s Crate to Plate 100% sustainable and organic and in terms of freshness, it’s delivered to you within 24 hours of being harvested!
Who founded My Supper Hero?
My Supper Hero was founded in 2021 by Myleene Klass and Jamie Barber. Their mission is to give people everything they need to eat brilliantly at home.
Myleene is a TV & radio presenter, designer, business woman and classically trained musician. Myleene launched a TV career hosting shows such as The Classical BRITS, Popstar To Opera Star, cd:uk and The One Show. As a DJ she has regular weekend radio shows on Classic FM and Smooth FM. Myleene has released several albums which have reached No.1 in the Classical Charts, alongside a couple of parenting books that have reached the Top 10 Sunday Times Bestseller List. Myleene has collaborated with a number of brands including Marks & Spencer, Mothercare, Littlewoods and currently Next with her own range of designs. Myleene lives in London with her blended family - partner Simon and their 5 children.
Jamie trained as a lawyer and practiced at leading media law firm Harbottle & Lewis, acting for a wide range of clients from Virgin to icons including Sir Roger Moore, Sir Michael Caine, and Sir David Frost. Jamie left Harbottles in 2000 to start Mayfair restaurant "Hush" with Sir Roger Moore's son Geoffrey. Since then, Jamie has founded and operated many award winning restaurant groups including Villandry, Kitchen Italia, Sake No Hana, Cabana and Hache Burgers. Jamie is a "dragon" on BBC/Netflix's Million Pound Menu, and is a regular industry commentator. Jamie is a judge for the Great British Entrepreneur Awards and a commentator and investor in FoodTech. Jamie is part of the global entrepreneur's network YPO, and is the European Chair of the Hospitality Network. In a "former life", Jamie was a writer and producer and was signed to Warner Chappell and George Michael's Aegean Records. He still plays Jazz, is a keen tennis player, and regularly embarrasses his children.
Who is the team behind My Supper Hero?
We’re a diverse team made up of a happy mix of ages, ethnicities, and genders. We look after our people and treat them like family. Everyone is equal and we believe in transparency across the board. We want all of our employees to share in the success of My Supper Hero as we grow.
Do you use sustainable packaging?
We hate packaging. But we accept that we need it to get amazing food to you intact and undamaged. We’re committed to using recycled and recyclable packaging and to keeping the amount of plastic we use to a minimum. We’re not just looking at the number of packaging pieces per delivery, but also how we can make the pieces we use as small as possible.
Behind the Recipes - Greek Style Lamb
The Greek Style Marinated Lamb was actually one of the first dishes we conceived for My Supper Hero. Early on 2021 and reeling from the third lockdown, Myleene and I were both facing kitchen nightmares trying to feed our families. Before COVID struck, I had had a terrific meal in a restaurant called the Laughing Heart in East London where the head chef was a brilliant cook called Tom Anglesea. Tom ultimately became the executive chef of my restaurant Hush in Mayfair, and our “Chief Recipe Consultant” to My Supper Hero. But early in 2021 we just used to chat about all things food.
“You’re such a brilliant cook but what I want to know,” I asked him, “is what you would cook at home for your family”. 'Fancy' was not for him, but he might pick up a terrific couple of lamb shanks from a great butcher in N16, marinate them for at least 24 hours in lots of Mediterranean flavours like feta, apricots, lemon, garlic and olive oil. Then slow roast them until the lamb falls of the bone. He’d make a tzatziki with some creamy hung yoghurt, tear off bits of flatbread and then feast on the lamb with a fresh Greek salad and chilli sauce.
He had me hooked. “Can you do one for us to try?” I asked hopefully. I found an artisanal bakery in Shepherd’s Bush where a guy called Afsheen bakes a Persian flatbread every day in a traditional process where the dough is thrown over hot pebbles. It was incredible! I brought the flatbreads, and Tom set to work on marinating the lamb.
Tom came over to my house the next day and I invited Myleene over to try the dish. Her faced dropped when I told her we were eating lamb, saying she was “not that keen” (she soon proved herself wrong!) Myleene put the dish together at my home in less than 10 minutes and you can see here some snaps of her making that very first dish.
Less than an hour later, we had devoured the lot! “That was… Amazing!” She declared.
And in a way, that was the genesis of the idea for My Supper Hero. We wanted to put together dishes that surprise and delight. Well curated, sensational suppers, that will help you eat brilliantly at home with less than 10 minutes of effort.
If you like the sound of this dish, order it here.