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Restaurant's delivery estimate is 60 - 75 min. More info
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Working hard at the office? Needing some inspiration? Pass up on the pizza and pies and give your brain cells a boost with some decent nosh from SCOFF.
SCOFF is a revolutionary food delivery service, specialising in hot, home-cooked, healthy meals. Their Modern British/gastropub style menu is all about great tasting food, professionally cooked using the best naturally farmed ingredients. SCOFF offers simple, flavoursome dishes you could eat any day of the week that let the quality of the ingredients speak for themselves. This means Saddleback pork sausages and mash; beef braised in West Country ale; poached organic salmon fillet with parsley pesto or coq au vin. In addition, there is a good variety of vegetarian dishes and their seriously good puds will definitely hit the spot.
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At the heart of what SCOFF does is their obsession for the best quality ingredients. They are passionate in their support of traditional British farming and buy direct from small producers who treat their land, livestock and produce with good old fashioned respect. SCOFF takes the same approach with their cooking. All their dishes (including the stocks and sauces) are freshly prepared from scratch in their own kitchens: no shortcuts, no nasty additives, just the real thing. In other words, great tasting food you can trust.
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You can find out more about Scoff from their website. They also offer a home delivery/takeaway service from their Fulham and Kingston kitchens and of course, online ordering is available.
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SCOFF can cater for up to two hundred people. For numbers greater than thirty people, please allow two working days notice so they can cook and prepare your order especially for you. They also like to be able to give their small, select producers sufficient notice so they can get out there and dig some more carrots if need be!
If you have any special requirements or would like advice on planning your menu, please call Steve Rushton on 020 8547 0447 or email him at steve@scoff.co.uk. SCOFF is always happy to help.
Evening Standard Magazine, October 2007
Poached Organic Salmon Fillet with Parsley Pesto—Great with braised Puy lentils and salad leaves
Beef Lasagne
Warm Roast Mediterranean Vegetable and Puy Lentil Salad with Griddled Halloumi Cheese
Pork and Beef Meatballs in Tomato Sauce—Great with tagliatelle, organic brown rice or mashed potato
Baked Stuffed Chicken Breast Wrapped in Bacon—Goat’s cheese stuffing flavoured with garlic and thyme
Saddleback Pork Sausages in Caramelised Onion Gravy—Best with SCOFF’s perfect mashed potato
Penne Pasta with Roasted Butternut Squash and Feta—Pepped up with sage, chilli, toasted pinenuts and parmesan
Warm Spanish Omelette—The authentic tapas bar version; simply free range eggs, potatoes and onion, perfectly seasoned; add a salad for the perfect light lunch
Steve and Sarah Rushton are a husband and wife team of restaurateurs. Following the success of their two gastropubs in the West Country, they launched SCOFF in London in June 2007.
Their aim is simple—to take the junk out of take away food so that you can enjoy convenience without compromise. A guilt-free take away!
To achieve this aim, they only use the very best quality fresh ingredients. To them, this means food that has been farmed in a natural, non-intensive environment with quality being the main aim rather than quantity. For example, livestock that has been allowed to grow at its natural pace rather than being fed growth hormones to speed things along a bit; dairy herds that are actually allowed to chew the cud rather than live in a concrete yard eating factory produced feed and fruit and vegetables that are grown for their flavour rather than uniform appearance and without routine spraying with chemicals.
Steve and Sarah have always had a hearty appreciation for good grub. They have done the full field to fork journey, from studying agriculture to building a pub business based on a reputation for real food. They have even reared their own rare breed pigs, tended a few (small!) vegetable plots and foraged in the hedgerows. The most important thing that they have learned from all this is that food produced using traditional methods always tastes the best. The second most important thing they have learned is that it is a lot easier to cook something delicious from the good stuff than from intensively farmed rubbish and thirdly, that it is a lot cushier to cook the stuff than grow it!
Steve and Sarah have built up strong links with their suppliers and producers and have great respect for what they do. This way they can trust the ingredients they use because they know the ethos of the producer. Knowing the effort that goes into producing their food commands that they treat it with equal respect in their kitchens. Steve and Sarah have been busy developing and testing recipes and are now able to bring you this wonderful produce in ready-to-scoff format. This is seriously good cooking with good honest ingredients and absolutely no nasty additives; yours to take away or have delivered to your door.
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