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When first discussing Little Weighton Kitchen and deciding on our values, one of the first things we all firmly agreed on was maintaining the most sustainable practise possible. From our recyclable packaging to our sustainably sourced local ingredients. Have a read below to find out more about the steps we are taking.

Sustainably sourced ingredients

Being born from a local small business (The Black Horse Little Weighton) we understand what it means to support local businesses which is why we are using only local, British suppliers that align with our sustainable values to create the meals sent your way.

On top of such, our chefs work hard to ensure they create the most delicious recipes, only using the freshest, seasonal ingredients, firmly steering clear from intensively farmed products that have a negative impact on the environment.

Our packaging

We work with packaging partners that respect the planet as much as we do, with the aim of becoming a plastic free business whilst still making sure our food reaches you safe and secure.

Woolcool was launched in 2008 and the innovative, sustainable design has scooped an impressive haul of awards in the packaging, business and environmental arenas. Wool is one of the most sustainable natural materials, being available in abundance as a by-product of rearing sheep. It is also totally compostable and biodegradable, releasing valuable nitrates back into the soil.

Their cardboard delivery boxes are produced using recycled materials with FSC standards, and are easily recyclable at local authority waste depots.

Our food waste promise

We proudly partner with ReFood, the Doncaster born, European market leader in food waste recycling. Their Anaerobic Digestion technology converts food waste into renewable energy, supplying gas to the national grid as well as ReGrow, their nutrient-rich biofertiliser.

Giving something back

Being part of The Black Horse Little Weighton, we will also work with Humbercare to donate from our continuing partnership with our butcher and friend Gary Aldens of Hessle, donating fresh meat weekly as well as supplying any unused produce to help us minimise food wastage.