Services

  • Performance & Recovery Meal Plans

    Ideal for clients forging a health milestone — whether training for peak performance, recovering from surgery, or navigating a hormonal/metabolic shift.

    Bespoke, organic meal prep programmes
    Each menu is chef-prepared, nutritionally aligned, and delivered with the same attention to detail you’d expect from a private chef — but with the practicality of a ready-to-enjoy format.

    Ideal For:

    Executives & professionals seeking high-quality meal prep that supports wellness goals

    Clients recovering from surgery or navigating therapeutic protocols

    Fitness & performance clients training for specific outcomes

    Optional Enhancements (Add-ons)

    Signature Pantry Bundle — curated nutrient-dense snacks, broths, and mini-staples to maintain momentum between deliveries

    Enquire

  • The Provisions Collection

    Provisions for the discerning table.

    For clients who want to nourish themselves between meals without ever compromising on quality.

    The Provisions Collection is designed for those who already have main meals covered but still want the reassurance and pleasure of chef-made snacks and staples — crafted with the same intention, integrity, and premium ingredients as our bespoke menus.

    Every item is handmade in small batches, using seasonal produce, entirely cane sugar–free, and free from ultra-processed ingredients. Perfect for those with allergies, therapeutic dietary needs, or simply a refined palate — including parents who value knowing exactly what’s in their children’s food.

    Examples include:

    Slow-simmered bone broth, artisanal seed crackers, and small-batch ferments

    High-protein snack bites, nutrient-dense granola, raw milk yoghurts, and botanical herbal infusions

    Low-histamine, low-FODMAP, or AIP-friendly creations on request

    Your service includes:

    Personal dietary and allergy review to ensure every item is tailored to you

    Fortnightly or monthly delivery direct to your door

    Bespoke batch production of snacks, condiments, and pantry staples

    Enquire

  • Events

    Our Wellness Event Catering service is designed for brands, creators, and communities who want nourishing, planet-conscious menus for wellness activations, skincare launches, retreats, workshops, and intimate gatherings, events where food is part of the storytelling, not an afterthought.

    Everything we serve is crafted using organic, regeneratively farmed, and locally sourced ingredients, prepared with care in our central kitchen at Mission Kitchen, New Covent Garden Market.

    Our wellness experiences are tailored for:

    Skincare & Beauty Brands — food that mirrors inner and outer radiance.

    Health & Fitness Brands — nutrient-rich, performance-supportive menus.

    Regenerative Farms & Sustainable Brands — field-to-fork collaborations that tell the story of the land.

    Boutique Fitness Studios & Running Clubs — post-event nourishment that restores balance.

    Intimate Gatherings & Creative Workshops — food that inspires calm connection and mindful joy.

    Enquire
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Founder Q & A

My name is Otilia Manungo, and I believe food is the most powerful form of care we have. As a holistic health coach and private chef, I’ve worked everywhere from regenerative farms to Michelin-level kitchens, and now into homes and wellness teams, helping individuals eat in alignment with their health goals.

I trained as a Health Coach through the Institute for Integrative Nutrition to support my own autoimmune recovery, and today I bring that same healing mindset into every client relationship. I’ve collaborated with world-class nutritionists and trainers, supported clients on therapeutic diets such as low-histamine protocols, and developed systems that meet both physical goals and emotional well-being.

Before founding Feed the Stereotype, I studied Agriculture at the Royal Agricultural University, trained under Skye Gyngell at Spring Restaurant, and worked within farm-to-table institutions including Heckfield Place and Wild Food Café. I’ve also volunteered for years with food-based charities such as Made in Hackney and FoodCycle, teaching and cooking for communities with limited access to health-supportive food.

My work is rooted in collaboration with farmers and a deep respect for the healing power of food and for the quiet, intrinsic joy it brings when shared.

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1. What inspired the name “Feed the Stereotype”?

It’s a challenge to outdated food culture, one-size-fits-all wellness advice, and the stereotypes we hold about health, identity, and food. I wanted to flip the narrative: feed yourself powerfully, joyfully, and on your terms.

2. What sets your service apart from other private chefs and catering companies?

Quality of produce is at the heart of everything we do. Our menus are bespoke, always organic, wild where appropriate, and regeneratively sourced. I collaborate closely with clients and their teams, from nutritionists and trainers to therapists when relevant. The food we create is not only beautiful, but functional, emotional, and holistic. This approach applies to every experience, whether an intimate dinner or a large corporate event.

3. How would you describe your food?

I draw from my African roots , I always say my palate is inherently Zimbabwean, combined with a love of British food and a global perspective shaped by travel. My cooking is ingredient-led and wellness-driven: a balance of heritage and innovation that reflects both where I come from and where I’ve been.

4. What kind of client do you work best with?

Someone intentional. You don’t have to be perfect — but you do have to care. I work best with clients who see food as an extension of their event or their identity, not an afterthought. People who are curious, thoughtful, and committed to long-term wellbeing, even if they’re still finding their rhythm.

5. What’s your guilty pleasure?

I don’t believe in guilt around food. Once you prioritise quality and build healthy, consistent patterns, there’s room for joy in everything — even a glass of wine or a few scoops of ice cream. It’s about reframing our relationship with food.

6. What is the most memorable food experience you’ve had recently?

I recently made the most decadent ice cream — not to toot my own horn — a brown butter plantain and barley miso flavour. It was rich, nostalgic, and completely addictive. I’ve since included it on most of the menus I’ve written.