Imagine having a professionally trained chef at your beck and call. Now, imagine that they share your dedication to thoughtfully sourced meats, seafood, dairy, and produce. Imagine a chef who creates healthful but still tasty meals that span a world of cuisines.
With Feast & Fettle that fantasy easily becomes an affordable, convenient reality—now available for the first time in Manhattan—with no compromise, zero cleanup, and tons of variety.
On Monday night, perhaps you’ll be digging into a Montreal-style flank steak with horseradish sauce, and a side of roasted broccoli with garlic and parmesan, or potato wedges with sour cream and bacon. On Tuesday, in the mood for something lighter, you can enjoy veggie burgers with a spinach, blueberry, and goat cheese salad. But what about the kids? There will be chicken tenders with a honey mustard for dipping, and seasonal berry fruit cups. And of course, scratch-made macaroni and cheese—a perennial classic.
Breakfast is easy, healthy and tasty: egg white Florentine wraps, spinach and mushroom frittatas for you, with blueberry muffin energy bites and yogurt parfaits for the kids. Lunch could be black bean and tortilla soup, with a hummus and roasted pepper tapenade snack pack. Just what a busy family craves, and needs.
Creating wholesome, nourishing, locally sourced, ethically produced seasonal meals is the entire reason personal chef Maggie Mulvena founded Feast & Fettle in 2016. It was something that busy families wanted and needed, but couldn’t realistically access, explains CEO Carlos Ventura.
Sure, there were meal kits, but those still required preparation and cleanup. And there was takeout, but it often arrived cold, with a side of unhealthy mystery ingredients.
Feast & Fettle aims to deliver everything you want in a home-cooked meal, minus the stress of coordinating the logistics and plus the added bonus of knowing you’re getting something sourced and prepared with care.
“Our rotating weekly menus span comforting classics and globally inspired dishes,” Ventura says. “We partner with regional purveyors and small-batch makers who share our commitment to quality and sustainability. From artisan breads to fresh-squeezed juices, we build relationships with local producers to bring you food at peak flavor and freshness.”
Cook With Care, Serve With Intention
A private chef by trade, “Maggie started Feast & Fettle simply by preparing wholesome, fully-cooked meals for busy families who craved something better than takeout,” Ventura says. “From those early days, our growth has stayed grounded in the same principles: source thoughtfully, cook with care, and serve with intention.”
From their original small circle of customers, Feast & Fettle has welcomed thousands of families and busy professional clients across the Northeast, and now Manhattan, all while staying grounded in their founding ethos.
All of Feast & Fettle’s meals are prepared by professionally trained chefs for members who want to eat restaurant-style, homemade meals, but have too many obligations to spend hours every day sourcing and making “real meals.”
“Our meals arrive fully prepared, crafted by a professional culinary team, and can be heated and served within minutes,” Ventura says. “Our members are busy, discerning food lovers. Many are parents, executives, or caretakers who care deeply about what they feed themselves and their families, but don’t always have the time to start from scratch.”
Healthful, Thoughtfully Sourced, and Globally Minded
The culinary team also focuses on cooking with heart-healthy fats like avocado oil and reducing waste and excess at every step of the cooking and packaging process.
“It’s part of our broader philosophy to craft meals using clean-label ingredients, avoiding seed oils, artificial additives, and preservatives,” Ventura says. “We make only what’s ordered, no more, no less. That means minimal waste from day one. We compost any food waste we do have. We also deliver in reusable insulated bags and collect them weekly to sanitize and re-circulate. Our containers are designed to be as sustainable as possible without sacrificing quality. It’s about thoughtful logistics and respect for the food, our members, and the planet.”
The only tool members need to serve their meals is a microwave or oven. The meals come in heat-safe, recyclable containers with instructions for reheating. Customers can choose weekly or occasional delivery, select portion sizes, and filter for dietary preferences like vegetarian, pescatarian, dairy-free, or nut-free. And while there is no “typical” client, Feast & Fettle tends to serve the kind of people who value scratch-made sauces and dressings, shop at the farmers’ market, and love to support small-scale, mindful purveyors. They value good food and community. They probably read the latest copy of Edible Manhattan and new cookbooks for fun.
Feast & Fettle serves up personalized convenience without compromise, and the type of food their clients would cook every day themselves, if given the gift of added time. Now for the first time, Feast & Fettle is available across all of Manhattan, from Harlem to Battery Park.
Curious to try? Feast & Fettle is offering Edible Manhattan readers 20% off their first order and no delivery fees for the rest of the year by clicking here to become a member today.
