Steven Novick, the founder of Farmstand wanted to solve a simple problem: to provide anyone with fresh, sustainably sourced, reasonably-priced food available any time. Since first testing the idea in his own home in 2015. Farmstand has gone on to serve up nearly 1 million meals through partnering with offices, canteens, and local food markets.
Read our short Q&A with Steven to learn more about their fantastic origin story and even more fantastic food.
Q: What’s the inspiration behind Farmstand?
A: Beating cancer made me passionate about healthy food + the environment. Growing up working-class made me appreciate affordability + convenience. This why I started Farmstand.
Q: Where are you from and how has that shaped your business?
A: Grew up in a government-subsidized housing project across the street from a farm in Milwaukee, Wisconsin, USA. Farm stands are road side stalls that can be found in the Midwest. Farmers sell fresh fruit and veg and sometimes fresh meals too from these stalls.
This is where our name (which is trademarked in the US and UK) comes from and helped shaped our business.
Q: How would you describe your food in 5 words?
A: Fresh, no added sugar, international
Q: What’s your favourite meal on the Farmstand menu?
A: Not Chicken Tikka Masala with Tahini-Roasted Sweet Potatoes & Biryani Rice! Yum!
Q: What should we order from you when…
…. we feel Indulgent?
A: Creamy Mushroom Stroganoff. So good!
…. we crave something healthy?
A: Roasted Cauliflower Curry. Healthy and also amazing!
… we want to celebrate?
A: Meatless Pasta Bolognese
Q: What is your top tip for eating better when at work?
A: Avoid all added sugar in your food. Or just bring Farmstand.
Q: What’s the ingredient you always find yourself reaching for when you’re cooking at home?
A: All spices. My favourite which has a deep, earthly flavour is ground Aleppo pepper (which are chilli flakes). Great with spaghetti and a bit of olive oil. Aleppo pepper on anything I love.
If you like cheese and prefer something plant-based you can quickly grind up some cashews and add yeast flakes to the spaghetti and aleppo pepper too. Or just sprinkle on yeast flakes.
Q: What’s your favourite thing to do in your area?
A: Run. I run everyday and have been doing this for years. It’s where I do my best thinking and I always feel like I accomplish something for the day when I finish.
Q: When you’re not in the kitchen…
A: I’m playing tennis in one of the parks or on the grass courts at Queens Club (I’ve been a member for over 15 years).
Q: What are your post Covid-19 resolutions?
A: Spending even more time outside. Making more time for friends & family. And having our team work wherever they want to live in the entire world.
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