We had the privilege of catching up and speaking to Daniya Stewart, the Co-Founder of Phomo. Here’s what she had to say!
1.) Tell us about your brand?
We don’t have a restaurant (yet!) – we have a dedicated kitchen in Buckinghamshire where we make all our kits in small batches
2.) Tell us about your team.
I founded Phomo while working from home during lockdown, I was fed up in my job and realised that I didn’t miss my job or my commute, but I really missed my lunch! Morag and Anya help in the kitchen and my co-founder Andrew is instrumental behind the scenes.
3.) How did you discover your passion for food?
I remember cooking with my Dad when I was a kid – our favourite was peking duck and we would hang the duck in the kitchen doorway to dry out overnight and we had to squeeze past it when we walked by. But it made the skin so crispy and delicious. We would make the pancakes too and then dive in. I think it was then that I realised that making your own food could be fun and taste even better.
4.) What’s your favourite dish on your menu?
The beef pho is amazing, the bone broth is cooked for at least 8 hours leaving a rich meaty broth which is actually incredibly light (because we remove all the fat after cooking). Pouring the hot broth over raw thinly sliced steak and watching it cook is so satisfying.
5.) What’s your most popular dish on your menu?
Our Beef Pho kit, probably for the reason above!
6.) Apart from Pho, what’s your favourite type of food?
It really depends on the day and the season – I love a Sunday roast with all the trimmings, when it starts to turn colder you can find me in the kitchen on a Sunday afternoon listening to Elaine Paige on radio 2, stirring gravy and singing show tunes. In the summer I am all about salads – I have the Leon salad cookbook which is fantastic.
7.) What’s your go-to meal?
A firm family favourite in our house is a thai green curry
8.) How has the meal kit revenue stream impacted your business?
It is the only stream so it has created it!
9.) If you could live off one food for the rest of your life, what would it be?
Chocolate biscuits dunked in tea
10.) Tell us about your worst experience in the kitchen!
At the beginning we were making very small batches of broth and it was easy to get consistency, but once we started to scale into making it in 50 litre pans it wasn’t possible to simply replicate the recipe because the output depends on the bones and how the butchers prepare them. We once spent a whole day making 100 litres of broth and at the end we had to chuck it all because we could not get the flavour right. I almost cried over spilt broth!