Who is Dishidrop?

We’re Renee and Nic, the owners of Dishidrop. In late 2019 we quit our jobs and opened a little restaurant, Dishi Vegan Asian Kitchen. Nic, a chef for 35 years, trained under Gary Rhodes at Greenhouse and Nico Ladenis when his restaurant, Chez Nico had 3 Michelin Stars. He returned to Sheffield in the early 2000's, working as Executive Chef for Nonna's on Eccy Road. 

From 2006 to 2019, Nic developed award-winning ready meals for M&S, some products which are still on the M&S shelves today.  This role took him to Tokyo, Bangkok, Hong Kong, Malaysia, Singapore, New York and San Francisco. 

When the pandemic hit…

we had to shut our restaurant and chose to create ready-to-heat meals. However, the reliance on single use items, plastic or otherwise is wrong, so we changed our business to satisfy our personal desire do things better. Dishidrop was the result.

But it’s all about the food

​All our curry pastes are made in-house, we only use organic coconut milk, and the oil is only ever cold-pressed British Rapeseed oil. Dishidrop meals are full of flavour, without giving you that heavy feeling, and that is down to the quality of the ingredients and the multitude of seasonal vegetables in each tiffin.

Our service is only made possible by the hard work of the founders alongside our valued staff.