Tiffany Heskia has dedicated her food business Bourgoyne to delivering the best fresh and seasonal ingredients straight the doors of Chelsea, Mayfair, Belgravia and Kensington residents

Why did you decide to start Bourgoyne?
Growing up I spent a lot of time in France, at our country home south of Fontainebleau which was close by to Burgundy. We had a chef who I always thought was a genius as everything she made was delicious. It was only when I got older that I realised as good a chef as she was, it was the quality of the ingredients which she was clever to select. Little did I know this would be the seed for Bourgoyne.

How would you describe what Bourgoyne do?
Bourgoyne offers the highest quality fresh food at realistic prices delivered in central London. We work with some of the top suppliers in the country who supply not just top restaurants but discerning chefs who are selective about their produce – grass fed Black Gold beef, French free range corn fed chicken, milk fed Dutch veal, seasonal British lamb, responsibly caught wild fish in accordance with FAO code of conduct for responsible fisheries that are fresh coming off the boats the night before, fruit and vegetables from Rungis outside Paris and the best of UK domestic local farms to bring you the tastiest and freshest available.

When it comes to your products, what’s your personal favourite?
Mather’s Black Gold fillet of beef dry aged for 28 days. Simply grilled, it is probably one of the best fillet steaks you will ever try. The beef is from grass fed herds in Scotland, is lean, contains very little fat, yet flavourful and just melts in your mouth.

Why is a service like Bourgoyne important in the current market?
We believe it should be possible to access the best of fresh food at reasonable prices. For the knowledgeable customer who understands that higher quality food not just tastes better but is really better for one’s health. It was initially set up to serve the residents of Belgravia, Knightsbridge, Mayfair and the borough of Kensington and Chelsea.

After the 2013 horsemeat scandal – how can we ensure we’re getting the best quality?
We only work with reputable suppliers who demonstrate their commitment to quality and traceability. For example if we were to sell a hamburger, we would explicitly state if the mince comes from the fillet, sirloin or rump. I am very clear about the cuts of meat that are ground into a hamburger patty, for this reason there should be no misunderstanding.