> the food still comes from (literally) a metal shipping container 1. This is only true in some cases, there are all variety of hire kitchens used in this prog

> the food still comes from (literally) a metal shipping container 1. This is only true in some cases, there are all variety of hire kitchens used in this program. 2. Much food you consume comes from a metal shipping container at some point, because they are suitable for many different purposes. Is one use okay but the other not? > this is shady business practices which is what the whole point of my post was about As a customer, I truly believe this to be a innovative business practice that benefits me. The restaurants are marked as 'Editions' partners. > a metal shipping container which has not been certified to the British food health/safety regulations The only partners allowed to use Editions kitchens have a 4 or 5 star hygiene rating for their main kitchen. You do realise that the ratings are based on the practices used in that kitchen and not the building itself don't you? Essentially the exact same kitchen could be a zero or a five star rating based on what the chefs do with the food and the environment. So the idea of the 'metal box' being somehow inherently unsuitable - when the interiors are fitted out to the highest modern standards and used by teams who have already proven they meet high hygiene ratings - is simply not true or useful. > It still comes from somewhere which is not where i ordered it from. If you have worked in a restaurant kitchen you will have observed that this is true of much of the food that goes on the plate. This includes: 1. additional unseen kitchens where the bulk of cooking takes place 2. entirely separate kitchen where prep takes place, often days beforehand 3. part-made dishes and ingredients ordered in and made in locations unknown to you 4. pre-made sauces, breads, entire dishes ordered in and made in locations unknown to you Show me the hygiene rating of the kitchen where your fries or ketchup are actually produced. > you can almost guarantee that "5 star restaurant" isn't going to be sending their best chefs away from the proper kitchen into a metal box Most kitchens will use their best chefs at new locations precisely to ensure their success, the trainees will take over at the main location due to its ease and familiarity.