Food delivery firm secures £10m to take taste of London across the UK

A startup aiming to give foodies around the UK the opportunity to sample London restaurant cuisine has secured £10m for its expansion.

Dishpatch has raised £10m in a seed investment round co-led by Andreessen Horowitz and LocalGlobe.

The round saw participation from Stride, Entree Capital and Entrepreneur First as well as angels including Aron Gelbard (co-founder and CEO at Bloom & Wild), Mandeep Singh (co-founder and founding CEO at Trouva), Songkick’s co-founder Ian Hogarth, Farewill’s co-founder Dan Garrett, and Tracey Dorée, the founder of Llustre and Kindred Capital.

Founded in 2020 by restaurant specialist Peter Butler and digital entrepreneur James Terry, Dishpatch aims to give customers around the country the opportunity to order food from London restaurants, working with eateries throughout the capital.

Peter Butler, Dishpatch CEO and co-founder, explained: “Dining at home should be flavourful, meaningful, and exciting, a departure from the everyday and generic takeaway.

“Dishpatch creates an entirely new and profitable revenue stream for restaurants, while enabling access to high quality menus no matter where you live. We’re giving the best chefs bigger tables, hand selecting both award-winners and hidden gems yet to be discovered.”

The funding will be used to enable a further 20 restaurants to join the platform by the end of this year. In addition, Dishpatch plans to increase its team across marketing, tech, distribution and customer service.

Jeff Jordan, managing partner at Andreessen Horowitz, added: “Covid has been a huge catalyst for innovation and Dishpatch has perfectly captured this with the development of its finish-at-home meal kit platform.

“It offers restaurants an additional revenue stream, opening their addressable market to every consumer in the country. And it offers diners a large and growing selection of high quality, convenient meals from some of the best restaurants in the country.

“We’re thrilled to be joining them on this journey as they build the future of at-home dining.”

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