When does Mise launch?

We are finishing the kitchen and the first menus. People on the waitlist will be the first to get a launch date and the first to be able to order.

Where will you deliver?

We will start in Trinidad and open area by area. The location you choose when you join helps us decide where to go first, and we will email you when your area opens.

Pre-portioned ingredients for each recipe, already washed, chopped and seasoned where the dish calls for it, plus a recipe card with nutritional information and a QR code that opens a cooking video.

How much will it cost?

Prices will be announced before launch. Joining the waitlist is free and does not commit you to anything.

Can you cater for my diet?

Tell us your dietary interests when you join; it shapes the first menus. Every recipe will list its ingredients and allergens. We cannot promise to cover every diet from day one.

How does the invitation link work?

After you join you get a personal link. When a friend signs up with it and confirms their email, it is counted on your Mise page. We may offer early-access perks to people who invite friends, but nothing is promised yet.

What do you do with my details?

We use them to tell you about the launch and to plan menus and delivery areas. We do not sell them. You can unsubscribe from any email, and ask us to delete your details at any time.

Mise: Caribbean meal kits, prepped and ready to cook

How a Mise dinner gets made

Farm

It starts with growers in Trinidad & Tobago. Menus are planned around what local farms are harvesting, including produce that is good to eat but hard to sell.

Banana plants on a green hillside, with forest stretching to the horizon

Mise kitchen

Our cooks wash, peel, chop, season and portion. The slow part of dinner is finished before the kit leaves us.

Hands mincing garlic on a wooden board beside red onions

Your meal kit

Everything the recipe needs, measured and labelled, with a recipe card and a QR code that opens a cook-along video.

A box packed with squash, sweet potato, ginger, broccoli and tomatoes

Your kitchen

You do the good part. Most recipes take one pot or one pan and are built for a weeknight.

A hand stirring a pot of tomato stew with a spoon

Dinner

A home-cooked Caribbean meal on the table, without the trip to the market or the pile of peelings.

Four steps from menu to plate

Step 1: Choose

Pick from a weekly menu of Caribbean dishes: family pots, lighter plates and a guest chef's recipe.

Step 2: We prep

We source the ingredients, then season, chop and portion them in our kitchen.

Step 3: We deliver

Your kit arrives chilled and organised by recipe, in packaging made to be reused.

Step 4: You cook

Follow the card or the video. Dinner is ready without the prep.

Caribbean Classics
Curry chicken and potato
Chicken and potato cooked down in green seasoning and Trinidad curry, made for rice or roti.
Recipe by
Mise kitchen
Cooking time
40 minutes
Family
Jerk chicken, rice and peas
Chicken in a pimento and scotch bonnet rub, with coconut rice and peas and fried ripe plantain.
Recipe by
Mise kitchen
Cooking time
45 minutes
Chef Series
Stewed oxtail with thyme
Oxtail browned in burnt sugar and braised until it gives. A guest chef's Sunday dish.
Recipe by
Guest chef, to be announced
Cooking time
50 minutes
Fitness
Curried channa and rice
Chickpeas simmered with geera, garlic and tomato, served beside steamed rice.
Recipe by
Mise kitchen
Cooking time
25 minutes
- Vegan
Family
Pumpkin soup
Pumpkin and split peas blended smooth with coconut milk, ginger and a little pepper.
Recipe by
Mise kitchen
Cooking time
30 minutes
- Vegetarian
Caribbean Classics
Fried ripe plantain
Ripe plantain, sliced long and fried until the edges caramelise. The side that goes with everything.
Recipe by
Mise kitchen
Cooking time
15 minutes
- Vegan

These are sample dishes. The launch menu, with nutrition facts and allergens for every recipe, will be published before ordering opens.

A different Caribbean chef in your kitchen every month

The Caribbean is not one cuisine. Each month a guest chef from a different island or tradition writes recipes for Mise and tells the story behind them: where the dish comes from, who taught it to them, and how they make it their own.

Rotating recipes

A new chef's dishes join the menu each month, alongside the Mise kitchen's own.

Regional flavours

Trinidad curry, Tobago crab and dumpling, Jamaican jerk, Bajan cou-cou, Guyanese pepperpot.

Told by the cook

Every chef recipe comes with its story and a video of the chef cooking it.

The first guest chefs will be announced before launch.

Less waste, by design

A meal kit only makes sense if nothing is thrown away. We plan to buy directly from local farmers, including surplus produce that would otherwise go unsold, portion exactly what each recipe needs, and deliver in packaging that can be reused.

This is how we intend to operate. Once we are delivering, we will publish what we actually achieve.

Everything in its place.

How a Mise dinner gets made