"Price hikes were crushing our margins—I felt helpless. With Jelly, every dish cost is up-to-date at my fingertips. We slashed food costs by 5% in a month - it’s a game changer!"
Stuart Noble
Head Chef, Cairn Lodge Hotel
"I was buried under piles of paperwork, spending endless hours just inputting data. Jelly automated it all and I can focus on what I love."
Claudio Illuminati
Group Executive Chef, Claude Bosi
"Our accountant said we’d be lucky to hit 60% gross profit. After using Jelly, we reached 80%! Now I sleep better knowing my costs are under control and can react instantly, not weeks later."
Ruth Seggie
Group Executive Chef, Claude Bosi
Frequently asked questions
What is this page?
It’s Jelly’s Ingredient Price Index for London - live wholesale price ranges for common ingredients, based on real UK supplier invoices.
How current is it and where’s the data from?
We update weekly using 50k+ invoices from vetted UK wholesalers (real transaction prices, not list prices).
Why show a range instead of one price?
Prices vary by supplier, grade/trim and order size. The range shows the market spread; the average is a good “typical” price.
How do I use this as a chef?
Compare your invoice to the 14-day range & average. If you’re 10–15% above the average, it’s worth a chat with your supplier or a spec review.