
A Chef Shares His Weekly Food Shop
CUPBOARD
Indomie noodles: This is my go-to late-night snack after work. These noodles are the cheapest and quickest meals I can cook. I usually add a fried egg and sprinkle sesame seeds on top, but you can pimp them however you like. They hit the spot every time.
Perelló Picante Olives: These are the very best olives you can get, and a must-serve when entertaining. I just open a tin, pour them into a bowl, and serve. Easiest snack ever, and they never fail to impress guests.
AGV Spicy Chilli Sauce: My favourite chilli sauce has the perfect blend of heat and flavour. It’s one of those condiments that can instantly bring a dish to life. I always keep a bottle in the cupboard – it works with everything from noodles to grilled meats.
Kühne gherkins: Vibrant and punchy, these are a regular on my table. I serve them with bagels, burgers, or just alongside beers when friends come over. They're small but mighty in flavour.
Honest Toil olive oil: Cold-pressed and unblended, this is how olive oil should be. I’ve done blind taste tests, and this always comes out on top. I use it for finishing dishes, dressing salads, or just dipping with good bread.
FRIDGE
Greek yogurt: A staple for gut health, and the kids love it too. I serve it as a dessert alternative with a drizzle of honey, sliced banana, and a handful of Grape-Nuts for texture.
Smoked gammon: This is a really cheap cut of meat that can stretch across three meals. I slowly boil it, then serve it with potatoes, greens and mustard. Any leftovers get turned into a play on salt beef bagels, and I use the remaining stock as a base for noodle soup. Nothing goes to waste.
Guindilla peppers: These are great thrown into a sandwich or served with sliced meats. I make homemade kebabs and always include these for a hit of vinegar and heat – they add the perfect balance.
Rude Health Oat Milk: Made with natural fats and spring water – unlike other brands packed with processed oils and sugars – Rude Health is my go-to brand for plant-based milk. It tastes clean and creamy, and I use it in everything from coffee to cereal.
FRUIT & VEG
Crudités: Carrots, cucumbers and peppers are a staple with the kids. I put them out at every meal so they can help themselves. It’s a simple way to keep things healthy and colourful on the table.
Tomatoes: I always spend a bit more on a good variety because the flavour is so much better. Obviously, tomatoes are incredibly versatile – I use them for fresh spaghetti pomodoro, quick salsas, or just in a cheese sandwich with a little salt.
Bananas: I have one every morning for breakfast with an espresso. They’re perfect on the go, and the kids love them too.
FREEZER
Crosta & Mollica Fiorentina sourdough pizza: The spinach and mushroom one is so good. It’s a proper meal you can just chuck in the oven. You’d never know it was frozen.
Hackney Gelato ice-cream: I’d take any flavour, but the pistachio, almond and lemon gelato is the GOAT. I’ve been known to eat a whole tub in one sitting, it’s that good.
M&S Quiche Lorraine: My kids all love quiche, so this is a regular in our freezer. The M&S one is unbeatable unless you’re making it yourself, and even then, it’s close.
DRINKS
Metaxa 12 Stars: If you don’t know Metaxa, it’s a kind of Greek brandy. It’s smooth and well-rounded, perfect for sipping over ice. I reach for this when I want an alternative to whisky.
Ardbeg 10 Year Old Single Malt: If whisky is your thing, this one’s a belter. It’s packed with flavour and full of smoky peat. It’s bold and totally different from other spirits, though definitely not for the faint-hearted.
Gin 27: This is a great gin from Switzerland (where my wife is from). It’s infused with warm spices, orange and juniper, and is really soft on the palate. I always have a bottle in the cupboard for G&Ts or refreshing cocktails.
Grenadine: A total staple for me, I use Grenadine in drinks – just a splash to add sweetness to bubbles or cocktails – as well as in my cooking. I like to use it instead of sugar when I’m cooking rhubarb. It adds sweetness, colour and a bit of complexity.
For more inspiration, follow @TomCenci on Instagram
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