Meet the David & Co. kitchen
Behind every order is a team of butchers, a cold room, and a single rule: nothing leaves the counter that we would not cook at home.
A counter, not a warehouse
David & Co. started as a single counter in Gurugram with a simple promise — meat and seafood good enough for our own table. That counter has grown into a full prep kitchen, but the promise has not moved an inch.
The people
Our butchers are not pickers in an aisle. They are trained to break down a carcass, French a rack, and hand-portion a curry cut to the gram. When you ask for boneless, it is deboned by hand that morning — not pulled from a frozen tray.
The cold chain
Every cut lives its whole life between 2°C and 4°C, from intake to ageing to the insulated bag that reaches your door. Seafood rides on flake ice. The chain never breaks, which is why the meat arrives the way it left.
The one rule
Nothing leaves the counter that we would not cook at home tonight. It is not a slogan on a wall — it is the actual test every batch has to pass. That is the David & Co. kitchen.
