UcciYou already make too much. Put it to use.
One pot too many, a batch that always disappears, the dish people keep asking you for. On Ucci you offer it to people near you — no premises, no website, no commitment.
Three steps, one evening.
Create your profile
First name, city, one line about your cooking. An ID document for the check, and that is it.
Publish a dish
A photo, the ingredients, the allergens, the number of portions and the time it will be ready.
Take the orders
You accept or decline every booking, and close the slot as soon as the portions are gone.
You set the price. The fee is known up front.
No subscription, no joining fee. Ucci takes a service fee on each order, known before you even publish a dish. The rest is transferred to your account.
Paid through the app
No cash to handle, no payment to chase: the money is held at booking and released after the handover.
You stay in control
You choose the days, the quantities and how the dish is handed over — at your door, on the doorstep, or carried by someone already heading that way.
No exclusivity
Once a month or three times a week. Nothing ever obliges you to publish.
What actually matters for your first dishes
Ucci is open to everyone: no qualification, no restaurant experience, no professional equipment. What makes the difference is a handful of simple habits that every good cook on the platform follows.
Cook on the day of handover
A dish made in the morning and collected that evening is what people come for. Keep the cold chain from purchase to handover, and avoid preparations that age badly.
Declare your allergens
Every listing shows its ingredients and the fourteen common allergens: gluten, eggs, milk, nuts, peanuts, soya, fish, crustaceans, molluscs, celery, mustard, sesame, lupin, sulphites. It is the one point we do not bend on — a dish without them is not published.
Package it properly
A clean, sealed container labelled with the date and time of preparation. Good packaging prevents half of all complaints.
Describe it honestly
The photo should show your dish, not an image found online. A portion advertised for two should feed two. The cooks who last on Ucci are the ones whose plate matches the listing.
Start small
Two or three portions for a first service. You will learn the rhythm, the packing time, the hours that suit you. Scaling up is easy; disappointing people on a large order is just as easy.
The full rules are on the Safety & trust page.
Cooks ask us
Do I need a professional kitchen? No. A clean, organised home kitchen is more than enough.
Do I need a qualification or experience? Neither. Our cooks are accountants, drivers, teachers, retirees. What counts is what is on the plate.
Who delivers? The buyer collects, or someone already making the trip brings it. You are never required to deliver yourself.
What if nobody orders? You only cook once a portion is booked: no money fronted, nothing left unsold.
How long does it take? Publishing a dish takes three minutes. The rest is the cooking you were already doing.
What about my earnings? Ucci provides an annual summary of what you received, so you always have the exact figure to hand.