Spice Circle — Annual Membership

You're already cooking. Nobody's shown you the ten things a chef does without even thinking about it.

The exact moment to add the garlic before it burns. Why the pan needs to be properly hot before the meat goes in. Building flavour in layers instead of dumping it all in at once. None of that is hard — it's just never been shown to you, so you reach for a jar, a packet mix, or a ready meal to skip the bit you were never taught.

See what's included
Real spices, real skill

Forty-one blends, no fillers — and the technique to actually use them properly.

One lesson, one recipe — every week

Never drip-fed, never rushed. New content every week, the full library from day one.

Cook along, free app

On the counter while you cook, not balanced on a laptop across the kitchen.

The shortcuts aren't saving you time. They're covering for the gaps nobody's filled.

Browning the mince, chopping the onion, getting the pan hot enough — that's the actual time in a meal. The jar, the packet mix, the ready meal: they're not saving you that part. They're standing in for the handful of things that turn "cooked" into "tastes like it should" — the bit that takes knowledge, not time.

This isn't two or three tricks. Over a year of lessons, Mac teaches you everything he does without thinking about it anymore — the lot. Learn each one once, and it's yours for good. A few examples of what's in there: the moment to add garlic before it turns bitter, why the pan matters more than the recipe, building a sauce base that doesn't split, and resting meat properly instead of straight to the plate.

The sauce isn't wrong about flavour. It's wrong about what it costs to get it.

A jar of pasta sauce, a packet of gravy granules — they do add flavour. That's not the lie. The lie is what most of the rest of the ingredients list is actually there for. Preservatives, stabilisers, flavour enhancers: most of it exists so the jar survives eighteen months on a shelf, not because your dinner needed it.

Real flavour, done properly, takes something else — a blend of thirteen or fourteen spices and herbs, measured and balanced against each other so nothing shouts over anything else. That balancing is genuinely hard, and it takes years to learn. We've already done it — for 41 blends and counting. You just add it.

Worth naming

You already check the label. You just didn't have the alternative.

You've probably clocked how much salt and sugar is hiding in things you'd never guess — it's printed right there, if you ever stop to check. And you've maybe heard "UPF" mentioned more and more, becoming a bigger concern than it used to be.

You already suspected a jar, a sachet, or a ready meal wasn't quite the same as cooking from scratch. You just didn't have anyone to show you the two or three things that actually make the difference. Now you do — and every pouch is spices and herbs, nothing else.

Most families cook the same 6–8 meals, on rotation, for years.

Not because they chose to — it just happened. By week four of the same eight dinners, a takeaway doesn't just taste like less work. It tastes like something different, which is most of what you're actually paying for.

47 recipes are already filmed and waiting for you. Add 52 more over your first year, and you're not looking at one recipe a week — you're building a genuine repertoire, from 6–8 meals now to 99+ in your first year. Each pouch makes five meals — the one dish your family falls in love with in week 12 isn't a nice evening, it's in your rotation for good.

Four hand-blended spice pouches

Worth £19.80. Posted every month — more than the whole subscription costs, before anything else is added.

A new recipe, every week

Ready in 30–40 min, from a chef who trained and worked in Michelin-starred kitchens. Never the same eight meals twice.

One real technique, every week

Similar online video lessons from professional chefs typically run £5–7 each — four a month adds up to about £20, without the spices.

The full library, from day one

25 lessons, 47 recipes filmed so far — unlocked instantly, not drip-fed. Over £120 of teaching, before you've counted a single spice pouch.

Don't take our word for it

  • I made my usual Mexican Chilli Chicken recipe, but instead of every individual spice, I used Spice Masters blend. It transformed the dish.

    — Miss S Ingham, Mexican Chilli Chicken blend

  • This spice mix is absolutely delicious. I use it as a rice seasoning — it packs a punch, so a little goes a long way.

    — Ms Shay, Japanese 7 Togarashi Spice

  • Really love this spice. Bought two lots of it now — adds a greater depth of flavour to home-made Moroccan couscous.

    — I Townsend, Ras El Hanout

£1,200–1,800 a year on takeaways. £180 a year that transforms how you cook, forever.

Start your year — £180

£180 a year works out at £15 a month — less than one takeaway a fortnight, for a year of not needing one.

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Free app

On the counter while you cook, not balanced on a laptop.

The free Spice Circle app on iPhone, iPad and Android puts this week's lesson and recipe right where you need it — propped up while your hands are covered in flour, not squinting at a cracked phone screen against the toaster.

Download on the App Store Get it on Google Play

Questions

Before you join

What if I want to cancel my annual membership?

You've got a full 30 days to try it. If it's not for you, tell us within 30 days of joining and we'll refund you in full. After that, your annual membership runs for the year — your blends are already being made and posted for you each month.

Can I cancel my monthly membership?

Yes, any time. There's no minimum term — cancel whenever suits you, and it takes effect before your next payment.

Can I pause or skip a month?

Not on the annual plan — it runs as one continuous year, with your four blends and new lesson posted every month. If you'd rather have that flexibility, the monthly plan can be cancelled any time you like.

How much spice do I actually get?

Four pouches a month, 50g each. That's enough for five meals for a family of four or five — twenty family meals' worth of spice, every month.

What's actually in a weekly lesson?

One real skill, taught properly — sometimes a technique like blooming spices or building a sauce, sometimes something like making flatbreads from scratch. Always something you'll use again and again, not a one-off trick.

How does the weekly recipe work?

Every week's recipe is built around one of that month's four spice blends, so nothing you're sent goes to waste. All designed to be quick, proper midweek meals — nothing that needs a free evening to attempt.

Is there anyone to ask if I get stuck?

Yes — a free community for asking questions, plus you can ask privately against any lesson if something's not working out in your kitchen.

What do I get access to the day I join?

Every lesson and recipe filmed so far, unlocked instantly — plus this month's four spice pouches and recipe, on the same schedule as everyone else.

Do I get anything to print or keep, beyond the video?

Yes — every lesson comes with a downloadable cheat sheet and the full written recipe, so you're not trying to remember it from a video with flour on your hands.

Mac — trained & worked in Michelin-starred kitchens  •  3,500+ independent reviews  •  Free UK delivery on every order