Built in Newcastle
for working kitchens.

Dialawhip was started by a pastry chef and a logistics engineer who kept running out of chargers at 2am. The suppliers were closed. The big chains wouldn't ship until Thursday. So we built the thing we wished existed.

We hold real stock in a unit off the Quayside — chargers, tanks, syrups, coffee, packaging — and we dispatch by motorbike and electric van across Tyneside. Eighteen minutes from bag to door is the median. Thirty is the worst we've done.

We supply bars, cafés, restaurants, wedding caterers, film-set kitchens, and the occasional very-ambitious home cook. Everything we sell for culinary use is sold under a clear statement of use — because the law says so, and because that's how you stay open.