Recipe box retailer Gousto has reported its third consecutive year of profitability, with EBITDA and sales both growing.

Gousto box

Source: Gousto

Sales at Gousto jumped 10% to ÂŁ342m for the 2025 financial year

For the 2025 financial year, Gousto sales jumped 10% to £342m, while it reported adjusted EBITDA of £45m for the period – a 7% increase on the £42m it delivered in 2024.

Its revenues were at the top end of guidance, while gross margins held firm at 55% despite cost pressures, which Gousto said was down to its “improved operational efficiency and customer satisfaction”.

Sales of healthy ranges jumped 144% during the period, while sales of its convenience range grew 23% â€“ led by its ‘One Pan Wonders’ and Pasta Pronto ranges.

Gousto said that while food prices in shops have increased by almost a third since the start of the war in Ukraine in February 2022, and the conflict in the Middle East, it has contained inflation “to a few product lines, including red meat, dairy, and authentic ingredients shipped in from Asia”.

It said that “while there are broader upward pressures, the company’s close relationships with long-term suppliers, the nature of their contracts and focus on local sourcing have enabled Gousto so far to hold food inflation at manageable levels”.

The retailer said that in 2026 it had launched its first-ever ‘Nutrient Rich’ range of recipes to “ensure those on GLP-1 weight loss medication with reduced appetites can still receive all of the macronutrients the body requires”.

Chief executive Tim Boldt said: “We are singularly focused on pulling every lever at our disposal and utilising the considerable strengths of our model to protect consumers through any further spike in food inflation. Throughout the cost-of-living crisis, we have improved our value relative to the wider grocery market and will do so again now.

“Gousto is in a strong position to support consumers through active price containment measures and by continually improving every aspect of our offering so that we meet more households’ dinner needs from mid-week rushes to one-off occasions.”