Our Projects
A selection of our Projects, and great companies we work with
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Truli Sustainable home meal delivery brand
From Sustainable Food Strategy development to Sustainable Sourcing Strategy, to Sustainable Recipe development, to Cooking the meals each week, photography, video…and more, our team are instrumental in the development of Truli – a new meal home delivery brand launched in West London
- Food Strategy
- Project Management
- Recipe Development
- Sourcing Strategy
- Chef Team
- Photography
- Social Media
British Leeks Ambassador
The FIRST British Leeks Ambassador! The brief was to demonstrate how versatile the British Leek is; how to use the whole leek to be more sustainable, and using our Nutrition credentials to promote the wonderful health benefits of leeks
- Recipe Development
- Strategy for promoting British Leeks
- Project Management of Leek campaigns
- Chef Ambassador
- Photography
- Videography
"Live Vegan for Less" campaign
Live Vegan for Less aims to demonstrate a more cost-effective way of preparing nutritious vegan meals at home, showing that vegan living can be affordable for all – under £1.50 per serve.
We were tasked with creating a range of simple & affordable recipes, using staple ingredients – Oats, Lentils & Chickpeas
- Recipe Development
- Chef Ambassador
- Photography
- Videography
Not Just Nibbles collaboration
Working with the amazingly talented Danielle McCann, creator of the Not Just Nibbles kids home cooking kits, we created child-friendly recipes for kids to re-create at home, to help them learn how to cook healthy meals in a fun educational way. Awarded Gold at Junior Design Awards 2020
- Recipe Development
- Food Strategy
Plant-based Cooking Guide for Chefs
Creation of a guide for Chefs and Catering teams for catering to customers wanting plant-based meals
- Creation of all content, & co-creation of design
The Fold - Operations Manager, Marketing, Cafe Operations, Head Chef
Operations Manager for the entire complex – Organic Farm, Farm Shop, Therapy Centre, Artisan Studios, and overall management of re-opening the Cafe to a Vegetarian only menu
- Operations Manager
- Food Strategy
- Sourcing Strategy
- Head Chef Cafe
- Recipe Development
- Marketing
- Photography
- Videography
Allergen Awareness & Communications Training
Training in Allergen Awareness, and Communications, for Front of House Staff. Covering the following:
Communications – internal & customer – Effective internal and external communications, to deliver safe, compliant service and a positive dining experience for customers
Communications – internal & customer – Positive communication techniques, role plays, practical skills to deliver a positive dining experience for customers; implementing effective internal Standard Operating Procedures (SOPs) for end to end enlightened customer dining experience from back to front of house
- Training
Linnaen Restaurant Opening
Launch of the Linnaean Restaurant, we developed the food strategy, sourcing strategy and initial men development
- Food Strategy
- Sourcing Strategy
- Menu Development
Training Great Taste Judges in Plant-based and Free From
Training the Great Taste Judges in Plant-based and Free-From principles, to empower them with the information they needed to make informed judging decisions for emerging products. We also provided updated content on these topics for the Great Taste Judging Guide
- Training
- Specialist Content for Great Taste Judging Guide
The Vegetable Summit Live Cookalong - 2020
A Live Video Cook along for The Food Foundation’s Vegetable Summit, on World Food Day
- Live Video cookalong
VegPower Campaign
Seasonal recipe creation for the VegPower campaign, to encourage more people to eat veg focused meals
- Recipe Development
- Photography
Fine Food Show North - 2020
Presenting on Main Stage at Fine Food Show North, on the topic of how to create more Sustainable food brands, and showcasing brands doing great things to be more Sustainable
- Presenting
Training Westminster Kingsway College Catering students in Fermentation
Training the Westminster Kingsway College Catering students in Fermentation techniques and principles, covering also how to make Ferments safely in a Commercial kitchen, adhering to Food Safety Regulations
- Training
Food Print - Presentation on plant proteins & plant-based cooking principles
Presentation as part of the SRA FoodPrint event, presenting to SRA Members on Plant proteins, and high level principles of plant-based cooking
- Presenting
Sustainability in Food Sector Training
Training the RAU Catering team in Sustainability in the context of Food Sector
- Training
FarmED - Speaker on Soil Health & the link to Gut Health and Nutrient Density
Key Note Speaker on the topic of Soil Health, Gut Health and Nutrient Density of produce, and why we must look to soil as the primary focus for human and planetary health
- Presenting
Plant-based Product development & production - Plant based Burger
Product Development, to create a natural, unprocessed, plant-based burger, to complement their existing range of great burgers and sides
- Product Development & Testing - Recipe, Process
- Chef Team
Plant-based Product development & production - Plant-based Milks
Product Development, to create a range of plant-based milks, with minimal additives and low sugar, for a client in the Middle East.
- Product Development & Testing - Recipe, Lab, Manufacturing process
- Sourcing Strategy
Root Coffee Food Strategy & Menu refresh
Review of the food strategy and menu for Root Coffee Cafe, and creation of a revised food strategy, based on customer trends and competitor analysis.
- Food Strategy
- Menu Review
Cooking Instructor - Plant-Based, Fermentation, Healthy Cooking
Regular cooking instructors to Adults and Children in plant-based, healthy cooking and fermentation
- Cooking instructor / Trainer
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