A selection of our Projects, and great companies we work with
Product Development, to create a natural, unprocessed, plant-based burger, range to complement their existing range of great burgers and sides
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
Launch of the Linnaean Restaurant, we developed the food strategy, sourcing strategy and initial men development
Creation of a guide for Chefs and Catering teams for catering to customers wanting plant-based meals
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
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
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
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
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
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
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
Seasonal recipe creation for the VegPower campaign, to encourage more people to eat veg focused meals
A Live Video Cook along for The Food Foundation’s Vegetable Summit, on World Food Day
Presentation as part of the SRA FoodPrint event, presenting to SRA Members on Plant proteins, and high level principles of plant-based cooking
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
Product Development, to create a range of plant-based milks, with minimal additives and low sugar, for a client in the Middle East.
Regular cooking instructors to Adults and Children in plant-based, healthy cooking and fermentation
Training the RAU Catering team in Sustainability in the context of Food Sector
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.
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
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