The Vegan & Vegetarian Challenge
Most leading vegan and vegetarian brands seek to emulate meat in their products, but we don’t. Our focus is on achieving textures, mouth feel, flavour and density that simply outclass meat products.
An award winning Development Chef of the Year with Michelin Star restaurant experience: Sanjay Sighat
“Food design is more akin to chemistry, chasing the next breakthrough in food science.”
An award winning Development Chef of the Year with Michelin Star restaurant experience: Sanjay Sighat
“Food design is more akin to chemistry, chasing the next breakthrough in food science.”
Sanjay’s
Process
Bespoke Own Brands
Product Development & Innovation
Our mission is to give chefs and home cooks plant-based meal centres that go far beyond standard faux meat.
Here are 4 of our game changing plant based products
Plant based R*bs
We combine seasoned, hand pulled soya protein and chopped fresh mushrooms to deliver the mouth feel, textures and visuals of a Pork rib. This plant-based protein blend is then hand filled into moulds, deliberately designed to deliver an irregular “natural” shape which machine extruded products cannot match, before being coated with seeds, and pan seared with a bespoke marinade allowing us to deliver a caramelised, seared finish & authentic BBQ’d rib visual.
Plant based Ste*k
While other manufacturers are reforming the same old extruded soya protein and tempeh into steak shapes, we spent over a year developing a process which, as far as we know, has made us the only producer in the world able to deliver, on an industrial scale, a rare, completely plant-based steak using Lion mane mushrooms. We marinate, cook and press the hand sorted mushrooms multiple times, allowing us to deliver a finished product which, when fully cooked, is tender & “bleeding” when finished & sliced.
Plant based Ch*cken
The biggest challenge we face with plant-based Chicken was colour. Unlike machine produced soya based faux chicken which is white, but bland and uniform in texture, our hand made faux chicken, had flavour and the visuals and mouthfeel of chicken (so much so one of our Vegan customers refused to eat it because it was “too much like chicken”) but it wasn’t white enough to replicate Chicken Breast. After a year’s trial and error, we have created a process combining cutting edge food science, fermentation and multiple plant proteins with our handmade production which delivers, what we believe is, the closest facsimile to chicken breast on the market. It’s so good, it doesn’t need a coating!
Mushroom Skewers
King Trumpet Mushrooms are carefully selected, hand cut into ribbons, marinated, and partially cooked to create the perfect texture and pliability to allow our team to weave them onto skewers; a process which is a lot easier said than done, when you’re working with a natural product, and customers who require precise portion control and uniform cook times. Once skewered the mushrooms are marinated in a BBQ glaze and pan seared to caramelise and bring out their umami flavour.
Hand-Made
The only way to achieve some of our culinary game-changers is to hand make the product. We are all aware of the many difficulties in scaling hand-made production. That’s why we have been training, upskilling, empowering and investing in our production partners for 9 years. It’s an investment thats paid off in more ways than one. In short: We can make things that nobody else can.
Hand-Made
The only way to achieve some of our culinary game-changers is to hand make the product. We are all aware of the many difficulties in scaling hand-made production. That’s why we have been training, upskilling, empowering and investing in our production partners for 9 years. It’s an investment thats paid off in more ways than one. In short: We can make things that nobody else can.