OUR STORY

Like many, myself and my partner Maya went vegan in 2020. We did what I’m guessing most people do and set out to try all the supermarket had to offer in terms of the vegan products; burgers, sausages, mince etc. A clear theme started to appear… the ingredients were always inundated with odd things I’d never heard of. The red flags of UPF (Ultra Processed Food) - not something you want in your regular diet.

So, veg, beans and tofu it was. We spent a solid year of Sundays enjoying delicious plant based roasts… the likes of salt baked celeriac, braised red cabbage, romesco romanesco and all the rest, which admittedly I absolutely loved, but something was missing. I wanted a fibrous ‘meaty’ texture that not even a mushroom could provide. Around this time, I got reintroduced to the ancient mystery of seitan through the source of a covid night out (a takeaway). What an eye opening experience it was. This was nothing like the inedible rubber monstrosity myself and a fellow chef made at work in 2018. This was a full blown textural masterclass that fed straight into my ideas of a roast centre piece to rival any root, funghi or brassica. The only problem was, every time I ate seitan, let’s just say my tummy didn’t enjoy it as much as my mouth.

Cue me deciding, F**k this I must be able to make it in a way that doesn’t churn the pot…

Almost 2 years later, having put Maya through a hail of Sunday seitan centre piece sessions (disasters). I eventually had something pretty good… not perfect, but very much edible. A white meat-esc texture that I could now roast, pull, deep fry and everything in between. But more importantly, it had a completely transparent and understandable ingredients list which ultimately made me feel great. My tummy loved it, my taste buds loved it and Maya loved it. Triple threat! Now it was time to share my creation with friends…

At one of my southern fried seitan parties, after telling everyone I’d teach them how it’s done, they replied “or we can just buy yours?”

THIS was a big moment. The idea of a nice little side hustle, having fun making my seitan.

Shortly after, I was set to be helping a good friend in their kitchen due to a staff shortage. This was the catalyst for the position we are in today… At lunch, I treated them to a mouth watering southern fried seitan wrap. They loved it. So much so, that they set me a task of making a product reminiscent of Lamb for their upcoming menu. I succeeded, and they sold out every week.

This led to interest from other chef friends, more requests for different flavours and textures and a broadening range of products as well as pop ups and collaborations. I have now found myself the full time owner and chef of an ever growing artisan seitan company, and our seitan is available to eat in an eclectic mix of wonderful food establishments or to PURCHASE FOR YOURSELF at selected retail stores (see the stockist section for more info).

We are truly delighted to be providing you the cleanest, most delicious, chef approved seitan that you can buy.

Simple, Clean, Full of Protein.