They started out with a simple aim, make a proper vegan sausage that has a bite, a skin, and gives that same distinct sizzle that so many vegetable alternatives lacked. The unapologetic name and positioning for the sausages intended to shake up the macho capital lettered MEAT industry and the spectacle based ritualistic cooking methods it enjoys.
Now they work with vegetables to bring them to the forefront of the menu, and the centre of the table. To open up and link creativity, health, cooking, waste and have really tasty discussions around our food industries and their habits.
At every opportunity they want to be able to celebrate, host and form new rituals around cooking, eating and sharing food. They’ve transformed the hotdog back into an identifiable object, created impromptu tea ceremonies wherever there might be a kettle and vessels, baked concept easter eggs (not from chickens, or cows), created a pop-up participatory restaurant that celebrates the shared cooking and eating experiences of LAO BBQs, used vegetables to make dyes and inks for creating and eating, and much more.
