Ample Kitchen
a new idea for sustainable, pro-social food production
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High quality frozen meals and meal components using farm surplus ingredients
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This serves markets including schools and the NHS, as well as direct to consumers
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With our partner Oakland International we will build a dedicated food production facility
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High volume to extend the life of produce that would otherwise go to waste and mimimise cost
Great British food for schools and hospitals
Soups, sauces and stews
Ample meal components are constantly tested and developed, based on seasonal surpluses. Examples include:
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Base sauces like passata and onion gravy
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Butternut squash and potato soup
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Three-bean chili with winter greens
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Root vegetable and white bean stew
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Pumpkin sweet potato and kidney bean tagine
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Cauliflower and squash cheese
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Non-meat balls (pulses)
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Middle-eastern pepper and onion stew
