Higgidy has formed an ingredients partnership with Kentish Oils & Condiments for the supply of rapeseed oil for its savoury pastry products.
The deal, which was said to be bound by shared values and a commitment to a better food future, sees cold-pressed original rapeseed oil from the Kentish producer used in the creation of Higgidy recipes.
This includes making the chilli & cumin roasted sweet potato for its Sweet Potato & Feta Pie and the crème fraiche and white wine filling for its Chicken & Ham Hock Pie.
Higgidy said its ethos since being founded in 2003 has been on ‘using quality ingredients to produce great tasting products with a commitment to paving the way for the future food industry with a focus on planet, people and food’. It achieved B Corp certification in August 2021.
Canterbury-based Kentish Oils & Condiments creates its range of oils, dressings, and mayonnaise from carefully selected, locally grown rapeseed. It is led by Laura Bounds MBE, who also owns Kent Crisps and artisan dips, dressings, and sauces brand A Little Bit.
“At Kentish Oils & Condiments, we believe in the power of collaboration to create a culinary tapestry woven with shared values, exceptional taste, and a commitment to a better, sustainable future,” commented Bounds. “We are delighted to be working with Higgidy to realise our shared vision for quality, local ingredient partnerships.”
Higgidy supplies a premium range of pies, quiches, and rolls to major UK retailers manufactured at its facility in Shoreham-by-Sea. Majority shareholder Samworth Brothers increased its stake in the business in 2022, with £10m invested at the site to increase capacity.
Disruption from the site expansion, along with the impact of inflation, saw the firm slump to a £3.4m loss before tax in its latest financial year.
Higgidy has a highly active NPD pipeline, most recently launching Mature Cheddar & Sweet Chilli Dinky Rolls as an expansion of its snacking and sharing portfolio. It also reformulated two of its mini muffin recipes with Wildfarmed regenerative flour last November, which it described as an important step towards making a positive difference to the planet.
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