We got talking one night about how difficult it is sometimes – even for chefs with fine dining experience – to put a tasty, nutritious meal together at home when you’re under time pressure. The difference for us is that we both have a fully kitted-out kitchen behind us. But for normal people, the raw materials often just aren’t there. 

From researching the supermarket shelves we saw that what was missing were the kind of gravies that we naturally used in the kitchen to help turn a few ingredients into a tasty meal without much time or effort. 

We also noticed the growing demand for vegetarian and vegan options that don’t just deliver health benefits, but also bring the flavour.