“Alchemy not chemistry.”
Our founder and chef, Foxy (who some years earlier transitioned from old-school carnivore to totally vegan overnight) couldn’t get a decent plant-based pork-style pie for love nor money. And then lockdown happened.
Suddenly, with no work and a lot of time, he got down to sorting it. The mission from day one was simple: to create something with the appearance, texture and most importantly, taste, of an actual pork pie. Fast forward eighteen months and the first Jampa’s porky pie was nervously previewed at the World Plant Based Expo in London, and BOOM!
We only went and won the best product showcased on the 'Dragons Pantry' feature.
There was a universal: “it’s just like a pork pie but better”. All this with super low carbon emissions and absolutely no animals involved. Job done. Well not quite, because this is just the start of a Jampa’s plant-based culinary adventure. Not only was the Jampa’s porky pie range born, but Richard has been inspired beyond even his imagination to produce a growing world of other meaty icons.
To make epic plant-based alternatives of what, in a past life, were our founder, Foxys' ultimate meat icons. I mean, you don’t cut down on, or give up meat because you don’t like the taste…HELLO?!
So, we’re talking cooking without compromise here, and if we can’t make it so it stands up to the best of its meat alternative, we won’t make it at all.
And why Jampa’s? Well, apart from the fact that it was the name of one of our founder's dogs, it also happens to mean ‘Loving and caring’ in Tibetan – which is our entire raison d’etre.
Jampa….."he sparked our plant-based revolution"