A new start-up that turns surplus fruit and veg into hummus is looking to work directly with growers and suppliers.
Created by former events chef Hannah McCollum, the ChicP range is already stocked in high-end stores including Whole Foods and Fortnum & Mason, with further growth anticipated in independent and major retailers. The pots have an RRP of £2.50 and flavours include banana, avocado and cocoa, beetroot, sage and horseradish.
Produce currently comes from various wholesalers based at New Spitalfields Market, but McCollum said she would like to link with growers and farmers to offer a different route to market for outgrade or lower spec produce.
“My plans going forward are to really push sales with the independents and then look into larger retailers next year as well as focusing on foodservice, including pubs, hotels, schools and events,” she said.
“Due to the shorter shelf-life of products such as bananas and avocados, I am now going to try and stick with wonky or oversized veg and fruit, rather than too ripe.
“Ideally, I would like to work directly with farmers in the UK who are keen to offload the lower-grade vegetables that may be going to livestock.”
McCollum said during nine years working at catering and events companies she had witnessed the “colossal amounts of food waste at catering events”, and felt driven to respond. “While cooking as a private chef, time and time again I would convert leftover vegetable dishes into dips for the next meal. Nearly every day the question would be 'What’s the dip of the day Hannah?'” she added.
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