Vicky Prior talks about women within the food industry, such as The Hygge Hut, The Jam Horse and Zoey from Guilty Furrie Vegan.
Words: Vicky Prior
Photography: Warren Draper
The Hygge Hut Tucked into Cavendish Court (pronounced hoo-gah), is the perfect place to grab a bacon sandwich to go. It was set up a year ago by Bethany and her mum, who both love Scandinavia food. Following customer feedback, Bethany increased the number of British dishes on the menu, but still keeps a range ofScandinavian inspired dessert sand salads.
The Hygge Hut grows every day, using local produce from KDDavis, Jam Horse and ToppingsPies. Bethany has always been surrounded by strong female role models, and having her mum around helps a lot. She has noticed a lot of female entrepreneurs in food and thinks that, as the feminist movement grows, so will the number of female-led businesses.
Bethany has seen a big rise in artisan baking, which is minimalist but still flavoursome.The Hygge trend is not going anywhere and coffee culture is growing, especially in student areas. Bethany thinks the CulturalQuarter development has helped encourage younger people intoDoncaster, with new businesses opening up to cater to them.
Rachel at the Jam Horse believes women in Doncaster are more entrepreneurial because theCouncil is led by a female team,Jo Miller and Mayor Ros Jones.Local food producers Ajika, Rumba and Caribbean Kitchen are all led by women and regularly collaborate with Rachel. JamHorse recently expanded from a jams and preserves company, selling through markets and local stockists, to having its own shop
on Scot Lane. Business is good with an uptick in orders fromRachel’s existing 40 stockists overChristmas helping out the shop startup. Rachel has been careful to thoroughly research expansion opportunities, with a seemingly dream offer from a large retailer turning out to be a lot of work for very little profit. Support fromBusiness Doncaster and PublicHealth at the council has been excellent. Rachel uses K.D. Davis for all her fruit and veg.
For food trends, Rachel predicts arise in people using black garlic. Kombucha and botanicals are very popular, and the trend for adding alcohol into products, particularly gin, isn’t slowing down. Rachel is developing a lemon curd with gin, and a blood orange and prosecco conserve which I have selflessly volunteered to taste test on behalf of Doncopolitan when it’s ready.
Zoey at Guilty Furrie decided to open a cafe, because of an instinct to care for and feed people. She believes veganism isa lifestyle choice and wanted to introduce a new way of cooking and eating to Doncaster. Her location in Doncaster Market, surrounded by butchers and fishmongers, might seem unusual, her ethos of making something out of nothing and using seasonal produce fits in with the aims of the other market traders. She buys produce from K.D. Davis and also Tasty Flavours, who are nearby neighbours in the market.
Although Zoey hasn’t always been vegan, she has always loved food and was inspired by her mother and the holidays abroad they had together trying different cuisines.Japanese and Asian dishes are being added to the menu to try and get away from the ubiquitous falafel. It took Zoey an incredible one month from signing the lease to opening, with all the equipment and furniture being pre-loved and either cheap or gifted.
Plant based food has been embraced by major retailers, but some meat eaters still don’t think they can eat it too. We agree that labelling dishes as vegan makes them niche and can put meat eaters off from trying tasty food.Zoey thinks overall people will reduce meat in their diet, and so calls her alternative products by the name of the meat they are replacing for familiarity, but hopes to phase this out.
Follow The Hygge Hut HERE
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Follow Guilt Furrie Vegan HERE