FOOD

Working together with trusted suppliers is, and always will be, incredibly important to us. Not only because it ensures we’re using the best possible, high quality ingredients, but because working together with like-minded suppliers means that together, we can work on reducing our environmental impact and make positive changes for the future too.

Two of our long-term suppliers that we’ve worked with for many years are  Packington Free Range, where we source our chickens from, and Barfoots, who supply lots of the veggies we use in our recipes.

Click here to find out more about them and the great things they do.

As a premium food brand, we pride ourselves on the top-notch quality of the food we make. But it’s not just about the quality of our craft that makes Higgidy, Higgidy. It’s the ingredients we use too.

That’s why our Procurement Team work closely with our suppliers to ensure we’re getting the best of the best. And where we’re not, we’re coming up with a plan to turn that around. Here’s some of our greatest food stories so far:

• Since 2011 we’ve only ever used free range eggs, sourced from the UK and Europe.
• The pork we use across our rolls, quiches and pies comes from British outdoor bred pigs.
• All of our milk & cream comes from farms in the UK whilst our cheese is sourced from family farms we know and trust, such as Barber’s Vintage Cheddar.
• We only source Red Tractor beef but we know we can take this one step further so we’re exploring other options. Keep your eyes peeled!

We believe that veggie and vegan food is far from boring which is why we’re committing to increasing the amount of our food that’s veggie or vegan from 70% to 75% by 2023. We’ve already launched a range of Veg-Packed Quiches made with veg-packed pastry so watch this space for more innovative recipes coming soon!

​Although our products don’t currently sit within the high fat, sugar & salt (HFSS) categories, this is on our agenda and will be ensuring that we have a selection of food that meets these targets by reviewing the nutrition scores of our range  and making positive changes to the fat and salt content, without compromising on quality or taste.

We’re all trying to do our best when it comes to making positive changes in our diets. From reducing the amount of meat we’re eating to making better choices when it comes to animal welfare and food quality standards. We know it can be tricky but there’s lots of options out there so keep an eye out for ingredient and sourcing information on pack and have a look online for some veggie-led recipes too (our recipe section is a good place to start!).