Reading Time: < 1 minute The company sells plant-based dishes such as soups, curries, and tagines
Reading Time: < 1 minute

County prepared food supplier Little and Cull is set to invest £2.7 million in
expanding its vegan range to keep up with increasing demand for plant-based

While the company
is not fully vegan, it provides a series of animal-friendly products, including
curries, tagines, and soups to restaurants, pubs, hotels, and catering


To accommodate
a 30 percent increase in production, Little and Cull has purchased a new work space – marking
the company’s second expansion in just six months.

This is in
part driven by the success of the brand’s prepared vegan products, which account
for 10 percent of roughly £9 million in sales each year.


The company’s
Chef Director Tom Cull expects demand for vegan products will continue to grow.

He said: “The
trend for people taking up vegan lifestyles isn’t going to stall any time soon,
which is why it was important for us to create great tasting vegan options for
people dining away from home.” 

Emily Court

Emily Court is a writer and content creator published in Plant Based News, Raise Vegan, Living Vegan and The Financial Diet. A self-described "recovering vegan hothead," she is now a pragmatic member of Vancouver's vibrant and growing plant-powered community. Hailing from Halifax, Nova Scotia, she holds a BA in Spanish and certificate in Intercultural Communication from Dalhousie University, where her thesis focused on topics of cultural and gender-based discrimination. She aims to apply a privilege-conscious and culturally sensitive approach to her work in all fields.