symplicity foods is a food company that specialises in helping chefs, home cooks, caterers and restaurants to reduce their reliance on meat. We create food that is both convenient and healthy, as well as being made entirely from plants.
In 2019 Neil Rankin began experimenting with fermented vegetables to prove that plant based ‘meats’ could still taste incredible without lots of processed powders. As a professional chef and a trained butcher who is world renowned for cooking meat, who better to make something to replace it.
Two years on, Symplicity Foods is already a UK-wide supplier to the restaurant and catering industry, supplying some of the top restaurants and Michelin star chefs. The Symplicity product range began with burgers and sausages, and now includes minces, sauces and much more. All this is thanks to a passionate team and Neil’s business partners Alan and Mark Wogan.
Symplicity is a continuous new product development (NPD) company and we pride ourselves in solving clients problems by creating bespoke products for them. By employing a zero waste production ethos it pushes us to create distinctive products out of natural waste, just like our Nduja and Ragu.
We’re also working on developing our own misos and flavour enhancers using surplus ingredients, and we already make a variety of sauces from fermented tomato water to use as a substitute for cooking sauces, enhancing sauces, and dips.
We’re excited to find out what we’ll be creating in the future. Knowing that it will always keep to our ethos of supporting sustainable and local agriculture we trust, as well as adopting a ‘low air mile’ approach to reduce our carbon footprint. Our main focus will always be flavour, but we don’t believe it has to cost the earth. With the industry flooded with products either offering flavour or sustainability, we’ve made it our personal mission that you will never have to choose between the two.