Meeting at the intersection of nature, science and culinary expertise…
…Nettle is here to supersede the familiar…
…to transform the way we eat, whilst caring for our natural world
BIO
Founded in 2019 by Nina-Rose Hubbard & Sam Jackson, Nettle was initially focussed on providing high quality, plant-based options for their favourite chefs across London.
Crafted with care in the heart of Oxfordshire, we now offer a full range of organic, clean-label products, that can be found in independent stockists and restaurants across the UK.
We recognise the responsibility of businesses to behave better. This has informed our three pronged approach to how we grow:
Sustainability for our health; sustainability for our environment; & sustainability for our community.
SUSTAINABILITY FOR OUR HEALTH:
Through fermentation we can create bold & complex flavours, whilst preserving food naturally; eliminating the need for artificial preservatives.
Fermentation is at our core & with the increasing amount of research into the importance of our microbiomes, the gut-brain axis & the nutrient bioavailability of fermented foods - it’s never been a more exciting time to expand our palates.
Going beyond Organic certification standards by using natural lemon juice rinses rather than the industry standard of chlorine washing, enables us to further reduce our ingestion and handling of harmful chemicals.
SUSTAINABILITY FOR OUR ENVIRONMENT
By working with suppliers who use regenerative farming methods and grow their produce without harmful chemicals or pesticides, we prioritise nurturing and caring for our soil.
As well as only using glass jars, our labels are made from sugar cane fibre, a bi-product obtained when juice is extracted from the sugar cane stalk, which is often discarded. This material is completely biodegradable and can be composted at home.
Our outer boxes and packing tape are made from 100% recycled materials manufactured in the UK.
SUSTAINABILITY FOR OUR COMMUNITIES
We are working with the New Future’s Network to provide jobs for people upon release from prison.
We offer real living wage salaries (as a minimum), paid volunteer days, a mental health first aider, as well as many other benefits designed to support people’s mental health including group meal times and morning meditation.
We would like to show how through investing in rehabilitative practices, we can reduce rates of recidivism.
RESEARCH & DEVELOPMENT
Having spent the last few years learning, adapting and refining, we continuously strive to improve, to be inspired by others, and to rediscover the benefits of fermentation collaboratively.
After our combined studies of Food Science at Kings College London, and Law & Anthropology at SOAS, we hope Nettle will become a platform for research into nutrition, and the reform of carceral policy.
Please get in touch with any feedback, questions, or insights; we love to learn and believe community is the best way forward.