Fuller’s partners with Made in Hackney for plant-based burgers & more

Fuller, Smith & Turner, the premium pubs and hotels business, has today announced a new partnership with Made in Hackney – a local community cookery school and food kitchen.

The partnership has just kicked off with Made in Hackney’s plant-based burger becoming available across the Fuller’s estate.

Made in Hackney’s plant-based burger comprises a jerk patty, tahini-dressed kale, balsamic beef tomato and a secret sauce – all topped with smoked cheese alternative and served with triple-cooked chips. The burger patty has been developed using tasty and nutritional ingredients – such as mushrooms, beetroot, quinoa and more.

Made in Hackney has also developed some bespoke vegan dishes for Fuller’s Christmas menu this year. These plant-based dishes will widen Fuller’s Christmas offer and strengthen Fuller’s commitment to offer more sustainable dining through plant-based dishes.

Paul Dickinson, Fuller’s Director of Food, said, “I am really excited about this new partnership. Made in Hackney’s mission aligns perfectly with Fuller’s ethos. Its commitment to helping the community, making healthy eating accessible and tackling the climate crisis resonated with us all at Fuller’s.

“We are also always looking at how we can diversify our menus. We know that plant-based dishes aren’t only for those following a vegan lifestyle – with nearly 40% of meat eaters in the UK having reduced their meat consumption in the last six months. So to be able to offer plant-based dishes that are nutritious and delicious is fantastic.”

Roshni Shah, Made in Hackney’s Plant Futures Programme Manager, enthused, “I am over the moon about our new partnership with Fuller’s. We are committed to making plant-based dining the norm, not the exception.

'Our food being available to Fuller’s customers brings us one step closer to achieving this. It has been great working with the team at Fuller’s to develop a burger that is tasty, healthy and something that everyone can enjoy. I can’t wait to see it on the pub menus.”