Case Study: Porter & NASH
Porter & Nash produce fat free, gluten-free, plant based gravy and sauces made with roasted root vegetables and herbs infused with Irish seaweed for an umami flavour. Their range serves a broad audience of people who love food and who also may or may not be vegetarians/vegans.
BA Culinary Art Graduates Gavin Cassidy and Eoin Lennon met at TU Dublin while upgrading their culinary skills. In the kitchens of the University, a prototype of their plant based gravy was designed. They took this design and experimented for over a year while both of them attended the SuperValu food academy.
During this Gavin also participated in the New Frontiers programme at TU Dublin. In 2019 Porter & Nash was formed and in late September they launched their products into a number of stores. In 2021 Porter & Nash received a gold star for both of their sauces in the Great Taste awards. They are now sold in over 100 stores nationwide and the team are researching the export market.
Find out more: https://www.instagram.com/porterandnash/