Naked Kitchen was founded by two lifelong friends – Hester Dark and Johnny Hazell - with a passion for good food and healthy eating.
“The dream was to develop a range of flavoured falafels and houmous – using 100% natural and fresh ingredients, with no additives. Inspired by Johnny’s many years cooking in top restaurants in Britain and France and by my commitment to animal welfare, our range is also gluten free and suitable for vegans."
"We started by hand rolling falafels in our commercial kitchen in Bristol. Made to traditional recipes, with the addition of popular fruits, vegetables and our own special twists such as butternut squash, nutmeg, beetroot, sweet potato and basil - we are also the first to launch a range of super food falafels.""From festivals to delicatessens, the Naked Kitchen’s bite sized falafels and houmous hit the spot – meeting a growing demand for vegetarian food. The range is protein-packed and full of healthy ingredients, designed to eat at home, take on a picnic or to work for a nutritious lunch snack. Johnny and I are committed to creating fantastic healthy foods. We will continue to develop delicious new ranges to suit anyone who enjoys good food and healthy eating.”
The Founders [to run with images of founders]
Hester Dark, director of Early Years Catering - one of the first companies to achieve a Silver Catering Mark Award from the Soil Association – created Naked Kitchen with Johnny Hazell who has cooked in top restaurants across both Britain and France and was head chef at the award-winning Bell’s Diner in Bristol.