After my hopes of a pro rugby and snowboarding career were dashed, I found my true calling by a fridge in California.
This was not just any fridge, but one bursting with fresh, vibrant produce and delicious, healthy food in combinations I’d never come across. And all with plants at the heart and centre.
Inspired and full of healthy Californian goodness, I came back to the UK and spent the next 14 years working in the world of food and drink before setting up BOL in early 2015.
Like most people, I grew up being told to eat more veg. Turns out my mum was right. Sport taught me about nutrition and eating well, working in food taught me about great tasting food and doing the right thing by the planet as well as our bodies. With BOL, I wanted to bring all these ideas together in one delicious, planet friendly offering by making food that not only tastes amazing but also does some good at the same time.
At BOL, our mission is simple: we want to make it easy for everyone to enjoy eating more plants.
Mother Nature does it best so we only use ingredients made by nature. Over the last few years, we’ve served over 35 million portions of veg and are continuing to work with our incredible chefs and nutritionists to develop even more innovative, delicious products and recipes so that BOL will be available to enjoy at any time of the day.
I believe that business can be a force for good and while BOL is by no means perfect, we’re constantly working on being the very best version of our brand and business. To date, we’ve given 100% of our first year profits to Action Against Hunger, developed 95% plastic free packaging and planted the first few saplings in our BOL forest. And we’re not stopping innovating or creating any time soon.
Whether it’s breakfast, lunch, dinner or just something to tide you over, our aim is to offer something delicious, healthy and quick for every occasion so that we can help make eating a mainly plant based diet become the norm.
Better for our bodies, better for the planet.
Having only explored a few hundred of the 20,000 or so edible plants on the planet so far, we’re right at the beginning of our journey.
And we couldn’t be more excited.