Tell us about the success of the business and growth path.  

It’s been a bit of a whirlwind if I’m honest… but in the best possible way!

Over the past 12-18 months we’ve really started to hit our stride. We kicked off the year with our Aldi launch in January, which was huge for us. We launched our single-serve Margherita Pizzetta in 1000 stores nationwide (that’s full distribution), selling over 120,000 units in just one month and breaking all sales records.

Growth has continued in Morrisons, following a successful exclusive launch of our new Pizzettas with them. Winning shelf space in meat-free right now is almost impossible so we’re incredibly proud of this. Now the future is focused on driving growth and innovation within frozen – without cannibalisation of our current sales.  

And there are new listings, like our garlic bread hitting Asda shelves – 300 stores to be precise. After achieving consistent year-on-year growth and proving that we can outperform the big boys, this will mark our third SKU with Asda – alongside Peppernomi Pizza and Veg Tex Mex.

We also made it into the ‘NielsenIQ Million Club’ this year – joining fewer than 1% of UK companies that surpassed £1 million in retail sales for the very first time. If this isn’t a sign that there is still an appetite for vegan pizzas, then I don’t know what is!

But what I’m most proud of is that we’re growing properly. Food & drink is notoriously tough. Margins are tight and getting to profitability is no small feat, especially for a challenger brand trying to do things differently and refusing to compromise on values. But we’re getting there, and doing it in a way that proves you can be successful and make a positive impact.   

How is the plant-based sector looking?

There’s a lot going on and it’s a really interesting time to be in food.

On the plant-based side, we’re seeing a shift away from ultra-processed alternatives towards more whole foods – things like tofu and tempeh are having a real moment again. Nutrient density is becoming a bigger conversation too. People aren’t just asking ‘is it plant-based?’ They’re checking if it’s actually good for them, tying into a few other big trends: 

• Sourdough is booming (people love the clear, clean quality cue)
• Demand for healthier, simpler but still good value products
• Convenience continuing to rise (especially within frozen).

We’re keeping a close eye on the impact of weight loss drugs and how that’s changing habits. There’s growing demand for smaller portions and lighter meals, which fits perfectly with our new single-serve pizzettas.

There’s also an obsession with protein – but I think fibre will soon be talked about even more. That’s where plant-based brands like us are in a strong position, with products naturally higher in fibre and typically lower in fat, salt and sugar. And more premium pizzas are launching, with cues like sourdough, hand-stretched and real ingredients. Shoppers are prepared to spend a little more – what retailers call ‘trading up’. 

You’re in an incredibly competitive sector. How are you achieving cut-through?

Pizza is not a quiet category, so you’ve got to be sharp and agile.

One of our biggest things is building a personal brand alongside the business. I’ve shared a lot of our journey on LinkedIn and that’s been a powerful way to get on buyers’ radars and build trust before even walking into a meeting.

Beyond that, we’re pretty obsessed with doing one thing really well. We’re not trying to be everything to everyone – just focusing on the best plant-based pizzas possible.

That means:

• Staying one step ahead on innovation (cue our single-serve Pizzettas). 
• Always being No 1 on taste (See our Gold win in Vegan Food & Livingmagazine)
• Adding value with things like sourdough, hand-stretched & real Italian tomato sauce  
• Being competitive on price.

We also try not to take ourselves too seriously as a brand. Yes, we’re here to make great food but to also have a bit of fun. The space theme, the alien mascot – it helps us stand out in a crowded category and bring in the next generation of pizza fans for the ride!

We win with our core vegan and veggie audience but we’re also appealing to flexitarians, and hopefully many of the 26% of UK households that avoid dairy for allergy or intolerance issues. 

Who do you work with and who would you like to work with in the future?

Partnerships are absolutely key for us, especially as a challenger brand in a category dominated by giants.

One we’re particularly excited about is with Green Vie, one of the biggest exclusively vegan cheese manufacturers out there. We’ve been working closely with them behind the scenes on what we genuinely believe could be the best product in this market. We’re talking proper melt, proper stretch and no sticking to your teeth. If we get this right (and we think we have), it’s a real game changer.

Being a smaller, more agile business helps here. We can move quickly, test fast and bring new ingredients and products to market ahead of the bigger players. And having something totally unique like this cheese definitely helps open doors with buyers, creating excitement and buzz.

In the future, we’d love to work with more big-brand and household names. For us, it’s now about getting non-vegans to try our pizzas – this is how we can grow the category and scale rapidly. 

For me, this means partnering with brands like Ben & Jerry’s or Little Moons. Getting our pizzas in front of shoppers already in the freezer aisle and likely open to trying new things. Both of these bigger brands have great vegan options so we know they have customers on the fence – these are the people we need to get in front of!   

What about foodservice?

This is a big opportunity for us but we’re also realistic about where we are. We’re still a relatively small team managing a fast-growing business, so historically we haven’t had as much bandwidth as we’d like to really go after foodservice properly. That said, things are starting to shift.

Our launch with Aldi in January for Veganuary (our biggest ever, over 120,000 pizzas sold) has opened some interesting doors. We’re now in conversations around potential own-label foodservice opportunities for a major retailer, which is hugely exciting.

We’re also using that success as a case study to go after opportunities across Europe. There’s a real gap in the market for someone to come in as the vegan pizza expert and help retailers and operators get their ranges right. It’s not as simple as finding a manufacturer to make a range of plant-based pizzas – we’ve seen this fail so many times over the past decade.

Between vegans, vegetarians, flexitarians and people with dairy intolerances, there’s a lot to navigate. That’s where we can add real value – helping partners deliver the best possible products at the right price and positioned the right way. There is so much untapped potential and we’re just getting started.

What can we look forward to in the rest of 2026?

This is the fun part! Last year, we announced the UK’s first frozen, sourdough, vegan pizzetta range. It includes a single-serve margherita pizzetta and the first-ever frozen sourdough cheesy garlic bread. Finally… a proper plant-based side for pizza night.

The pizetta range is perfect for solo lunches, especially with more people working from home, and also aligns with the growing demand for lighter meals. We’re also exploring how we can expand beyond pizza. One of the biggest constraints in frozen is simply freezer space, so we’ve been looking on frozen ready meals as a natural next step.

This is being driven by what buyers are telling us they need – healthier, convenient options that still feel a bit indulgent, catering to dairy-free, plant-based and flexitarian shoppers alike.