Leading UK tempeh producer Club Cultured has announced a partnership with Asian-themed restaurant Wagamama. The deal means Club Cultured will bring three new dishes to the UK chain’s menus at selected outlets.
“Back when we dreamed of working with Wagamama, we were experimenting with tempeh in a garden shed”
Tempeh – made by growing and fermenting soybeans – has yet to penetrate the consciousness of mainstream food consumers in the UK, but Club Cultured hopes the new partnership will begin to change that. Tempeh’s Asian origins along with Wagamama’s commitment to plant-based dishes make this collaboration a natural choice. This year, Wagamama launched a special Veganuary menu and pledged to make half of its dishes meatless in 2021.
Self-proclaimed “tempeh missionaries and fanatical fermentalists”, Club Cultured was co-founded in 2018 by Harry Watmough, James Dobson and Connor Jordan before building the first-ever tempeh production facility in London. The brand then emerged as one of Vevolution’s 2019 Pitch + Plant winners and counts successful vegan entrepreneur Loui Blake among its investors.
The new dishes on Wagamama’s vegan menu are Tempeh Kobashi Curry (£14.25), Tempeh Ssambap (£5.75) and Sosogu miso udon with tempeh option (£10.95). They will be available in 6 participating locations: London Victoria, London Wigmore street, Brighton, Bolton, Cardiff and Glasgow.
“Back when we dreamed of working with Wagamama, we were experimenting with tempeh in a garden shed. A few years, a lot of hard work and belief later, we are incredibly excited to be able to spread the message of tempeh to the general public and help more people discover just how healthy and delicious this protein can be! said co-founder Harry Watmough.
“Wagamama is incredibly forward-thinking in terms of herbal options. We are incredibly happy with the dishes they have created, which showcase our tempeh and have great flavors! ” he added.