"WHEN IT COMES TO SOULFUL FOOD, WHAT'S JUST AS
IMPORTANT AS THE CAREFULLY SOURCED INGREDIENTS
AND THE FINELY TUNED RECIPES IS THE
TIME AND THE PASSION THAT IS PUT INTO IT."
- IAIN -
y childhood was spent in the rolling pastures of the West Country.
The whole family were sports-mad, spending any free-time in or on the sea,
cycling country lanes or up a mountain. These hobbies gave me my first
understanding of the relationship between nutrition and lifestyle.
All that energy has to come from somewhere!
My Dad was a pilot and my Mum was cabin crew, but they both refused to eat
airline food. Together they made incredible packed meals using seasonal home-
grown vegetables with inspiration coming from the many far off places they
visited. Some of my happiest memories are of sitting in the kitchen, watching
them conjure up culinary delights... and being the official taste tester, of course.
Fast forward 15 years, and I’d run away to the big city where I was sat at a desk, working late and eating terribly! Lunch was a bland sandwich, and when I eventually dragged myself home each night, I had no energy to cook. One night as I waited for the microwave to ping, I recalled watching my parents. And then it hit me. It wasn’t that I was too tired to eat well; I was too tired because I wasn’t eating well. So I began rustling up my own nutritious packed lunches. Office buddies were intrigued and before too long I was cooking extra good mood food to share around.
I left the desk job in 1999, gathering together a team of like-minded soulful folk. We restored a shiny vintage Airstream trailer, christened her 'Betsy', and hit the London street food markets. Our nourishing meals were soon helping busy workers thrive, but there was still a hunger to reach beyond the capital.
So glorious British summers were spent touring the country’s festivals dishing up a hearty, wholesome menu to keep revellers invigorated. (Dancing in a field in your wellies requires seriously good fuel!) With lots of new fans discovered, it only seemed fair that they should be able to enjoy Soulful's natural goodness all year round.
And so, with the help of some brilliant chefs from around the world, the Soulful OnePot was created. Our recipes are healthy and balanced so you can always have a delicious food experience! Now that’s Soulful.
Iain Burke-Hamilton, Founder
Our mantras. We like to call them Soulfulisms
KEEP IT BALANCED...
Life’s a juggling act! Everything we do is focused
on helping our customers tailor their eating habits to
best suit their lifestyle.
HONESTY IS THE BEST POLICY...
We provide honest and transparent information
about where we source our ingredients
and what’s in our food.
SMALL IS BEST...
All our food is handcrafted in small batches
by people who care, to ensure
we produce the very best food we can.
We combine the best local produce with flavours from all four corners of the globe. This helps us make great culturally diverse food without the air miles.
PASSION IS NON NEGOTIABLE...
At Soulful Food, passion is our most vital ingredient.
We love what we do and that’s
why we’re doing OK.
MAKE PEOPLE HAPPY
Good healthy food keeps you smiling all day. We make food that makes you smile and sing on the inside too.
Now that’s Good Mood Food!
When asked what their 'desert island dinner' would be, they answered...
My desert island dinner would definitely be SUSHI.
I love tuna, salmon, veggie, sashimi, hand rolls.
It tastes so cool and clean
and it hits every taste bud just right:
sweet, savoury, bitter, spicy, salty.
- HANA -
I love a fresh crab baguette,
particularly when eaten in a fishing port
within a stone's throw of the boat it came in on.
So then afterwards, I guess
I could jump on the boat and escape the island.
- SIMON -
I'm originally from Bulgaria, in the Balkans,
so Mediterranean style dishes were a big part of my childhood.
A moussaka prepared with aubergines, courgettes, potatoes,
red peppers and some crumbly feta cheese
will always remind me of home!
And a glass of chardonnay would go
with it nicely, thank you!
- KRISTINA -
I love the deep smoky charred aubergine flavour
of Baba Ganoush! I make it regularly and
always have it in our fridge at home.
It's great on it’s own or as an accompaniment with
anything I may have foraged on my desert island!
- IAIN -
One of my favourite dishes is trout,
caught by myself,
filled with thyme & rosemary, then sealed in foil
and cooked slowly on the barbecue.
It would be washed down with a tall glass of sangria:
full-bodied red wine, lemonade and freshly squeezed orange.
- CHRIS -
I was brought up in Goa,
so seafood has always been a big part of my life.
A particular favourite is pan fried squid stuffed with
chopped tentacles, sautéed onion and a bright red tangy Recheado Masala paste. It's very hot,
so a cool glass of fresh coconut water should be kept handy!
- ZICO -
It would have to be the humble fish finger sandwich!
Crusty loaf buttered (inside only), four fish fingers,
mixed lettuce, tartar sauce, ketchup, capers
and a couple of slices of pickled gherkins for good measure. Plus a cold beer. The Best!
- MARCO -
Meet a few of our awesome Soulful team...