fbpx

Abigail Bond

NPD & Insights Manager

I love to eat our Poppy Seed crispbread with peanut butter and banana.

Wendy Wilson Bett

Co Founder & Commercial Director

My favourite crispbread is the Original with a hole. I like to serve it with homemade gravadlax and dill sauce.

Ian Tencor

Co-Founder & Operations Director

My favourite is Fig & Spelt with a soft blue cheese like Cashel Blue and a touch of quince “cheese”.

Clare Stiles

Head of Marketing

My favourite crispbread has got to be our Original, topped with smoked mackerel pate, quick pickled cucumbers and fresh dill.

Riz Bell

Technical Manager

I love our Fig & Spelt sourdough crackers with a good gruyere and a side of fresh grapes.

Naomi Smith

Sampling & Events Manager

Our Pink Peppercorn crackers with Brussels pâté and caramelised shallots are simply delicious!

George Wood

Supply Chain Development Manager

I love our Fig & Spelt sourdough crackers with anything but it’s hard to beat a good Cheddar.

Lucy Freedman

Operations Executive

I love our Pink Peppercorn crackers with Brie and caramelised onion chutney.

Alex Kortland

Communications Manager

I love Goatsbridge Trout pâté with sliced cucumber and fresh dill, served on our Original sourdough crispbread – pure perfection!

Mike Hemming

Business Development Director, UK & Export

I love our Smoked Chilli Flatbreads with any dip 

Vanessa Fortes

Quality Manager

My favourite crackers are Fig & Spelt with a creamy Danish Blue cheese.

Hallam Wood

Head of Grocery

I love our Anglesey Sea Salt & Cracked Pepper Sourdough Bites with a cold beer 

Adam Tynan

Speciality & Food Service Channel Manager

Smashed avocado, roasted cherry tomatoes and pancetta makes a fantastic topping for our Original crispbread with a hole.

Dan Barnett

Supply Chain Operations Manager

I love our Sea Salt Flatbreads with my homemade guacamole!